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Martha Stewart Buttermilk Waffles Recipe

Martha Stewart Buttermilk Waffles Recipe

Do you love a warm, crispy breakfast on Sunday? This Martha Stewart Buttermilk Waffles Recipe is truly the best.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 310 kcal

Equipment

  • Waffle iron
  • Large Mixing Bowl
  • Medium mixing bowl
  • Whisk
  • Measuring Cups
  • Ladle

Ingredients
  

  • 2 cups ALL-PURPOSE FLOUR
  • 2 tbsp SUGAR
  • 2 tsp BAKING POWDER
  • 1 tsp BAKING SODA
  • 1/2 tsp SALT
  • 2 cups BUTTERMILK
  • 1/2 cup UNSALTED BUTTER
  • 2 large EGGS

Instructions
 

  • Whisk the flour, sugar, and baking powder together. Add the baking soda and salt into the bowl. Mix them well so there are no large clumps.
  • Melt the unsalted butter in a small pot. Let it cool down for a few minutes. You do not want it to cook the eggs.
  • Whisk the buttermilk and eggs in another bowl. Slowly pour in the melted butter while whisking. The mixture should look smooth and creamy now.
  • Pour the wet ingredients into the dry flour mixture. Stir gently with a spoon or a large whisk. Do not overmix the batter or waffles get tough.
  • Preheat your waffle iron until it is very hot. Lightly spray it with a bit of cooking oil. This prevents the batter from sticking to the metal.
  • Ladle the batter onto the hot waffle iron grid. Close the lid and wait for the steam. Cook until the waffle is crispy and golden brown.

Notes

  • Use room temperature eggs for a much smoother batter.
  • Do not open the lid too early while cooking.
  • Measure the flour using the spoon and level method.
  • Let the batter rest for five minutes before cooking.
  • Use fresh buttermilk for the very best tangy flavor.
Keyword Martha Stewart Buttermilk Waffles​ Recipe