Buttermilk Waffle

WafflesTo be honest, waffles are by far one of the trickiest breakfast items to make. Sometimes they are too soft, almost soggy and other times they are too hard to truly enjoy. While studying for my undergraduate degree, there were many nights when “cafeteria food” simply was not going to cut it. I would often make waffles in the cafeteria for dinner. It became one of my favorite foods that I still enjoy this breakfast item for dinner today. I finally created the perfect waffle recipe that yields waffles that are crispy on the outside, while still being soft and delicious on the inside.

Makes 5-6 Belgian-style waffles

  • 2 cups of all-purpose flour
  • 3 tablespoons of granulated sugar
  • 2 ½ teaspoons of baking powder
  • 1 teaspoon of salt
  • 2 cups of buttermilk
  • ¾ cup of vegetable oil
  • 2 eggs (room temperature)
  • 2 teaspoons of vanilla extract
  • Non-stick cooking spray


  1. In a medium bowl whisk buttermilk, vegetable oil, eggs, and vanilla extract.
  2. In a large bowl, mix flour, sugar, baking powder and salt
  3. Gradually pour wet ingredients into the large bowl of dry ingredients and mix. Mixture does not have to be completely smooth, leave some lumps.
  4. Spray waffle maker with a non-stick cooking spray and pre heat. Ladle waffle mix onto the waffle iron. Cook until waffle maker indicates they are ready. If you like your waffles a bit crispier, leave them on the maker 2-3 minutes longer.
  5. Serve immediately
Tip: This mixture can be stored in the refrigerator for 2-3 days or frozen for up to a month.



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