Classic Buttermilk Waffles

Buttermilk Waffles Recipe

It may come as a surprise that I don’t have a very long history with homemade waffles, even though I now adore them. Growing up, my grandma had a few standard breakfast options available when I’d sleep over at her house that we never had at home. They were, in no particular order: Brown Sugar-Cinnamon Pop-Tarts, bagels that she would cut into fourths to increase the cream cheese to bagel ratio (such a smart woman!), and Eggo waffles. I definitely got my peanut butter gene from my grandma, as she would slather it on anything and everything, including Eggo waffles. This was one of her favorite breakfasts (or lunch or dinner!) right up until she passed away at age 91. As a result, it became one of my favorite weekend breakfasts, as well. Toast the waffle, then cover it peanut butter and jelly and eat it like toast. I haven’t had it in years, but just writing about it, I can almost taste it.

I didn’t encounter the world of “real” waffles until I went to college and found the Belgian waffle station in the cafeteria. Talk about a eureka moment. Who would dare complain about cafeteria food when you could make your very own Belgian waffle for any meal you’d like? I relished my newfound teenage freedom and ate my weight in Belgian waffles my freshman year of college. Once out of college, having my very own Belgian waffle maker was of the utmost importance. I got one and began enjoying the occasional Belgian waffle at home. For a long time, I used boxed waffle mixes to make my batter, but finally found the perfect homemade buttermilk waffle recipe. It’s incredibly easy and makes the most delicious waffles.

Buttermilk Waffles Recipe

Homemade waffles are such a great treat and making them completely from scratch takes maybe 2 or 3 minutes longer than making them with a baking mix. You probably have all of the ingredients you need in your pantry already, so grab some buttermilk from the store, and get whisking! Homemade waffles feel like such an indulgent treat, served alongside bacon or sausage – talk about comfort food. It may have taken me awhile to get here, but I’m so thrilled to have the ability to whip these up at a moment’s notice!

Buttermilk Waffles Recipe

You can use this recipe whether you use a Belgian waffle maker or more traditional waffle iron. For those that might be curious, I currently use thisĀ Waring Pro Belgian waffle maker, but I have also heard fabulous things about thisĀ Chef’s Choice model, which takes up a lot less storage space.

How do you like to serve waffles? Fresh fruit and whipped cream, or the traditional butter and syrup? I’m a butter and syrup girl all the way!

Buttermilk Waffles Recipe

One year ago: Mimosa Truffles
Two years ago: Kentucky Derby Chocolate Bourbon Walnut Pie
Three years ago: Snickery Squares

Buttermilk Waffles

Yield: 5 large, Belgian-style waffles

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

A classic recipe for buttermilk waffles - the perfect way to make any morning extra-special!

Ingredients:

1¾ cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1¾ cups buttermilk
½ cup unsalted butter, melted and cooled to room tempeature
2 eggs
2 teaspoons vanilla extract

Directions:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt; set aside.

2. In a medium bowl, whisk together the buttermilk, butter, eggs and vanilla extract. Add the wet ingredients to the dry ingredients and gently whisk to combine. Do not overmix!

3. Spray a waffle iron with non-stick cooking spray, then preheat. Once the waffle maker is ready, add the batter according to the manufacturer's instructions and cook for 2 to 3 minutes, or until the waffle maker indicates they are ready. Serve immediately, or place in a 300-degree oven to keep warm. Leftover waffles can be wrapped in plastic wrap, placed in a ziploc bag and stored in the refrigerator for 2 days or in the freezer for up to 1 month.

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76 Responses to “Classic Buttermilk Waffles”

  1. sara on May 7, 2013 at 12:44 am

    Love! These waffles look scrumptious! :)

    Reply

  2. Hari Chandana on May 7, 2013 at 12:47 am

    These look too good.. lovely pictures too !!

    Reply

  3. Laura (Tutti Dolci) on May 7, 2013 at 1:08 am

    Yes please, these look scrumptious!

    Reply

  4. Ali on May 7, 2013 at 1:18 am

    My boys(2&4) will love these

    Reply

  5. Jerry | Simply Good Eating on May 7, 2013 at 2:07 am

    Nice! You cant go wrong with these classic buttermilk waffles :) Id love these for breakfast with a cup of coffee.

    Reply

  6. Winnie on May 7, 2013 at 3:23 am

    I live in China and it’s not easy to find buttermilk. Any substitute?

    Reply

    • Mags on May 7th, 2013 at 4:03 am

      There is a buttermilk powder you can purchase online for using in recipes. It isn’t buttermilk you can drink but it does substitute for the buttermilk you need for cooking and baking.

      Reply

      • Emilie on May 7th, 2013 at 9:28 am

        Whoops! You posted the answer while I was typing my comment, Michelle. But I’m glad to learn about your substitutions page. I hadn’t seen it before and they are always helpful!

        Reply

        • Olya on March 29th, 2014 at 11:58 am

          You can substitute buttermilk with milk+white vinegar. It takes 1 tbs of vinegar per 1 cup of milk. I use it all the time and it tastes great in recipes! Bet then again, do not drink it.

          Reply

    • Emilie on May 7th, 2013 at 9:26 am

      It’s easy to make buttermilk. All you do is add a tablespoon of white vinegar or lemon juice to a cup of regular milk. Let it sit for a few minutes and it’s ready to use in any recipe calling for buttermilk. I do it all the time when I happen to be out of storebought buttermilk!

      Reply

    • Mary on February 2nd, 2014 at 8:27 am

      Make buttermilk by combining:
      1 cup Milk plus either 1-2 tsp lemon juice or vinegar. Stir and let sit until the milk looks curdled.

      Reply

    • James on March 15th, 2014 at 9:19 am

      Hi Winnie,
      Here are 5 different ways you can substitute for buttermilk.
      1. Lemon Juice
      Pour 1 tablespoon of lemon juice into a liquid measuring cup. Add milk to reach the 1 cup mark. Allow the mixture to sit at room temperature for 5-10 minutes.
      2. White Vinegar
      Pour 1 tablespoon of white vinegar into a liquid measuring cup. Add milk to reach the 1 cup mark. Allow the mixture to stand for 5 minutes, then stir and use in a recipe.
      3. Plain Yogurt
      In a liquid measuring cup, mix together two tablespoons of milk with enough plain yogurt to yield one cup. Use as buttermilk.
      4. Sour Cream
      Simply thicken sour cream with milk to reach the consistency of buttermilk. Use as directed in the recipe. As with the milk, you can use any fat content sour cream. For best results, use low-fat or light sour cream rather than regular sour cream or fat-free sour cream.
      5. Cream of Tartar
      Whisk together 1 cup milk with 1-3/4 tablespoon cream of tartar. Allow the mixture to sit at room temperature for 5-10 minutes. Stir before use.
      Note on Non-Dairy Buttermilk

      You can use coconut milk, soy milk, or almond milk to make non-dairy buttermilk. The process is the same, but the flavor definitely will be different. Take the recipe into account when deciding whether or not this will work for you.

      Reply

  7. Jaris on May 7, 2013 at 3:59 am

    Favorite waffle adornment of all time: crunchy peanut butter, hot syrup, fresh blueberries, whipped cream, rainbow sprinkles.
    OR… mint chocolate chip ice cream and call it a day.

    Reply

  8. Averie @ Averie Cooks on May 7, 2013 at 4:01 am

    Your waffles look wonderful! And PB on an Eggo is a beautiful thing! Last week I made a puppy chow-like snack mix with buttery waffles thrown into a PB-white chocolate-coating mixture, tossed with popcorn and Chex. So good. I get my waffle, PB, and white choc cravings handled all in one. Your buttermilk waffles clearly blow Eggos away!

    Reply

  9. Mags on May 7, 2013 at 4:08 am

    I usually sneak in a bit of buckwheat flour for additional flavor although that sometimes requires a pinch more sugar. My favorite waffles are made fluffier/lighter by separating the eggs, mixing the yolks in with the liquids while gently folding in the beaten whites (soft peak) just before ladling the batter onto the hot (oiled) waffle maker.

    Reply

  10. marie @ little kitchie on May 7, 2013 at 7:34 am

    Is there anything better than buttermilk waffles? Yours are stunning!!!

    Reply

  11. Tieghan on May 7, 2013 at 8:13 am

    To funny! I just posted Banana Bread Waffles today, but then turned them into french toast! Your classic waffles look so good! YUM!
    Oh and up until a month ago my family was all over the eggo waffles!

    Reply

  12. Holly @ EatGreatBEGreat on May 7, 2013 at 8:17 am

    I LOVE waffles! These look great!

    Reply

  13. Louise on May 7, 2013 at 8:44 am

    What type/brand of waffle iron do you use? The crusts look perfect!

    Reply

    • Michelle on May 7th, 2013 at 9:22 am

      Hi Louise, I actually shared which waffle iron I use, as well as another (smaller) option, up in the blog post, in the next-to-last paragraph. Enjoy!

      Reply

      • Louise on May 8th, 2013 at 10:46 am

        I am sorry I did not read your entire blog that day!!! I plan on purchasing what you recommended! Thank you!

        Reply

  14. Katrina @ Warm Vanilla Sugar on May 7, 2013 at 8:45 am

    These look soo good!! Yum!

    Reply

  15. Ashleigh on May 7, 2013 at 8:58 am

    This is so funny! We just had waffles last night, made from a mix. I LOVE waffles. We’re trying to avoid processed foods where we can, so I was just thinking it might be time to look for a homemade waffle mix… Thanks for saving me the trouble :)

    Reply

  16. Nancy P.@thebittersideofsweet on May 7, 2013 at 9:04 am

    My waffle maker broke a few years back and I haven’t replace it not I love homemade waffles and miss it dearly!

    Reply

  17. Navar on May 7, 2013 at 9:16 am

    I love waffles too! Try adding peanut butter- smooth or chunky to the batter. Or in my family we like to mix peanut butter with Maple syrup and spread it on waffles toast English muffins a spoon…. you get the picture.

    Reply

  18. Ellen @ The Baking Bluenoser on May 7, 2013 at 9:37 am

    These are the sort of classic recipe I love! They look delicious, fabulous pictures!

    Reply

  19. Rayna on May 7, 2013 at 9:39 am

    I love waffles! While they are great stuffed with Nutella and banana, I always love going back to the classics.

    Reply

    • Tammy W. on May 9th, 2013 at 6:17 pm

      Oh, Nutella and bananas in a waffle sounds yummy! I’ll have to try that!

      Reply

  20. Jennifer @ Peanut Butter and Peppers on May 7, 2013 at 9:54 am

    Ohh, looks amazing! I dont have much look with waffles, but you inspired me to give it a try again!!

    Reply

  21. Marcie @ flavor the moments on May 7, 2013 at 10:43 am

    I’m with you on the whole Belgian waffle thing. I like to make mine with half whole wheat flour and half all purpose, and love them with fresh berries, or banana, maple syrup, and sometimes toasted nuts. Yours look delicious! Gotta go, I’m hungry.

    Reply

  22. Christine T on May 7, 2013 at 11:51 am

    Hi
    Your waffles look really good.
    Do you know whether the Chef”s Choice Waffle Maker produces waffles like your Waring ?! Which is crispy and nice ?!
    Thanks so Much
    Christine

    Reply

    • Michelle on May 7th, 2013 at 12:10 pm

      Christine, I haven’t used or reviewed the Chef’s Choice waffle maker, so I can’t speak first-hand to how the waffle turns out. There are tons of reviews for both on Amazon that you can read through if you’d like to get a better idea of the pros/cons of each.

      Reply

  23. Pamela @ Brooklyn Farm Girl on May 7, 2013 at 12:09 pm

    Lately all I’ve been craving is waffles but I have no waffle maker. I’m thinking I have to make that investment soon. These look soooo good.

    Reply

  24. Tracy | Peanut Butter and Onion on May 7, 2013 at 12:32 pm

    I wish I had some waffles right now!

    Reply

  25. Mia on May 7, 2013 at 1:01 pm

    I have yet to find a waffle recipe that is both easy and tasty. Can’t wait to give this a try! I do Bisquick waffles every couple weeks, and this looks almost as easy.

    Reply

  26. nessa on May 7, 2013 at 1:05 pm

    Looks like an awesome recipe! I’ll make these on Sunday!

    Reply

  27. CateyLou on May 7, 2013 at 1:16 pm

    I keep saying I need to buy a waffle maker, but after reading this post, I’m actually going to do it! These look so light, fluffy, and amazing! The waffle maker in college was definitely dangerous…

    Reply

  28. hobby baker on May 7, 2013 at 1:28 pm

    Had the buttermilk for once! Making these now, they are turning out wonderfully crispy and light. Thanks! (I used whole and light spelt flour and coconut sugar as the only differences.)

    Reply

  29. Molly_Bakelette on May 7, 2013 at 2:19 pm

    Waffles are awesome!! Look delicious!!

    Reply

  30. Cathy on May 7, 2013 at 4:12 pm

    I can’t wait to try these. I usualy use a boxed mix which taste pretty good. I’ve got buttermilk in the fridge, so I think I’ll give these a try for Friday dinner. My husband will love that!

    Reply

    • Cathy on May 7th, 2013 at 4:13 pm

      Oh yeah, I’m a melted butter and warm syrup girl!

      Reply

  31. Jenny on May 7, 2013 at 5:32 pm

    I love waffles. I really should make them more. The way the butter and syrup gets all in the nooks and crannies and so much better then a pancake. Although I do love pancakes as well ;)

    Reply

  32. Marla on May 7, 2013 at 6:25 pm

    I make a recipe very close to this from Joy of Cooking book that’s been handed down through the generations. I make one small change and that’s to add some pecans to the batter.

    Delicious!

    Reply

  33. Mimi @ Culinary Couture on May 7, 2013 at 6:27 pm

    The first time I had a belgian waffle, I was mind-blown! I really need to invest i a waffle maker!

    Reply

  34. Brieanna @ Going Brienanas on May 7, 2013 at 8:34 pm

    Thanks so much for sharing, these waffles look so fluffy and light! Also, I used one of your recipes to make a chocolate cake this past weekend and even though I used wheat flour, it was one of the best chocolate cakes I have ever had. Fantastic recipes!!

    Reply

  35. Brittney on May 7, 2013 at 8:46 pm

    I LOVE waffles with peanut butter and syrup, I rarely eat them any other way. I also make a homemade coconut syrup that is fantastic with toasted pecan or chocolate chip waffles. It’s a tradition on my mom’s side of the family to have homemade waffles every Saturday night. They have the traditional toppings, but they also have sausage gravy. I was skeptical at first, but it’s really good!

    Reply

  36. Stephen Kjeldsen on May 8, 2013 at 4:19 am

    This is just perfect for the summer! :D The forecast predicts good weather for Denmark, and that just screams for waffles!
    - And btw, oh nom nom, at the first picture of waffles, melted butter and sirup :D

    Reply

  37. John on May 8, 2013 at 8:18 am

    Cooks advice, when combining the wet and dry to make the batter, do a slow 10 mississippi count then walk away. THEN heat the iron while letting the batter rest for 5 full minutes, yes 5 minutes. The iron will be ready before that but you wait will result in greater flav and batter (better) fluffy waffales.

    Reply

  38. Heather R on May 8, 2013 at 10:05 pm

    I love making homemade waffles. My fiance is not one who really likes breakfast, although I have been making him eat it lately since his schedule is so crazy he never knows when he will eat. I have been making homemade waffle varieties and freezing them so he can just toast them up in the morning. I love how you can flavor them how you like in varieties you can’t find in stores. My only issue with buttermilk waffles is that I feel like I am wasting half a container of buttermilk each time.

    Reply

  39. Meagan @ Scarletta Bakes on May 9, 2013 at 12:29 pm

    I have been craving waffles so hard lately so this post comes just in time! I love how fluffy and light these look, and the buttermilk is a MUST! Perfect!

    Reply

  40. Monique @ Ambitious Kitchen on May 9, 2013 at 12:31 pm

    These are beautiful. I’m a huge fan of buttermilk waffles. They remind me of my Grandma! :)

    Reply

  41. Laura Dembowski on May 9, 2013 at 10:28 pm

    I went through an Eggo phase years ago and then a homemade waffle phase a while after that. I hadn’t had waffles in 6 or 7 years until I started making them for a dinner treat a few weeks ago. Love them with pure maple syrup and a little jam. I’ll have to try pb!

    Reply

  42. Crystal on May 10, 2013 at 11:27 pm

    I’m making these tomorrow morning! (Already have the wet and dry ingredients mixed up separately!)

    And I like peanut butter and cheap maple syrup on my waffles and pancakes. :D

    Reply

  43. Cathy J. on May 11, 2013 at 7:58 pm

    Yummy! :-) I made these today for an early Mother’s Day brunch today and everyone loved them. I was a little concerned that the batter was so lumpy, but they came out light and airy. Thanks Michelle!

    Reply

  44. Michelle Garringer on May 12, 2013 at 12:34 pm

    hi, love your recipes.. i have a traditional waffle iron, and for whatever reason user error etc, the waffle turned out not great deflated and although it tasted great not crisp – if that happens to you make PANCAKES with the rest of the batter! i didn’t want to waste more batter so i did just that. the BEST pancakes i’ve ever had fluffy and flavorful – and i will be marking off Waffles and putting Pancakes on my recipe as a keeper instead! Thanks!

    Reply

  45. Shannon on May 13, 2013 at 9:02 pm

    I made these tonight and it was one of the BEST waffle recipes I have ever made. Thanks!

    Reply

  46. Erica on May 21, 2013 at 12:57 am

    Made it. LOVED it. Shared it. Thank you.

    Reply

  47. hobby baker on May 22, 2013 at 12:47 pm

    Making these AGAIN. So good, and we freeze them for quick toaster breakfasts on school mornings. :)

    Reply

  48. Stephen Kjeldsen on June 6, 2013 at 4:14 pm

    Ideal for the summer. Thanks for teaching me this delicious food!

    Reply

  49. Lisa on June 15, 2013 at 9:28 am

    Just made these waffles and they turned out great, made a few to freeze, separated the eggs and beat the egg whites. They looked just like her pictures on this site, and were great tasting, however I will be buying another waffle maker, the flip type. anyone wanting a great waffle, must try this recipe, it turns out great. I’m a butter and maple syrup lady, but will be making these for my godchildren and they like strawberries and whipped cream.

    Reply

  50. Rose on July 4, 2013 at 8:59 pm

    Just purchased my brand new Waring Pro Belgian Waffle Maker today and I was delighted to see that yours was the same one. Will be trying out your recipe in the morning for my family. I’ll be adding blueberries though. Can’t wait to try them!!!

    Reply

  51. Cyndi on September 8, 2013 at 2:46 pm

    Thank you soo much for this wonderful recipe! I made this on the first day of school for my kids and they loved it. They also tasted great a few days later too. Thanks for making my kids 1st day of school so memorable. :)

    Reply

  52. Jenn on November 4, 2013 at 12:25 pm

    I made these for my our weekly Monday Morning Breakfast Date and they were fabulous! Thank you ^_^

    Reply

  53. Betty Baez on December 1, 2013 at 10:59 am

    I made these yesterday morning and this morning this recipe is foolproof! They’re delicious and fluffy! I have to say they are hands down the best waffles I’ve ever had. This is going to be a staple for breakfast in my kitchen! Thank you!!!

    Reply

  54. Mike D on December 14, 2013 at 10:44 am

    Winner!!! We made these today and I don’t see us ever using a different recipe. I could eat these all day long!

    Reply

  55. Nancy C. on December 30, 2013 at 11:09 am

    I doubled this recipe and added 1 tsp cinnamon and 1/4 tsp ground nutmeg for our Christmas morning Belgian waffles. They were great. I usually use a box mix, these were some much better! This recipe is a keeper!

    Reply

  56. Mikki on January 1, 2014 at 11:06 am

    I had some buttermilk to use up so I googled a recipe for buttermilk waffles to make for our family in from out of town. Huge hit with everyone! Just made them again today. A definite keeper!

    Reply

  57. Sara on January 5, 2014 at 6:39 pm

    I’ve made these twice now. They are super good. Really love them. Lots of flavor which is surprising b/c a lot of times waffles just taste like cardboard, but these don’t. These have a yummy buttery eggy salty sweet taste. Very good! My go-to waffle recipe now.

    Reply

  58. Ginny on January 20, 2014 at 8:40 am

    My husband makes waffles every Saturday, so we consider ourselves waffle experts. ;-) He made these yesterday and they were the BEST we’ve ever had! We will never use another recipe. So much flavor!

    Reply

  59. Madelaine on January 26, 2014 at 9:53 am

    What a wonderful recipe! For anyone wondering if this is the waffle recipe for them, ours came out perfectly soft and airy in the middle, while crisp on the outside. Maybe it’s the two eggs and vanilla, but the first time we made them, they had almost a french toast taste, so this time I added about 1/2 teaspoon of nutmeg and a dash of cinnamon to the dry ingredient mix–Perfect french toast-waffle hybrid! Thanks for the great recipes Michelle!

    Reply

  60. Nancy on April 5, 2014 at 8:54 am

    Hi, I am going to make this waffle recipe this morning. I was wondering if you know the nutritional value of a waffle serving size. (Calories, etc.).
    Thank you in advance,
    Nancy

    Reply

    • Michelle on April 7th, 2014 at 11:06 pm

      Hi Nancy, I do not have calculated nutritional values for recipes.

      Reply

  61. Katie on June 6, 2014 at 4:31 pm

    These were amazing! Very similar to my dads classic waffle recipe, but since it’s hard to find full fat buttermilk in stores nowadays he adds sour cream lol

    Reply

  62. Robin Spatola on June 12, 2014 at 11:53 am

    How long would you recommend saving leftover batter? I saved some and on the 3rd day it had all these little dark spots. It looked like it had bananas in it but it didn’t. Can you make it ahead and freeze it?

    Reply

    • Michelle on June 13th, 2014 at 5:32 pm

      Hi Robin, I recommend using this batter as soon as it is mixed. If it’s left to sit, the leavening agents will lose their potency.

      Reply

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