Golden-Waffles

Golden-Waffles

Buttermilk Waffles

Some weekends the family prefers pancakes, some weekends they prefer waffles.  I never know which it will be.  That’s why I almost always make both, so they have a choice.

This waffle recipe  is a favorite of the whole Family.  It makes nice, fluffy, coconutty ( is that a word?) waffles.  I almost always double the recipe, you can find the quantities for doubling these here .  These store great in the freezer too.  I like to microwave them for a bit, to just thaw them, and then toast them in the toaster oven to crisp them up a little.  They don’t tend to stay in the freezer very long at all though. I generally wake up the next day to a rustling sound and later will find my son in the kitchen holding a bag of frozen waffles.  At 5 in the morning.  They’re that good!

I really enjoy using the coconut oil in these.  It gives a subtle flavor of coconut, really subtle.  But the smell when they’re cooking is amazing!

 

Ingredients

Buttermilk Waffles

  • 2 large eggs
  • 1 3/4 cups (14 ounces) buttermilk
  • 1/2 cup coconut oil, melted and cooled to room temperature (can use butter melted and cooled instead)
  • 2 teaspoons vanilla extract
  • 1 3/4 cups  all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt

 

Directions

  1. Preheat waffle iron
  2. In a medium-sized bowl, beat together the eggs, buttermilk, melted butter or coconut oil, and vanilla. In another bowl whisk together the dry ingredients; combine the wet and dry ingredients just until smooth.
  3. I generally use about 1/2 cup batter per waffle. Cook until your waffle  iron stops steaming.

 

Recipe adapted from melskitchencafe.com

 

 

 

Golden-WafflesGolden-WafflesGolden-Waffles
Buttermilk Waffles

Buttermilk Waffles

Buttermilk Waffles

Buttermilk Waffles

 

 

 

 

 

 

 

Buttermilk Waffles

Buttermilk Waffles

 

 

 

 

 

 

 

 

 

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