Golden, fluffy buttermilk waffles cooked to perfection—crisp on the outside, tender on the inside, and full of rich, buttery flavor. These waffles are a timeless breakfast favorite that pair beautifully with maple syrup, fruit, or whipped cream for a delicious start to your day.
Why You’ll Love This Recipe
- Uses simple pantry staples for an easy homemade breakfast
- Perfectly crisp on the outside and fluffy on the inside
- Rich buttermilk flavor elevates the taste beyond standard waffles
- Customizable with sweet or savory toppings
- Freezer-friendly for convenient make-ahead meals
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 2 cups buttermilk
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Butter and maple syrup, for serving
Directions
- Preheat your waffle iron according to the manufacturer’s instructions.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, beat the eggs, then add the buttermilk, melted butter, and vanilla extract. Mix until well combined.
- Pour the wet ingredients into the dry ingredients and stir just until incorporated. The batter should remain slightly lumpy.
- Lightly grease the waffle iron with butter or nonstick spray.
- Pour the batter into the center of the preheated waffle iron and spread it gently to fill the surface.
- Close the lid and cook according to your waffle maker’s instructions, usually 3–5 minutes, until golden brown and crisp.
- Serve hot, stacked with a pat of butter and generous maple syrup. Add fresh berries, whipped cream, or any toppings of your choice.
Servings and timing
Servings: Makes 4–6 waffles
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
- Whole wheat option: Replace half the all-purpose flour with whole wheat flour for a nuttier texture.
- Chocolate chip waffles: Add 1/2 cup mini chocolate chips to the batter.
- Savory twist: Omit the sugar and vanilla; add shredded cheddar and chopped chives.
- Berry waffles: Fold in 1/2 cup of fresh or frozen blueberries before cooking.
- Spiced version: Add a pinch of cinnamon or nutmeg to the dry ingredients for extra warmth.
storage/reheating
Store leftover waffles in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the waffles in a single layer until firm, then transfer to a freezer-safe bag for up to 2 months. To reheat, toast frozen waffles in a toaster or bake at 350°F (175°C) for 5–10 minutes until warmed through and crisp. Avoid microwaving to maintain crispness.
FAQs
Can I make the batter ahead of time?
It’s best to cook the batter fresh, but you can mix the dry ingredients in advance and combine with wet ingredients just before cooking.
Can I freeze these waffles?
Yes, they freeze very well. Cool completely before freezing, then reheat in a toaster or oven.
Why are my waffles soggy?
Waffles become soggy if not served immediately or if stacked without airflow. Place them on a wire rack to keep them crisp.
Can I substitute buttermilk?
Yes, you can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let sit for 5–10 minutes before using.
Do I need to separate the eggs?
Not for this recipe, but for extra fluffy waffles, you can beat the egg whites separately and fold them in at the end.
What toppings go well with buttermilk waffles?
Classic choices include maple syrup, whipped cream, berries, nuts, chocolate chips, or yogurt.
Can I make these gluten-free?
Yes, use a 1:1 gluten-free all-purpose flour blend suitable for baking.
Is it okay to leave out the sugar?
Yes, especially for savory versions. The sugar helps with browning but isn’t essential.
What kind of waffle iron should I use?
Any standard or Belgian waffle maker works well. Belgian irons create thicker, fluffier waffles.
How do I keep waffles warm while cooking the rest?
Place cooked waffles on a baking sheet in a 200°F (95°C) oven to keep them warm and crisp until ready to serve.
Conclusion
Classic Buttermilk Waffles are a breakfast staple that never goes out of style. With their golden, crispy exterior and soft, buttery interior, they offer the perfect foundation for both sweet and savory toppings. Easy to prepare and endlessly versatile, this recipe is one you’ll want to return to every weekend morning.
Print
Classic Buttermilk Waffles
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 waffles 1x
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: American
- Diet: Vegetarian
Description
Golden, fluffy buttermilk waffles stacked high, drizzled with maple syrup and crowned with a pat of butter—an irresistible breakfast favorite ready for fruit, cream, or anything sweet.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 2 cups buttermilk
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Butter and maple syrup, for serving
Instructions
- Preheat waffle iron according to manufacturer’s instructions.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat eggs, then add buttermilk, melted butter, and vanilla. Mix well.
- Pour wet ingredients into dry ingredients and stir just until combined. Do not overmix—batter should be slightly lumpy.
- Lightly grease waffle iron with butter or spray. Pour batter into the center and spread slightly. Close lid and cook until golden brown.
- Stack hot waffles, top with a pat of butter, and drizzle generously with maple syrup. Serve with fresh berries if desired.
Notes
- Do not overmix the batter—small lumps are okay and help keep the waffles fluffy.
- Waffles can be frozen and reheated in a toaster for quick breakfasts.
- Try adding cinnamon or nutmeg to the batter for extra flavor.
Nutrition
- Serving Size: 1 waffle
- Calories: 320
- Sugar: 6g
- Sodium: 340mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 85mg
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