Recipe – Best Waffles Ever


The waffle recipe in The Food Lab cookbook makes the best waffles I’ve ever had, but it’s fussier than I prefer for a breakfast recipe. After a little experimentation I came up with a version that’s simpler, preserves all of the virtues of the original, and even improves it a little when the crunchy, nutty flavor of freshly milled whole wheat is added to the mix.

Yield: varies depending on the waffle iron, but it makes 16 4″ square waffles on mine.

Dry Stuff

  • 5 ounces (1 cup) white flour
  • 5 ounces (1 cup) whole wheat, ideally fresh stone milled
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • scant 1 tsp fine grain sea salt
  • 2 tbsp sugar

Wet Stuff

  • 2 large eggs
  • 2.5 cups buttermilk
  • 4 tbsp butter, melted
  • 1 tbsp vanilla
  1. Preheat waffle iron.
  2. Whisk dry stuff together in a large bowl.
  3. Measure buttermilk into a 4 cup liquid measure or a medium bowl. Add remaining wet stuff, whisk together.
  4. Pour wet stuff into dry stuff, whisk until just combined.
  5. Use the appropriate amount of batter for your waffle iron, adjust settings to achieve desired doneness. Enjoy!

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