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These crisp and fluffy buttermilk waffles are everything you want in a homemade breakfast: golden and crispy on the outside, light and tender on the inside, and full of rich, buttery flavor. If you’ve been searching for the best buttermilk waffles, this easy recipe delivers that perfect balance of crunch and fluff every single time.
My classic Waffle Recipe is a reader favorite too! Or try these Bisquick Waffles and skip measuring the dry ingredients.
Why these are the best buttermilk waffles
If you have a waffle iron in your kitchen, here’s another excellent excuse to pull it out!
These homemade buttermilk waffles provide all the elements of a perfect homemade waffle recipe. They’re fluffy on the inside while golden brown and crispy on the outside. And they’re extra flavorful thanks to the addition of tangy buttermilk!
- Crispy edges, fluffy centers: The perfect waffle texture balance.
- True homemade flavor: Buttermilk adds tang and richness.
- Freezer-friendly: Make a double batch and save some for later.
- Simple pantry ingredients: Nothing complicated required.
- Perfect for any occasion: Weekend brunch, holidays, or breakfast-for-dinner.
This waffle recipe is already super easy, but I also recommend checking out all of my Secrets to Making The Very Best Crispy Waffles so they turn out perfect every single time!
Table of Contents
Ingredients You Need
See recipe card below this post for ingredient quantities and full instructions.
- All-purpose flour – All-purpose flour is the best for making light and crispy waffles, but you could use cake flour or pastry flour instead. 1:1 all-purpose gluten-free flour is ideal when catering to those with gluten sensitivities.
- Granulated sugar – Light brown sugar is another option.
- Large eggs – Bring to room temperature for better mixing. Here’s the best way to crack an egg!
- Buttermilk – This tangy buttermilk cuts through some of the sweetness and also adds moisture, richness, and flavor! Milk can be used instead, but the difference is noticeable. (As long as you have buttermilk, use the extra to make Southern Style Chess Pie!)
- Unsalted butter – Allow your melted butter to cool slightly before adding it to the waffle batter. Vegetable oil or melted coconut oil could also be used.
- Vanilla – Always use pure vanilla extract.
- Leavening ingredients – You will need both baking soda and baking powder.
- Cooking spray – Or additional melted butter for greasing the waffle iron.
Variations
- Make chocolate waffles by adding 1/2 cup of cocoa powder to the batter. You may need to adjust the liquids in this recipe when making this variation as cocoa powder absorbs moisture.
- Add some warmth to these buttermilk waffles by including 1/2 teaspoon of ground cinnamon in the batter.
- Consider add-ins, such as chocolate chips, chopped nuts, and fruit (fresh or frozen blueberries, chopped strawberries, or mashed bananas).
- Use whole milk instead of buttermilk, or make buttermilk from scratch by mixing whole milk with 1 tablespoon of white vinegar or lemon juice.
How to Make Crisp and Fluffy Buttermilk Waffles
These easy waffles come together by mixing the ingredients in a bowl and cooking in a waffle iron.
- Start the waffle batter: Whisk the dry ingredients together in a mixing bowl.
- Mix the wet ingredients: In a separate bowl, combine the beaten eggs with the rest fo the wet ingredients.
- Finish the batter: Pour the wet ingredients into the bowl of dry ingredients, and gently stir just until combined. It’s okay if there are a few lumps in the batter!
- Cook the waffles: Lightly grease the waffle iron, and pour an appropriate amount of batter into the center of the waffle iron. Close the lid, and cook for 5-7 minutes or until the waffles are golden brown and crispy.
Serving Suggestions
There are so many delicious ways to top buttermilk waffles! Here are a few of our favorites:
- Chocolate syrup, maple syrup, or honey
- Whipped cream or vanilla ice cream
- Fresh strawberries, blueberries, or raspberries
- Sliced bananas
- Cinnamon sugar
- Peanut butter
- Chocolate chips
- Chopped nuts
- Caramel sauce or dulce de leche
How to Store Buttermilk Waffles
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in a single layer, then transfer to a freezer bag for up to 2 months.
- Reheating: Toast in a toaster or oven for the crispiest results.
Frequently Asked Questions
The size and thickness differ between regular waffles and Belgian waffles. Waffles are typically about 4 inches in width and ½ inch thick. Meanwhile, Belgian waffles are larger, about 6 inches in width and 1 inch thick. Belgian waffles also have deeper pockets to hold more syrup and toppings.
Yes, if the toaster can fit the size of a waffle. If it can’t, cut the waffle down to size or toast it in a regular oven.
This recipe includes baking powder and baking soda, so there is no need to rest the batter before cooking the waffles. Waffle batter without baking powder or soda should rest for about 10 minutes to thicken and ensure the waffles become light and fluffy.
Absolutely! While this recipe is meant for a waffle iron, it can double as a pancake recipe as well. However, if you are looking to make pancakes, you might as well use our Best Homemade Buttermilk Pancakes recipe to make the real thing!
More Waffle Recipes
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Sweet Potato Waffles
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Strawberry Waffles
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Crisp and Fluffy Buttermilk Waffles
Equipment
- Waffle iron
- Large mixing bowl
- whisk
- Fork or spatula
Ingredients
- 2 cups all-purpose flour
- 2 Tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 2 cups buttermilk
- 1/4 cup unsalted butter melted
- 1 teaspoon vanilla extract
- Cooking spray or additional melted butter for greasing the waffle iron
Instructions
- Preheat your waffle iron according to the manufacturer's instructions.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.2 cups all-purpose flour, 2 Tablespoons granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt
- In another bowl, beat the eggs and then add the buttermilk, melted butter, and vanilla extract. Mix until the wet ingredients are well combined.2 large eggs, 2 cups buttermilk, 1/4 cup unsalted butter, 1 teaspoon vanilla extract
- Pour the wet ingredients into the bowl with the dry ingredients and gently stir until just combined. It's okay if there are a few lumps; overmixing can make the waffles less tender.
- Lightly grease the preheated waffle iron with cooking spray or melted butter.Cooking spray or additional melted butter for greasing the waffle iron
- Pour the appropriate amount of waffle batter onto the center of the waffle iron, following the manufacturer's guidelines (usually about 1/2 to 2/3 cup of batter per waffle). Close the waffle iron and cook until the waffles are golden brown and crisp, typically for 5-7 minutes.
- Carefully remove the waffles from the iron using a fork or spatula and place them on serving plates. Keep the waffles warm by covering them with a kitchen towel while you cook the remaining batches.
- Serve the buttermilk waffles with your choice of toppings, such as maple syrup, fresh berries, whipped cream, or a dusting of powdered sugar.
Notes
- Preheat your waffle iron fully before adding batter.
- Don’t overmix the batter—small lumps are okay.
- Avoid stacking hot waffles directly—this keeps them crisp.
- Keep finished waffles warm in a 200°F oven on a rack.
Golden, fluffy, and homemade—way better than boxed waffles!
Crisp outside, fluffy inside and so much better than boxed!
Nothing beats homemade waffles — crispy outside, fluffy inside. These look amazing!
These look so good 😍 perfect for a cozy morning!