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]
Great recipe. The Waffles came out nice and fluffy.
Love this recipe! However, I only used the egg yolks and found that the batter was lighter. In a separate attempt, I tried separating the eggs and folding in whisked egg whites but it made no difference. The batter keeps well overnight to be used in the waffle iron in the morning.
Thanks for this easy, delicious recipe! I was impressed by the taste, so fluffy and crisp. Plus, there was no waiting for a half hour or need to separate the eggs. I used oat flour, almond flour, and regular flour.
Someone asked for egg substitutes; Here ya go!
https://www.healthline.com/nutrition/egg-substitutes
i love the recipe but what i do is separate the eggs and beat the whites till stiff. i then fold them into the batter.
Can I use cake flour?
I haven’t tried it, but you could give it a go! They will be light and crisper.
This recipe is great, but I added more sugar, buttermilk, and vanilla flavor! Everyone got seconds ❤️
Very easy to make and delicious. They are light and fluffy yet crisp on the outside.
This recipe is copied from the King Arthur Flour website. https://www.kingarthurbaking.com/recipes/classic-buttermilk-waffles-recipe
I think the folks that claim they were too salty used regular table salt…I only use Kosher salt which is not as salty – table salt requires less. It’s also better to let your batter rest before cooking (also best practice for pancakes and biscuits) for fluffiness and lightness. For optimal crispiness, crank your waffle iron up high as suggested and I used melted butter to lightly baste my waffle iron vs cooking spray. More calories yes but tastes better with better results.
I’m always surprised when people low rate a recipe when they deviate from the instructions or something that has nothing to do with it (i.e., ads). I followed explicitly even with hesitation regarding cranking up the heat on my waffle iron and voila!! The best waffles I’ve ever made or even had in a restaurant which says a lot being a foodie and home chef. Only challenge I had was figuring out how much batter for each waffle and after the 1st one that overflowed I figured out to use 1/2 cup to make 5 waffles. I will definitely be making these as part of my regular Sunday brunch rotation.
These were a hit! My son’s best friend is VERY particular. He came back for thirds! Crispy exterior, fluffy inside.
Waaayyyy to salty and not light at all
Too salty and too soggy, not crisp and light at all
Great waffles, Light inside with a crispy outside. Will add a teaspoon of cinnamon and play with the butter/buttermilk ratio, a bit high on butter.
I made these waffles Christmas Eve brunch and reduced the salt based on some of the reviews. They were great! Today I made them again according to the recipe and, wow, that is a salty waffle! I almost want to thicken it and just make tortillas or something out of them. I decided to add chocolate chips to hide the saltiness.
Fix the website… can’t even read with all the ads
Easy and delicious. I followed the recipe as instructed and got 7 Belgian waffles out of it.
In the mind-fog of a rainy morning, even though I jacked up my measurements trying to cut recipe in half…they were still good! I did separate my egg and whipped the white then folded in, but other than that and my miscalculation of buttermilk…delish
Looooved these waffles. I added apple (very small diced) and some cinnamon as I was craving apple waffles.
They have such a lovely crunch and re so soft inside. Perfect
I found this recipe because I needed to use the remainder of buttermilk from a different recipe. These turned out great and browned nicely and tasted excellent. I appreciate that the waffles are not overly sweet with the two tbsp of sugar. I added a dash of pumpkin pie spice since I had it. I will make these again and again! Thanks!
Easy to make an tasty!
These did turn out crispy, but I found them too salty and oily. I think they will be good for a savoury recipe, or balanced with a lot of sugary items like syrup.
Aid I made this recipe again, I will cut the butter in half, and not add salt, since it’s already in the baking powder, soda and butter.
Much too salty and came our very flat and soggy.
I’ve made waffles using this recipe many times. It’s perfect for me and my son. So delicious.
These were tasty and quick to throw together, but I prefer the Betty Crocker method of beating the egg whites and folding them into the batter. More time and effort but they’re very light and crispy.
These came out so greasy and didn’t rise! the recipe must have been changed because they’re actually horrible. The other recipe i used to compare and fix this one has 3/4 of a cup more flour and less butter.
Amazing. I have been looking for a delicious, crispy waffle for a long time … and this one is perfect. The BEST waffles I’ve ever made. Followed the recipe exactly.
I’m so thrilled that you enjoyed the waffles!
Followed the recipe to a T. Turned out terrific. Even my pickiest kid approves.
These waffles were amazing!
I never write reviews but when I saw a bad one, I had to comment.
My boyfriend, just said ‘what are you doing?’, i said, ‘i am writing a review about the waffles’, he said ‘you never do that’, i said ‘i know but there was a bad comment about them and they were amazing’, he said, ‘really? those waffles were badass’
I totally agree, these waffles are badass ;)
I let the batter sit for about 10 minutes before I cooked them, I think it helps with the fluff factor.
Thank you for a great recipe!
I could get a better waffle from a Bisquick or any cheap name brand Waffle mix. It is the worst I have ever made in my waffle iron. My husband was so looking forward to it cause he wanted some crispiness to a waffle what do we have to do ingredient.
It sounds like you didn’t let them cook long enough to actually get crispy Susan.
My go to recipe for buttermilk waffles. The only change I make is I beat my egg white and fold them into the batter.
Very delicious waffles. I had buttermilk that needed to be used. I read your post and decided to get up early and surprise my husband with a waffle and bacon breakfast. I confused him as to what day it was. We only have big breakfasts on the weekend! I will definitely make these again soon.
I am so, so thrilled to hear you loved them! And what a sweet surprise!