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?
Save This Recipe
Enter your email address, and we'll send it straight to your inbox!
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]
These are the best waffles and I tried many recipes :)
Thank you!
Kids were impressed, they had them with golden syrup. Waffles were soft inside, crispy outside. I was happy it was easy to throw together, next time they can cook them.
Can I use bread toaster or microwave becoz I don’t have waffle maker
Yes, just pour some batter into a bowl and pop it into the microwave, and it will miraculously come out waffle-shaped.
Just made this for the 1st time! Delicious light and fluffy not to heavy for the morning thing. My daughter put peanut butter and my hubby put strawberry syrup. Great easy recipe, don’t think about making them just do it.
Does anyone know what the 1/2 cup of unsalted butter is used for? It’s not mentioned in the directions, but listed as an ingredient.
check step 2 right after buttermilk
The “Print Recipe” version omitted FLOUR, so I had to go back and find out how much flour to use.
Hi Cindy, It is there, but under the word “Ingredients” and not left-justified like the other ingredients. I agree the layout isn’t optimal, and apologize you needed an extra step.
This is a delicious, flavorful and easy recipe! Excellent!!!
Best waffle recipe I have tried so far.
Try yogurt, any flavour
I got a Belgian waffle maker a year ago and have been on a hunt for a good recipe. Your recipe was our favorite and has all the other recipes beat. So so yummy! Thanks for sharing your talent!
This recipe was very easy to follow and it had a wonderful flavor. I thought that it was a bit heavy though, almost pancake-like. I was hoping for something lighter and crispier kind of like the waffles I order at Perkins Restaurant. Try it for yourself though, it might be just to your liking.
Yes, these are the best and quickest waffles to whip up. No separation of the eggs and beating up egg whites ( my old favorite recipe) and folding in. They are light and crispy, just delicious. I know I will be making waffles more often. Great baked in my Mickey Mouse waffle maker. Made waffles for supper with fresh fruit salad. Delicious.
Thank-you
very delicious and easy!
The best waffle recipe ever! I make waffles all the time and decided to try these out and will never make another type of waffle again- these are amazing!! Thank you!
I made these waffles for my family today. Since we are inside during this pandemic, I dusted off the Belgian waffle iron and cooked up four large waffles. I served them with maple syrup, strawberry sauce and toasted walnuts. Absolutely delicious! Hopefully this will keep everyone full for a while! Michelle, your site is my go to when I am looking for a recipe. Thank you! I have enjoyed watching your children grow up and the dogs, too!
Incredible!!! Just as advertised! Crispy outside, fluffy inside!!
I’d been looking for a recipe that rivaled First Watch, which is my husband’s FAVORITE waffle. He said this recipe wins. I did make one substitution: instead of all-purpose flour, I used bread flour and folded the batter instead of whisking.
This was so easy to make & real tasty! The whole family loved it. I had to use regular salted butter,, bc that’s all we had, but flavor was still great.
This is the best recipe I have made in a long time! They are tender inside and crispy on the outside!
Excellent recipe! I subbed out the regular flour with gluten free flour and the results were a light, tender, fluffy waffle! Enjoyed by all!
the best. that is all.
I love this recipe! I alternate every other weekend with pancakes. They taste amazing! I add nuts, cheddar, cayenne and bacon for a savor flavor. Thank you for sharing!!!
These are the most limp waffles I’ve ever made. Should’ve stuck to my recipe
I agree. I think the milk could be cut back by a half cup. As it is, I think this would make perfectly acceptable pancakes.
My waffle recipe uses an equal amount of dry (flour + cornmeal) to wet dairy (milk + butter)… plus all the other ingredients as usual.
Turn up your griddle, use less batter at a time
I was wondering if you have the Breville waffle maker. I am hesitant about the price but wanted your thoughts.
Thank you!
I do have the Breville waffle maker! I LOVE it! I’m actually partial to most Breville small appliances – I think they’re fantastic.
Thank you! I made these this morning and my husband said, “these are the best waffles I have ever had”. They are so crisp, I love them.” On Saturday mornings we try to have breakfast together and have something special. Your Buttermilk Crispy Waffles hit the mark for Special Breakfast! I had some buttermilk left from a previous recipe and yesterday I started thinking about waffles, but wanted to use the buttermilk, so I looked online for Buttermilk Waffles and your recipe said, crispy and my husband likes crispy and I do too! So this morning I made them and they are easier to make than my standard recipe. These are our new favorite waffle recipe! Thank You and may God Bless you and your family.
I’m so thrilled that you and your husband enjoyed these! Thank you so much for the kind words, xo
Made these tonight and they were PERFECT. yum! we subbed out the eggs for flax eggs (2 T flax to 5 T water) and they were still really awesome, and the flax added a nice textural component. this will be my go-to!
My new favourite waffle recipe! And I used gluten free flour. Thanks for this recipe.
Even with gluten-free flour these waffles are AMAZING!!!!! Best waffles I have ever made!!
This recipe is super easy and tastes fantastic. A little inspiration hit me the night before, as I began to wonder what a slight substitution for cake flour might produce. So I swapped the 1-3/4 C of all purpose flour for 1 C of all purpose and 3/4 C of cake flour. As I was reaching toward the back of our pantry, I knocked over the jar of vanilla in the front, which shattered all over our kitchen floor. So aside from the clean up and nice smelling kitchen, I was left without a key ingredient. But we also have mexican vanilla extract that I keep particularly for tres leche cake, so I pressed the mexican vanilla inti service our of necessity. The end result with the cake flour substitution ans the mexican vanilla was quite lovely. Waffles were super soft on the inside and crispy on the outside, and the slight spiciness of the mexican vanilla flavor pairs quite nicely with pure maple syrup.
BTW: The BEST thing that I love about your recipes is you show the recipes in stages. That way I can make sure I am correct based on how the dough looks and the consistency if the dough as shown in your photos.
Proportions are different but is this based on the AB pancake recipe? Melt the butter and add the egg yolks. Add the egg whites to the buttermilk in a separate bowl. Do not combine until the iron is hot then combine the wets just before adding to the dry. Long 10 count to stir then walk away, grease the iron and scoop.