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.
Simple, quick, natural ingredients and tasty!
So delicious, light and tender!
So glad you enjoyed them! Your description is exactly what I aim for with this buttermilk recipe!
My first time making waffles. I had buttermilk and looked for a buttermilk waffle recipe. I will be sticking with this one for future waffle making. I made half of the recipe and used a mini waffle maker. We ended up with 7 waffles.
So happy it was a hit and thanks for sharing your positive results!
What a wonderful recipe. Very easy and delicious. I at first thought I messed up the batter was pretty thick was going to add more liquid but thought I’d make a test waffle first. Omgoodness so glad I trusted the recipe. They were beautiful fluffy and delicious!! Thank you
Yay! I’m so glad it turned out so well, and thank you for your review. Like me, many people read through comments before making a recipe, and your experience will help them as they try this recipe out.
This is my go-to buttermilk waffle recipe. I’ve altered it slightly since first trying it, as I prefer my waffles less sweet and a bit more savory. So I use only a small pinch of sugar, a tiny drip of vanilla, and about a teaspoon of freshly cracked black pepper. The black pepper is a great combo with the strawberries and cream I serve the waffles alongside. The extras last well in the fridge for a couple of days and I heat them in my toaster when ready to eat which gives them a nice crispness.
I think I have found our buttermilk waffle recipe from here on out!! Thank you!!! Easy to put together, came out super fluffy, and the FLAVOR! When I mumble “mmmm” on more than the first bite, that says something!!
I had leftover buttermilk from making biscuits earlier in the week and decided to make buttermilk waffles with it on Sunday. This recipe is so easy to follow and used up a whole cup of that leftover buttermilk!! (I halved the recipe). They turned out so beautiful and my partner said it was definitely the best waffle she’d ever had, 11/10! Will be making these again. Thank you!
You’re welcome!! So glad you loved the waffles!
FABULOUS! Made exactly as written.
Very eggy find something else. Still good. Not the best.
Good recipe came out looking beautiful, but lowkey taste like French toast. Very eggy