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These Buttermilk Waffles are crispy, fluffy, and delicious. They’re perfect for chicken and waffles, brunch, or keeping in the freezer for a fast breakfast.
The only time I got waffles was from Eggos growing up. Come to think about it; I don’t think we even owned a waffle maker as a kid. We always would have pancakes made from scratch but never homemade waffles.
I guess my parents found it easier to let go of my eggo than it was to make them from scratch. The crazy thing is I’m more of a waffle guy than pancakes. Don’t tell my pancake recipes that. Sshhh!
Something has always captivated me about the pockets of melted butter and syrup floating around on the waffles. Not to mention the wide range of options you can add to them. I love strawberries, peaches, blueberries, chopped pecans or walnuts, and chocolate in my waffles.
But before we can start playing with variations, we need a base recipe that will allow us to create all of the craziest waffle combinations we can think of. That’s how I came up with this recipe. After years of testing several classic buttermilk waffles recipes, I found this one to be the best homemade waffle recipe that yields consistent results with regular substitutions.
I can just taste some warm waffles with a fried egg and bacon right now. So grab a plate, fork, knife, and syrup because it’s time to eat.
Table of Contents
What ingredients and equipment do I need to make waffles?
Following a buttermilk waffle recipe at home should not be stressful; it should be fun. Something that the whole family could get involved in doing while making breakfast or a late lunch. So, here’s a list of the star ingredients and tools.
Waffle Ingredients
All-purpose flour
Good old fashion all-purpose flour is all you need, sure, you can use an alternative based on your diet restrictions, but all you need is the basics.
Salt
A pinch of kosher salt will wake up the flavors in the other ingredients.
Baking powder
This will helps our buttermilk waffles become nice and fluffy. I know some recipes call for baking soda, but I’ve had better experiences with baking powder in my waffle recipe.
Sugar
Sugar helps the waffle get its golden brown color. Adding enough sugar will become a sweet waffle, but a couple of tablespoons is all needed.
Eggs
Two large eggs will make enough waffles to feed your family.
Buttermilk
Buttermilk makes the waffles tender and light with a subtle tangy flavor.
Melted butter
It will help soften the waffle batter and make crispy waffles.
Grade A maple syrup
Nothing like warm maple syrup over the top of hot waffles.
Tools
To whip up this classic buttermilk waffle recipe, you’ll need the following tools: two mixing bowls, dry measuring cups, dry measuring spoons, a liquid measuring cup, a wooden spoon or whisk, a waffle iron, and a fork to remove the waffles.
How to make homemade waffles recipe?
Let’s jump into making some of the best homemade waffles ever! This recipe is super easy to follow and will work in any waffle iron you have.
Step 1: In a large bowl, combine flour, salt, baking powder, and sugar.
Step 2: In a medium bowl, whisk together eggs, buttermilk, melted butter, and vanilla extract; pour the wet ingredients into the dry ingredients and mix until smooth. Set aside for 5 minutes.
Step 3: Heat the waffle iron to desired temperature or color (depending on your waffle iron settings) and spray it with non-stick cooking spray. Pour enough batter to cover the bottom of the waffle iron, close the waffle iron, and cook for 3-4 minutes, depending on the desired color. Place cooked waffles in a 200°F oven until all waffles are made. Serve immediately with a spread of room-temperature unsalted butter, fresh fruit, whipped cream, or maple syrup.
Pro Recipe Tips & Tricks
Here are the best techniques and substitutes you’ll need to know about making homemade waffles.
- Only use room-temperature eggs. They will blend with the other ingredients better.
- If you forget to take your eggs out. Cover them with warm water in a bowl for 5 minutes.
- You can use gluten-free flour as a swap for all-purpose flour for gluten-free waffles.
- Almond flour and cake flour will work as substitutes for all-purpose flour.
- Feel free to use light brown sugar instead of granulated sugar.
- Every waffle maker is different, so I always use my first waffle as a test to see how my waffle iron cooks.
- Feel free to use any milk you have at home instead of buttermilk.
- I don’t recommend a buttermilk substitute using lemon.
- You can use oil instead of melted butter, but you’ll be sacrificing flavor.
- Use different extracts like lemon, orange, or strawberry instead of vanilla extract.
- If you like your waffle batter sweeter double the amount of sugar in the recipe.
- A waffle iron and a waffle maker are the same tools.
- Try folding in some fresh herbs like thyme or rosemary to make savory waffles.
Waffle toppings
Here’s a list of some things you can top your waffles with.
- Fresh berries
- Chopped walnuts
- Chocolate chips
- Frozen blueberries (thaw before using)
- Toasted pecans
- Apple butter
- Whipped Cream
- Strawberry syrup
FAQs
Here are the top questions readers have about making buttermilk waffles at home.
Either will work in whatever waffle recipe you are following. However, buttermilk creates a more flavorful and tender waffle. This is because buttermilk keeps gluten from forming, and the less gluten that forms, the softer the dough will be.
The two waffles typically get lumped together because we use Belgian waffle irons for cooking both waffles. Still, there’s a huge difference between Belgian waffles and buttermilk waffles.
Belgian waffles are yeast-based dough, so you must let the dough rise and rest to get its signature thickness. Also, one unique difference is the pearl sugar used in the waffle, making it so sweet you don’t need any syrup.
Buttermilk waffles are flour, egg, and milk-based, so you would make the batter similar to a pancake batter which will cook up to a thinner, crispier waffle.
Yes, buttermilk waffles have a unique flavor that is described as tangy. It’s not noticeable, but you will notice the difference if you taste a waffle made with milk next to one made with buttermilk.
Adding buttermilk to waffles adds a great flavor to them. Still, the acid in buttermilk reduces the gluten formation in the flour. Which will make your waffles fluffy and tender that’s not dense and tough.
You can substitute melted butter or ghee for oil in your waffles.
Waffles are best eaten immediately, but they will remain fresh in an airtight container for 3 days in the fridge.
Keep them in a freezer-safe container and freeze them for 3 months.
Reheat the waffles in the toaster for 1-2 minutes. Do the same for frozen waffles. Cooking them in a toaster oven will help them get crispy on the outside, like they’re fresh out of the waffle iron.
More Buttermilk Waffle Recipes
If you love waffles as much as I do, then Be sure to try out these recipes!
- Chicken and Waffles
- Chocolate Waffles
- Sweet Potato Waffles with Orange Butter
- Strawberry Waffles
- Peach Cobbler Waffles
Latest Recipe Video:
Before You Begin
Here are my steps for getting organized and moving fast in the kitchen.
Step 1: Get all ingredients and tools for the homemade buttermilk waffles on the counter.
Step 2: Measure everything out into individual bowls.
Step 3: We don’t want any surprises, so ensure your waffle iron is working before getting started.
Step 4: Follow the recipe and get ready for the best buttermilk waffles you’ve ever enjoyed.
Try out my easy buttermilk waffle recipe if you’re ready for the most delicious waffles for breakfast. These waffles are light and fluffy, perfect for a weekend morning. And don’t forget to leave me a comment and star rating once you’ve tried them out!
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Buttermilk Waffles
Ingredients
- 1 ½ cups unbleached all-purpose flour
- ½ teaspoon kosher salt
- 1 ½ teaspoon baking powder
- 2 tablespoons granulated sugar
- 2 large eggs
- 1 ½ cups buttermilk
- 4 tablespoons melted unsalted butter
- 1 teaspoon vanilla extract
- cooking spray
- Grade A maple syrup
Instructions
- In a large bowl, mix flour, salt, baking powder, and sugar.
- In a medium bowl, whisk together eggs, buttermilk, melted butter, and vanilla extract; pour the wet ingredients into the dry ingredients and mix until smooth. Set aside for 5 minutes.
- Heat the waffle iron to desired temperature or color (depending on your waffle iron settings) and spray it with non-stick cooking spray. Pour enough batter to cover the bottom of the waffle iron, close the waffle iron, and cook for 3-4 minutes, depending on the desired color. Place cooked waffles in a 200°F oven until all waffles are made. Serve immediately with a spread of room-temperature unsalted butter, fresh fruit, whipped cream, or maple syrup.
- Serve warm with maple syrup.
Notes
- Only use room-temperature eggs. They will blend with the other ingredients better.
- If you forget to take your eggs out. Cover them with warm water in a bowl for 5 minutes.
- You can use gluten-free flour as a swap for all-purpose flour for gluten-free waffles.
- Almond flour and cake flour will work as substitutes for all-purpose flour.
- Feel free to use light brown sugar instead of granulated sugar.
- Every waffle maker is different, so I always use my first waffle as a test to see how my waffle iron cooks.
- Feel free to use any milk you have at home instead of buttermilk.
- I don’t recommend a buttermilk substitute using lemon.
- You can use oil instead of melted butter, but you’ll be sacrificing flavor.
- Have fun a use a different extract like lemon, orange, or strawberry instead of vanilla extract.
- If you like your waffle batter sweeter double the amount of sugar in the recipe.
- A waffle iron and a waffle maker are the same tools.
- Try folding in some fresh herbs like thyme or rosemary to make savory waffles.
