Fluffy Buttermilk Waffles are not your average waffles! Light and tangy on the inside and slightly crispy on the outside, this upgraded waffle recipe is the best way to make breakfast or brunch extra special. Don’t forget the maple syrup on top!Jump to Recipe
Easy fluffy waffles from scratch
I love using my mini waffle iron or if I’m making a big batch, I use my 4 mini-waffle maker to make over-the-top waffle recipes, like my Leftover Mashed Potato Waffles and Chocolate Waffles with Cardamom. But when you’re craving a classic homemade waffle, stick to these Fluffy Buttermilk Waffles. They’re fluffy on the inside and crisp on the outside, and enhanced with rich and tangy buttermilk!
Making waffles with buttermilk is the best way to improve the texture and flavor of this classic breakfast item. It’s naturally acidic and reacts well with the leavening agents, helping the waffles to lift and fluff up. The tanginess also adds complex and decadent flavors in every bite!
Last but not least, these homemade classic buttermilk waffles are just plain easy to make and only require 8 simple ingredients. Just mix all the ingredients together, cook the waffles (the same day or the next morning), and enjoy!
What does buttermilk do in waffles?
Buttermilk is supreme in waffles compared to milk. This is because buttermilk is acidic, which reacts with the baking soda and creates air bubbles in the waffle batter. Once cooked, the waffles rise, fluff up, and have a sensationally light texture!
Ingredients you need
- Flour – I used all purpose flour because it’s easy to work with and results in consistent, fluffy, and tender waffles. A 1:1 blend of whole wheat and all purpose flour could work as a substitute. For gluten free, try using a good-quality gluten free flour blend.
- Sugar – I used white granulated sugar. Use less sugar if you want to adjust the sweetness.
- Baking powder
- Baking soda – The baking soda reacts with the acid in the buttermilk and creates gas bubbles. These bubbles turn into air pockets, which leads to fluffy waffles!
- Buttermilk – Buttermilk isn’t actually made with butter. Instead, it’s fermented cow’s milk. Most of the store-bought buttermilk you’ll find is whole milk that has lactic bacteria added in, giving it active cultures, a thicker consistency, and a tangy smell/flavor. Using buttermilk in biscuits, drop dumplings, pancakes, waffles, cakes, and more is the best way to impart fluffiness and a light texture in the dough.
- Eggs – For moisture and to help bind the waffle batter together.
- Vanilla extract – For flavor.
How to make fluffy buttermilk waffles
Start by whisking the flour, sugar, baking powder, baking soda, and salt together in a mixing bowl. In a separate bowl, stir the buttermilk, butter, and eggs together.
Gently stir the wet ingredients into the dry until just combined (some dry lumps in the batter are ok). Lastly, fold in the vanilla and leave the batter to rest for 10 minutes.
Preheat your lightly greased waffle iron while you wait.
Once it’s hot, pour some batter into the center and cook until the light indicates that the waffle is done.
Tip: To keep your cooked waffles warm, preheat your oven to 200ºF. Turn it off and place the cooked waffles on a baking sheet in the warm oven while you cook the rest of the batter.
Serve your homemade buttermilk waffles with the toppings of your choice (I’ve included ideas for you below), then enjoy!
How to make homemade buttermilk
You only need two ingredients to make homemade buttermilk: cow’s milk and vinegar or lemon juice. To make it yourself, pour a little less than 2 cups of regular milk into a bowl. Stir in 2 tablespoons of white vinegar or lemon juice, then let it sit for 5 to 10 minutes before using.
Enjoy these waffles with as many sweet toppings as you like! These are some of my favorites:
- Maple syrup
- Whipped cream
- Berry compote
- Crushed pecans or walnuts
- Chocolate chips or shavings
- Sliced bananas
- Nutella or nut butter
- Powdered sugar
- Fresh berries
Frequently asked questions
These two kinds of waffles are both sweet and delicious breakfast items, but have a few distinct differences. First, Belgian waffles are made with yeasted dough, which gives them a very thick texture. Second, their pockets are extra deep, which is perfect for holding fresh fruit, syrup, chocolate sauce, and more sweet toppings.
Buttermilk waffles, with their subtle tangy flavor and fluffy texture, are easier to make and look just like classic waffles. Their pockets aren’t as deep, but are still excellent at holding the toppings you love.
Yes, you can stir the waffle batter together up to 1 day ahead. Keep the bowl with the batter in the fridge overnight, then cook the next day.
Serve them with all of your favorites for breakfast and brunch, like bacon pancakes, soft scrambled eggs, quiche, smoked salmon tart, salad, strawberry scones, and pomegranate tangerine bellinis.
Put the leftover buttermilk in your fridge to use in a batch of mashed potatoes, homemade biscuits, scones, ranch dressing, and pancakes.
Storing and freezing
To store: The waffles are best enjoyed right after they’re cooked, but if you end up with leftovers, keep them in an airtight container in the fridge for later. They’ll stay fresh for 1 to 2 days.
To freeze: Wrap the individual waffles in plastic or store them in a sealed freezer-safe bag. Freeze for up to 3 months.
Looking for more breakfast recipes?
- Ukrainian Cheese Pancakes
- Keto Everything Bagels
- Italian Baked Eggs and Sausage
- Easy French Toast
- Mini Chocolate Pancake Cereal
If you try these Fluffy Buttermilk Waffles, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Fluffy Buttermilk Waffles
- 1 Whisk
- 2 cups all-purpose flour
- ¼ cup sugar or add less for less sweet
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups buttermilk see notes to make your own
- ⅓ cup butter melted
- 2 eggs
- 1 ½ tablespoons vanilla extract
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt.
- In another medium bowl, whisk together buttermilk and butter. Add eggs and stir until combined.
- Add wet ingredients to dry ingredients and gently stir together until just combined (it’s ok if there will still be lumps). Fold in vanilla. Let batter rest for at least 10 minutes.
- Spray a waffle iron with non-stick cooking spray, then preheat.
- Mini waffle iron: pour in 2 tablespoons of batter, (or until batter reached about ½ inch to the edge of the iron). Cook until ready. The light will indicate when cooked.
- Large waffle iron: pour about ⅓ – ½ cup of batter into the waffle iron (or until batter reached about ½ inch to the edge of the iron). The light will indicate when cooked.
- Top with whipped cream, syrup, and berries or your favorite toppings.
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