Buttermilk Waffles are one of our favorite weekend breakfasts because they are golden and crisp on the outside, but soft and fluffy in the middle. Buttermilk gives them a little tang and helps keep them tender, while vanilla adds just the right amount of flavor.
We make these for weekend breakfasts, holidays, brunch, and even breakfast for dinner. The batter comes together with simple ingredients, and letting it rest for 10 minutes before cooking gives the flour time to hydrate and helps the waffles turn out light and tender.
We especially love them topped with Buttermilk Syrup, Maple Syrup, fresh berries, or Whipped Cream. For more waffle favorites, try our Belgian Waffles and Bisquick Waffles.
Why You’ll Love Them + Why They Work:
- Crisp + Fluffy. A hot waffle iron gives the outside golden, crisp edges while the buttermilk helps keep the middle soft and tender.
- Simple Ingredients. These homemade waffles use basic ingredients we usually have on hand, so they are easy enough for a weekend breakfast.
- Buttermilk Does the Work. Its acidity reacts with the baking soda to help the waffles rise while adding a little tang and tenderness.
- A Short Rest Helps. Letting the batter sit for 10 minutes gives the flour time to hydrate and helps create a more tender waffle.
- Great for Any Breakfast. Serve them for weekends, holidays, brunch, or breakfast for dinner with all of your favorite toppings.
Buttermilk Waffles Ingredients
- All-purpose flour (2 cups): Gives structure so waffles hold their shape yet stay tender.
- Sugar (2 tablespoons): Lightly sweetens and helps the surface caramelize and crisp.
- Baking powder (2 teaspoons): Provides lift for airy pockets.
- Baking soda (1 teaspoon): Reacts with buttermilk for extra rise and a golden finish.
- Salt (½ teaspoon): Balances sweetness and sharpens flavor.
- Buttermilk (2 cups, room temperature): Adds tang, tenderness, and steam for a soft interior. See How to Make Buttermilk using 2 cups of milk and lemon juice.
- Butter (⅓ cup, melted): Enriches the batter and promotes crisp edges.
- Eggs (2): Bind the batter and help create a light, tender texture.
- Vanilla extract (1 teaspoon): Adds extra flavor and a little sweetness.
- Optional toppings: Maple Syrup, Cinnamon Buttermilk Syrup, Strawberry Sauce, Nutella, Whipped Cream and fresh berries, powdered sugar, or even Fried Chicken
How to Make Buttermilk Waffles
BATTER. In a medium bowl, whisk 2 cups flour, 2 tablespoons sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
In another medium bowl, whisk together the buttermilk and melted butter, letting the butter cool slightly first. Add the eggs and stir until combined.
Add the flour mixture to wet ingredients and whisk until just combined (A few small lumps should remain). Fold in 1 teaspoon vanilla. Let the batter rest for 10 minutes.
COOK. Preheat the waffle iron and grease. Add enough batter to reach about ½ inch from the edge, usually ⅓ to ½ cup depending on your waffle maker. Cook until golden and crisp, following your waffle maker’s instructions. The waffle is usually close to done when steam slows significantly. Top with Maple Syrup, Whipped Cream and berries.
Kristyn’s Recipe Tips
- Do Not Overmix. Whisk the batter just until combined and leave a few small lumps so the waffles stay soft and tender.
- Let the Batter Rest. Give the batter 10 minutes before cooking so the flour has time to hydrate and the waffles cook up light and tender.
- Preheat the Waffle Iron. Make sure the waffle iron is fully hot before adding the batter, then grease it lightly if needed for crisp, golden edges.
- Keep Them Crisp. Place finished waffles on a wire rack set over a baking sheet in a 225°F oven until ready to serve. Avoid stacking them, which can trap steam and soften the waffles.
- Make Breakfast Even Easier. Keep our Homemade Waffle Mix on hand so you can make a batch even faster.
Buttermilk Waffle Recipe
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups buttermilk, room temperature
- ⅓ cup butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- In another medium bowl, whisk together the buttermilk and melted butter, letting the butter cool slightly first. Add the eggs and stir until combined.
- Add the flour mixture to wet ingredients and whisk until just combined (A few small lumps should remain). Fold in vanilla. Let the batter rest for 10 minutes.
- Preheat the waffle iron and grease. Add enough batter to reach about ½ inch from the edge, usually ⅓ to ½ cup depending on your waffle maker. Cook until golden and crisp, following your waffle maker’s instructions. The waffle is usually close to done when steam slows significantly. Top with Maple Syrup, Whipped Cream and berries.
Notes
- Do not over mix, whisk just until combined and leave small lumps so the crumb stays tender.
- Rest the batter 10 minutes as written, this hydrates flour and boosts browning.
- Preheat the waffle iron fully and grease lightly, hot plates give the best crisp edges.
- Keep finished waffles warm and crisp on a rack set over a sheet pan in a 225°F oven until serving.
- Check out our Homemade Waffle Mix to have on hand to whip these up even faster.
Nutrition
Recipe FAQ
Make sure the waffle iron is fully preheated before adding the batter. Once cooked, place waffles in a single layer on a wire rack instead of stacking them, since trapped steam can make them soft.
Let the waffles cool completely, then store them in an airtight container in the refrigerator for 3 to 4 days. To freeze, arrange the waffles in a single layer until frozen, then transfer them to a freezer bag and freeze for up to 2 to 3 months.
Reheat refrigerated or frozen waffles in a toaster or toaster oven until hot and crisp.
Complete the Meal
Sides
Scrambled Eggs
9 mins
Bacon in the Oven
23 mins
Breakfast Potatoes Recipe
30 mins
Easy Fruit Salad Recipe
1 hr 20 mins
Drinks
More Waffles
Collections
This recipe was originally published July 2019.
This recipe is totally awesome. My waffles came out perfect. I use a Waring waffle maker that cooks very well. Wondering if the reason some people say their waffles are soggy are using a waffle maker that is not cooking well. Thank you, this will be my “go to” waffle recipe!
The waffle maker can definitely make a difference in how crispy they turn out. Thanks for sharing your experience!
This recipe is perfect. Fluffiest, most tender, flavorful! Well done!!
I’m thrilled you loved the recipe! Thanks for taking time to make it and leave a reveiw.
Followed the recipe exactly and they came out of the waffle iron exactly perfect 👩🍳For those of you who prefer metric: I used 250g of flour & 460g of buttermilk (per the helpful UK commenter)
I’m glad the waffles turned out perfectly and thanks for sharing the metric measurements for others to use!
Has this recipe changed? I’ve made it many times and the result was always a crisp, delicious waffle. Today I noticed the buttermilk said to be warm now and it definitely didn’t say that before. I am wondering if anything else changed because it just seemed off. They didn’t crisp.
I haven’t made any changes to the recipe in over a year, and I don’t recall the previous changes being anything major. Warm versus cold buttermilk should not be the main reason the waffles were less crisp, though other factors like the waffle iron temperature can affect the texture. I’m sorry they didn’t turn out as expected this time!
Waffles are soggy.
I’m sorry they turned out soggy! A few things can help them crisp up: make sure the waffle iron is fully preheated before adding the batter, avoid overfilling it, and let the waffles cook until the steam has mostly stopped. Also, place finished waffles directly on a wire rack instead of stacking them so they don’t trap steam and soften. Hopefully those tweaks give you a crispier batch next time!