My Favorite Buttermilk Waffles

Jump to Recipe

Here is a recipe for my favorite buttermilk waffles. Delightfully crisp on the outside, light as air on the inside.

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

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.

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

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

(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

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!

My Favorite Buttermilk Waffles


  • 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 (490ml) buttermilk*
  • 1 teaspoon vanilla extract
  • butter + pure maple syrup for topping


  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.

Make ahead tip: 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.

Recipe Notes:

*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.

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

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.


Here are some items I used to make today’s recipe.

Waffle Maker | Glass Mixing Bowls | Rainbow Whisk | Cooling Rack

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

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.



  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

  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.

1 2 3 4

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love



Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

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