Recipe

This classic recipe for buttermilk waffles yields crispy exteriors with soft middles every time!

Get ready to dust off the waffle maker because this buttermilk waffle recipe is about to become your weekend breakfast winner.

two buttermilk waffles on a plate topped with some butter and syrup with strawberries on the side. more buttermilk waffles in the background

Why Buttermilk Waffles Are The Best

Laura fuentes holding a skillet of food standing in front of a blue door

On many weekends, I buy buttermilk to make my famous pancakes one morning, and a batch of these buttermilk waffles the next. You’ll love the way they cook up with soft middles and that crisp golden color without any special tricks, just the tips here.

Ingredients

Buttermilk, regular or low-fat, is the star of this recipe. Eggs bind the batter, and butter adds moisture and flavor. All-purpose flour is the base, and a little sugar to sweeten and balance the acidity of the buttermilk. Both baking powder and baking soda make these waffles soft on the inside, and a pinch of salt brings out all the flavors (omit it if your butter is salted).

How to Make These

Make the waffle batter
In a bowl, whisk the eggs, then add room-temperature buttermilk so that, when mixed with the melted (and cooled) butter, it doesn’t firm up. In another bowl, mix the dry ingredients. Then combine and stir. A few lumps are ok, just don’t overmix.
Let the batter sit & preheat the waffle iron
Let the batter rest for 5 minutes while the waffle iron heats up. A hot waffle iron creates crisp, golden edges and helps the waffles release easily. Grease it (if necessary) just before adding the batter.
Cook the waffles
Grease the waffle iron, then immediately fill it with batter from the center, letting it spread to the edges. Don’t overfill it, it will expand. They’re done when the waffles stop steaming on the sides.
Serve warm
Serve them as quick as you cook them or keep them warm on a sheet pan in a 200F oven. Top them with fresh fruit, or one of these 10-minute syrup recipes.

Buttermilk Substitute

Out? No problem. Add 2 tablespoons of vinegar or lemon juice to a measuring cup, then fill it with milk to the 2-cup line. Let it sit for 5 minutes to thicken, stir, and it's ready!

two images showing how to make buttermilk

Other Epic Waffles

If buttermilk is your go-to for these breakfast classics, use it to make chocolate chip waffles, cottage cheese waffles, Greek yogurt waffles, protein waffles, or these banana waffles.

Easy Classic Buttermilk Waffles

two buttermilk waffles on a plate topped with some butter and syrup with strawberries on the side.

Servings: 6

Prep Time: 10

Cook Time: 20

Total Time: 30

This classic recipe for buttermilk waffles yields crispy exteriors with soft middles every time!

4.91 from 11 votes

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Watch how it’s made:

Ingredients

2 cups all-purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons sugar
3 eggs
¼ cup unsalted butter, melted and cooled
2 cups buttermilk, at room temperature

Instructions

Make the waffle batter:

In a large bowl, combine the flour, baking soda, baking powder, salt, and sugar.
In a separate bowl, whisk the eggs. Then add the melted butter, vanilla, and buttermilk. The buttermilk at room temperature prevents the melted butter from firming up when mixing.
Add the wet ingredients into the dry ingredients bowl, and stir to combine. Let the batter sit for 5 minutes. Meanwhile, preheat the waffle iron.

Cook the waffles:

Heat the waffle maker to your preferred setting. If your waffle maker has an adjustable temperature gauge, I recommend setting it to medium-high. Grease it if necessary (some non-stick waffle makers don't need it; you know yours best).
Scoop some of the batter into the center of the hot waffle maker and spread it out with the back of the spoon towards the edges without overfilling. The batter expands, so you want to see some of the tops (squares). Close the lid and cook until steam stops coming out the sides and they're golden brown. Repeat with the remaining batter. Keep them warm on a sheet pan in a 200F oven.