Wolf Pine Waffles
Our waffles are crispy on the exterior and perfectly fluffy inside! They are wonderfully flavorful on their own but are delicious topped with fresh berries, our Maple Blueberry Sauce, a dusting of powdered sugar, or homemade whipped cream. We celebrated the end of our Maine maple syrup season by enjoying these waffles! We often make a double batch, store the cooled waffles, and reheat them the next day in the toaster!
*We may earn a small commission when you purchase products through our links. Our disclosure policy.
Yield 6 - 1" thick waffles
2 cups all-purpose flour, sifted
2 tablespoons white or golden sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon fine salt
1 cup buttermilk, warmed
1 cup whole milk, warmed
5½ tablespoons unsalted butter, melted and cooled slightly
1 teaspoon pure vanilla extract
Preheat your waffle iron. We set this model to 4.5-5. The double iron is a big help for our large family!
1. Combine buttermilk and whole milk in a saucepan. Warm over medium heat for a few minutes, whisking occasionally. Turn off the heat, and set aside.
2. Melt butter, set aside.
3. In a large mixing bowl, sift together flour, baking powder, and baking soda. Whisk in salt and sugar.
4. Add eggs into the cooling milk mixture, and whisk to combine. Add the mixture to the dry ingredients. Add butter and vanilla. Whisk until just combined. Your batter will be slightly lumpy, do not overmix.
5. If using a similar waffle iron to the one above, add 3/4 cup of batter to your preheated iron. Close the iron, flip, and add batter to the second iron. Cook until the alarm sounds. Alternately, add the correct amount of batter to your iron, according to the model's instructions. Typically, you should stop adding batter once it has spread within 1/2" from the edge.
6. Enjoy with your favorite toppings! Store cooled waffles in the refrigerator or freezer. You may reheat them in the toaster or oven.
Our favorite tools and printable recipe card are below! Enjoy!
Stainless Steel Measuring Cups