- Buttermilk Waffles
- I like to have powdered buttermilk on hand so I always have it on hand to make biscuits or pancakes. You can add anything to these waffles – pecans, walnuts, hazelnuts, blueberries, raspberries, chocolate chips – whatever you like! I often double the recipe and make the entire batch and freeze the individual waffles so you can just put them in the toaster to reheat.
- Makes 5 7-inch waffles
- 2 cups flour
- 1/2 cup powdered buttermilk
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 eggs, room temperature
- 1 teaspoon vanilla
- 1/2 cup sour cream
- 1/4 cup vegetable oil
- 11/4 cup seltzer water
- 1/3 cup toasted pecans, roughly chopped (optional)
Preheat waffle maker according to manufacturer’s instructions. Lightly brush butter or oil on waffle maker. Preheat oven to 200. Place a cooling rack on a cookie tray and set aside.
In a large bowl, add flour, powdered buttermilk, sugar, salt, and baking soda and mix well.
In a small bowl add eggs, vanilla, sour cream, and oil and mix well.
Add liquid mixture to the flour mixture and mix until just incorporated. Slowly add seltzer water and gently mix until mostly blended but there are still some lumps. Add nuts or berries and gently stir to incorporate.
Pour waffle batter onto waffle maker and cook until lightly browned. If you are making several waffles, place cooked waffles on cookie tray and place in oven to keep them warm until they are all made. Serve.