½tspcoarse Kosher salt(if using table salt, use half the amount)
1tspground cinnamon
¼tspground nutmeg
1 ½cupswhole buttermilk
½cupunsalted butter,melted
2large eggs
1tspvanilla 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.
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 a bit so that when I toast them in the oven they don’t end up over-toasted.