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’m in bed on this Sunday morning looking at your blog …. guess what I’m making for breakfast when I go down? Thank you for all your wonderful buttermilk (and other) recipes. I agree, buttermilk is a priceless ingredient to always have. I now always have some in my fridge; and it keeps forever! Way past it’s “use by” date on the carton: all tucked away in the coldest part of the fridge. I’ve been meaning to ask you to consider sharing more breakfast-y recipes; especially oatmeal ones please! It’s such a comfort food (let alone super nutritious complex carb) and I make a pot every Sunday which lasts me through the week. Thank you Sally!

  2. Oh my goodness! These were amazing!!! My kids have already requested them tomorrow as well. Pure maple syrup and a little powdered sugar and we were in waffle heaven. Thank you so much for the recipe. I am fairly new to your site and I have already pinned about 10 things in 2 days!

    1. If it still does the job and makes some incredible waffles, why replace it? Our old one was wretched and a new one was much needed for how much Kevin loves waffles.

  3. 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.

  4. 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.

  5. I love substituting some buttermilk for milk in dessert reicpes! The desserts are a lot fluffier that way! My favorite topping for waffles and pancakes are frozen fruits (strawberries, blueberries, etc) and the peaches from our peach tree!

  6. 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!

  7. Haha, did the rest of my comment not work? I meant to add that they still tasted fantastic and I’m looking forward to making them again when I’m not half asleep 🙂

  8. I was in a hurry to make these for my kids before school this morning and made the 1st batch and as I turned around to check the time the waffles had been on the iron, I saw my butter cooling on the stove. Sheer panic!! I thought for sure the waffles would not come out of the iron, but alas they did. I had my kids compare the ones with butter vs the ones without and the only differnce they said was the ones with butter were saltier ( I didn’t have unsalted and forgot to reduce/omit the salt). Do you think this was a fluke?! That they really wouldn’t have easily come off the iron or tasted ok without the butter if I did it again?? Sans butter saves calories and fat

    1. Amy, I can’t imagine making waffles without a little fat in the batter. I find this amount lends the perfect richness. However, if your kids like them without any butter at all – I say why not? Make them however you and your family like them best.

  9. 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!

    1. Strange – I’m sorry Angelina. They are always incredibly crisp on the edges for me. I’ve never tried adding cornstarch – it’s worth a shot, so give it a try.

  10. 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. 😉

  11. Hey sally – Im from Aus – not sure if u are to but does all purpose mean plain or self raising flour 🙂 thank you for this delicious recipe

  12. 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.

  13. I did clabber some lactose free milk with lemon juice because the store bought one just isn’t an option here. They still came out perfectly. My girls couldn’t get enough. They stuffed them with every possible thing a waffle can be stuffed with. They re-toast nicely.

    I got 18 or so, but that’s because the first couple were measured using 1/4 cup, and then just under 1/3 cup. I think the Braun iron I use is on the smaller side.


  14. 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!!

  15. Sally, I made these waffles for brunch this morning and they were amaaazing! Definitely one of the best waffle recipes I’ve ever tried. I used buttermilk as you suggested. I must admit that I was skeptical (and a bit lazy) about separating the egg yolks bus SO glad that I did. I truly believe that this method makes for lighter fluffier pancakes. This recipe will be on steady repeat 🙂

  16. 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!

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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