Classic Waffles

You can’t go wrong starting weekend mornings with classic waffles. Freeze any extras and toast them to make weekday breakfast just as special.

Long before I knew the delights of food made from scratch, I was well versed in the art of Bisquick waffles.

Visiting my grandparents meant mornings with coffee wafting throughout the house and breakfasts complete with fresh squeezed orange juice and Bisquick waffles all made by my grandfather.

He had two additions to the recipe on the side of the box.

Vanilla extract was a must, and most important was the last ingredient—love. 

Now when I cook I am generous with vanilla extract, and I put that level of care and affection my grandfather had into everything that I make.

Even though I am partial to food prepared without shortcuts, my grandfather’s Bisquick waffles will always be my favorite breakfast.

The following classic buttermilk waffle recipe is made special with my grandfather’s signature ingredients.

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Classic Waffles

• Author: Paige Adams
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: Serves 4 1x

You can’t go wrong starting weekend mornings with classic waffles. Freeze any extras and toast them to make weekday breakfast just as special.

Ingredients

2 eggs

1–3/4 cups buttermilk

1/4 cup vegetable oil

1 teaspoon vanilla extract

1–1/2 cups all-purpose flour

1 tablespoon granulated sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon fine sea salt

Instructions

Preheat a waffle iron according to the manufacturer’s instructions.

In a large bowl whisk the eggs until they are foaming. Add the buttermilk, oil and vanilla extract whisking after each addition until fully incorporated.

Add the flour, sugar, baking powder, baking soda and salt to the batter mixing until only small lumps remain.

When the waffle iron is hot, pour the batter evenly over the grid using a wooden spoon or a silicone spatula to spread stopping short of the corners. Cook according to the manufacturer’s instructions.

Serve immediately with butter and maple syrup.

Notes

Adapted from Williams Sonoma Cooking at Home by Chuck Williams & Christine Kidd