High Altitude Buttermilk Waffles
These classic buttermilk waffles are crispy on the outside and fluffy on the inside.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Waffle Iron
Ingredients
- 2 cups all-purpose flour, fluffed, spooned and leveled
- ⅓ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 ½ cups whole buttermilk (regular whole milk is also fine)
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- pure maple syrup, butter and fruit, for serving
Instructions
- In a bowl, whisk together the dry ingredients; add the wet ingredients and whisk until combined.
- Preheat your waffle iron, and spray with non-stick spray. Cook the waffles according to the manufacturer's instructions. I have a Cuisinart double waffle iron, and I find that a 5/6 is the perfect setting for golden brown waffles that are crispy on the outside and fluffy on the inside.
- Keep the waffles warm in a 200-degree oven while you cook the remainder of the batter. Serve with warmed maple syrup, butter and fruit.
Video
Notes
- Leftover waffles can be wrapped and refrigerated for 3 days, or frozen for 3-6 months.
- The best way to reheat leftover waffles is in the toaster or a toaster oven. If I know I’m going to have leftovers for the next day, I will under-cook the waffles just a little so that when I toast them in the oven they don’t end up over-toasted.
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