Buttermilk Waffles

A tried and true home cooking classic, Buttermilk waffles are the perfect lazy Sunday breakfast to hit the spot as the holidays draw near - just like grandma used to make. 

There are a million different ways to make waffles, some of which are much healthier than this option...but in my humble opinion, waffles aren't the first thing that come to mind when one thinks of cooking something healthy. 

These are best enjoyed in your pajamas, in bed, with lots of maple syrup and powdered sugar! 

The blueberry compote is made simply by boiling the berries over high heat with a little water and a dash of sugar. Bring them to a boil and simmer for 2-3 minutes or until they become syrup-y.  


  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 2 cups of buttermilk - shake it up!
  • 1/2 stick unsalted butter, melted (when melting butter make sure to not overheat and cook it)
  • 2 eggs
  • olive oil to brush waffle iron 

Preheat oven to 300F (this is so that you can re-warm and re-crisp if you are making multiple batches). Get your waffle iron slightly oiled and ready to go. 

Mix all dry ingredients well and slowly whisk in the wet ingredients. Cover with a kitchen towel and let the mixture sit for a few minutes to thicken. Your waffle iron is ready to go when you flick water at it and you hear a little sizzle. Pour your mixture evenly across the iron and shut the top. You can give a quick peek to check if they are cooking but don't fully open the iron if you can help it. When they are done they will not stick to the iron and easily pop out. Don't stack your completed waffles or the steam will cause them to get mushy. Let them cool separately on a cooling rack. If you are cooking for multiple people, pop the waffles back in the oven for a few minutes when you are ready to serve. ENJOY! 

Food + DrinkJen Kay