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Buttermilk Waffles

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These buttermilk waffles are perfectly crispy on the outside and tender on the inside.

We know people have heated debates over which are better: waffles or pancakes. (How come French toast never enters the conversation? But we digress…) We can truly say that we love both breakfast foods, but for maximum syrup containment, we give waffles the edge.

Especially this recipe for buttermilk waffles, which cook up crispy on the outside and tender on the inside. Waffles also may be easier to make because there’s less danger of burning them. So go ahead and pull out your waffle iron and make a batch of these beauties. Then pile on the fresh berries and maple syrup. 

Waffles don’t need to be relegated just for breakfast. Serve them with fried chicken for lunch or dinner!

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  • 2 cups all-purpose flour
  • 3 tablespoon white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 cups buttermilk
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 1/2 cup unsalted butter (1 stick), plus more for topping
  • maple syrup
  • fresh berries


  1. Combine flour, sugar, baking powder, baking soda, and kosher salt in a bowl.
  2. In a separate large bowl, mix together buttermilk, vanilla extract, eggs, and butter.
  3. Stir flour mixture into buttermilk mixture to combine.
  4. Preheat a lightly oiled waffle iron according to the manufacturer’s instructions.
  5. Pour waffle batter onto the waffle iron, and cook until golden and crisp, about 5 minutes.
  6. Top waffles with syrup, fresh berries, and butter.

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