Food & Cooking Recipes Breakfast & Brunch Recipes One-Bowl Buttermilk Waffles Be the first to rate & review! By Lauryn Tyrell Lauryn Tyrell Lauryn is the senior food editor for Martha Stewart Living. Editorial Guidelines Updated on April 23, 2021 Rate PRINT Share Close Photo: Ryan Liebe Prep Time: 15 mins Total Time: 50 mins Servings: 8 Whether they are served hot off the presses, or made ahead and reheated from frozen, these one-bowl buttermilk waffles will be fluffy, delicious, and a guaranteed hit at your next brunch. If time is on your side, create a toppings bar with offerings like these caramelized bananas. Ingredients 3 large eggs 3 cups low-fat buttermilk ¾ cup vegetable oil 2 ½ teaspoons baking powder 1 ½ teaspoons baking soda ¾ teaspoon kosher salt 3 tablespoons granulated sugar 3 cups unbleached all-purpose flour Vegetable-oil spray (optional) Brown-Sugar Bananas, for serving Tropical-Fruit Salad, for serving Toasted Walnuts in Spiced Syrup, for serving Additional toppings, like fresh berries, lightly sweetened whipped cream, and confectioners' sugar Directions Preheat oven to 275°F; set a wire rack inside a rimmed baking sheet and place on center rack. 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). 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. 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. Originally appeared: Martha Stewart Living, May 2021 Rate It PRINT