One-Bowl Buttermilk Waffles

1. Preheat oven to 275°F; set a wire rack inside a rimmed baking sheet and place on center rack.

2. Whisk eggs in a large bowl. Whisk in buttermilk, oil, baking powder, baking soda, salt, and sugar to combine. Add flour and stir just until small lumps remain (do not overmix).

3. Preheat and prep a waffle iron per manufacturer's instructions. Pour in a scant 1/2 cup batter per waffle (amount will vary depending on iron), leaving a slight border around edges to prevent spillover.

4. Cook until waffles are golden and crisp, 4 to 5 minutes. Remove from iron; toss back and forth between your hands to release steam and keep crisp, then transfer to rack in oven to keep warm (or see our make-ahead tip, right). Repeat with remaining batter. Serve waffles warm, with toppings.

Cook's Notes

To Make Ahead: After removing the waffles from the iron and tossing them back and forth to release steam, let them cool completely on a wire rack, then transfer to resealable plastic bags in single layers to freeze; they'll last up to three months.

To Reheat: pop single servings into a toaster, or place a batch on a rimmed baking sheet fitted with a wire rack (so they don't get soggy) and broil, flipping once, until warmed through, 3 to 5 minutes total.

Variations

To incorporate whole grains, replace half of the white flour with whole-wheat or spelt flour.