Happy Mother’s Day. To all those mothers out there, we thank you. You do have the hardest job in the world. For this years Mother’s Day, Jessica and I decided to make brunch. Today’s feature is a delicious fluffy buttermilk waffle. Perfect for a brunch or even a hangover really. We dressed the Waffles in Canadian Maple Syrup, bananas, strawberries and blackberries. Check out our past chicken and waffle sandwich post if you want to make a savoury waffle instead.
A tip Jessica uses to keep waffles fluffy (especially if you are making a lot), is leaving them on a cooling rack inside your toaster oven on low heat, to prevent them from becoming soggy. The last thing you want is condensation turning your waffle for the worse.
We use the Proctor-Silex Belgian Waffle Maker. It’s simply the best for your buck. The non-stick surface has really held up over the years. All you need to do before making waffles is lightly oiling up the surface with a paper towel.
I think this brunch was a great success. Served with our waffles, omelettes, and salad, it was simplicity at its finest. Hope you enjoy the recipe!
Fluffy Buttermilk Waffles
Total Preptime: 15 minutes | Cooking time: 5-6 minutes (per waffle) | Yields: 7 Servings
- 2 cups of all-purpose flour
- 3 tablespoons of white sugar
- 2 teaspoons of baking powder
- 2 teaspoons of baking soda
- 1 tsp of vanilla extract
- 2 cups of buttermilk
- 1/4 cup of melted butter
- 2 large eggs
- 1 cup of strawberries
- 1 cup of blackberries
- 1 cup of bananas
- Maple Syrup
- Whisk all the dry ingredients in a bowl until combined.
- In a separate bowl, mix the buttermilk, melted butter and eggs.
- Combine your wet and dry ingredients until the mixture is slightly lumpy. (If you think it is too lumpy, add a little bit of buttermilk)
- Heat up your waffleiron, and brush oil to prevent the waffle from sticking.
- Ladle your batter into the waffle iron and let it cook for 5-6 minutes until finished.
- Bring your sliced bananas, blackberries and strawberries to decorate your waffles.