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. I love weekend waffles. They make me so happy. I usually top mine with some almond butter, a ridiculous amount of fresh fruit, a dollop of Greek yogurt with just a little bit of maple syrup, and maybe some chocolate chips (just because). Thanks for the recipe! And the tips!

  2. Yay, I’m so happy you posted a waffle recipe!!!! I LOVE waffles; they bring back so many fond memories 🙂 In high school, before my physics tests, my mom always made me a “happy face” waffle (because the teacher mentioned that we should have such a waffle before tests, haha) with strawberries for hair and whipped-cream smile with blueberry eyes. I love the texture of waffles and the little butter-holding pockets 😉

  3. I also like to keep my waffles simple. I either use maple syrup (100% pure and natural) or I dust mine with icing sugar. I’ve been in a waffle mood for quite some time now… Waffles for breakfast tomorrow! Thanks.

    1. always pure! pure maple syrup tastes nothing like “breakfast syrup” I see on the shelves these days. I’m glad you agree. Let me know how you like this recipe.

  4. They’re so pretty and I love waffles – prefer them to pancakes both in taste but really in EASE of making them. Nothing to flip and mutilate 🙂 Whipping the egg whites probably produces something along the lines of a yeasted waffle, without having to wait for yeast. Always been on my radar screen to make them but I think your idea of whipping sounds like a great shortcut 🙂 Pinned!

    1. If I’m out at a diner, I’ll always choose pancakes. But when it comes to making a comforting breakfast at home, waffles are just so much easier – very true!

  5. UGH, pancakes and waffles are my loves. I love breakfast foods except at breakfast (I’m a weirdo), so I could talk about pancakes for days. Ha! I love plain pumpkin pancakes with a cinnamon butter, but I usually go the banana & chocolate chip route at diners. HAVE YOU BEEN TO SHADY MAPLE?! Hands down best.pancakes.ever.

      1. You do need to experience Shady Maple at least once in your life… but I wouldn’t eat anything the day you go, or maybe a whole day before. And wear loose clothing.

  6. I have always wondered when you were going to be posting a waffle recipe. Now I just need your waffle maker! Maybe your next waffle recipe could be a whole wheat one!

  7. What a wonderful way to start the weekend! And who doesn’t want waffles especially when they are so fantastically fluffy! Great idea folding in the egg whites. They are beautiful!

  8. I know you said to not use anything else but buttermilk but I live in a country (Ghana, West Africa) where you can’t buy buttermilk!! Surely the milk and vinegar trick could be somewhat a substitute for the desperate? 🙂

    1. DIY buttermilk with the vinegar is great for baking breads, cakes, etc. – however actual buttermilk is much thicker and would be better for these waffles. But give the DIY version a try since you do not have access. Use whole milk + vinegar or lemon juice.

  9. I love love LOVE my waffle maker. I have the exact same one as you 🙂 I used to use your oatmeal pancake recipe in my waffle maker, but now I think I’m going to have to try this one. Maybe on cold winter mornings after my runs I’ll even add chocolate chips!!

  10. Thank you Sally, these waffles look so yummy. Now the question is waffles for breakfast tomorrow or waffles for dinner tonight. Decisions, decisions.. Either way i am a simple girl and like my waffles topped with butter and organic maple syrup.

  11. Sally these look great! I love waffles and I tried making some the other day with a mix and they were not crispy at all like I was hoping for. I have a question though. I usually just make buttermilk for recipes using milk and vinegar. Is that ok or does this need to be the kind you buy at a store?

    1. I strongly urge buttermilk from the store. DIY buttermilk with the vinegar is great for baking breads, cakes, etc. – however actual buttermilk is much thicker and would be better for these waffles.

    2. 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..

  12. Hi Sally, These waffles look amazing !!! Can’t wait to try them. I do have a question regarding the Almond, Vanilla Granola recipe. I make a double batch about every 2 weeks & I’m wondering if I can substitute sugar free syrup for the pure maple syrup. We have 2 people in our family who are diabetics.
    I know the taste will be different, but will it still bake the same, etc ?

    Thank You,


  13. I love waffles Sally and this recipe looks fantastic 🙂 we have a place called Waffle Cottage in the town where we live, which means I can get my waffle fix in between visits to the US (or until I get my own waffle iron!)

  14. Oh my gosh Waffels. I don’t think i have had any in such a long time, that i can’t even say what way i enjoy them most. But i think just a little bit of icing sugar on top does the trick for me. Last time I ate them.

  15. A (maybe weird) question: your recipe sounds really tasty but I don’t have a waffle iron… would it work using a regular pan, like pancakes?

  16. Love the details in how to make them light and fluffy. In your next career, you can be a chemist! I think you’d be really good at that, too! But probably not as much fun…or delicious.
    These definitely look perfect! I can’t wait to try them with a ton of peanut butter on top. That’s how I do my waffles!

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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