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.
Wow – this was delicious and easy to make. Husband loved them and wanted more. Loved that it was low sugar (just 2 T) and I added 1 t cinnamon. A keeper.
I’d like to add some pumpkin pie spice mix into the batter. Do you know how much seasoning I should add for one serving? Or do you have another suggestion to get the pumpkin spice fall flavor?
A good starting point for pumpkin spice to have a noticeable but not overpowering flavor would be 1½ to 2 teaspoons.
Can this recipe be used for pancakes?
Yes! The most important change is to reduce the amount of buttermilk from 2 cups to 1 ½ cups. I also have a Buttermilk Pancake Recipe you can follow.
Easy to make and delicious!
I’m so glad to hear you enjoyed it! Thanks for taking the time to let me know.
Recipe made as directed…with some difficulty. When pouring the microwave-melted butter into the cold buttermilk, all of the butter congealed into little clumps. Concerned that it would ruin the recipe, I opted to pour the buttermilk/butter mixture into a large microwavable bowl and heat it in stages to the point where the butter finally liquefied again. Overall, the waffles turned out delicious, but the messiness of the process was daunting. Perhaps if the recipe specified that the buttermilk should be warmed before adding the melted butter? Or if the butter is first melted in a medium saucepan on the stove, and then the buttermilk is added and warmed until everything is uniformly liquefied?
Thanks for the feedback! I’ve made a note of to specify warm buttermilk.
I just saw this comment and I personally have a lot of experience using melted butter with cold ingredients. Just made this recipe this morning, and I didn’t take the time to set out the buttermilk long enough to reach room temp. I let the butter cool slightly after heating in a pan. Then I whisked it in gradually. There was some hardening of the butter, but due to quickly whisking as low stream of butter into the buttermilk, it was minimal. And anyway, it won’t mess anything up. But normally, I would set out the milk before I start prepping in the kitchen and let it reach room temp. This will make a big difference.
Appreciate you letting me know your thoughts. Hopefully you’ll try it again with the one egg.
Really great waffles. Crispy on the outside and soft on the inside. They held up to butter and syrup really well.
That makes me so happy to hear!
These Buttermilk Waffles are a KEEPER!!! This just replaced my old recipe. Quick, simple ingredients and a BIG hit with the family. I make a batch and keep them in the freezer for whenever the mood strikes!
That’s fantastic! Thanks for trying it out and sharing your positive experience.
Perfect! I think this might be the best waffle recipe I’ve ever made. Colour, texture & flavour were just right. Thanks for an awesome recipe 😊
Made this recipe as directed, except for folding in chocolate chips after the rest period, and turned out very tasty. For those who prefer weight measurements for flour, 250g did the trick.
I’m please to hear it turned out well, and thanks for the added tips for other readers to see.