I can’t tell you how many times I’ve looked up this Alton Brown waffle recipe. It’s from “Good Eats 2: The Middle Years,” and I published the recipe for a double batch way back in 2011, when I wrote a story about how I like to freeze waffles for easy reheating in the toaster.
I should have clipped my own story and taped that recipe to the fridge because, every three or four months, I pull out the Google and dig up this buttermilk waffle recipe. I always mix up the flours, and over the weekend, I used half whole wheat and half einkorn, which led to a super egg-y, almost French toast-like waffle that I loooooved. My kids did, too. (I also made my own buttermilk by adding a little vinegar to regular whole milk.)
In the photo on the right, you’ll note that I went whole hog and put peanut butter on my waffle. Waffles are already so rich, but I grew up eating Eggos slathered with peanut butter just about every morning. I only needed a hint of PB to enjoy that sensory throwback.
Several of you asked for the recipe online, so here it is!
Alton’s Waffles a la Addie
2 cups flour (half all-purpose, half whole-wheat is preferred)
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
3 Tbsp. sugar
3 eggs, room temperature and beaten
4 Tbsp. butter, melted
2 cups buttermilk, room temperature
Peanut butter and syrup, for serving
Whisk together dry ingredients. In a separate bowl, mix together eggs, butter and buttermilk. Combine wet and dry ingredients until just mixed but still lumpy. Let rest for 5 minutes and then cook in your waffle iron.
Serve with syrup and peanut butter.
— Recipe from Alton Brown, adapted by Addie Broyles