My Favorite Buttermilk Waffles

These homemade buttermilk waffles are perfect every time! Each is delightfully crisp on the outside and light-as-air on the inside. Follow this recipe and my 3 best tips for waffle success. You’ll never use another recipe again– I guarantee it.

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

What Makes These the Best Buttermilk Waffles?

These homemade waffles are a comforting breakfast treat on the weekends or any morning when you need a special pick-me-up. Admittedly, I only make waffles 5-6x per year, but maybe when my daughter is old enough, they’ll become a weekend tradition. Because each time I take that first bite, I wonder why I don’t break out the waffle iron more often! These waffles come straight from my family’s kitchen and if you’re looking for an all-star buttermilk waffle recipe, this is the one. Here’s why:

  • No overpowering flavors
  • Delightfully crisp edges
  • Soft and tender centers
  • Light and fluffy texture
  • Butter and vanilla in every bite
  • 100% from scratch
  • Ready in minutes

This from-scratch recipe tastes infinitely better than a packaged mix.

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

How to Make Buttermilk Waffles

Homemade buttermilk waffles are easier than you think. They’re an impressive and delicious homemade breakfast treat that will wow anyone lucky enough to pull up a chair and dive in. Between you and I? No one will know how quickly they come together! I’m positive these homemade waffles will be your new Sunday morning tradition.

  1. Preheat your waffle maker. Here’s the waffle maker I have- could not love it more. And if you’re looking for heart waffles, this waffle maker is outstanding.
  2. Combine the dry ingredients. 
  3. Whisk the wet ingredients together. 
  4. Pour wet ingredients into dry ingredients. Combine but do not over-mix!
  5. Whisk the egg whites. You want stiff peaks to form- I typically use a handheld or stand mixer fitted with a whisk attachment to whisk the egg whites. Gently fold the egg whites into the batter.
  6. Pour batter into waffle maker. Close the lid and cook the waffles until golden brown and crisp, 5-6 minutes. Repeat with remaining batter.
  7. Keep waffles warm as you cook the rest. If serving all of the waffles at once, transfer the cooked waffles to a wire rack on a baking sheet and place in a preheated 200°F oven. You’ll want to keep them warm until the whole batch is ready.

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

Homemade Waffles Success Tips

For the lightest, fluffiest, and most flavorful waffles, follow these three success tips:

  1. Use real buttermilk. This is a buttermilk waffles recipe and is developed for the inclusion of buttermilk. No alternatives for this particular recipe. Grab some buttermilk from the store; you won’t be sorry! (PS: use extra buttermilk in any of these recipes including whole wheat waffles.)
  2. Separate the eggs. My secret to their fluffy centers? The same trick I use for my red velvet cake. Separate the eggs, add the yolks to the wet ingredients, whip the egg whites, and fold the whites into the batter. If a light and fluffy waffle is what you are after (of course it is!), then separating the eggs is imperative.
  3. Avoid overmixing. Over-mixing 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.

Waffle Toppings

Let’s talk toppings! I’m a waffle purist– I want that fantastic buttery waffle flavor to truly shine. A pat of butter and drizzle of maple syrup are my preferred waffle toppings, but you can go wild with any (or all of!) the following:

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

More Homemade Breakfast Recipes


My Favorite Buttermilk Waffles

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 6 minutes
  • Total Time: 30 minutes
  • Yield: 10-12 four inch waffles
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


Homemade buttermilk waffles are delightfully crisp on the outside and light as air inside. This is my favorite recipe for fluffy homemade waffles with hints of butter and vanilla in each bite!


  • 1 and 3/4 cups (210g) all-purpose flour (spoon & leveled)
  • 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 (420ml) buttermilk*
  • 1 teaspoon pure vanilla extract
  • toppings: butter + pure maple syrup


  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 until 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.


  1. Make Ahead & Freezing Instructions: Waffles are best enjoyed the same day. Refrigerate any extras for a couple days. Waffles can be frozen up to 3 months, then warmed in the toaster.
  2. Buttermilk: 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.
  3. Waffle Maker: You can use this recipe in either a Belgian waffle maker or traditional waffle iron.
  4. Special Tools: Waffle Maker, Glass Mixing Bowls, Rainbow Whisk, Cooling Rack

Keywords: buttermilk waffles, homemade waffles



    1. Made these just as the recipe instructs and they were delicious! Will be making this my go-to recipe for waffles. YUM!

  1. These look incredible! So I have a Belgium Waffle Maker and quite frankly aren’t like the square thinner ones…I think I will buy myself a Christmas Gift with my reward points at work and get this maker!

  2. Can’t wait to try these! When using buttermilk in any of your recipes do you bring it to room temperature?  I generally bring all ingredients to room temp, except when specified to not. 

    1. If the recipe also calls for room temperature or melted butter, then yes– I usually bring the other cold items to room temperature as well. Makes mixing easier and, in this case, prevents the melted butter from clumping up/getting cold again!

  3. Ok I have to confess I was a rebel & used the buttermilk powder because well my kids asked for waffles & that’s what I had on hand‍♀️. Just wanted to say they still turned out DELICIOUS! Sweet enough that they ate them without anything! I still plan on following your proper directions & using real buttermilk next time

    1. Thank you Tara! Hubby ordered waffles for breakfast this morning, and I’m out of milk, so will try the buttermilk powder as well, which for some strange reason, I do have.

  4. They were great! Made a couple of substitutions to “try” to make them a little healthier. Added 1/4 apple sauce along with just 1 tablespoon sugar, subbed 1/4 cup coconut oil for 1/4 cup butter, added 1/4 cup flour + 1/2 tsp baking powder and added one extra tsp of vanilla (total of 2 tsps). My family LOVED them – for the topping- sautéed one lg green apple (chopped) in 1 TBSP butter, 1 tsp cinnamon + pinch of brown sugar . OK am officially a baking nerd! LOVE all your recipes, Sally, and thank you for your inspiration!!

  5. Not sure why, but these turn out soggy for me. The taste is wonderful but am missing that crisp exterior. I’ve made them several times in my Belgian waffle maker, double the recipe and am careful not to overmix. Not sure why it’s not turning out

    1. Hi! I have a few tips that may help. I’m definitely not a pro like Sally, but these are some tips I use when my waffles turn out soggy.

      -Avoid doubling. Even if you think you didn’t overmix, when you double you have to mix more and you may overmix on accident. I’m definitely guilty of this!

      -Try cooking for longer or turning up the tempature on your waffle maker. I don’t know if Belgian waffle makers have tempatures but maybe turn it up? It May crisp the outside while still cooking the inside. It will probably cook faster.

      -Toast the waffles. After they come out of the maker toast them in a toaster over or regular oven until the outside is toasted to your liking.

      Again these are just some waffle tips I’ve always used. I hope these help you! Sorry for such a late reply. I hope you still see this.


  6. There is something wrong with the ratio of buttermilk to other ingredients in this recipe. The whole wheat waffles recipe says 1 and 3/4 cups of milk is 420 gr/ml, so I assumed the same for this recipe. However, there has to be less liquid for the stated amount of flour to work with this amount of liquid or much more flour. Had to add more than a 100 gr of additional flour for the recipe to work. Maybe if I could measure buttermilk in cups, it would be different, but I can’t. In any case, in the end I did get the waffles I wanted – a whole huge plate of them! Thank you

    1. Hi Annie! These measurements are accurate. The whipped egg whites give more structure to the batter. Thanks so much for trying the recipe!

  7. Hi Again sally
    i just thought about something.
    we do not have the same waffle maker you do.
    ours is the regular round waffle maker but it still is a good waffle iron and still works
    it is not the one that turns it is just a regular one. i will be customizing the directions
    to fit our waffle maker.

  8. We have been on quest for best waffle recipe. After trying four other recipes besides yours, this one is the best and now our goto recipe for waffles!

  9. Hello Sally
    Have you ever made waffles and frozen them.
    I have a large group coming for Easter and thought I would make them ahead and freeze them. I would appreciate your thoughts and any recommendations.
    Happy Easter
    Thank you

    1. Hi Jo-Anne! Yes, I freeze cooked waffles all the time! Let them cool completely, then layer and freeze in a freezer-friendly container or zipped-top bag for up to 3 months. Thaw in the refrigerator overnight or at room temperature. Heat in the microwave, toasted, or a 300F oven for about 5 minutes.

  10. Hello,
    I would love to make these waffles but have a query about the buttermilk measurement.
    The recipe states 1 and 3/4 cups (490ml) buttermilk. I am from Australia but know that a US cup is 240 ml. Based on that, 1 and 3/4 cups is equal to 420 ml. Can you please advise me whether to add 490 ml, or 420ml which is 1 3/4 cups?
    Thank so much,

      1. Thank you so much for your quick reply. I am very appreciative.
        I bought a waffle maker for my daughter’s birthday so wanted to make sure the recipe was right. Now she can make these wonderful waffles.

        In regards to two of your vanilla cake recipes, I am tossing up between the 6″ Birthday cake with Buttercream Flowers and the Favourite White Layer Cake for my daughter’s birthday cake.
        The 6″ cake has a 1/2 cup of sour cream as does the Vanilla cake, but the Vanilla cake is a larger cake. Does that quantity of sour cream make the 6″ cake more dense? I love light, airy moist cakes and really dislike dense cakes. Could you advise which one is best? I love the look of the 3 layer 6″ cake but prefer light and airy over looks!
        Thanks again.
        Regards from Australia,

  11. Hi! I have a couple questions… Would I be able to add strawberries?? Also, would it mess up the recipe if I didn’t add the sugar? Every time I make waffles with sugar, it sticks to the waffle iron, and messes up the whole recipe….

    1. Hi Ellie! If you leave out the sugar, the waffles won’t be as crisp and obviously the flavor will change too. Try reducing it instead. Chopped strawberries would be a tasty addition!

  12. I can’t wait to try this recipe! Would it be possible to double or etc. the dry ingredients and keep them mixed together in a canister in my pantry, so on mornings I take a specific measurement of the dry mix and add all the other ingredients, or is this not possible. Thank you!

    1. You can certainly pre-mix the flour, baking powder, baking soda, and salt together to make your mornings easier!

  13. I made these for the first time today. My husband’s comment – OMG these are the best waffles I’ve ever had! I agree! Awesome recipe! Thanks Sally!

  14. Made these with DIY buttermilk (didn’t have any other one), turned out great. Kids fought over them. Thanks for the awesome recipe.

  15. Dear Sally,
    I stumbled onto your blog in search of a recipe for butterscotch pudding, which I had never made. I’m thrilled to know about you and all the dedicated research you have put into your recipes. I love baking, and I’m excited to try every new recipe you have to offer. My son is home after 14 months away, and he requested waffles, so I’m trying this one today. The flavor is incredible, but the texture is a little soggy. Not sure if my waffle iron is the culprit but my solution is a quick minute in the toaster oven. We’re all happy with the results. Again, thank you for being there.

    1. Forgot to mention that the batter puffs up immediately in the iron but then flattens. The iron is really old, was my mom’s. It’s a Super Electric. Perhaps the lid is too heavy. I just have fond memories, so I like using it. Hmm, time to retire it?

      1. Hi Karen! What a thoughtful message, thank you so much for the comment! I’m so happy to share my recipes. 🙂 For the waffles– it could be the waffle iron, but I’m glad you quickly fixed the problem with the toaster oven.

  16. Made these this morning and they are amazing! I added chocolate chips on some and on others, blueberries and pecans! Thank you for this recipe! I will be using it from now on!

  17. I made this recipe this morning for my family’s special Sunday breakfast and we did an experiment this week! We made this recipe as well as a store bought mix to compare the two. Omg, your recipe was AMAZING with so much flavor compared to the store bought mix. It’s so worth it!! Thanks so much Sally! Your recipes never let me down.

  18. I tried the recipe today. I added walnuts and frozen blue berries, I used vegetable oil in place of the butter, and I had no buttermilk so I used whole milk and a tablespoon of lemon juice and let it set about ten minutes. I beat the heck out of the egg whites and folded them in last. I use to always make waffles for my kids this recipe turned out great. That was roughly fifteen years ago now there coming home for thanksgiving so I get a chance to surprise them. Thanks so much, one happy Dad

  19. Hello, I just came across your buttermilk recipe and want to try it for the upcoming holidays. Can I make the batter the night before, refrigerate it over night and cook them the next morning?

    1. Hi Jon, the baking powder is initially activated once it’s wet, so I don’t recommend prepping the waffle batter the night before. It should be fresh before pouring into the waffle maker.

  20. My absolute favorite waffle recipe! Separating the egg whites, beating them, and folding them back into the batter elevates the fluffiness to new levels. Thank you so much for sharing it!

  21. Your buttermilk Waffles are fabulous. Light, fluffy, sweet enough, and crunchy. Perfect way to help relax and appreciate all we have, even during a viral pandemic. Baking (and hand washing) will help get us through!!

  22. My family raved about these waffles! Perfect on Sunday morning! This recipe will be my go to recipe! Thanks so much!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally