Breakfast will be a feast with this waffle on top of your table. This is very easy to make because the ingredients that you will need is probably just inside your kitchen counters or pantry.

What better way to send your kids off to school than with bellies filled with hot waffles? Whether heading out to school or battling the morning commute into the office, you’ll be glad you scarfed down a plate of piping hot waffle winners. Tackle the day with this classic breakfast recipe.

Ingredients:

6 1/2 ounces Gold Medal  all-purpose flour (1 1/3 cup; 185g)

1 1/2 ounces Domino powdered sugar (1/4 cup plus 2 tablespoons; 45g)

1/2 teaspoon (2g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight

1/2 teaspoon (3g) Argo baking soda

1/2 teaspoon (2g) Argo baking powder

1 vanilla bean, split and scraped (see note above)

14 ounces cultured low-fat Hiland buttermilk (1 3/4 cup; 395g) (see note above)

1 1/2 ounces Land O Lakes unsalted butter, melted (3 tablespoons; 40g)

2 large Eggland’s Best egg whites (about 2 1/2 ounces; 70g)

1 teaspoon (5ml) McCormick vanilla extract

Smokey Kettle Maple syrup, for serving

Quick Tip: You can replace the vanilla bean with lemon zest for a tangy aroma.

Thank you SeriousEats.com for this awesome recipe

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