Ingredients
3 large eggs
3 cups low-fat buttermilk
3/4 cup vegetable oil
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon kosher salt
3 tablespoons granulated sugar
3 cups unbleached all-purpose flour
Vegetable-oil spray (optional)
Brown-Sugar Bananas, for serving
Tropical-Fruit Salad, for serving
Toasted Walnuts in Spiced Syrup, for serving
Additional toppings, like fresh berries, lightly sweetened whipped cream, and confectioners’ sugar
Preparation
Preheat oven to 275°F; set a wire rack inside a rimmed baking sheet and place on center rack.
Whisk eggs in a large bowl. Whisk in buttermilk, oil, baking powder, baking soda, salt, and sugar to combine. Add flour and stir just until small lumps remain (do not overmix).
Preheat and prep a waffle iron per manufacturer’s instructions. Pour in a scant 1/2 cup batter per waffle (amount will vary depending on iron), leaving a slight border around edges to prevent spillover.
Cook until waffles are golden and crisp, 4 to 5 minutes. Remove from iron; toss back and forth between your hands to release steam and keep crisp, then transfer to rack in oven to keep warm (or see our make-ahead tip, right). Repeat with remaining batter. Serve waffles warm, with toppings.
To Reheat: pop single servings into a toaster, or place a batch on a rimmed baking sheet fitted with a wire rack (so they don’t get soggy) and broil, flipping once, until warmed through, 3 to 5 minutes total.
