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.

stack of buttermilk waffles with raspberries on a cream plate

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.

buttermilk waffles in a waffle maker after cooking

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.

stacks of buttermilk waffles on white plates

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:

stack of buttermilk waffles with raspberries on a cream plate

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stack of buttermilk waffles with raspberries on a cream plate

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

Description

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!


Ingredients

  • 1 and 3/4 cups (219g) 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

Instructions

  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.

Notes

  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 recommend real buttermilk. I used low fat buttermilk, but full fat works too. 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

75 Comments

  1. Hi Sally – Thanks for the fabulous waffle recipe. I made them yesterday for our Sunday morning treat and they were delicious! Like you, I’m a purist and enjoy only butter and pure maple syrup. I also have the same waffle maker as you (was lucky to receive it as a gift) and it is absolutely the BEST. Looking forward to making them again.

  2. We just tried these tonight, and they were delicious!!! This is the best recipe I have found. Thanks so much for sharing your deliciousness, I know I will be making these quite often.

  3. These were delicious! The best homemade waffle I have ever made. My kids requested them again this weekend. We top with butter and maple syrup and my kids love warm cinnamon apples on theirs. They were even great reheated the next morning. Thanks for a great recipe and happy (almost) wedding day!

  4. Hi Sally,

    I made these waffles yesterday and they were delicious!! The only issue I had were they were soggy and not crisp (I have a Belgian Waffle maker).

    I’ve seen other recipes say to use corn starch to get the crispy outside. What are your thoughts on adding it to this recipe and if so how much?

    Thank you!

  5. I just finished cleaning up from our “breakfast for dinner” night & had to let you know delicious these waffles were!! My four year old, who usually takes about an hour to eat because she talks nonstop, finished her waffles & bacon in about 15 minutes because she couldn’t get them in her mouth fast enough. I can say the same for my 2 1/2 year old, too. I don’t think there are anymore boxed mixes in my future. These are my go to waffles from here on out. Thanks, Sally, for another GREAT recipe. 😉

  6. Made these today. Loved ’em!

  7. best i’ve tried! made with a blueberry compote – outstanding! thanks for the research.

  8. What a Waffle!!!! I just took my brand new Chef’sChoice Classic WafflePro 852 out of the box this evening to give it a test drive. I had your recipe pinned so I’d be ready to roll. The waffle was so good that me and the pooch are chowing down naked (the waffles, not us!!). I have no butter or syrup in the house but none needed. I followed your recipe exactly using the coconut oil which gives it that incredible crunch. Thanks so much for sharing.

  9. John Van Blaircum says:

    LOVE THIS RECIPE!!!! No matter what you put on them they are magnificent. Even if you don’t put anything on them but just butter and powdered sugar is great. Or I’ll make a glaze sauce that would usually be covered on krispy kremes and cover the waffles with it for a sweet treat. Kudos on the recipe Sally!!

  10. I made these a couple days ago and they were fantastic! I’ve tried many waffle recipes that have been epic fails. This will be my new go to recipe. They were even good toasted this morning!

  11. 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! 

  12. 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! 

  13. 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? 

    1. 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.

  14. Claire Talbot says:

    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!  

    1. 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!

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

  16. I also found the waffles were not that crispy.  Maybe a higher temperature for the waffle iron?  The batter did have great consistency.  We also found these to have a slight egg flavor (similar to French toast) — not complaining just a tasting note..

  17. 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!

  18. 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!

  19. 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! 

  20. 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.

  21. Amber Sparks says:

    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.

  22. Holy WOW! Crispy on the outside and SOOOO fluffy on the inside. These are the best waffles I’ve ever eaten, let alone made!

  23. Penny Kracke says:

    Thank you Sally! I made this recipe for mother’s day brunch with the family and EVERYONE LOVED THEM! These are the most amazing tasting waffles I’ve ever had. Everyone should try these and this recipe should be printed and included in the box with every new waffle maker…regular or Belgium. Used salted butter and skipped the salt and they were perfect.

  24. I just love this recipe! It’s been my go to for over a year now, and even after experimenting with yeasted waffles I can’t find better. The only thing I do differently is use half all purpose and half wholewheat flour as we prefer the nutty taste. Thank you for the best waffle recipe ever.

  25. Hi Sally!
    I would like to half this recipe, but some of the amount (eggs especially) are a bit tricky to half. What would you suggest?
    Thanks!!

    1. Easiest way? Make the whole recipe and freeze the leftover waffles 🙂 They freeze well for up to 3 months. Thaw and toast!

  26. These are FABULOUS!!

    1. Nicole O'Malley says:

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

  27. 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!!

    1. I’m glad you were able to make them work for you! That topping sounds delish!

  28. 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

  29. 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
    Jo-Anne

    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.

  30. 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!

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