Melt the butter in a heat proof pyrex measuring cup. Set aside to cool while preparing the wet base and dry base.
8 tbsp Unsalted butter
In a large mixing bowl, whisk together the eggs and buttermilk until the mixture is smooth and the eggs are fully incorporated.
5 large Eggs, 3 cups Buttermilk
Blend Dry Ingredients
In a separate medium bowl, whisk the flour, baking powder, baking soda, and salt. Ensure there are no clumps so the leavening agents are evenly distributed.
3 cups All-purpose flour, 3 tsp Baking powder, 1 ½ tsp Baking soda, ½ tsp Kosher or sea salt
Combine
Gently stir the wet mixture into the dry ingredients. Mix until just incorporated.
Pro Tip: Don't overmix! A few small lumps are perfectly fine; overworking the batter leads to tough, chewy waffles.
Incorporate Butter
Slowly pour in the melted butter. Stir thoroughly until the butter is fully blended into the batter and no oily streaks remain.
8 tbsp Unsalted butter
The Rest Period
Let the batter sit for 15 minutes. This allows the flour to hydrate and the buttermilk to react with the leavening agents for a lighter texture.
Preheat & Prep
While the batter rests, preheat your waffle iron to medium-high. If your oven has a "warm" setting (200°F), preheat it now and place a wire rack inside to keep finished waffles crispy.
Cook the Waffles
Lightly coat the iron with non-stick spray or oil. Pour the batter into the center (refer to your iron’s capacity-and use a measuring cup) and close the lid. Cook for 3–5 minutes until golden brown. Avoid opening the lid early to prevent tearing!
Serve and Stay Warm
Transfer finished waffles to the wire rack in the warm oven. Avoid stacking them, as the steam will make the exteriors soft.
Notes
Tip text
Notes & TipsThe Buttermilk Secret: If you're out of buttermilk, add 2 tbsp of lemon juice or white vinegar to 3 cups of whole milk and let it sit for 5 minutes.The Butter Temp: Ensure your butter is "slightly cooled." If it’s piping hot, you risk scrambling the eggs in the batter.Egg Sizing: Stick to Large eggs. Using Medium or Extra-Large can throw off the moisture ratio, making the batter too thin or too heavy.