Buttermilk Waffles Recipe

5 from 10 votes

This Buttermilk Waffles recipe is one I’ve made countless times, and it never fails. The buttermilk gives the waffles a soft, airy texture and a hint of tang that balances the sweetness. It’s the kind of breakfast that feels both easy and cozy.

Prep Time5

Cook Time10

Resting Time10

Total Time25

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Keyword: buttermilk waffles recipe

Servings: servings

Calories: 355kcal

Author: Lena Gladstone

Equipment

Ingredients

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

Instructions

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.

Notes

Let the batter rest for at least 10 minutes before cooking. This helps the leavening agents activate and gives the waffles a lighter texture.
Don’t overmix the batter. A few small lumps are fine and will keep the waffles tender instead of dense.
Preheat the waffle iron fully before adding the batter. A hot iron ensures even cooking and crisp edges.
Lightly grease the waffle iron between batches to prevent sticking and help the waffles release easily.
Measure the batter carefully. Too much can overflow, while too little won’t fill the waffle iron evenly.
Keep cooked waffles warm in a 200°F oven on a wire rack. This keeps them crisp while you finish the rest.
For extra crispy waffles, let them cook a little longer or toast them briefly after cooling.
Make your own buttermilk if needed by mixing milk with vinegar or lemon juice and letting it sit for 5–10 minutes.
Put the leftover buttermilk in your fridge to use in a batch of mashed potatoes, homemade biscuits, scones, ranch dressing, and pancakes.
Add-ins like chocolate chips, blueberries, or chopped nuts can be folded into the waffle batter for variety.
Freeze leftovers in a single layer, then store in a freezer bag. Reheat in a toaster or oven until warm and crisp.

If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!

Nutrition