Fluffy and Crisp Buttermilk Waffles
These classic buttermilk waffles are easy to make and come out big, fluffy, and crisp every time. It's a must-have recipe for turning an ordinary breakfast into something extra-special.
Whether you choose to top the waffles with the standard butter and syrup, fresh fruit, whipped cream, sprinkles, chocolate chips, or some combination… you are going to fall in love with this waffle recipe!
I didn't encounter the world of "real" waffles until I went to college and found the Belgian waffle station in the cafeteria. I relished my newfound freedom and ate my weight in Belgian waffles during my freshman year.
Nowadays, I'm partial to my square waffle maker because I have three kids waiting to eat, and the one-waffle-at-a-time approach isn't nearly as efficient.
I used boxed waffle mixes to make my batter for a long time, but I finally nailed the perfect homemade buttermilk waffle recipe. It's incredibly easy and makes the most delicious waffles I know you and your family will love!
Ingredients List
There is a high probability that you already have everything you need to make these classic buttermilk waffles.
Let's run down the list…
- Flour - To give the waffles structure.
- Sugar - For a little sweetness.
- Baking Powder + Baking Soda - For the all-important fluffiness.
- Salt + Vanilla - For maximum flavor.
- Buttermilk - For rich flavor and supreme fluffiness.
- Butter - Adds fat for tenderness and loads of flavor.
- Eggs - Bind together the batter and bring everything together.
Buttermilk Substitute
If you don't have buttermilk on hand, you can easily make it using a combination of regular milk and either lemon juice or white vinegar (this is referred to as "clabbered milk"); here's how to do it:
For this waffle recipe, add 2 tablespoons of lemon juice or white vinegar to a 2-cup measuring cup, then add enough milk to make 2 cups. Stir together, then use as directed in the recipe. (You only need 1¾ cups for this recipe; you can discard the leftover buttermilk.)
How to Make Buttermilk Waffles
Homemade waffles are a great treat; making them completely from scratch takes only 2 or 3 minutes longer than making them with a baking mix.
- Whisk together the dry ingredients - Flour, sugar, baking powder, baking soda, and salt.
- Whisk together the wet ingredients in a separate bowl - The buttermilk, melted butter, eggs, and vanilla get mixed.
- Add the wet ingredients to the dry ingredients and whisk to combine. When whisking the batter together, do so gently and for only as long as it takes to incorporate the wet ingredients into the dry. Lumps are okay; you don't want a completely smooth batter!
- Spray the waffle iron with non-stick cooking spray and preheat until it is scorching hot - A drop of water on the iron should sizzle and evaporate almost immediately.
- Portion the batter according to the manufacturer's directions and cook to the desired doneness.
The last step is, of course, topping those beautiful golden brown waffles.
Waffle Toppings
There are so many wonderful toppings to choose from! Here are a few ideas:
- Butter
- Maple Syrup
- Fresh Fruit
- Whipped cream
- Nut butter or Nutella
- Jam or fruit spread
- Hot fudge sauce
- Sprinkles
- Chocolate chips
- Coconut
- Sprinkle of powdered sugar
What are your go-to waffle toppings?
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Make It a Full Breakfast:
- Oven-Baked Bacon
- Bourbon-Brown Sugar Bacon
- Perfect Scrambled Eggs
- Buttermilk Fried Chicken (chicken and waffles!)
- Fresh fruit
Waffle Tips
No one wants a soggy waffle! To make the most delicious fluffy-on-the-inside, crispy-on-the-outside waffles, there are a few important things to remember:
- Buttermilk - Much like pancake batter, buttermilk reacts with baking soda to create a wonderful rise, creating ultra-fluffy waffles. A little extra baking powder is included to ensure supreme lift. If you don’t have buttermilk, see the note above in the Ingredients section about how to make a substitute.
- Lumpy Batter – Don’t keep whisking until the batter is completely smooth; you want some lumps in there! The air pockets in the lumps ensure wonderfully fluffy waffles.
- High Heat Setting - Don't be afraid to crank up that temperature setting on your waffle iron; your waffles will NOT burn, but they will be significantly crisper when you turn up that setting versus leaving it low, resulting in soft waffles.
Serving, Storage, Freezing, and Reheating Instructions
Serving: If you are serving a group and want everyone to have warm and crisp waffles, place the finished waffles on a baking sheet in a 200-degree oven until ready to serve.
Storage: You can store any leftover waffles in an airtight container in the refrigerator for up to 4 days.
Freezing: If you want to freeze leftover waffles, place them on a baking sheet in a single layer and put in the freezer until completely frozen. Then remove them from the baking sheet and store in a freezer-safe plastic bag for up to 2 months.
Reheating: Whether you’re reheating a waffle from the refrigerator or freezer, these are the best ways to return them to their original warm, crisp texture:
- Toaster or toaster oven: Use a medium-high setting to get them crispy again!
- Oven: Reheat in a 350-degree oven for 6 to 10 minutes or to desired crispness.
Check Out More Waffle Recipes:
More Classic Breakfast Recipes:
- Challah French Toast
- Dutch Baby Pancake
- Fluffy Buttermilk Pancakes
- Baked Oatmeal with Apples, Raisins & Walnuts
- Monkey Bread (From Scratch)
Watch the Buttermilk Waffles Recipe Video:
These homemade buttermilk waffles are an easy classic that your family will beg for time and again. Make your weekends a little sweeter, or create a waffle Wednesday tradition for a special midweek treat!
If you make this waffle recipe and love it, remember to stop back and give it a 5-star rating - it helps others find the recipe! ❤️️
Fluffy and Crisp Buttermilk Waffles
Ingredients
- 1¾ cups (228 g) all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1¾ cups (420 ml) buttermilk
- ½ cup (113 g) unsalted butter, melted and cooled to room temperature
- 2 eggs
- 2 teaspoons vanilla extract
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt; set aside.
- In a medium bowl, whisk together the buttermilk, butter, eggs and vanilla extract. Add the wet ingredients to the dry ingredients and gently whisk to combine. Do not overmix!
- Spray a waffle iron with non-stick cooking spray, then preheat. Once the waffle maker is ready, add the batter according to the manufacturer’s instructions and cook for 2 to 3 minutes, or until the waffle maker indicates they are ready. Serve immediately, or place in a 300-degree oven to keep warm. Leftover waffles can be wrapped in plastic wrap, placed in a ziploc bag and stored in the refrigerator for 2 days or in the freezer for up to 1 month.
Notes
- Recommended Equipment: Breville Smart Waffle Maker or this single Belgian-style waffle maker
- Buttermilk Substitute: For this waffle recipe, add 2 tablespoons of lemon juice or white vinegar to a 2-cup measuring cup, then add enough milk to make 2 cups. Stir together, then use as directed in the recipe. (You only need 1¾ cups for this recipe; you can discard the leftover buttermilk.)
- Lumpy Batter - Don't keep whisking until the batter is completely smooth; the air pockets in the lumps ensure wonderfully fluffy waffles.
- High Heat Setting - Don't be afraid to crank up that temperature setting on your waffle iron; your waffles will NOT burn, but they will be significantly crisper when you turn up that setting versus leaving it low, resulting in soft waffles.
- Serving: If you are serving a group and want everyone to have warm and crisp waffles, place the finished waffles on a baking sheet in a 200-degree oven until ready to serve.
- Storage: You can store any leftover waffles in an airtight container in the refrigerator for up to 4 days.
- Freezing: If you want to freeze leftover waffles, place them on a baking sheet in a single layer and put in the freezer until completely frozen. Then remove them from the baking sheet and store in a freezer-safe plastic bag for up to 2 months.
- Reheating: Whether you're reheating a waffle from the refrigerator or freezer, use a toaster or toaster oven on a medium-high setting, or reheat in a 350-degree oven for 6 to 10 minutes.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
[photos by Ari of Well Seasoned]
Hi, I am going to make this waffle recipe this morning. I was wondering if you know the nutritional value of a waffle serving size. (Calories, etc.).
Thank you in advance,
Nancy
Hi Nancy, I do not have calculated nutritional values for recipes.
What a wonderful recipe! For anyone wondering if this is the waffle recipe for them, ours came out perfectly soft and airy in the middle, while crisp on the outside. Maybe it’s the two eggs and vanilla, but the first time we made them, they had almost a french toast taste, so this time I added about 1/2 teaspoon of nutmeg and a dash of cinnamon to the dry ingredient mix–Perfect french toast-waffle hybrid! Thanks for the great recipes Michelle!
My husband makes waffles every Saturday, so we consider ourselves waffle experts. ;-) He made these yesterday and they were the BEST we’ve ever had! We will never use another recipe. So much flavor!
I’ve made these twice now. They are super good. Really love them. Lots of flavor which is surprising b/c a lot of times waffles just taste like cardboard, but these don’t. These have a yummy buttery eggy salty sweet taste. Very good! My go-to waffle recipe now.
I had some buttermilk to use up so I googled a recipe for buttermilk waffles to make for our family in from out of town. Huge hit with everyone! Just made them again today. A definite keeper!
I doubled this recipe and added 1 tsp cinnamon and 1/4 tsp ground nutmeg for our Christmas morning Belgian waffles. They were great. I usually use a box mix, these were some much better! This recipe is a keeper!
Winner!!! We made these today and I don’t see us ever using a different recipe. I could eat these all day long!
I made these yesterday morning and this morning this recipe is foolproof! They’re delicious and fluffy! I have to say they are hands down the best waffles I’ve ever had. This is going to be a staple for breakfast in my kitchen! Thank you!!!
I made these for my our weekly Monday Morning Breakfast Date and they were fabulous! Thank you ^_^
Thank you soo much for this wonderful recipe! I made this on the first day of school for my kids and they loved it. They also tasted great a few days later too. Thanks for making my kids 1st day of school so memorable. :)
Just purchased my brand new Waring Pro Belgian Waffle Maker today and I was delighted to see that yours was the same one. Will be trying out your recipe in the morning for my family. I’ll be adding blueberries though. Can’t wait to try them!!!
Just made these waffles and they turned out great, made a few to freeze, separated the eggs and beat the egg whites. They looked just like her pictures on this site, and were great tasting, however I will be buying another waffle maker, the flip type. anyone wanting a great waffle, must try this recipe, it turns out great. I’m a butter and maple syrup lady, but will be making these for my godchildren and they like strawberries and whipped cream.
Ideal for the summer. Thanks for teaching me this delicious food!
Making these AGAIN. So good, and we freeze them for quick toaster breakfasts on school mornings. :)
Made it. LOVED it. Shared it. Thank you.
I made these tonight and it was one of the BEST waffle recipes I have ever made. Thanks!
hi, love your recipes.. i have a traditional waffle iron, and for whatever reason user error etc, the waffle turned out not great deflated and although it tasted great not crisp – if that happens to you make PANCAKES with the rest of the batter! i didn’t want to waste more batter so i did just that. the BEST pancakes i’ve ever had fluffy and flavorful – and i will be marking off Waffles and putting Pancakes on my recipe as a keeper instead! Thanks!
Yummy! :-) I made these today for an early Mother’s Day brunch today and everyone loved them. I was a little concerned that the batter was so lumpy, but they came out light and airy. Thanks Michelle!
I’m making these tomorrow morning! (Already have the wet and dry ingredients mixed up separately!)
And I like peanut butter and cheap maple syrup on my waffles and pancakes. :D
I went through an Eggo phase years ago and then a homemade waffle phase a while after that. I hadn’t had waffles in 6 or 7 years until I started making them for a dinner treat a few weeks ago. Love them with pure maple syrup and a little jam. I’ll have to try pb!
These are beautiful. I’m a huge fan of buttermilk waffles. They remind me of my Grandma! :)
I have been craving waffles so hard lately so this post comes just in time! I love how fluffy and light these look, and the buttermilk is a MUST! Perfect!
I love making homemade waffles. My fiance is not one who really likes breakfast, although I have been making him eat it lately since his schedule is so crazy he never knows when he will eat. I have been making homemade waffle varieties and freezing them so he can just toast them up in the morning. I love how you can flavor them how you like in varieties you can’t find in stores. My only issue with buttermilk waffles is that I feel like I am wasting half a container of buttermilk each time.
Cooks advice, when combining the wet and dry to make the batter, do a slow 10 mississippi count then walk away. THEN heat the iron while letting the batter rest for 5 full minutes, yes 5 minutes. The iron will be ready before that but you wait will result in greater flav and batter (better) fluffy waffales.
This is just perfect for the summer! :D The forecast predicts good weather for Denmark, and that just screams for waffles!
– And btw, oh nom nom, at the first picture of waffles, melted butter and sirup :D
I LOVE waffles with peanut butter and syrup, I rarely eat them any other way. I also make a homemade coconut syrup that is fantastic with toasted pecan or chocolate chip waffles. It’s a tradition on my mom’s side of the family to have homemade waffles every Saturday night. They have the traditional toppings, but they also have sausage gravy. I was skeptical at first, but it’s really good!
Thanks so much for sharing, these waffles look so fluffy and light! Also, I used one of your recipes to make a chocolate cake this past weekend and even though I used wheat flour, it was one of the best chocolate cakes I have ever had. Fantastic recipes!!
The first time I had a belgian waffle, I was mind-blown! I really need to invest i a waffle maker!
I make a recipe very close to this from Joy of Cooking book that’s been handed down through the generations. I make one small change and that’s to add some pecans to the batter.
Delicious!
I love waffles. I really should make them more. The way the butter and syrup gets all in the nooks and crannies and so much better then a pancake. Although I do love pancakes as well ;)