May 15, 2018
updated
All the articles & recipes on this website have been created through real-life testing and experience (no ai) since 2010.This post may contain affiliate links. Please read our disclosure policy.
Want to know the secret to golden waffles with crisp edges and fluffy centers? You’ll find it in this Buttermilk Waffle recipe!
These waffles have a delicious flavor and soft texture that melts in your mouth with butter and maple syrup. The recipe is easy to make in any waffle iron and will become your new go-to for a crowd-pleasing breakfast.
What Does Buttermilk Do In Waffles?
Buttermilk is what makes these waffles extra light and fluffy. The acids in the milk react with the baking soda and give the batter an extra ‘lift.’ It’s similar to the effect of Greek yogurt in my Greek Yogurt Waffles recipe.
You’ll be left with extra buttermilk, but don’t toss it out! Buttermilk has a long shelf life and can be used to make these old-fashioned pancakes for another breakfast or crispy chicken strips. I’ll leave the decision to you.
Buttermilk Waffle Ingredients
Here’s a list of everything you need to make these buttermilk waffles:
- all-purpose flour: the foundation to waffle perfection.
- baking soda: reacts with the acids in the buttermilk and makes these waffles extra fluffy.
- baking powder: fresh baking powder gives the batter extra lift.
- salt: enhances the flavors of the other ingredients.
- sugar: helps the waffles brown and adds a little sweetness.
- eggs: to bind the other ingredients and help the waffles rise.
- unsalted butter: adds moisture and flavor.
- buttermilk: the key to light and fluffy waffles.
- cooking spray: to grease the waffle iron. Melted butter would also work.
If you’re a fan of chocolate chip waffles, stir ½ cup chocolate chips into the batter before cooking!
How to Make Buttermilk Waffles
Are you ready to make perfect buttermilk waffles? Let’s get to it!
- Get the waffle iron ready
Preheat the waffle iron according to the manufacturer’s directions. - Mix the dry ingredients
In a medium bowl, sift the flours, baking soda, baking powder, salt, and sugar. - Combine the wet ingredients
In a separate bowl, whisk the eggs and butter until smooth. Add the buttermilk and stir to combine. - Make the batter
Add the wet ingredients to the dry ingredients and stir until combined. Allow the mixture to sit for 5 minutes. - Cook
Grease the waffle iron and pour the batter. Cook the waffles until golden. Serve with butter and maple syrup.
Watch the video to see how these waffles are made from start to finish:
I highly recommend double batching, so you can enjoy fresh waffles today and freeze the rest for up to 2 months. Reheat them the toaster or toaster oven until warm and golden crisp.
Can You Make Buttermilk Waffles Without Buttermilk?
So if you are wondering, “can I make buttermilk waffles with regular milk?” You can, but it’s not the same. Instead, make your own buttermilk, one cup at a time, by adding one tablespoon of lemon juice or apple vinegar to 1 cup of regular milk and stir. Let it sit for 2 minutes, and voila! You’ve got “buttermilk.”
One final note on the buttermilk is to use whole milk or at least 2% milk. Non-fat milk buttermilk is a no-go.
Toppings for Buttermilk Waffles
Delicious topping ideas for waffles are endless. You could grab some ideas from my list of EPIC toppings or use one of the ideas below:
- Fresh berries
- Whipped cream
- Sliced bananas
- Brown Sugar Syrup
- Homemade Blueberry Syrup
- Homemade Strawberry Syrup
How do you like to eat your buttermilk waffles?
Classic Buttermilk Waffles
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 tablespoons sugar
- 3 whole eggs, beaten
- ¼ cup unsalted butter, melted
- 2 cups buttermilk, at room temperature
- Spray or butter, for the waffle iron if needed
Instructions
- Preheat the waffle iron.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and sugar.
- In a separate large bowl, whisk the eggs and melted butter. Then, add the buttermilk and whisk to combine.
- Add the wet ingredients to the dry and stir until just combined. Allow the batter to rest for 5 minutes.
- Grease the waffle iron with cooking spray or melted butter, if needed.
- Pour the waffle batter into the waffle iron and cook until the waffles are golden on both sides and easily removed from the iron. Repeat with remaining waffle batter.
- Serve with butter and maple syrup.
Christine
Thanks for sharing the classic recipe for buttermilk waffles. I made them a few times and it’s really good. Can’t wait to make these waffles again!!
Laura Fuentes
I’m so glad you enjoyed these!
Robin Meraz
Thank you very much for this recipe. I followed the instructions for 3x since I have a big family. Although they came out delicious, my batter was very thick. I tried adding a few caps of oil which I read could thin the batter but it did not help. I also tried a little water with no change. Any suggestions??
Laura Fuentes
Hi Robin, this recipe is naturally thicker to make them turn out fluffier (there is increased baking powder for that). next time, add 1/4 to 1/2 cup additional milk (vs. oil). I hope this helps.
Eva
Can I substitute the all purpose for half riceflour and half tapiocaflour?
Laura Fuentes
Hi Eva, I haven’t tried this recipe with either of those flours, so I can’t say if the waffles would turn out right. A 1:1 gluten-free all-purpose flour would work great.
Jenna
I’ve made this recipe for classic buttermilk waffles three times already. It’s simply the best I e tried yet! Today I made it without buttermilk, just regular milk and they turned out perfect too. This will now be my go-to recipe!