Fluffy and Crisp Buttermilk Waffles
These classic buttermilk waffles are easy to make and come out fluffy and crisp each and every time. It’s a must-have recipe for turning an ordinary morning into something extra-special. Whether you choose to top the waffles with the standard butter and syrup, fresh fruit, whipped cream, sprinkles, chocolate chips, or some combination… you are going to fall in love with this waffle recipe!
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 frozen waffles. I definitely got my peanut butter gene from my grandma, as she would slather it on anything and everything, including those frozen 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 didn’t encounter the world of “real” waffles until I went to college and found the Belgian waffle station in the cafeteria. 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. Nowadays, I’m partial to my square waffle maker because I have three kids waiting to eat and the one-waffle-at-a-time approach isn’t nearly as efficient.
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 that I know you and your family are going to love!
What Makes These Buttermilk Waffles Fluffy and Crisp
No one wants a soggy waffle, am I right? In order to make the most delicious fluffy-on-the-inside, crispy-on-the-outside waffles, we need to do a couple of things:
- Buttermilk – Much like pancake batter, buttermilk reacts with baking soda to create a wonderful rise, creating ultra fluffy waffles. A little extra baking powder is included to ensure supreme lift.
- High Heat Setting – Don’t be afraid to crank up that temperature setting on your waffle iron; your waffles will NOT burn, but they will be significantly more crisp when you turn up that setting versus leaving it low, which will result in soft waffles.
Ingredients Needed for Buttermilk Waffles
There is a high probability that you already have everything you need to make these classic buttermilk waffles. Let’s run down the list…
- Flour – To give the waffles structure.
- Sugar – For a little sweetness.
- Baking Powder + Baking Soda – For the all-important fluffiness.
- Salt + Vanilla – For maximum flavor.
- Buttermilk – For rich flavor and supreme fluffiness.
- Butter – Adds fat for tenderness and loads of flavor.
- Eggs – Bind together the batter and bring everything together.
How to Make The Best Buttermilk Waffles
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.
- Whisk together the dry ingredients – This includes the flour, sugar, baking powder, baking soda, and salt.
- Whisk together the wet ingredients in a separate bowl – The buttermilk, melted butter, eggs, and vanilla get mixed together.
- Add the wet ingredients to dry ingredients and whisk to combine. When whisking the batter together, be sure to do so gently and for only as long as it takes to incorporate the wet ingredients into the dry. Lumps are okay, you don’t want a completely smooth batter!
- Spray the waffle iron with non-stick cooking spray and preheat until it is scorching hot – A drop of water on the iron should sizzle and evaporate almost immediately.
- Portion the batter according to the manufacturer’s directions and cook to desired doneness.
The last step is, of course, topping those beautifully browned waffles.
I would love to know how you eat your waffles! Do you top them with:
- Fresh Fruit
- Whipped cream
- Nut butter
- Chocolate chips
Anything else? Tell me in the comments below!
I highly recommend adding my favorite oven baked bacon to your breakfast or brunch spread!
More Crave-Worthy Breakfast Recipes:
- The Best French Toast Recipe
- Brown Sugar Bacon Buttermilk Waffles
- Dutch Baby Pancake
- Pumpkin Pancakes
- Fluffy Buttermilk Pancakes
Fluffy and Crisp Buttermilk Waffles
- 1¾ cups (218.75 g) all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1¾ cups (420 ml) buttermilk
- ½ cup (113.5 g) unsalted butter, melted and cooled to room temperature
- 2 eggs
- 2 teaspoons vanilla extract
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt; set aside.
- 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!
- 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.
(Recipe adapted from King Arthur Flour’s Baking Companion)
Update Notes: This recipe was originally published in May 2013 and updated in May 2019 with updated photos and more tips for making perfect buttermilk waffles.
[photos by Ari of Well Seasoned]