Food & Cooking Recipes Breakfast & Brunch Recipes Buttermilk Waffles 3.8 (235) 37 Reviews Delicious waffles that are crispy on the outside, tender within. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on February 1, 2024 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. Reed Davis 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 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. 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. 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. Originally appeared: Everyday Food, September 2008 Rate It PRINT