These sweetly spiced vanilla buttermilk waffles are a perfect make-ahead breakfast for busy mornings or for a relaxing weekend brunch. Kids can reheat them in the toaster for fresh and crispy waffles all week long.
- 2 cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp pie spice
- 1/2 tsp salt
- 1/2 cup (1 stick) butter, melted
- 2 cups low-fat buttermilk
- 2 eggs
- 1 tsp vanilla extract
- Cooking spray for waffle iron
Preheat the oven to 220 degrees. Place a large cookie sheet in the oven to warm up.
Preheat your waffle iron and set the cooking spray and a pair of tongs nearby.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, pie spice, and salt.
Place the butter in a microwave safe bowl and melt on high for 20 – 30 seconds. Set next to the mixing bowl and let it cool slightly while you measure the next few ingredients.
In a large measuring cup, measure the buttermilk. Crack the eggs into the cup. Add the vanilla extract. Whisk the wet ingredients together until smooth.
Pour the buttermilk mixture into the dry ingredients and stir together. Batter will be slightly lumpy but there should be no dry pockets of flour. Then, slowly drizzle in the melted butter while whisking the batter constantly. This will help prevent the warm butter from cooking the raw eggs in the batter.
Spray your waffle iron with a light coat of cooking spray and then pour the batter into your waffle wells according to the instructions for your machine. For our 4-waffle iron, we use a 1/3 cup measuring cup to scoop batter into each waffle well. Cook the waffles for 3 – 6 minutes, depending on your iron. Waffles should be golden brown.
Use the tongs to transfer the waffles to a clean plate and then transfer them from the plate to the cookie sheet in your oven. Keeping the waffles in a single layer in the oven while you cook the remaining batch will help ensure the waffles are crispy and warm when you serve them family-style.
To bake make-ahead waffles: You can cook all the waffles in batches in your waffle iron. Let them cool completely and then wrap them in layers of wax paper in an airtight baggie. Keep in your fridge for 3 – 5 days and reheat in the toaster to make them crispy.
To freeze the waffles: Wrap in single layers with wax paper and store them in an airtight bag or container in the freezer for 3 months. Let thaw overnight before reheating or allow extra time in the toaster to heat them through.
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Keywords: waffles, buttermilk, make-ahead, freezer-friendly, vanilla, spiced