Golden-Waffles

Buttermilk Waffles

Posted on January 1, 2014 by The Girl in Breakfast, Easy, Freezer Friendly, Vegetarian

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

Preheat waffle iron
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.
I generally use about 1/2 cup batter per waffle. Cook until your waffle iron stops steaming.

Recipe adapted from melskitchencafe.com

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