Buttermilk Waffles

Buttermilk waffles are a beloved breakfast staple known for their golden, crispy exterior and soft, fluffy interior. The tangy depth of buttermilk adds a delightful richness to every bite, making them perfect for weekend brunches, family breakfasts, or anytime you crave comfort food. Whether served with syrup, fruit, or a dollop of whipped cream, these waffles never fail to satisfy.

Why You’ll Love This Recipe

  • Perfect Texture: Crisp on the outside and fluffy on the inside, thanks to the buttermilk.
  • Easy to Make: Simple pantry staples come together quickly for a fast breakfast.
  • Crowd-Pleaser: Loved by kids and adults alike.
  • Freezer-Friendly: Make a big batch and freeze extras for easy weekday meals.
  • Customizable: Great base recipe you can modify with mix-ins or toppings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups buttermilk
  • 2 large eggs
  • â…“ cup melted butter
  • 1 teaspoon vanilla extract

Directions

  1. Preheat your waffle iron according to the manufacturer’s instructions.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; the batter should be slightly lumpy.
  5. Lightly grease the waffle iron with oil or cooking spray.
  6. Pour batter into the waffle iron (amount depends on your model) and cook until golden brown and crisp.
  7. Serve immediately with your favorite toppings.

Servings and Timing

  • Servings: About 5–6 standard waffles
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes

Variations

  • Chocolate Chip Waffles: Fold in ½ cup mini chocolate chips before cooking.
  • Whole Wheat: Use half whole wheat flour for added fiber and a nuttier flavor.
  • Berry Boost: Add fresh blueberries or raspberries to the batter.
  • Savory Waffles: Skip the sugar and vanilla, and mix in shredded cheese and herbs.
  • Spiced Waffles: Add ½ teaspoon cinnamon or nutmeg for a warm flavor.

Storage/Reheating

  • Storage: Store cooled waffles in an airtight container in the refrigerator for up to 3 days.
  • Freezing: Freeze waffles in a single layer on a baking sheet, then transfer to a zip-top bag. Freeze for up to 2 months.
  • Reheating: Toast in a toaster or oven at 350°F until warmed through and crispy.

FAQs

Can I make the batter ahead of time?

Yes, you can refrigerate the batter for up to 24 hours. Stir gently before using.

What can I use instead of buttermilk?

Use a mix of 2 tablespoons lemon juice or vinegar with 2 cups of milk. Let sit for 5–10 minutes before using.

Why are my waffles sticking to the iron?

Make sure your iron is properly preheated and greased. Don’t open it too early during cooking.

Can I use this batter for pancakes?

Yes, the batter works for pancakes, though the texture will be slightly different.

Can I double the recipe?

Absolutely! This recipe doubles easily for larger groups.

How do I keep waffles warm while cooking batches?

Place cooked waffles on a baking sheet in a 200°F oven to keep them warm and crisp.

Are these waffles sweet enough on their own?

They’re mildly sweet, ideal for adding syrup, fruit, or other toppings.

Can I add nuts to the batter?

Yes, chopped walnuts or pecans make a great addition.

What’s the best waffle iron for this recipe?

Any standard waffle iron works well. Belgian waffle makers produce thicker, deeper waffles.

Can I make these gluten-free?

Use a gluten-free all-purpose flour blend for a gluten-free version.

Conclusion

Buttermilk waffles are the ultimate breakfast comfort food, combining crispy edges with a tender center and a rich, tangy flavor. Whether you’re serving a crowd or freezing extras for busy mornings, this recipe is your go-to for classic, homemade waffles. Top them with anything you love and enjoy a perfect start to your day.

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Buttermilk Waffles

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Method: Waffle Iron
  • Cuisine: American
  • Diet: Vegetarian

Description

Buttermilk waffles are crispy on the outside, fluffy on the inside, and full of rich, tangy flavor. Perfect for breakfast or brunch, they pair beautifully with maple syrup, fresh fruit, or whipped cream.


Ingredients

Units Scale
  • 2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 2 cups buttermilk
  • 1/3 cup unsalted butter, melted and cooled
  • 1 tsp vanilla extract
  • Non-stick cooking spray or additional butter for waffle iron

Instructions

  1. Preheat your waffle iron according to the manufacturer’s instructions.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, beat the eggs, then add buttermilk, melted butter, and vanilla extract. Mix well.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the batter should be slightly lumpy.
  5. Lightly grease the waffle iron with cooking spray or butter.
  6. Pour batter onto the hot waffle iron (amount depending on the size of your waffle iron) and cook until golden brown and crisp.
  7. Remove waffles and keep warm. Repeat with remaining batter.
  8. Serve warm with your favorite toppings.

Notes

  • For extra crispy waffles, cook slightly longer or place finished waffles in a 200°F oven while you finish the batch.
  • Don’t overmix the batter—some lumps are okay and help ensure fluffiness.
  • Waffles can be frozen and reheated in a toaster for quick breakfasts.

Nutrition

  • Serving Size: 1 waffle
  • Calories: 310
  • Sugar: 5g
  • Sodium: 420mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Protein: 7g
  • Cholesterol: 85mg

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