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:
- Butter
- Syrup
- Fresh Fruit
- Whipped cream
- Nut butter
- Sprinkles
- 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
Four years ago: Pepperoni Pizza Monkey Bread with Dipping Sauce
Five years ago: Hi-Hat Cupcakes
Seven years ago: Bacon and Cheese Quiche Tart
Eleven years ago: Homemade Pita Bread
Fluffy and Crisp Buttermilk Waffles
Ingredients
- 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
Instructions
- 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.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
(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]
Very good waffles. I love waffles, make them frequently. This recipe has become my favorite. I use coconut oil instead of butter sometimes and it works perfect too.
I bake them on the highest temp setting and bake them until they quit steaming, then you know they’re done.
Thanks for the recipe.
REALLY good waffles!! I have made many a waffle recipe, and the food ones are usually so complicated (or need overnight prep) that I never make them again. Not so with this one!! Easy, fast, and so delicious!!! Perfect crispy and fluffy texture. Flavor is buttery and slightly sweet (I used erythritol with monk fruit instead of sugar) but no other changes. YUM!!!! THANK YOU FOR A REPEATABLE RECIPE!
This recipe is the best it came out so good with butter icing balance the bitterness. Love it
If you have eggless recipe would be great.
These waffles were super delicious. Thank you for sharing. Looking IELTS Classes in Vadodara. Then Join us our IELTS Coaching Class in Vadodara.
I fancy myself as a bit of a home cook.
When I got my Belgium waffle maker, making homemade from scratch waffles for my son in the morning would have been a joy, but after many, MANY recipes he always thought grandma’s pre mixed Krusteez add water waffles were better….Until this recipe. He said, “Mom, what did you do different?”. I brace myself for a less than stellar review, “Why you like’em?”. “Yes! These are the best waffles you have ever made!”. I said, “Better than Grandma’s!?”. He said, “Yes, these are the best waffles I have ever had!”. I’m writing this recipe down & claiming it as my own (shameless I know). I thank you so much for this recipe, I can finally stop looking for the perfect waffle recipe.
Turned it way too oily and not fluffy at all. More dense than fluffy and I followed the exact recipe.
I used a measured pinch of salt due to the high sodium in the baking powder and soda. They turned out delicious, and putting them in the oven at 300 F was fantastic because it crisped them up on the outside!
The most excellant waffle recipe ever!!!
I should have known this post earlier, it was very helpful, I will follow you from today. https://donkey-kong.io
Crispy outside and fluffy inside – the perfect waffle!!
Will make again but will cut the salt to 1/2 teas. Used fine sea salt. Perhaps that’s why they were too salty?
Perfect waffles!
Salty and eggy. Although i even used size s eggs
As a former chef and picky at times, I have to say this is awesome recipe. Works great with powdered buttermilk too. Skip the sugar and get waffle sugar chunks, add nuts or blueberry. Skip sugar all together and mix in crumbled bacon and served with eggs and melted cheese. The sky is a limit.
I love to try people’s recipes at times and this one will not disappoint you!
love with this waffle recipe!
https://wikiguide.tips/
I love this recipe. The waffles are perfect and fluffy every time. I have been using this recipe for 10 years now, and they are a huge hit every time with our kids and all of the friends and family. I also love them because you can freeze and reheat them too, and they always come out perfect as if I just made them.
Delicious…chewy with a little crunch
Mid Century Wall Clocks
Great recipe
Delicious waffles with some fresh raspberries from my garden and Canadian real maple syrup. The best
These waffles were super delicious. They were crispy on the outside, soft on the inside, and fluffy. Really yummy!
I just made these waffles exactly as written and they are literally the BEST waffles I have ever made. My husband said “these taste just like waffle house waffles.” 10/10 for us and the only waffle recipe I will use from now on!
Way too salty for sweet waffles. I would recommend reducing the salt to 1/2 tsp.
thank you for sharing.
stihl ms 500i vs 661
Tasted delicious but did not come close to quantity stated in recipe
I have used alot of your recipes,have enjoyed everyone. your recipes are always my go too.
I love this recipe! Perfect waffles every time — I follow the recipe exactly as is — so easy. The sugar gives it a touch of sweetness and the buttermilk makes fluffy waffles with a tang perfect with syrup!
Best waffles I’ve ever had! Light, fluffy and easy to make!
Turned out great!
Excellent recipe! A keeper!!
Great waffle recipe for savory chicken and waffles. After cooking all on the iron, heated for 5 minutes in a 350 oven to crisp and warm them up for service.
Coconut oil on the iron helped to crisp and quick release.
Made these for breakfast this morning and they were very good! They were very fluffy and got crispy on the outside.
Just made these for the first time and with a new waffle iron. They were delicious will definitely be using this recipe again.
I made these this morning as I’ve been trying to use up buttermilk from holiday baking and they were DELICIOUS. I used light brown sugar instead of white, and a bit less salt than the recipe calls for. To note, the butter WILL harden and clump once you add it to the other wet ingredients but keep calm and carry on, and everything will be fine 😌
Made this twice. First time it was not crispy and a tad soggy and that had everything to do with the waffle iron. It was a Belgian style iron with no heat adjustment and it just never got hot enough. A HOT iron=Perfection. The second round I made I used a hand me down traditional Toastmaster (50-60’s vintage) that was adjustable and I cranked it up to 425ish. The high heat is needed for the crisp outside. They were awesome! Recipe is now bookmarked under Favs!
I made these in my Dash mini waffle maker this morning and they were a huge hit! So light and fluffy. Buttermilk makes all the difference! This is our new go-to recipe.
For those having trouble with the crispiness, my first few weren’t that crispy, but then I realized that these were so fluffy they were actually pushing the waffle iron open as they cooked. So I used slightly less batter and adjusted my cooking time. Then they were perfect!
Been making the Emeril belgian waffles for over a decade as my go-to. Had some buttermilk left from the holidays and decided to use this recipe. Glad I did. A lot less fussy to make than Emeril’s but imo even more delicious with a great texture and appearance. This will be my new go-to for belgian waffles.
this page is so covered in ads that I can’t find the recipe for the waffles. are the ads really worth the frustrating experience for your viewers?
Hi Megan,
The ads are how bloggers make an income, so as annoying as they are,they’re a necessary evil.
These were a bit salty! But overall great waffles. If you’re sensitive to salt, maybe go half tsp instead!
My wife and I love this recipe. It is definitely made us very popular with the rest of the family. 😀
Not sure what I did wrong but the batter just separated in my waffle iron and got stuck in all the crevices. After two failed attempts I made these as pancakes (which were delicious by the way) just wish it would have worked out in waffle form.
Also something is off with the conversion to grams. It says 1 3/4 Flour but 218.75 g. But 1 3/4 cups of buttermilk is 420 ml.
Wet and dry ingredients weigh differently though. A solid (flour) would not be shown in ml.
Crunchy, textured, and not too sweet. Loved it!
Delicious, light, crisp waffles! Now we have a good use for leftover buttermilk. Made four complete waffles on our large, square Dash waffle maker, at 1-1/3 cup per waffle. This recipe is a keeper.
This is the absolute best waffle recipe. We are waffle people and have found this to be our favorite. We make your recipe nearly every weekend. (And freeze any extras to toast up during the week!)
My husband says this is the recipe the kids will long for when they go off to college. 💕
Not sure what I did wrong but these were not crisp and fluffy. Very soggy.
My daughter and I love this recipe SO MUCH. It’s so reliable. We have fun experimenting with different add ins (chocolate chips are her favorite). We got a Mickey Mouse waffle maker for Christmas last year and now we can pretend we’re at Disney when we make these! 😄
These are still my favourites! With fresh fruit and whipped cream, they’re the best!
Excellent waffles.. I am sorry a handful of others had a poor experience but as we all know, cooking is an art and many things can affect the results (even altitude!). I have made these twice and both time the results were excellent. I do let the batter sit for a 1/2 hour so the buttermilk can react with the flour and lend itself to even lighter fluffier waffles.
My husband loves these waffles so it is now our standard “go to”waffle recipe… (providing we follow them with a hike afterwards!)
Lovely crisp waffles
Simply awesome
Made these this morning! Light and tender. Delicious! Thank you for sharing your actual recipe!!!
Great recipe! I cut it in half and it worked well. I will definitely make it again!
a half cup of butter is a quarter cup too much. I would use only one egg. And half milk half buttermilk. They were greasy and soft.
Hi Terri, Oh no! I make this recipe every single week and they are never greasy or soggy; always crisp and delicious. I would make sure your waffle iron is heating up enough; if it’s not then you’re basically steaming waffles.
Amazing. I substituted applesauce for half of the butter. Also only use one and a half cups of flour and a quarter cup of whey protein powder to make them even healthier. Moist, fluffy and delicious.
Nice and crispy! I always add some cinnamon and nutmeg to the dry ingredients.
Super recipe!. I added chopped crispy bacon to the batter, and cooked them as directed. Our favorite recipe.
When I was at home .my mama whipped the egg whites an folded them into the batter.So good.
PECANS!
Tasted good but were neither crispy nor fluffy. My waffle maker does not have any adjustable setting so maybe not hot enough. Nice and brown but soggy on the inside. If I try again I will reduce egg to one and use less butter.
Made this recipe twice exactly as written in Cuisinart Belgian waffle maker, the waffles were fantastic! Toasty brown on the outside and light on the inside. I was hoping to find an alternative recipe to the recipes that came with the waffle maker, which require yeast. Don’t bother with the yeast recipes, this is the only one you need!
Fantastic! This recipe absolutely satisfies both the texture and taste. Thanks for sharing it. Definitely an instant family favourite.
The recipe that comes with the waffle machine is the real waffle recipe for Belgian waffles. The yeast waffles is really a great recipe used in Belgum and other places in Europe, You might try it when you want to use a different kind of waffle. I make it from time to time..whip it up the night before, put int in the fridge over night and make them in the morning for a different treat .
Made perfect waffles! Thank you for sharing the recipe!
Loved them . I added a little extra liquid and 1/2 cup of corn starch to add some crispness. They were perfect!
FYI, butter that is “melted and cooled to room temperature” is just solid butter, so you can probably safe yourself some trouble by omitting that instruction.
Actually, it is not. Butter that has been melted and cooled to room temperature should not feel hot to the touch, but rather lukewarm. It is still a liquid.
Room temperature would be 70 degrees. Butter is a solid at 70 degrees. If it feels warm and is still liquid it is over 95 degrees F – well over room temperature.
A better descriptor may be ‘cooled slightly’ or ‘cooled until just warm’
A great combination: equal parts easy and excellent!
I’ve made my share of waffles. I usually find a recipe and tweak it. I convert all recipes to bakers weights, so in grams. I converted this one and used my usual tweaks, plus one accidental and I got hands down the best waffles I’ve ever made. As written the recipe is fine. With my tweaks, these went next level big time.
I used, accidently because I just moved and that’s why I just looked up a reasonable recipe-I couldn’t find mine, high gluten flour. At first this seems like a mistake. Read on.
My other mods are to whip the egg whites to stiff peaks. I also whip the yolks to ribbon stage. These two mods I’ve adopted to all my baking. This, I believe, is what counters the use of high gluten flour. Forced air into what might have been a dense result. I also split the sugar between the whites and the yolks, and the same with the vanilla, when I whip them.
I like to take my time and make great food. It does take a little longer but have a great coffee, enjoy the time with your loved ones. It’s worth it.
Also I need to try this with actual buttermilk. I make my own with milk and vinegar. Another mod I’m antsy to try is the same thing with vinegar but with heavy cream to get that viscosity. Then I can use all the cream to make whipped cream as well for topping with fruit. Buttermilk is kind of expensive for a single purpose ingredient. I don’t like having that left and nothing I can do with it. Using milk and vinegar makes more practical sense, for me.
Crispy, light, a little tang. These were absolutely perfect. The best I’ve ever made.
Now in my head I can make my go to ratio for waffles 1:1 for flour to milk, with high gluten and 2 eggs. Baking powder and soda for most recipes is usually 1/2 to 1 tsp to one cup. More powder more rise. Careful with soda since it will add unwanted flavors. Salt and vanilla to taste and boom. Perfect. Butter is usually about 1 to 1 1/2 Tbsp to one cup flour. (yes I’ve converted all those to grams too but I’ll keep things consistent for this page)
Typo on the butter but it doesn’t matter. I’m pretty sure that is another reason these came out so crispy and perfect. It’ll be hard to remember that but I wrote everything down in my baking journal so I’m keeping this one.
Bake on!
Made waffles for dinner for my kids. They were a hit!
I am very pleased with your recipe! For half of the batter I added fresh cooked bacon crumbles and topped it with roasted cherry tomatoes & onions and a fried egg. It was delicious!
I cooked the rest and will have one later with strawberries and maple syrup. I love to make a compote of apples, pears, and cranberries this time of year which is a great topping as well, with toasted pecans.
Thank you for the well thought out recipe!
Made these waffles! Butter-Decadent !
Yummy
These were really good waffles! They were really soft, eggy, and had a great flavor and texture. I did find in my Belgian waffle maker (a Procter Silex that makes 1 large round waffle) this made 5 waffles, but there was a lot of overspill (my bad for overfilling the waffle maker) and I think I should have done 6 slightly smaller waffles. Also, it took more like 4-5 minutes per waffle than 2-3 minutes. I would definitely make these again with those adjustments.
Best recipe I have found!
Nope, terrible, WAY too much butter. Crunchy on outside, rubbery and raw on the inside.
These are delicious! My family and I really enjoyed these this morning!
I do have one question – when you say this recipe makes 5 large Belgian waffles, does that mean 5 sets of 4 squares (so 20 squares)? I assume so, because it would be odd to make 5 squares, and I got 16-17 squares out of this recipe.
Hi Wendy, I’m so glad you all enjoy these! So that’s referring to 5 of the large round waffles. I hope that makes sense!
I made these waffles and my family loved them. My son said, “I didn’t know you knew how to make pancakes AND waffles!” :) I definitely recommend leaving in the waffle iron until the light shows they are ready if you want crisp waffles.
Unfortunately this recipe didn’t work for me. They were too dense and did not crisp up. I have a go to recipe that I always use with regular milk, but I had extra buttermilk to use so I tried this one. The batter looked great, didn’t overmix, followed exactly. They had a good taste, just failed for me in texture.
I will use this recipe from now on. I was a little dubious about the indulgence of 1/2 cup of melted butter in the batter, but these turned out so delicious. We used whipped buttermilk (leftover from my kid’s error- they thought it was the whipping cream) which made them extra light and airy inside. I like my waffles plain with just a bit of butter, and the flavor of these waffles was wonderful. They also held up well for the toppings my family heaped on theirs- strawberries and whipped cream or butter & syrup. I’d need to double this recipe to have any leftovers for my family of 4 with 2 hungry teens.
Absolutely amazing!! I’ve made this recipe several times now, and every time they are so tender and so perfectly crispy! I used brown sugar and doubled it today, and mmmmmm the kids are double what they normally do :)
Wow the waffles came out super good, lovely brown colour and crispy. The house smelt wonderful. Thank you so much for sharing….we enjoyed it very much.
Wow! Gorgeous and delicious! I always want the waffles to be crispy and they never are if out of the box. I even tried making Belgian waffles once from an online recipe and they went limp as well. So this is a really terrific recipe. My kids love them with just a small dusting of powdered sugar.
Made this waffle and it was DELICIOUS!!! Crispy on the outside and fluffy on the inside!
The taste and texture was extremely eggy and tasted nothing like a waffle. Followed the directions exactly. I wish I’d made a half batch to try it because I had to throw the whole thing out since they wouldn’t freeze well.
Seriously delicious. I wish it was a little crisper. Next time I’ll rest the waffles in the oven at 200 for about 15 minutes.
Delicious, delicious, delicious 😋 I was looking for a good buttermilk waffle recipe, once again, you didn’t disappoint. Wonderful flavor. Exactly what I look for in a great waffle! Thank You! Just an idea for those having trouble adding the melted butter…I always slowly add the melted butter to wet ingredients while whisking. Blends beautifully and no lumps 👍🏻
These were really good and I love that they make just enough to have a manageable amount of leftovers. There was another waffle recipe I always followed, but it makes too much. Your recipe is now my go-to. Thanks for a great recipe!
Michelle these are the best waffles! I have been a faithful viewer of your blog since you originally posted these in 2013 but it took yesterday’s email for me to say okay I am trying these tomorrow. They are light, fluffy and so full of flavour. Thank you so much for another great recipe.
These are truly the best waffles I have ever made and I have made many. They have become our “house waffle.” They are so good even though I reduce the butter in the batter by half. They are crispy on the outside in a perfect way and soft on the inside Thank you!
The waffles are delicious, I usually beat my egg whites separately and fold them in just before I cook the waffles. Your recipe is easier.
I’m lucky my kids didnt have any nut allergies because peanut butter goes on pancakes, waffles, toast and tortillas plus bananas and apples and celery in our house!
These were delicious! I loved not having to separate eggs…just more work and they came out perfect. Cranked my waffle maker up to #5 out of 6 high, and they were nicely crisped, yet still very fluffy.
Next time I’m going to use brown sugar in place of white sugar to see how that works out. I always do it with my pancakes and we love it!
Wonderfully easy recipe with amazing results!
My daughter likes to top her waffles with vanilla yogurt and frozen blueberries OR nutella and strawberries. So yummy! I’ll definitely be giving these waffles a try :)
I used mostly oat flour (1¼ c, then ½ c regular flour) and salted butter, but reduced salt to ¼ tsp. Came out great, once cooked, but when i mixed the wet ingredients, I got chunks. The buttermilk was not bad, I’m thinking the melted butter may have been too warm for the other cold ingredients. Still, super-yummy!
I an in the UK, and made this with Greek yogurt with a splash of lemon juice in place of buttermilk. The batter was of a spooning, not pouring consistency, but the waffle maker squashed it out and the resultant waffles were fantastic. We are frequent waffle eaters and I usually Google a recipe and make a different one each time, I will be writing this one down!
The wet mixture gets lumpy every time I try this. Right when I start to whisk the wet ingredients little lumps form and fill the bowl. Is the buttermilk curdling? Is this normal? What am I doing wrong? Not sure if the batter is still okay to use when this happens.
I think maybe it’s the melted butter hardening up once it hits all the cold ingredients… It happened to me too. Once cooked, I couldn’t tell. Maybe next time try making sure all ingredients are room temp before mixing???
Hi Rick, It’s exactly what Debra mentioned – it happens to me sometimes when making pancakes and waffles if the melted butter hasn’t cooled down quite enough, but it never seems to effect the end product. I would just try to make sure the butter is totally cool and/or bring the other stuff to room temperature. Enjoy the waffles!
I’ve used this recipe a few times now and it’s been great, except for the couple of times where I’ve over mixed. As the directions say, it’s very important not to overmix! They freeze and reheat well in the toaster oven. Instead of pouring maple syrup over the waffles, I mix a bit of melted butter with warm maple syrup in a tiny tiny ramekin and dip my waffle into it.
These are the BEST waffles! Crisp on the outside, delicate and fluffy inside, delicious all around. I make the whole batch and freeze the leftovers between sheets of waxed paper. Reheated in the toaster oven, they make for a quick and yummy mid-week breakfast.
These are the best waffles and I tried many recipes :)
Thank you!
Kids were impressed, they had them with golden syrup. Waffles were soft inside, crispy outside. I was happy it was easy to throw together, next time they can cook them.
Can I use bread toaster or microwave becoz I don’t have waffle maker
Yes, just pour some batter into a bowl and pop it into the microwave, and it will miraculously come out waffle-shaped.
Just made this for the 1st time! Delicious light and fluffy not to heavy for the morning thing. My daughter put peanut butter and my hubby put strawberry syrup. Great easy recipe, don’t think about making them just do it.
Does anyone know what the 1/2 cup of unsalted butter is used for? It’s not mentioned in the directions, but listed as an ingredient.
check step 2 right after buttermilk
The “Print Recipe” version omitted FLOUR, so I had to go back and find out how much flour to use.
Hi Cindy, It is there, but under the word “Ingredients” and not left-justified like the other ingredients. I agree the layout isn’t optimal, and apologize you needed an extra step.
This is a delicious, flavorful and easy recipe! Excellent!!!
Best waffle recipe I have tried so far.
Try yogurt, any flavour
I got a Belgian waffle maker a year ago and have been on a hunt for a good recipe. Your recipe was our favorite and has all the other recipes beat. So so yummy! Thanks for sharing your talent!
This recipe was very easy to follow and it had a wonderful flavor. I thought that it was a bit heavy though, almost pancake-like. I was hoping for something lighter and crispier kind of like the waffles I order at Perkins Restaurant. Try it for yourself though, it might be just to your liking.
Yes, these are the best and quickest waffles to whip up. No separation of the eggs and beating up egg whites ( my old favorite recipe) and folding in. They are light and crispy, just delicious. I know I will be making waffles more often. Great baked in my Mickey Mouse waffle maker. Made waffles for supper with fresh fruit salad. Delicious.
Thank-you
very delicious and easy!
The best waffle recipe ever! I make waffles all the time and decided to try these out and will never make another type of waffle again- these are amazing!! Thank you!
I made these waffles for my family today. Since we are inside during this pandemic, I dusted off the Belgian waffle iron and cooked up four large waffles. I served them with maple syrup, strawberry sauce and toasted walnuts. Absolutely delicious! Hopefully this will keep everyone full for a while! Michelle, your site is my go to when I am looking for a recipe. Thank you! I have enjoyed watching your children grow up and the dogs, too!
Incredible!!! Just as advertised! Crispy outside, fluffy inside!!
I’d been looking for a recipe that rivaled First Watch, which is my husband’s FAVORITE waffle. He said this recipe wins. I did make one substitution: instead of all-purpose flour, I used bread flour and folded the batter instead of whisking.
This was so easy to make & real tasty! The whole family loved it. I had to use regular salted butter,, bc that’s all we had, but flavor was still great.
This is the best recipe I have made in a long time! They are tender inside and crispy on the outside!
Excellent recipe! I subbed out the regular flour with gluten free flour and the results were a light, tender, fluffy waffle! Enjoyed by all!
the best. that is all.
I love this recipe! I alternate every other weekend with pancakes. They taste amazing! I add nuts, cheddar, cayenne and bacon for a savor flavor. Thank you for sharing!!!
These are the most limp waffles I’ve ever made. Should’ve stuck to my recipe
I agree. I think the milk could be cut back by a half cup. As it is, I think this would make perfectly acceptable pancakes.
My waffle recipe uses an equal amount of dry (flour + cornmeal) to wet dairy (milk + butter)… plus all the other ingredients as usual.
Turn up your griddle, use less batter at a time
I was wondering if you have the Breville waffle maker. I am hesitant about the price but wanted your thoughts.
Thank you!
I do have the Breville waffle maker! I LOVE it! I’m actually partial to most Breville small appliances – I think they’re fantastic.
Thank you! I made these this morning and my husband said, “these are the best waffles I have ever had”. They are so crisp, I love them.” On Saturday mornings we try to have breakfast together and have something special. Your Buttermilk Crispy Waffles hit the mark for Special Breakfast! I had some buttermilk left from a previous recipe and yesterday I started thinking about waffles, but wanted to use the buttermilk, so I looked online for Buttermilk Waffles and your recipe said, crispy and my husband likes crispy and I do too! So this morning I made them and they are easier to make than my standard recipe. These are our new favorite waffle recipe! Thank You and may God Bless you and your family.
I’m so thrilled that you and your husband enjoyed these! Thank you so much for the kind words, xo
Made these tonight and they were PERFECT. yum! we subbed out the eggs for flax eggs (2 T flax to 5 T water) and they were still really awesome, and the flax added a nice textural component. this will be my go-to!
My new favourite waffle recipe! And I used gluten free flour. Thanks for this recipe.
Even with gluten-free flour these waffles are AMAZING!!!!! Best waffles I have ever made!!
This recipe is super easy and tastes fantastic. A little inspiration hit me the night before, as I began to wonder what a slight substitution for cake flour might produce. So I swapped the 1-3/4 C of all purpose flour for 1 C of all purpose and 3/4 C of cake flour. As I was reaching toward the back of our pantry, I knocked over the jar of vanilla in the front, which shattered all over our kitchen floor. So aside from the clean up and nice smelling kitchen, I was left without a key ingredient. But we also have mexican vanilla extract that I keep particularly for tres leche cake, so I pressed the mexican vanilla inti service our of necessity. The end result with the cake flour substitution ans the mexican vanilla was quite lovely. Waffles were super soft on the inside and crispy on the outside, and the slight spiciness of the mexican vanilla flavor pairs quite nicely with pure maple syrup.
BTW: The BEST thing that I love about your recipes is you show the recipes in stages. That way I can make sure I am correct based on how the dough looks and the consistency if the dough as shown in your photos.
Proportions are different but is this based on the AB pancake recipe? Melt the butter and add the egg yolks. Add the egg whites to the buttermilk in a separate bowl. Do not combine until the iron is hot then combine the wets just before adding to the dry. Long 10 count to stir then walk away, grease the iron and scoop.
I put apple butter on my waffles if I am out of real maple syrup. Or honey with orange or lemon zest.
These have got to be the BEST waffles I’ve made! I tweaked it slightly to suit my taste by leaving out the vanilla and when the batter seemed a little thick I thinned it with Topo Chico….club soda. Very airy and light with a light crunch on the outside and tender and buttery on the inside!
I’ve tried several buttermilk waffle recipes and this one caught my eye. The others I have tried have been floppy and just didn’t cut it. I did tweet it a little – I added a quarter cup of cornmeal and another quarter cup of almond flour. The waffles still came out fluffy and crisp and soaked up the maple syrup divinely. I also justify making waffles healthier by topping the waffle with slices of banana (in addition to the butter and maple syrup, of course). I wrote the recipe down on a card immediately after our “breakfast for dinner”, and it will now become my go to for the best buttermilk waffles! Thanks for such a wonderful recipe!
I’ve tried several recipes and this is by far the best one. Whole family loves them, will always stick to this recipe!
A little too soft and eggy for me. Didn’t come out as crispy as I like.
I made these and they were delicious!
I used an inexpensive waffle iron off Amazon so they didn’t come out as crisp as I prefer, but I popped them in the toaster after they were cooked and they became perfectly crisp!
I halved the recipe and also mixed chocolate chips into the batter before cooking.
I’ll definitely be remaking!
I confess I was a bit skeptical. I like the waffles I normally make, but, obviously they were a little lacking since I was still looking. My (previous) waffles were tasty, but soggy. I loved these waffles. I will definitely make again. Thank you!
Michelle! You have helped me perform a miracle! Thanks to this recipe (and some maple cream syrup I added on top), my husband has finally said “my” waffles are better than his mom’s waffles! We made these on Saturday morning (and again Monday morning, because…Memorial Day apparently now calls for waffles), and my husband and son couldn’t stop saying, “mmmmmm.” Once I finished cooking and sat down to my own, I understood why the table got so quiet except for the sighs of pleasure. These are THE BEST waffles we’ve ever tried. And, thanks to trying to top my mother-in-law for years, we’ve tried our fair share! These are absolutely delicious and way easier than every other recipe I’ve tried. We will never eat another waffle again. Thank you!
I’m so thrilled that you loved these so much! Thanks for sharing your feedback!
These are the best waffles ever! So crispy on the outside, but light and airy on the inside. I used this recipe for my chicken and waffles dinner last night and my teenage son loved it! I am going to use this recipe for my Churro waffles. Thanks for sharing this recipe.
This is very delicious. Overall, this is a recipe I would definitely make again
Thank you for this delicious recipe! Our whole family loves when I make these. I add a dash more vanilla and a sprinkle of cinnamon to make it super yummy!
Makes me wish I had a waffle iron. I don’t have room to store one.
Wow what timing you have in posting this recipe! I have been thinking of looking for a buttermilk waffle recipe lately. What do you think about using white whole wheat flour instead of the all pupose flour? We like to top our waffles with sliced strawberries, and blueberries with a drizzle of honey then sprinkle with cinnamon. We also top them with sliced banana, drizzle with honey and chopped walnuts. The berries are our favorite topping. Thank you for sharing this recipe .
We always put a nice layer oof butter on the waffle followed by powdered sugar. Cut into quarters and it is finger food!
Can you recommend a brand of waffle maker?
Can this recipe be made with gluten-free free flour? If so are there any modifications that need to be made?
Thanks in advance.
Ed
Made these this morning, they were absolutely delicious! I’m always trying new waffle recipes and this one is at the top of the list! crunchy on the outside, soft and tender on the inside!! Thank for a great recipe.
So glad you loved them, Marcie!
Followed the recipe to a tee. Two bowls: wet and dry. Great way to use a pint of buttermilk, which is hard to find. The end product was light. This was the first time using the low-end, round, waffle iron. Homemade blueberry compote was a formidable complement. Leftovers were wrapped individually in plastic wrap then stored in the refrigerator.
In your recipe, the eggs are separate or not! I did not separate the eggs and they are still a great waffle.
They should not be separated.
Hi Michelle,
Seeking your advisement.
I made my batter on Sunday at 10am. I probably had the batter out of the fridge for 20 minutes. I used some of it this morning – no issues. Tonight, around 6pm, the batter had mold in it ( a significant amount) – quite frightening.
What I did different: I did not have buttermilk, so I used soda water and dried milk powder to give it more lift. I mixed the batter is a kitchen-aid stainless steel mixing bowl. The storage container was plastic and far as I know it was clean. Any ideas, as I’ve never seen this before. I am thinking to remake it to see if it was an aberration, but wanted to see if you think the milk powder or seltzer water could be related? Thanks in advance-
Hi Michael, Oh no! It certainly could have been a reaction with the milk powder and/or seltzer. I’ve never used either in a batter.
Wow, these are without a doubt the BEST buttermilk waffles I have ever tasted! I will serve with lightly cooked pears (in butter of course) next time. Your recipe reminds me of the waffles I used to have at a fabulous french bakery. Thank you! Your blog is superb!!
Made these for breakfast today, and everyone raved about them! Quoting my fiance, “That’s a damn good f***ing waffle”! :-) Thank you so much for the recipe!
The world would be a better place if people commented on recipes they have actually tried, rather than remark how pretty it looks! I made these waffles tonight and having tried many recipes these are the perfect combination! Not too airy, not too dense, great flavour and they toast up well in a toaster for breakfast the next day. Thanks for the recipe, it’s going to be made again and again.
I made this recipe yesterday with a cheap waffle maker, they didn’t look as pretty, but they tasted great. Thanks!
Absolutely Delish!! The best ive made :)
Hi,
First, thank you for this and all your other wonderful recipes. I do have a question on this recipe though, my waffles came out really “eggy/sulfery” (if that is even a word) and also became soft really quick. I am a bit spoiled as I love the Carbon Malted premade waffle mix, but love making everything from scratch. Do you have any advise? Thanks!
Hi Abe, I’m not sure why that would happen; I actually just made these last week and they did not have an off taste and they were quite crispy. Make sure your heat is turned up high enough on your waffle maker.
Bought my husband a waffle maker after much begging. Due to our move back to the east coast and many hurdles, the waffle iron spent about 9 months in storage. Finally broke it out last week. Will be trying this one this weekend!! Good luck with the baby! What they say is true….your life will change forever. :)
Made these for the first time this morning as a special treat – amazing! We have a new favorite waffle recipe now :)
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?
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.
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
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
Hi Nancy, I do not have calculated nutritional values for recipes.
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!
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!
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.
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!
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!
Winner!!! We made these today and I don’t see us ever using a different recipe. I could eat these all day long!
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!!!
I made these for my our weekly Monday Morning Breakfast Date and they were fabulous! Thank you ^_^
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. :)
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!!!
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.
Ideal for the summer. Thanks for teaching me this delicious food!
Making these AGAIN. So good, and we freeze them for quick toaster breakfasts on school mornings. :)
Made it. LOVED it. Shared it. Thank you.
I made these tonight and it was one of the BEST waffle recipes I have ever made. Thanks!
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!
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!
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
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!
These are beautiful. I’m a huge fan of buttermilk waffles. They remind me of my Grandma! :)
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!
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.
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.
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
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!
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!!
The first time I had a belgian waffle, I was mind-blown! I really need to invest i a waffle maker!
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!
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 ;)
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!
Oh yeah, I’m a melted butter and warm syrup girl!
Waffles are awesome!! Look delicious!!
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.)
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…
Looks like an awesome recipe! I’ll make these on Sunday!
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.
I wish I had some waffles right now!
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.
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
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.
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.
Ohh, looks amazing! I dont have much look with waffles, but you inspired me to give it a try again!!
I love waffles! While they are great stuffed with Nutella and banana, I always love going back to the classics.
Oh, Nutella and bananas in a waffle sounds yummy! I’ll have to try that!
These are the sort of classic recipe I love! They look delicious, fabulous pictures!
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.
My waffle maker broke a few years back and I haven’t replace it not I love homemade waffles and miss it dearly!
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 :)
These look soo good!! Yum!
What type/brand of waffle iron do you use? The crusts look perfect!
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!
I am sorry I did not read your entire blog that day!!! I plan on purchasing what you recommended! Thank you!
I LOVE waffles! These look great!
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!
Is there anything better than buttermilk waffles? Yours are stunning!!!
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.
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!
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.
I live in China and it’s not easy to find buttermilk. Any substitute?
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.
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!
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.
Hi Winnie, If you have regular milk and either lemon juice or white vinegar, you can make your own buttermilk. You can see the formula on the Substitutions page here: https://www.browneyedbaker.com/substitutions/
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!
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.
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.
Nice! You cant go wrong with these classic buttermilk waffles :) Id love these for breakfast with a cup of coffee.
My boys(2&4) will love these
Yes please, these look scrumptious!
These look too good.. lovely pictures too !!
Love! These waffles look scrumptious! :)