Homemade Buttermilk Waffles are golden and crisp on the outside yet soft and fluffy in the center! Easy to make and rich in flavor, they’re better than anything you’ll find in a box. Serve them warm with your favorite toppings!

close up image of buttermilk waffles topped with fresh blueberries and strawberries, syrup and a slab of butter.

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If you have a waffle iron in your kitchen, here’s another excellent excuse to pull it out! These classic buttermilk waffles provide all the elements of a perfect homemade waffle. They’re fluffy on the inside while golden brown and crispy on the outside. However, they’re extra flavorful thanks to the addition of tangy buttermilk!

This easy buttermilk waffle recipe can easily be doubled to serve a large crowd. Or, keep them on hand for busy mornings when you need something quick.

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!

top down image of buttermilk waffles topped with fresh blueberries and strawberries, syrup and a slab of butter.

Buttermilk Waffles Recipe

I love the fact that just like homemade pancakes, these buttermilk waffles only require simple pantry staple ingredients and can be enjoyed as a dessert, too! Turn this favorite breakfast food into a decadent sweet treat with a choice of whipped cream, vanilla ice cream, chocolate syrup, caramel sauce, and a sprinkle of chocolate chips – the options are endless!

The use of buttermilk instead of whole milk adds a tangy twist to the waffle batter, making it even better than your local diner’s recipe. The end result is a tender waffle that’s tangy with just a hint of sweetness you’ll love.

If the idea of starting your day with a warm and fluffy waffle sounds like a slice of heaven, be sure to also try my Bisquick Pumpkin Waffles, Chocolate Chip Waffles, or Strawberry Waffles. There’s something for everyone!

ingredients to make buttermilk waffles.

Ingredients for Buttermilk Waffles

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.
  • Baking powder
  • Baking soda
  • Salt
  • 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.
  • 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 extract
  • Cooking spray – Or additional melted butter for greasing the waffle iron.


  • 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.
  • For extra sweetness and churro flavor, brush the freshly cooked waffles with melted butter and dip both sides in a shallow plate of cinnamon sugar!
  • 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 Buttermilk Waffles

  1. Preheat the waffle iron: Plug in your waffle maker to preheat. Follow the manufacturer’s directions about heating the waffle iron. 
  2. Make the waffle batter: Whisk the dry ingredients together in a mixing bowl. In a separate bowl, combine the beaten eggs with the rest fo the wet ingredients. 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!
  3. Cook the waffles: Lightly grease the waffle iron, and pour an appropriate amount of batter into the center of the waffle iron. Check the manufacturer’s guide for the amount of batter to use (it’s usually about 1/2 to 2/3 cup of batter per waffle). Close the lid, and cook for 5-7 minutes or until the waffles are golden brown and crispy.
  4. Remove and repeat: Carefully remove the cooked waffle from the iron using a fork or a spatula, and transfer it to a cooling rack or plate. Cover it with a kitchen cloth to keep it warm! Then, grease the iron again, and repeat the process until all the waffle batter is cooked.
  5. Serve: Serve your buttermilk waffles with your choice of delicious toppings!
close up image of buttermilk waffles topped with fresh blueberries and strawberries, syrup and a slab of butter.

Quick Tip

Preparing your waffle maker is key! Always preheat the waffle maker before adding the batter, and allow the waffle maker to reheat for 1-2 minutes between cooking waffles. You’ll know the iron is hot enough when you can flick water onto the surface and it sizzles and evaporates. It’s also good to lightly spray your waffle maker with non-stick spray each time you make a waffle to prevent it from sticking!

How to Store Buttermilk Waffles

Once cooled, transfer leftover buttermilk waffles to an airtight container. They will stay fresh in the fridge for up to 3 days.

Or, freeze your waffles for up to 2 months. To do so, place them on a baking sheet, and transfer them to the freezer for a few hours or until solid. Then, place the waffles in a sealable bag with a sheet of parchment paper in between each waffle, and store them in the freezer.

To reheat, warm your waffles thawed or frozen in a toaster, the microwave, or in the oven at 350 degrees Fahrenheit.

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


What is the difference between a waffle and a Belgian waffle?

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.

Can these buttermilk waffles be heated in a toaster?

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.

Should I let the waffle batter rest?

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.

Can I use this waffle batter to make pancakes?

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

A buttermilk waffle topped with strawberries, blueberries, butter, and syrup.

Buttermilk Waffles

Homemade Buttermilk Waffles are golden and crisp on the outside yet soft and fluffy in the center! Easy to make and rich in flavor, they're better than anything you'll find in a box. Serve them warm with your favorite toppings!
No ratings yet
Course: Breakfast, Dessert
Cuisine: American
Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes


  • Waffle iron
  • Large mixing bowl
  • whisk
  • Fork or spatula


  • 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


  • 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.


  • These classic buttermilk waffles are a timeless breakfast favorite, perfect for a delicious morning treat.
  • Customize your waffles with a variety of toppings and flavor additions, such as chocolate chips, sliced bananas, or chopped nuts.
  • Leftover waffles can be stored in an airtight container in the freezer. Reheat them in a toaster or oven for a quick and convenient breakfast.


Serving: 1serving | Calories: 463kcal | Carbohydrates: 61g | Protein: 13g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 126mg | Sodium: 726mg | Potassium: 466mg | Fiber: 2g | Sugar: 12g | Vitamin A: 671IU | Calcium: 250mg | Iron: 3mg
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!

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About Kasey Schwartz

For over 15 years, Kasey Schwartz, the mastermind behind All Things Mamma, has been the ultimate go-to for mouthwatering family recipes. Her work has been featured on Today.com, Buzz Feed, Better Homes and Gardens, and more, making her your go-to mom next door for all things delicious and family-friendly.

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