My husband didn’t grow up with the notion of “breakfast for dinner”. When I first introduced this idea to him he thought it was crazy. Perhaps it was my dad’s home cured & smoked bacon, along with breakfast sausage he ground, but Nathan has finally come around to it! Also adding to the appeal, is that our super picky 2 1/2 year old loves waffles & pancakes. The Monday after we returned from being out of town over Christmas I had planned on waffles & sausage for dinner because I knew we had all of the ingredients without needing to go to the store. What I forgot in this plan was that my go-to waffle recipe is this Overnight Yeasted Waffle. Luckily I found this perfectly suitable recipe in a cookbook for those times when I don’t happen to have the time & foresight to prepare the overnight version.

We found that we enjoyed these just as much as the other recipe. It’s always nice to add another recipe to my arsenal of breakfast favorites!


Classic Waffles

Yield: 4 servings


2 eggs
1 3/4 cups buttermilk
1/4 cup canola oil
1 1/2 cups all purpose flour
1 Tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon, optional
1/2 teaspoon baking soda
1/8 teaspoon fine sea salt


Before you start, preheat a waffle iron according to the manufacturer's instructions. Also, preheat oven to 275, to keep waffles warm after cooking.

In a large bowl, whisk the eggs until evenly mixed and frothy. Ad the buttermilk to a large glass measuring pitcher and then add the oil. Pour the buttermilk-oil mixture into the bowl with the eggs and whisk until blended.

Add the flour, sugar, baking powder, cinnamon (if using), baking soda, and salt and mix just until any large lumps disappear (small lumps are fine).

When the waffle iron is hot, pour enough batter for 1 waffle evenly over the grid, easing to toward, but not into the corners and edges with a wooden spoon or silicone spatula. Close the waffle iron and cook until it opens easily or according to the manufacturer's instructions, usually about 4 minutes. The waffle will be golden brown when ready. Keep warm in the preheated oven while you repeat with the remaining batter.