• 9 ounces all purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon Kosher salt
  • 2 tablespoons sugar
  • 3 eggs, whisked
  • 2 ounces unsalted butter, melted
  • 16 ounces buttermilk, at room temperature 1)


  1. Whisk together flour, baking soda, baking powder, salt, and sugar. Set aside.
  2. Whisk together eggs, buttermilk, and butter. Pour over dry ingredients.
  3. Fold together until no dry flour remains - leave some lumps.
  4. Allow to sit for 10 minutes. Use this time to plug in and pre-heat waffle iron.
  5. Level into waffle iron leaving approximately 1 inch empty around the sides - waffles will expand!
  6. Allow to cook for approximately 5-6 minutes, allowing plenty of time for waffles to brown and become adequately crisp.
  7. Serve immediately, or allow to cool and freeze for later consumption.


  • Waffles can be topped with just about any number of sweet delicious things and turn out well - maple syrup heated with butter is a personal favorite (salted butter, preferably)
  • While dried fruits, nuts, chocolate chips, and other goodies can be added to the batter, do so sparingly - less is more
  • Try substituting sugar for honey for an extra crisp exterior
  • For a savory waffle, eliminate the sugar and replace half the flour with cornmeal, adding in an additional .25 cup grated cheddar - serve with chili for a delicious alternative to cornbread
If buttermilk is not available, 16 ounces of whole milk can have 4 tablespoons lemon juice stirred into it. Allow to sit for 5 minutes before adding into dry mixture, to allow adequate buttermilk-age to occur.