As long as you have a waffle iron, you can have fresh homemade waffles anytime — including the same convenience as those purchased toaster waffles when made ahead and frozen!
2 cups all purpose flour
2-1/4 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
3 tablespoon sugar
2 eggs, room temperature
¼ cup melted butter
2 cups buttermilk, at room temperature
spray oil or as recommended by waffle iron manufacturer
Melt butter and set aside to cool slightly.
Combine dry ingredients and set aside.
In a separate bowl, whisk eggs.
Add melted butter and buttermilk to the eggs and whisk. Allow to sit for 30 to 60 seconds.
Give egg mixture a quick stir and add it to the flour mixture, folding and stirring with rubber spatula just until well blended. Do not over mix.
Set batter aside and allow to rest uncovered for five minutes.
Meanwhile, spray waffle iron with cooking spray and preheat as per manufacturer instructions.
Using rubber spatula, scrape sides and bottom of batter bowl and gently fold to briefly mix.
If desired, place in a pitcher with a good pouring spout.
Ladle or pour batter onto hot waffle irons and cook as per manufacturer instructions.
Remove from the iron when nicely browned.
Trim edges as needed.
Garnish as desired and serve with warm maple or other syrup as desired.
My favorite is homemade Buttermilk Syrup!
If desired, spread out in single layer on double layer of paper towels or on cooling rack to avoid condensation, cool completely, package to freeze individual servings. Place waxed paper between each so they do not stick together. To avoid freezer burn for long term (indefinite) storage: Wrap each serving in plastic wrap or place in zippered plastic bag, then wrap with heavy duty foil, place in airtight container, label, and freeze. You now have toaster waffles!
Note: They may require repeat toasting to thaw, heat, and crisp, and to learn the best heat setting adjustments to use for your type and brand toaster — unlike the normally much smaller, thinner purchased toaster waffles.
To save time on busy mornings, prepare the batter the night before, place the batter into a pitcher with a good pouring spout, cover top with plastic wrap and place the lid on the pitcher over and down into the plastic wrap. Fold plastic wrap which remains sticking out from under the lid down and if needed secure with rubber band. Alternatively, you could use a new shower cap.
Shower caps are convenient and quick to use — as well as easy to clean, dry, and re-use — saving you money, time, and even helping the environment. Always keep a package or two handy in the kitchen — including some clear, see through caps so that you can actually see and observe when needed such as when proofing bread dough.
Not all pitcher lids are airtight, but if it is an airtight lid, then the plastic wrap or shower cap is not necessary.
Next morning, remove pitcher of batter from the frig and give the batter a brief, gentle stir with any convenient long handled kitchen gadget (spoon, spatula, knife, spreader, etc.) and set aside uncovered to take the chill off a bit. Meanwhile, prepare and preheat waffle iron. You are now ready to cook up some home-made waffles!