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Yields:
4 - 6 serving(s)
Prep Time:
15 mins
Total Time:
45 mins
Cal/Serv:
601
Whether you’re looking for a hearty breakfast or sustenance after a wild night out, you can always rely on Waffle House. Since first opening in Atlanta in 1955, this diner chain has developed a cult following for their 24/7 availability, their sometimes superhuman staff, and most importantly: their waffles.
What’s to love about these waffles? Beyond being available even in the midst of natural disasters, these golden brown breakfast treats are rich, tender, and served piping hot with a scoop of creamy butter. There’s a reason they sell over 300,000 waffles every day. But unless you live in or near the South, you unfortunately can’t enjoy Waffle House’s signature dish.
Until now! We’ve cracked the code to this fluffy, tender, and sweet waffle so you can enjoy it from the comfort of your own home. Part of its magic can be attributed to the combination of buttermilk and half-and-half. The tangy buttermilk tenderizes the batter by inhibiting gluten development, while the half-and-half incorporates more fat than regular milk.
This batter is a breeze to put together, and you can even make it ahead of time. The batter can sit in an airtight container in the refrigerator for up to a day before using it. Serve alongside some maple syrup and plenty of butter and you have a breakfast (or midnight snack) of champions.
Did you try these waffles? Let us know how it went in the comments!
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Ingredients
- 1 1/2 cups
(180 g.) all-purpose flour
- 1/2 cup
(100 g.) granulated sugar
- 1 tsp.
kosher salt
- 1/2 tsp.
baking powder
- 1/4 tsp.
baking soda
- 1
large egg
- 1 cup
half-and-half
- 1/4 cup
buttermilk
- 4 Tbsp.
(1/2 stick) melted unsalted butter, plus more, softened, for serving
- 1/2 tsp.
pure vanilla extract
Neutral oil or nonstick cooking spray
Maple syrup, for serving
Equipment Needed
A waffle iron
Directions
- Step 1In a medium bowl, whisk flour, granulated sugar, salt, baking powder, and baking soda. In another medium bowl, whisk egg, half-and-half, buttermilk, melted butter, and vanilla.
- Step 2Make a well in center of dry ingredients. Gradually add egg mixture and mix with a rubber spatula, scraping sides of bowl, until no large pockets of flour remain, being careful not to overmix (small lumps are okay).
- Step 3Preheat waffle iron. If your model allows you to adjust the temperature, select medium heat. Grease iron with oil or cooking spray. Depending on size of iron, add 1/4 to 3/4 cup batter, guiding batter to edges with a spatula.
- Step 4Close iron and cook waffle, undisturbed, until golden brown, 4 to 6 minutes. Transfer to a wire rack and let cool slightly. Repeat with remaining batter.
- Step 5Divide waffles among plates. Top with maple syrup and softened butter.
- Step 6Make Ahead: Batter can be made 1 day ahead. Store in an airtight container and refrigerate.
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