There are a few tricks in this recipe which yield a full-flavored, crisp waffle from ingredients most people have on hand. Buttermilk waffles are delicious, but it always seems as though the rest of the buttermilk goes to waste. In this recipe, allowing the milk to rest with vinegar for a few minutes approximates the flavor of buttermilk by slightly curdling the milk. The general rule of thumb is 1 Tbsp vinegar plus enough milk to make 1 cup.
The other important step is beating the eggs until doubled in volume. This makes the eggs both lighter and stiffer which yields a waffle that is crispy on the outside and fluffy on the inside.
Don’t be limited by “normal” waffle toppings. While this recipe does use sugar and vanilla, the sweetness is mild enough to work for turkey and waffles.
2 cups flour
1 1/2 Tbsp apple cider vinegar
1 1/2 cups + 3 1/2 Tbsp milk
1/2 cup vegetable oil
1 Tbsp sugar
4 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla extract
Measure vinegar into a 2 cup measuring cup and add enough milk to total 1 3/4 cups. Set aside for at least 5 minutes.
Beat the eggs with an electric mixer until lightened, foamy, and approximately doubled in volume. Add the remaining ingredients, including milk and vinegar. Mix just until well combined.
Cook in waffle iron until golden brown.
Waffles can be kept warm on a cooling rack in a 250F oven.