These Homemade Buttermilk Waffles are a family favorite!! They cook up crisp on the outside and fluffy on the inside and are a delicious breakfast that feels extra special any day of the week.
Warm buttermilk, melted butter, and vanilla make a tender batter with classic diner flavor, and the recipe is simple enough for sleepy mornings.
We love to top these with our Buttermilk Syrup, or for a favorite twist, Cinnamon Buttermilk Syrup. No matter how you top them, they are sure to be a hit!
Why we think you’ll love it:
- Kid-approved. Our kids love these waffles just as much as they love a stack of Pancakes or a slice of French Toast!
- Start eating in 20 minutes! From start to finish, you’ll be pulling hot waffles from the waffle iron in no time.
- The toppings are endless. Sweet or savory, pick your favorite toppings and enjoy! We especially love fresh fruit and Whipped Cream.
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, warm): Adds tang, tenderness, and steam for a soft interior. Learn 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 create a light, custardy crumb.
- Vanilla extract (1 teaspoon): Adds bakery style aroma and rounds out the flavor.
- 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 2 cups buttermilk and ⅓ cup melted butter. Add 2 eggs and stir until combined.
Add the flour mixture to wet ingredients and whisk until just combined (there were still lumps). Fold in 1 teaspoon vanilla. Let the batter rest for 10 minutes.
COOK. Preheat the waffle iron and grease. Pour about ⅓-½ cup of batter into the waffle iron (or until the batter reaches about ½ inch to the edge of the iron). Cook until ready. Top with syrup and berries.
Kristyn’s Recipe Tips
- 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.
Buttermilk Waffle Recipe
Video
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups buttermilk, warm
- 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 buttermilk and butter. Add eggs and stir until combined.
- Add dry ingredients to wet ingredients and whisk until just combined (there were still lumps). Fold in vanilla. Let the batter rest for 10 minutes.
- Preheat the waffle iron and grease. Pour about ⅓-½ cup of batter into the waffle iron (or until the batter reaches about ½ inch to the edge of the iron). Cook until ready. Top with syrup and berries.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
The batter can be made the night before and kept covered in the fridge. Allow it to come to room temperature and give it a gentle stir before pouring it into the waffle iron.
Let the waffles cool and store in an airtight container in the fridge for 3-4 days or wrap each waffle in plastic and store together in a container in the freezer for 2-3 months.
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
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This recipe was originally published July 2019.
I’m usually too lazy to leave reviews but these came out PERFECT. I’ve always have had issues with my waffles coming out a bit dense but these were fluffy inside, crispy outside. Made them twice this week since I had the buttermilk I needed to use. First time with strawberry compote and whipped cream second this morning with maple syrup. So good, this is my new go to.
We have tried several recipes and my children claim this is the best one, and I have to use it every time we make buttermilk waffles! We added blueberries inside and as a topping, along with pure maple syrup and whipped topping.
Fluffy and perfect for some syrup!! Recipe came out fantastic. Thank you for sharing!!’
You’re welcome! So glad you loved the waffles!
Hello, about how many waffles does this recipe yield? Thank you!
One recipe serves about 6 people… I can usually get a few more than 6 waffles out of one batch. It may also depend on the type/size of waffle iron you use.
I made these in my Mickey waffle maker and they were the best waffles that I have had. Super easy recipe, will be my new go to recipe for waffles.
Oh and I bet they were especially fun as Mickey waffles! 😉 So glad you enjoyed them!
One of the best waffle recipes I have tried! Family loved them. This recipe is a keeper! 5 star *****!
Thank you so much!!
These were SO good! My whole family loved them. I’ve been looking for a good buttermilk waffle recipe and now I’ve found it! I used a small waffle maker, shaped like Eggos. My family agreed they tasted just like it but better because it was homemade. That’s a big complement 😉 I doubled the recipe so we can have some stocked up in the freezer for quick (and healthier than store bought) eating later. Will definitely make these again and again. Thank you!
You’re welcome!! So glad you all enjoyed the waffles!
Thanks for sharing this gem! They turned out perfectly! One question- what’s the benefit to folding the vanilla in at the end and not storing it into the wet ingredients?
You’re welcome! I’m glad you enjoyed. You can add the vanilla with the wet ingredients too. It should yield the same result either way!
Easy, excellent recipe that makes delicious waffles. The only fault is that it doesn’t make enough; I think my family would eat them all day if they could.
Haha! Mine too! So glad the waffles were a hit!
Crispy/Fluffy, tender, flavorful. I add a 1/4 tsp orange extract to add a subtle complexity. Make a double recipe, cooked just a bit lighter than desired, cool on a rack and freeze in single serve baggies to pull out, toast in the toaster, and enjoy at will 🙂