Easy Golden Waffles are the answer to the age-old Saturday morning question of, “What’s for breakfast?”
Who wants breakfast for dinner? Me! Me! Me!
Because you can have the best meal of the day twice! Well, I guess it’s second only to brunch.
Sadly, I have dinner plans tonight, and since I’m away from home, I have limited resources here, so I’m reposting a recipe from a former food blog of mine.
I made these waffles during a huge snowstorm last winter, and they’ve been a weekend morning favorite of mine ever since.
All this cold weather we’re having reminds me of that day and the wealth of comfort and warmth a good breakfast can bring, so I’m glad I can share it again.
Waffles are always an amazing start to the day, whether it’s the first day of school or a regular Saturday or a snowy day off work.
Let me tell you: Waffles are the answer.
I love this recipe because these easy golden waffles are fluffy and hard to mess up. It’s one of those recipes you’ll turn to again and again.
If you think making your own waffle batter will take too long — don’t be silly. It really doesn’t take that much longer to make waffles from scratch. If you like baking, you probably have all the ingredients in your pantry already.
Sure, it might take, like, three more minutes at the grocery store to stock up on ingredients if you don’t have them. Five if you’re slow.
And it might take 10 minutes to get all the ingredients out of your fridge and pantry.
But after that? You’re out 15 minutes, max, and you have everything you need to mix together the ingredients to make these fluffy, golden waffles.
- 1 3/4 cups all-purpose flour
- 4 teaspoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs
- 2 cups buttermilk
- 6 tablespoons butter, melted
- Turn on the waffle maker to your desired waffle crispness level. (I prefer mine golden with a slightly crispy exterior). If you're keeping them warm, preheat oven to 200°F.
- Combine the dry ingredients. In another bowl, whisk together the buttermilk and the eggs.
- Create a well in the dry ingredients by pushing them to the outer edge of the bowl, forming a "hole" in the middle. Pour in the egg mixture. Whisk until ingredients just combined, with no clumps.
- Pour butter in a slow stream, stirring until butter is incorporated.
- Pour 1/2 cup of batter into waffle iron and make waffles! Keep warm in preheated oven on a baking sheet.
- Serve with melted butter, maple syrup, fruit and/or whipped cream.
Adapted from Sunday Brunch by Betty Rosbottom
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 303Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 96mgSodium: 574mgCarbohydrates: 35gFiber: 1gSugar: 7gProtein: 9g