Homemade Buttermilk Waffles

I feel like the holidays are the time to make all the amazing breakfast recipes. You’re home, you’re sleeping in, lounging, watching movies, sometimes skipping a workout – and that makes brunch even more prevalent than any other time of year! And, it has been over ten years since I have enjoyed this kind of holiday break, and I am beyond grateful for the last week. Plus, there’s still a weekend left of vacation for those of you who go back to the office on Monday.

It was definitely a little odd not baking hundreds of cookies, pies, and cakes this Christmas season. But I know that my decision to step back from the bakery business was the right one to make. Not only did I not feel any longing to be in the shop kitchen, but I also could look back and be grateful for all the time I spent there. I feel like that’s when a decision is truly right, you’re happy about the past, present, and future and that’s exactly how I feel.

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So, I’ve been making waffles for a long time, and I will say that these are the best damn waffles I have made yet! And you know why? One word – Buttermilk! Because I live in Mammoth Lakes, and we are so remote and only have two grocery stores, we don’t always have all the options for ingredients – especially organic ones!

And, it’s not worth it to me to buy something that is not organic so I’ve always just used regular milk in my waffles in the past. Sometimes even using coconut milk or cream as well. But, I’ve definitely heard buttermilk is used often and that buttermilk will give you some of the best tasting waffles. When I was down south a couple weeks ago, we went to Jimbo’s (my fave health food store)! We always stock up on things from there that we cannot buy at home, and this trip Organic Valley Buttermilk caught my eye. I grabbed it immediately, and knew I was going to make waffles over Christmas.

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And, did I make waffles! I made one batch, and then Delaney and I ate them and were just swooning over the difference in how amazing they were. Before I even put away the waffle maker, I just made another batch again as I wanted to make sure our freezer was stocked! These homemade Buttermilk Waffles are the best homemade waffle recipe you will find. You just need a waffle maker and a few simple ingredients.

I highly encourage you to use organic ingredients when making these homemade Buttermilk Waffles. Organic ingredients are not only better for your health, but they are also better for the environment. It makes indulging in an amazing breakfast even more worth it! Plus, these homemade Buttermilk Waffles are so easy to freeze and reheat. I store them in a Tupperware in the freezer, but you could also use a Ziploc bag as well. You can put them directly from the freezer into your toaster, and warm them up just like the classic Eggo!

Ingredients for Homemade Buttermilk Waffles

Organic Salted Butter
I always use organic salted butter because that’s just what I am used to since it’s what my mom used growing up. If you have unsalted butter, you can also use that as well. If you are using unsalted butter, make sure to add 1/4 teaspoon salt per 1/2 cup of unsalted butter. My favorite butter is Organic Valley Salted Butter, but there are many other amazing organic butter options out there as well. Make sure you’re choosing one that you like the flavor of.

Organic All Purpose Flour
All purpose flour is used for waffles, and this is the most common flour used, so you probably already have it in your pantry! And, finding an organic all purpose flour is very easy these days as even Vons makes their own O Organics brand that you can easily get, and it’s also inexpensive.

Organic Cane Sugar
There is barely any sugar used in waffles, as they are not supposed to be sweet. Because you drown them in syrup! So, if you’re wondering if only 2 tablespoons of cane sugar is correct, it is!

Salt & Baking Powder
I use a fine sea salt anytime I bake and cook. I also use aluminum free baking powder.

Organic Buttermilk
This is the key ingredient to these amazing homemade waffles. These taste like Eggos on steroids and really took me back to childhood! I used Organic Valley Buttermilk, which is insanely good! This simple ingredient just adds so much richness and nostalgia to these homemade waffles.

Organic Eggs
I use Organic Valley Large Eggs in this recipe. If you can only get medium eggs, or extra-large eggs then make sure to weigh the eggs. How do you weigh eggs? This is very simple. Since the recipe calls for 4 organic large eggs, if you have medium then crack 5 and if you have extra-large then crack 3 to see where you’re at, after you crack the eggs and whisk together, then weigh the eggs into a separate bowl. One large egg will weigh about 50 grams. So, 4 eggs would be 200 grams. You can use the medium or extra large eggs and just weigh exactly what you need. You can then use the leftover eggs for scrambled eggs to go with your waffles!

Organic Vanilla Extract
My favorite organic vanilla extract is Simply Organic. Adding a little bit of vanilla will sweeten these waffles just enough!

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Buttermilk Waffles
Makes 4 large waffles

1 1/4 cup (283 grams) organic salted butter
284 grams (2 1/4 cups) organic all purpose flour
2 tablespoons organic cane sugar
1 teaspoon fine sea salt
1 teaspoon baking powder
4 organic large eggs
1 1/2 cups organic buttermilk
1 teaspoon organic vanilla extract

For serving
organic salted butter
organic maple syrup

Method
In a small pot, add the butter and put over medium heat. Melt completely and remove from heat. Set aside.

In a large bowl, add the flour, cane sugar, sea salt, and baking powder and whisk together. Add melted butter, eggs, buttermilk, and vanilla extract, and whisk to combine completely.

Allow waffle iron to get warm, I cooked these on setting 4 on my waffle iron that I linked above. But, medium on any iron will do! Measure 1 cup of batter into the waffle iron (if you have a smaller iron, you’ll have to do less). Cook until golden brown, about 2 to 4 minutes, depending on your waffle iron.

Serve immediately and store extra waffles in the fridge for up to 3 days, or freeze for up to 3 months.

High Altitude — Follow the recipe as noted.

Did you make this recipe? Make sure to tag @mimibakescookies and @mimibakesphotos on Instagram!

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