Buttermilk Waffles

4.99 from 401 votes

Buttermilk Waffles

There's nothing better than big, fluffy buttermilk waffles first thing in the morning! This will be your new favorite breakfast recipe!!

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Servings:

Author: Lil' Luna

Ingredients

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups buttermilk
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.

Video

Notes

Favorite toppings. Maple Syrup, Cinnamon Buttermilk Syrup, Whipped Cream, powdered sugar, and fresh berries,

Prep ahead. 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.

Store leftover waffles in an airtight container in the fridge for 3-4 days or wrap each waffle in plastic and store them together in a container in the freezer for 2-3 months.

Nutrition