November 5th, 2013

Vanilla Waffles


We eat a lot of waffles at my house. We own two waffle irons for our family of five, because only cooking one at a time isn’t fast enough. These Vanilla Waffles are amazing. They are sweet on their own and make great leftover snacks for kids to grab and go.


Vanilla Waffles


2 cups flour
1/4 cup sugar
1/4 cup brown sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 Tbls. cornstarch
1/2 tsp. salt
1 1/2 cups buttermilk
1/4 cup oil
2 eggs
1 Tbls. vanilla bean paste or 1 vanilla bean


Preheat your waffle iron.

In a large bowl, whisk together the flour, sugar, brown sugar, cornstarch, baking powder, baking soda and salt until well combined.

In a medium bowl, whisk together the eggs until combined, and then whisk in the buttermilk, oil and vanilla bean paste. {If using a whole vanilla bean, scraped seeds into the bowl and whisk into the egg mixture.}

Pour the liquid ingredients into the dry ingredients and whisk gently just until the batter is evenly moistened. It’s fine if some small lumps remain. Give the batter a couple of folds with a rubber spatula to ensure that there aren’t and pockets of flour.

Pour a generous 1/2 cup of the batter (or the waffle manufacturer’s recommended amount) into the center of the waffle iron. Use the rubber spatula to even it out and distribute it slightly (but there is no need to spread it all the way to the edges). Close the lid and bake the waffle to desired doneness.

Remove the waffle and serve it immediately before baking the remaining batter. Or set it on a wire rack on a baking sheet and slide into a warm oven to keep waffle warm. Bake the remaining batter, transferring each waffle to the rack in the oven, or a plate.

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