My Favorite Buttermilk Waffles

• Vegetarian

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 1 Butter + pure maple syrup

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 1/3 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 4 4 cups buttermilk1
  • 1/2 cup Butter, unsalted

Found on sallysbakingaddiction.com

Description

Ingredients

• 1 and 3/4 cups (210g) all-purpose flour (measured correctly)
• 1 and 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large eggs, separated
• 1/2 cup (115g) unsalted butter, melted and slightly cooled
• 1/3 cup (67g) granulated sugar
• 1 and 3/4 cups buttermilk1
• 1 teaspoon vanilla extract
• butter + pure maple syrup for topping

Directions

• Preheat waffle maker on medium-high heat. Preheat oven to 200F degrees. Place a wire rack on a baking sheet; set aside. In a large bowl, combine the flour, baking powder, baking soda, and salt. Set aside. In another large bowl, whisk the egg yolks, butter, sugar, buttermilk, and vanilla together until combined. Pour the wet ingredients into the dry ingredients and whisk gently until smooth. Do not overmix. In a medium bowl, whisk the egg whites until stiff peaks form. I typically use a handheld or stand mixer fitted with a whisk attachment to whisk the egg whites. Using a rubber spatula, gently fold the egg whites into the batter. Pour 1/3 cup of the batter into each well of the waffle maker (or less if your waffle maker is smaller) and close the lid. Cook the waffles util golden brown and crisp, 5-6 minutes. Transfer the cooked waffles to the wire rack and keep warm in the preheated oven as you cook the rest. Repeat to cook the remaining batter. Serve the waffles immediately with butter and maple syrup, or your choice of toppings. Make ahead tip: Waffles are best enjoyed the same day. Extras may be refrigerated up to 3 days. Waffles may be frozen, up to 3 months, then warmed in the toaster.