Food & Cooking Recipes Breakfast & Brunch Recipes Buttermilk Waffles 3.8 (232) 34 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 10, 2022 Rate Print Share Prep Time: 10 mins Total Time: 30 mins Servings: 4 Wondering how to make breakfast special? Try our best buttermilk waffles, which are crispy on the outside and tender within. Serve them with maple syrup and butter, fresh berries, bacon, or sausage—or try one of our sauces, like banana-caramel or maple-walnut. Ingredients 2 cups all-purpose flour (spooned and leveled) 2 tablespoons sugar 2 teaspoons baking powder 1 teaspoon baking soda ½ teaspoon salt 2 cups low-fat buttermilk ½ cup (1 stick) unsalted butter, melted 2 large eggs Vegetable oil, for waffle iron Maple-Walnut Sauce Blueberry Sauce Banana-Caramel Sauce Berries-and-Cream Topping Directions Preheat oven to 275 degrees; set a rack on a baking sheet, and place in oven. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt; set aside. In a large bowl, whisk together buttermilk, butter, and eggs; add flour mixture, and mix just until batter is combined. Heat waffle iron according to manufacturer's instructions; brush with oil. Pour batter onto iron (amount depends on iron size), leaving a 1/2-inch border on all sides (spread batter if necessary). Close iron; cook until waffles are golden brown and crisp, 3 to 5 minutes. Transfer to rack in oven to keep warm; repeat with remaining batter. Reed Davis Cook's Notes Like pancakes, waffles require a gentle hand when preparing the batter. For the most tender results, don't overmix it -- there should still be some lumps. Originally appeared: Everyday Food, September 2008 Rate It Print