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 Brown’s waffle recipe has become one of my favorites. It’s egg-y enough to almost taste like French toast. Photo by Addie Broyles.

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