One of my very favorite kitchen appliances is my waffle maker. It wasn’t very expensive but it works SO well and takes up very little space due to its compact storage (it stores itself upright). The best part about the machine is that it is very forgiving and somehow produces perfect waffles every time.
I have been very into buttermilk lately (see here and here), and I almost never actually buy buttermilk anymore because I learned a great way to make it at home with ingredients I always have on hand: skim milk and white vinegar.
Buttermilk adds a wonderful flavor and texture to baked goods and breakfast items. I love it!
These waffles are fantastic with the chocolate chips, but are also great without any add-ins. I tried it both ways, and I encourage you to do the same!
Chocolate Chip Buttermilk Waffles
Makes about 3 large waffles (with some leftover batter)
1 3/4 cups all purpose flour
2 tbsp white sugar
2 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
1 3/4 cups skim milk
2 tbsp white vinegar
1/2 cup (1 stick) unsalted butter, melted and cooled to room temp
2 tsp vanilla extract
Semi-sweet Chocolate chips
Preheat oven to 300 if making more than one waffle.
Preheat waffle iron according to manufacturer instructions. Combine milk and vinegar in bowl. Stir to combine and set aside for at least 5 minutes (this creates buttermilk).
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt.
In a medium bowl, whisk together buttermilk, butter, eggs, and vanilla. Add these wet ingredients to the dry ingredients and whisk to combine. Do not overmix or waffle will come out tough. If adding chocolate chips, add desired amount of chips to batter and gently fold to combine.
Once waffle maker is ready, spoon about 1/4 cup batter into each waffle quadrant (this will be about 1 cup of batter per waffle). Note: if your waffle iron is designed differently, add any amount of batter that will fit (refer to manufacturer instructions). Cook waffle according to manufacturer instructions (I cooked mine for about 3 minutes, flipping half way).
Serve waffle with butter and maple syrup. If making more than one waffle, keep finished waffles in 300 degree oven to keep warm.
Adapted from Brown eyed Baker