Recipes excerpted from The Big Book of Breakfast by Maryana Vollstedt. Published by Chronicle Books, LLC, San Francisco, CA. Copyright 2003. Reprinted with permission of the publisher. All rights reserved.

Click here for a printable version of the recipe.

Buttermilk Waffles

Makes 6 waffles.

These crisp, flavorful waffles can be served for a quick meal any time of the day. Serve them with Sweetened Cream Cheese, nuts, and berries for an alternative to butter and syrup.

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
3 large eggs
1-3/4 cups buttermilk
1/2 cup melted butter or margarine
Nuts and fresh berries for topping
Sweetened Cream Cheese for topping (recipe follows)

Preheat waffle iron and spray lightly with oil. In a large bowl, combine flour, baking powder, baking soda, salt, and sugar. In a medium bowl, whisk together eggs, buttermilk, and melted butter. Add to dry ingredients and stir until well blended. Pour 3/4 cup batter onto the hot waffle iron. Close lid and bake until steam stops and waffle is lightly browned and crisp, 3 to 4 minutes. Remove waffle and repeat with remaining batter. Spoon a little Sweetened Cream Cheese on top of each waffle. Sprinkle with nuts and berries.

Sweetened Cream Cheese

Makes about 1 cup.

8 ounces cream cheese, at room temperature, cut up
1/4 cup confectioner’s sugar

Blend cream cheese and sugar in a food processor.