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. 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! 

  2. 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! 

  3. 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.

  4. 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!

  5. Please respond as quickly as possible! Would it be ok to mix everything together, place the batter into the fridge overnight, and place into the waffle iron in the morning? Would it affect the taste or texture? Thank you for the amazing recipes! 

  6. I hate to do this–but do you have a “healthier” waffle recipe —so I can eat them more often, of course!  Like whole wheat, oatmeal, etc?

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

  8. Hi! I just made these with the batter 5x. I do this because I like to freeze them in portions, mainly because my father-in-law is a train engineer and loves them as a treat for brekky when he’s away overnight 🙂

    They were lovely! Even when my husband went to warm up the maple syrup.. and found a bowl of butter in there! Yep, I forgot to melt and add the butter. And they were *still* wonderful! 🙂

  9. Have you ever experimented with corn(bread) waffles?  They are amazing topped with chili and cheese, and I would love to see a tried and true corn waffle recipe from my favorite food blog!

  10. 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!

  11. Absolutely the most fabulous waffle recipe I have found. I added a sprinkle of pumpkin pie spice to the dry mixture just for fun! 🙂 It made about 12 large waffles, so we will be freezing the remaining for quick morning lunches. Thank you!

  12. 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!

  13. Hi Sally – I want to make these waffles this weekend but am not sure how many people they will feed. I know it says makes 10-12 4-inch waffles but I have no idea how many the average person eats. Thoughts?? If it’s not enough, is it okay to just straight double all the amounts?

    1. If you’re serving some food along with the waffles, I’d say 2 waffles per person. I’m talking like eggs and bacon or sausage and hash browns, etc. If it’s just he waffles then I’d say 3 per person. And yes! You can double the ingredients to make twice the waffles.

  14. Hi Sally,

    I’m looking at making these and cutting them up for mini chicken & waffles appetizers. Do you think these freeze well? What is your suggestion for reheating these?

    1. That chicken/waffle appetizer sounds SO much fun. Will you serve it on a toothpick of sorts? I’m so intrigued! For freezing: Waffles may be frozen, up to 3 months, then warmed in the toaster.

      1. Thanks Sally! 

        That’s what I’m thinking.  I’d like it to be a one/two bite appetizer. Going to serve with some kind of spicy honey drizzle. 

        Fingers crossed that it turns out! 

  15. 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! 

  16. 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.

  17. 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.

    1. You can mix 1 cup of regular milk with a teaspoon or so of lemon juice or white vinegar. Let it sit for a few minutes. Though I do strongly suggest the real thing in these waffles. But this will do if you can’t find the regular!

      1. Thanks, Sally, you are very kind in answering so soon. I hope Chileans supermarket will add buttermilk to their selling products, meanwhile your tip will do.

  18. just made these 10 min. ago and they are like heaven. they remind me of rice crispies on the outside and clouds on the inside. I have a wearing maker and set it to 3.5 making them medium gold in color. when i first took one off the iron, it seemed flimsy but after 5 sec. turned crisp. I will share this with all i know and thank you for sharing it with your members.

  19. Hi Sally: I love your recipes, they’re great and you are always mi go to page when I’m baking. But I have a problem, I live in Mexico and we don’t have buttermilk here, so I’m always making my own. How bad will it be to do my own buttermilk for the recipe? Or do you happen to have a waffle recipe without the buttermilk?

    1. Hi Regina! Buttermilk is best, but if needed you can mix 1 Tablespoon of white vinegar or fresh lemon juice with enough milk to yield 1 and 3/4 cups. Let sit for a few moments then use in the recipe.

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

  21. I have a question…will this work in a Belgium waffle maker? I prefer regular waffles but since I received a Belgium waffle maker was a gift, I really want to find a good recipe

  22. 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.

  23. 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.

  24. 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?

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

    1. Hi Tori! I’m not the best baker to ask about wheat free baking/cooking. I have very little experience, but I’m sure a cup-for-cup option would be ok.

  25. Hi Sally!

    Do you have a recommendation for turning this into a waffle cake? I’m having a brunch birthday party and want to make these for a belgian waffle cake, but am not sure what to use for filling. Do you recommend just plain whipped cream or is that not sturdy enough? Not sure if frosting would go well?

    Thanks 🙂

    1. If you use whipped cream maybe use a dowel in the center (like you would with a tiered cake) so it doesn’t topple over? Have fun!

  26. By all the positive reviews, looks like a perfect recipe to include with the vertical waffle maker I’m giving my dd this Christmas! Thanks for all the wonderful, straightforward recipes & all the best for the holidays!

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