My Favorite Buttermilk Waffles.

Here is a recipe for my favorite buttermilk waffles. Delightfully crisp on the outside, light as air on the inside. These will be your new favorite way to spend Sunday mornings!

My Favorite Buttermilk Waffles are delightfully crisp on the outside and light as air on the inside. Recipe by sallysbakingaddiction.com

The first thing to do the morning after receiving a new waffle maker?

Buttermilk waffles. A huge stack of them, covered with melty butter, a cascade of pure maple syrup, and lots of fresh raspberries. Paired with a steamy cup of french vanilla coffee or mug of chai tea. Yup, that’s my definition of a perfect Sunday morning.

The morning I made these buttermilk waffles for brunch, I realized that I’ve never shared the recipe on my blog before. Most likely because my old (cheap) waffle maker made some gnarly looking waffles. Never underestimate the power of a good waffle maker.

Honestly the BEST Homemade Waffles!

Let’s start with my basic buttermilk waffle recipe. It’s my absolute favorite waffle to make at home because there are no overpowering flavors taking away from their fantastically buttery flavor. I’ve always been a waffle purist – plain with maple syrup and butter on top. No whipped cream, no chocolate chunks, no powdered sugar. Just melty butter and maple syrup filling every deep pocket on the surface.

(However, some things have changed.) 

I’m almost positive that this classic buttermilk waffle recipe will be your new Sunday morning tradition. The recipe lends waffles with delightfully crisp edges and soft, tender centers. Golden brown on the outside, light as air on the inside. They’re oh-so-fluffy, and you get the flavors of butter and vanilla in every irresistible bite.

My Favorite Buttermilk Waffles are delightfully crisp on the outside and light as air on the inside. Recipe by sallysbakingaddiction.com

(Here’s the waffle maker I have – cannot sing enough praises. It’s awesome. And if you’re looking for heart waffles, this waffle maker is outstanding.)

Homemade waffles are such a comforting treat to make in the mornings and this from-scratch recipe will take you only a few minutes longer than if you were to use a baking mix. And they taste worlds better than a packaged mix, too.

There are just a few things to note before beginning: 

(1) This is a buttermilk waffles recipe and is developed for the inclusion of buttermilk. No alternatives for this particular recipe. Go grab some buttermilk from the store; you won’t be sorry. PS: any extra buttermilk can be used in any of these recipes.

(2) Want to know my secret to their fluffy centers? The same trick I use for my classic yellow cupcakes. Separate the eggs, add the yolks to the wet ingredients, whip the egg whites, and fold them into the batter. If a light and fluffy waffle is what you are after (of course it is!), then the separation of the eggs is imperative.

(3) Avoid overmixing. Overmixing results in tough, dense-textured baked goods from cookies to cakes to muffins to breads. And waffles are no different. The solution is gentle patience. And this is coming from a girl who has the patience of a hungry 2 year old. Using a whisk with a gentle hand, whisk the wet and dry ingredients together until just combined. Then, using a rubber spatula, carefully fold in the egg whites.

My Favorite Buttermilk Waffles are delightfully crisp on the outside and light as air on the inside. Recipe by sallysbakingaddiction.com

My Favorite Buttermilk Waffles are delightfully crisp on the outside and light as air on the inside. Recipe by sallysbakingaddiction.com

If you’re looking for an all-star basic waffle recipe, this recipe is your saving grace. I make them once every few months as a special treat, but the moment I take that first bite… I wonder why I don’t make them more often!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

PS: You can use this recipe in either a Belgian waffle maker or traditional waffle iron.

 

 

My Favorite Buttermilk Waffles

Here is a recipe for my favorite buttermilk waffles. Delightfully crisp on the outside, light as air on the inside. These will be your new favorite way to spend Sunday mornings!

Ingredients:

  • 1 and 3/4 cups (210g) all-purpose flour (measured correctly)
  • 1 and 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs, separated
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 1/3 cup (67g) granulated sugar
  • 1 and 3/4 cups buttermilk1
  • 1 teaspoon vanilla extract
  • butter + pure maple syrup for topping

Directions:

  1. Preheat waffle maker on medium-high heat. Preheat oven to 200F degrees. Place a wire rack on a baking sheet; set aside.
  2. In a large bowl, combine the flour, baking powder, baking soda, and salt. Set aside. In another large bowl, whisk the egg yolks, butter, sugar, buttermilk, and vanilla together until combined. Pour the wet ingredients into the dry ingredients and whisk gently until smooth. Do not overmix.
  3. In a medium bowl, whisk the egg whites until stiff peaks form. I typically use a handheld or stand mixer fitted with a whisk attachment to whisk the egg whites. Using a rubber spatula, gently fold the egg whites into the batter.
  4. Pour 1/3 cup of the batter into each well of the waffle maker (or less if your waffle maker is smaller) and close the lid. Cook the waffles util golden brown and crisp, 5-6 minutes. Transfer the cooked waffles to the wire rack and keep warm in the preheated oven as you cook the rest. Repeat to cook the remaining batter.
  5. Serve the waffles immediately with butter and maple syrup, or your choice of toppings.
  6. Make ahead tip: Waffles are best enjoyed the same day. Extras may be refrigerated up to 3 days. Waffles may be frozen, up to 3 months, then warmed in the toaster.

Recipe Notes:

  1. Though I typically suggest a DIY buttermilk option using regular milk and vinegar/lemon, I highly suggest actual buttermilk. I used low fat buttermilk, but full fat will work just fine. I do not suggest any substitutions. Try using any extra buttermilk in any of these recipes.

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Q: What are your favorite toppings for waffles and/or pancakes?

My Favorite Buttermilk Waffles are delightfully crisp on the outside and light as air on the inside. Recipe by sallysbakingaddiction.com

 

115 comments

  1. These waffles are unreal! Made them for the first time for a brunch I hosted this morning and got rave reviews! They were also great for leftovers, just popped them in the toaster later in the day and they were just as good! Thanks for this recipe Sally! You’re always my go-to when looking for a new recipe! 

  2. Made these waffles this morning exactly as recipe is directed.  Cooked  them in an old iron. They were awesome! My son loved them and so did his girlfriend, as did I.  He said they were the best waffles I’ve ever made.  Has inspired us to get a new waffle iron and make them more often.   This is the one!  Thank you for posting this delicious recipe! 

  3. Hi Sally! Would it be fine to make the batter and cook waffles a day after? Or would it affect the quality of the waffles? 

    • Trish, it would be best to prep this batter right before making the waffles. You can, however, mix up the dry ingredients and the wet ingredients – separately – and then combine in the morning.

  4. Sally,

    These sound great but have you ever added sprinkles or chocolate mini chips?  I wanted to make some plain, and some festive!  🙂  Let me know if you think adding either of these items would affect the recipe.  Thank you!  

    • I have, of course! I usually add about a cup of chocolate chips– sometimes more. I usually eyeball it! As for sprinkles– just add however many you want. Can’t go wrong there!

  5. Please respond as quickly as possible! Would it be ok to mix everything together, place the batter into the fridge overnight, and place into the waffle iron in the morning? Would it affect the taste or texture? Thank you for the amazing recipes! 

  6. I hate to do this–but do you have a “healthier” waffle recipe —so I can eat them more often, of course!  Like whole wheat, oatmeal, etc?
    Thanks

  7. I made these this morning and they were absoulutely delicious.  The effort it takes to make the mix from scratch is definitely worth it. 

  8. Hi! I just made these with the batter 5x. I do this because I like to freeze them in portions, mainly because my father-in-law is a train engineer and loves them as a treat for brekky when he’s away overnight 🙂

    They were lovely! Even when my husband went to warm up the maple syrup.. and found a bowl of butter in there! Yep, I forgot to melt and add the butter. And they were *still* wonderful! 🙂

  9. Have you ever experimented with corn(bread) waffles?  They are amazing topped with chili and cheese, and I would love to see a tried and true corn waffle recipe from my favorite food blog!

  10. Not only are these the best waffles ever, but I often put the left over batter in the refrigerator and use it the next day for pancakes.  You have never tasted a better pancake, and it melts in your mouth!  My guys love, love, love them!  The batter keeps well for the week after it’s made.  Thank you for the fabulous recipe!

  11. Absolutely the most fabulous waffle recipe I have found. I added a sprinkle of pumpkin pie spice to the dry mixture just for fun! 🙂 It made about 12 large waffles, so we will be freezing the remaining for quick morning lunches. Thank you!

  12. I made these tonight for dinner along with bacon and eggs. We had just received some fresh New Hampshire maple syrup from a friend and I needed a vessel to enjoy all that gooey goodness.  These waffles were very good!  Do beat the egg whites to stiff peaks – makes a great difference in the lightness of the waffles.  I followed the recipe exactly and measured carefully.  Thank you!

  13. Hi Sally – I want to make these waffles this weekend but am not sure how many people they will feed. I know it says makes 10-12 4-inch waffles but I have no idea how many the average person eats. Thoughts?? If it’s not enough, is it okay to just straight double all the amounts?

    • If you’re serving some food along with the waffles, I’d say 2 waffles per person. I’m talking like eggs and bacon or sausage and hash browns, etc. If it’s just he waffles then I’d say 3 per person. And yes! You can double the ingredients to make twice the waffles.

  14. Hi Sally,

    I’m looking at making these and cutting them up for mini chicken & waffles appetizers. Do you think these freeze well? What is your suggestion for reheating these?

    • That chicken/waffle appetizer sounds SO much fun. Will you serve it on a toothpick of sorts? I’m so intrigued! For freezing: Waffles may be frozen, up to 3 months, then warmed in the toaster.

      • Thanks Sally! 

        That’s what I’m thinking.  I’d like it to be a one/two bite appetizer. Going to serve with some kind of spicy honey drizzle. 

        Fingers crossed that it turns out! 

  15. Mae these waffles yesterday for brunch and they were so delicious…light and fluffy and tasted just fabulous! I’m hoping to try them with blueberries next time 😉  Thanks for the great recipe Sally! 

  16. Love this recipe. I always double the recipe cause one is not enough with lots of grandkids.  I freeze them and they’re always ready to be toasted in the morning for breakfast.  Thanks, Sally.

  17. I literally have never left a comment for a recipe before, but I have made these waffles twice now and they are legitimately the best waffles I have EVER had. They have ruined all other waffles for me.

  18. Sadly, in my country, one can not find buttermilk. Is there a way to make it?

    • You can mix 1 cup of regular milk with a teaspoon or so of lemon juice or white vinegar. Let it sit for a few minutes. Though I do strongly suggest the real thing in these waffles. But this will do if you can’t find the regular!

      • Thanks, Sally, you are very kind in answering so soon. I hope Chileans supermarket will add buttermilk to their selling products, meanwhile your tip will do.

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