Crispy Buttermilk Waffles – a delicious recipe with flour, yeast, butter, warm milk, eggs, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Prepare the batter and refrigerate at least 8 hours before baking--all day to have waffles for dinner (try over under ice cream), OR overnight to have them for breakfast.
2
Make the batter in the morning OR evening:
3
Combine and whisk together the dry ingredients in a large bowl: flour, yeast, sugar and salt. Combine the melted butter and milk (or buttermilk). Add the mixture to the dry ingredients. Whisk eggs and vanilla together in a separate small bowl. Add the egg-vanilla mixture to the other mixture, and whisk until well-combined. Cover with plastic wrap and stick in the fridge until tomorrow morning.
4
That evening OR following morning:
5
Prepare waffle iron as usual. Stir the batter to deflate it (it should be puffy and frothy). Add to waffle iron the same way you would other batter, keeping in mind that this batter will rise more than batters that use baking powder instead of yeast.
6
NOTE: This recipe is easily made with milk OR buttermilk.
1329
kcal
Calories
121
g
Fat
52
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups flour, 1 1/2 teaspoons instant yeast, 1/2 cup melted butter, 2 cups warm milk (heated to about 110 degrees) or 2 cups buttermilk (heated to about 110 degrees), and more.
Yes, Crispy Buttermilk Waffles falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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