When we made these dead-simple waffles from Pam Anderson's cookbook, Cook Smart, their rich buttermilk flavor and crisp yet light texture won over even longtime yeast-waffle fans. The recipe can be doubled, tripled, even quadrupled. Don't stack the waffles—they will become moist and limp. If necessary, recrisp directly on a rack in a 200° oven. More Brunch Ideas
Tasty!
Read MoreThese are incredible. I’ve made them with whole wheat flour and they’re just as tasty, but (maybe) less
Read MoreYa know, I never write reviews because I’m lazy but this is the very best recipe for waffles period. 10/10. Crispy but still fluffy at the same time. It’s never flopped for me.
Read MoreWhy does the recipe make SEVEN ? An 8" square waffle maker will logically make them in multiples of FOUR, so why not add some more flour and milk to make two pan-loads.
Read MoreOMG. These are the best waffles I've had since the ones I ate in Brugge, many years ago.
Read MoreCould one of the liquid ingredients be substituted with eggnog?
Read MoreThis was just awful... The waffles came out soft NOT CRISPY and the first few got stuck to the waffle iron. I won't bother with this recipe at all.
Read MoreWill definitely be making these again - and multiplying the recipe! In addition to being crispy, these were the lightest waffles I have ever made, and quite tasty too. I have never posted before, and really not understanding the negative reviews for this one.
Read MoreI thought these were pretty awful. Bland and way too crispy (6tbsp of vegetable oil? really?).
Read MoreMade them today and they were so light and fluffy in the inside and crispy on the outside. They were most excellent. We dipped them in syrup and ate every single one of them. Great recipe!
Read MoreLight and fluffy yes. Crispy yes. They were pretty bland though
Read More