The first time I made these buttermilk waffles I burned my tongue because they smelled so good—crispy at the edges, pillowy inside, and faintly tangy from the buttermilk. They’ve since become my go-to for slow weekend breakfasts and quick weeknight dinners when everyone wants something comforting and fast.
Why you’ll love these waffles
Buttermilk waffles are a little tangy, very tender, and hold up well to syrup and toppings without getting soggy. They crisp beautifully on the outside while keeping a light, airy crumb inside—thanks to the combination of baking powder and baking soda working with the acid in the buttermilk. Make them for a leisurely brunch, a crowd breakfast, or a fun change for dinner.
“We made these for Sunday brunch and everyone asked for seconds. Crispy, light, and the batter was forgiving—perfect!” — weekend bruncher
Benefits at a glance:
- Quick to mix and fast to cook.
- Kid-friendly and easy to customize.
- Freezes and reheats very well for weekday breakfasts.
How to make Homemade Buttermilk Waffles
Step-by-step overview
- Preheat your waffle iron so it’s hot when the batter is ready.
- Whisk dry ingredients in one bowl. Whisk wet ingredients in another.
- Pour wet into dry and stir until just combined; a few lumps are okay.
- Let the batter rest briefly (5–10 minutes) if you have time.
- Ladle onto the hot waffle iron and cook until deeply golden and crisp.
- Keep finished waffles warm on a wire rack in a low oven while you cook the rest.
Ingredients
What you’ll need
- 2 cups (240 g) all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 3/4 cups buttermilk (see substitutions below)
- 1/2 cup (113 g) melted butter (or neutral oil)
- 1 teaspoon vanilla extract
Substitution notes:
- No buttermilk? Stir 1 tablespoon lemon juice or white vinegar into 1 3/4 cups milk and let sit 5 minutes.
- For a lighter waffle, replace 1/4–1/2 cup flour with cornstarch.
- Use melted coconut oil or vegetable oil instead of butter for a dairy-free option (see vegan variation).
Directions
Cooking method — clear, short steps
- Preheat your waffle iron according to the manufacturer’s instructions. Heat it well so waffles crisp.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the eggs lightly. Add the buttermilk, melted butter, and vanilla; whisk to combine.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined. Do not overmix. Small lumps are fine.
- Let the batter rest 5–10 minutes if you can; this hydrates the flour and helps lift.
- Lightly grease the waffle iron if your model needs it. Ladle batter onto the center of the hot iron—don’t overfill.
- Close the lid and cook until the waffle is golden brown and crisp. Timing varies by iron; most take 3–6 minutes.
- Transfer cooked waffles to a wire rack set over a baking sheet and keep in a 200°F (95°C) oven if making a batch. This prevents steam from making them soggy.
- Serve immediately with toppings of choice.
How to serve Homemade Buttermilk Waffles
Best ways to enjoy it
- Classic: butter and warm maple syrup.
- Fresh fruit: berries, sliced banana, or macerated peaches.
- Decadent: whipped cream, chocolate sauce, or a scoop of vanilla ice cream for dessert waffles.
- Savory: top with fried chicken, maple hot sauce, or smoked salmon and crème fraîche.
- For a crowd, serve waffles buffet-style with syrup, compotes, nuts, and savory toppings so everyone builds their own.
Plating tip: stack two waffles, place warm fruit compote between layers, and finish with a dusting of powdered sugar and a sprig of mint.
How to store
Storage and reheating tips
- Refrigerator: Cool waffles completely, wrap tightly or store in an airtight container. Refrigerate up to 2 days.
- Freezer: Layer cooled waffles between parchment paper and freeze in a resealable bag or airtight container for up to 2 months. Press out excess air.
- Reheating: From frozen, reheat in a 350–400°F oven for 8–12 minutes, or toast in a toaster/air fryer until hot and crisp. From fridge, heat 5–8 minutes in a 350°F oven. Avoid microwaving if you want crispness—microwaving makes them soft.
Food safety: Do not leave cooked waffles at room temperature for more than 2 hours (1 hour if ambient temperature is above 90°F). Refrigerate promptly.
Tips to make this recipe
Helpful cooking tips
- Don’t overmix: Overworking the batter develops gluten and makes waffles tough. Mix until combined.
- Rest the batter: A brief rest (5–10 minutes) gives lighter texture.
- Hot iron = crisp exterior: Preheat thoroughly. If the first waffle is soft, increase heat slightly.
- Keep waffles crisp: Place finished waffles on a wire rack in a low oven (200°F/95°C) instead of stacking them.
- For extra-crispy waffles: Replace 1/4 cup flour with cornstarch or separate eggs—whisk whites to soft peaks and fold in.
- Measure flour correctly: Spoon flour into the cup and level it off, or weigh it for precision.
Variations
Creative twists to try
- Blueberry lemon: Fold 1 cup fresh blueberries and 1 tsp lemon zest into batter.
- Chocolate chip: Stir 1/2–3/4 cup mini chocolate chips into batter.
- Whole wheat: Replace half the all-purpose flour with whole wheat pastry flour for a nuttier flavor.
- Savory cheddar & chive: Omit sugar, fold in 3/4 cup shredded sharp cheddar and 2 tbsp chopped chives.
- Gluten-free: Use a 1:1 gluten-free baking flour blend that contains xanthan gum.
- Vegan: Use 2 flax “eggs” (2 tbsp ground flax + 6 tbsp water), 1 3/4 cups plant milk + 1 tbsp vinegar for buttermilk, and 1/2 cup neutral oil instead of butter.
FAQs
Common questions answered
Q: Can I make the batter ahead of time?
A: Yes. You can mix the batter and refrigerate it for up to 24 hours. Give it a gentle stir before cooking. Note: baking powder loses some lift over time, so waffles made from freshly mixed batter may be slightly lighter.
Q: What if I don’t have a waffle iron?
A: You can pour the batter onto a hot, lightly greased skillet to make “griddle waffles” (they’ll look like thick pancakes). A waffle iron gives the characteristic crisp pockets and texture.
Q: How do I get waffles extra crispy?
A: Use a hot iron, add a little cornstarch (about 1/4 cup replacing flour), or separate eggs and whip the whites to soft peaks before folding them in. Also, keep cooked waffles on a wire rack in a 200°F oven rather than stacked.
Q: Can I freeze leftover waffles?
A: Yes. Cool completely, wrap or layer with parchment, and freeze up to 2 months. Reheat in toaster, oven, or air fryer to restore crispness.
Q: Is it safe to eat batter?
A: No—raw batter contains raw eggs and raw flour, both of which can carry pathogens. Avoid tasting raw batter and discard any batter that has sat at room temperature longer than 2 hours.
Q: Can I use store-bought buttermilk?
A: Absolutely. Cultured buttermilk from the store gives the best tang and texture, but the milk+acid substitute works well too in a pinch.
If you want, I can scale this recipe for more people, adapt it to be vegan or gluten-free, or suggest a weekend brunch menu pairing. Which would you like?
Print
Homemade Buttermilk Waffles
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Delicious buttermilk waffles that are crispy on the edges and fluffy inside, perfect for brunch or quick dinners.
Ingredients
- 2 cups (240 g) all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 3/4 cups buttermilk
- 1/2 cup (113 g) melted butter (or neutral oil)
- 1 teaspoon vanilla extract
Instructions
- Preheat your waffle iron so it’s hot when the batter is ready.
- Whisk dry ingredients in one bowl.
- Whisk wet ingredients in another.
- Pour wet into dry and stir until just combined; a few lumps are okay.
- Let the batter rest briefly (5–10 minutes) if you have time.
- Ladle onto the hot waffle iron and cook until deeply golden and crisp.
- Keep finished waffles warm on a wire rack in a low oven while you cook the rest.
Notes
These waffles freeze well and can be reheated for quick breakfasts.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Waffle Making
- Cuisine: American