Ok, don’t freak out about the cheese part…I’ll explain in a minute. But first let me say this is my all-time favorite, tried-and-true recipe for waffles. I will not make another recipe as long as I have buttermilk in the refrigerator. They are light and fluffy and absolutely delicious. I make them at least twice a month for dinner (and countless times for breakfast) because we love them so much.
And here is how we eat them: with cheese. I know, it sounds really strange and gross, and some of you may be thinking we only do this because we get cheese for next to nothing due to my husband working for a cheese company. Well, believe it or not, my husband has been eating waffles this way LONG before he started working for a cheese company. He introduced me to cheese waffles when we were dating, and I was a huge skeptic at first. Can you blame me? But I quickly converted. You have to dismiss the idea that the cheese on the waffle is reminiscent to cheese on pizza. It’s nothing like the gooey, mounds of cheese you may be thinking of. Instead, it is a light, crunchy, salty texture that pairs so well with the sweet syrup and buttermilk waffle that I can’t think of eating it any other way. Right after pouring the batter into the waffle iron, I sprinkle a couple tablespoons of shredded cheddar cheese on top and promptly close the waffle iron to let the magic happen. It is worth trying, and hey, if you don’t like it, then no worries because these waffles are delicious without.
I often usually use at least half but sometimes 100% whole wheat flour (finely ground white wheat) for these and they are fantastic.
- 2 large eggs
- 1 3/4 cups (14 ounces buttermilk)
- 1/2 cup butter, melted and cooled to room temperature
- 2 teaspoons vanilla extract
- 1 3/4 cups (7 1/4 ounces) all-purpose flour (see note)
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- In a medium-sized bowl, beat together the eggs, buttermilk, melted butter, and vanilla. In another bowl whisk together the dry ingredients; combine the wet and dry ingredients just until smooth.
- For an 8-inch round waffle iron, use about 1/3 cup batter (adjust according to waffle iron size). Cook for 2 to 3 minutes, until the iron stops steaming. If making cheese waffles, pour 1/3 cup batter on waffle iron and sprinkle 2-3 tablespoons shredded cheddar cheese over batter before closing iron.