Start your day off with a warm mug of coffee and Homemade Buttermilk Waffles and everything is just right with the world. This recipe is easy to make and results in fluffy waffles that are perfectly crisp on the outside, soft on the inside, and filled with the most delicious buttery flavor! The best addition to any breakfast or brunch spread!
Made these yesterday and the whole family LOVED! They were so fluffy and delicious. I will make again for sure!— Carol
Big, fluffy, decadent waffles always make me think of special times with my beautiful grandma, working her magic in the kitchen. Very sweet memories – the best! Most times when we visited her and my grandpa, she would make an amazing breakfast of Belgian waffles. My sister, brother and I begged for them, smeared with plenty of butter and drizzled with her homemade maple syrup.
She knew how much I loved those waffles and even gifted me a waffle maker the first Christmas after getting married. I still use it (similar) almost every single day to make my protein waffles. At this point, it’s over 20 years old and pretty much on its last leg, but since it’s such a sentimental gift to me, I just can’t seem to give it up.
Unfortunately, I don’t have my grandma’s Belgian waffle recipe, but these buttermilk waffles are almost just as delicious. I love to cook up a big batch on the weekends and they’re a go-to dish when I’m hosting guests for brunch. Perfect for Mother’s Day, Easter or even Christmas morning. But often times, I whip them up on lazy weekend mornings for a special treat. They definitely get everyone’s day off to a very tasty start.
This recipe is a spinoff of my buttermilk pancakes recipe, which has been in my family for years. These waffles are absolutely incredible and they cook up perfectly every time! The recipe comes together quick, is pretty much foolproof and these always get a thumbs up by whoever eats them!
Buttermilk waffles are made with basic baking ingredients. Grab the flour, sugar, baking powder, baking soda and salt. Nutmeg is an optional ingredient, but is the perfect touch to give these a lovely depth of flavor. The wet ingredients are eggs, buttermilk and vanilla extract. Nothing too complicated! Here’s a note on each of the ingredients:
- Flour. For light and fluffy waffles, I recommend using regular all-purpose flour.
- Sugar. Just a touch of regular granulated sugar is needed for a lovely sweetness, that isn’t overpowering.
- Baking essentials. We’re using baking powder, baking soda and salt to ensure these cook up with the perfect rise and texture.
- Nutmeg. Major flavor booster that I highly recommend! Cinnamon is great too, if you don’t have nutmeg.
- Eggs. You’ll need two eggs to help with binding, give these structure and ensure they cook properly.
- Buttermilk. Adds moisture and richness. Keep reading for my favorite trick to make buttermilk in a pinch.
- Butter. Melted butter gives these classic crisp edges with soft and tender centers and a wonderful butter flavor.
- Vanilla extract. A flavor enhancer that I think is necessary for any pancake or waffle recipe.
how to make this recipe
This classic waffle recipe is as easy as 1, 2, 3! Just grease your waffle iron and mix the ingredients in one bowl. Here’s a quick rundown of what’s involved, but the full printable recipe is at the bottom of the post.
- If you’d like to keep the waffles warm while you’re making the whole batch, heat your oven to 225ºF and place a large sheet pan inside.
- Mix dry ingredients. Whisk together the flour, sugar, baking powder, baking soda, salt and nutmeg.
- Add the wet ingredients. Stir in the eggs, buttermilk, butter and vanilla. Stir until just mixed. Some small lumps are fine.
- Preheat and grease waffle iron. Once heated and you’ve sprayed it with cooking spray, pour batter onto the hot iron and use the back of a spoon to spread the batter over the surface. I use about 1/3 to 1/2 cup of batter per waffle and this will make 6 large waffles.
- Cook until crisp and browned. Grease iron again and continue cooking remaining batter.
- Serve with the toppings of your choice and enjoy! I’ve included all of my favorite topping ideas below.
Frequently asked questions
Back in the day of churning your own butter, buttermilk was the thin, slightly tart liquid remaining, after butter was churned. Pioneers and settlers used it in things like cornbread, biscuits, stews and gravy. Now cultured buttermilk is what is available at the grocery store. It’s processed and made from low-fat milk that is soured by adding lactic acid bacteria, much like yogurt. It’s an awesome ingredient in baking. It adds rich flavor and makes breads and cakes ultra moist. It also reacts to baking soda to create nice and fluffy pancakes and waffles. No need to have half your carton of buttermilk go to waste – use it to make Mexican Cornbread, Easy Lemon Pound Cake, Buttermilk Pancakes and Buttermilk Blueberry Muffins.
Yes, you can use any other variety of milk, even nondairy milk, in place of buttermilk! Just follow my buttermilk substitute instructions, below!
The combination of buttermilk and baking soda will help your waffles rise and make them thick and fluffy. Buttermilk is also what makes them taste amazing! If you don’t have any on hand, you can make a substitute. Simply stir together slightly less (to account for the additional liquid from the lemon juice) than 2 cups of milk with about 2 tablespoons of lemon juice. Let the mixture sit for 5 minutes, then you can use it in the recipe in place of the buttermilk. The “real” thing is highly recommend, but this trick will work in a pinch.
These buttermilk waffles are super simple to make, but here are a few tips to make sure they live up to the hype!
- Do NOT over mix batter. If you stir the batter too much, these may not have the best texture and could end up tough, rather than light and fluffy. Stir the wet and dry ingredients together until just combined. Lumps are a normal indication that they won’t be tough or rubbery. Here’s more info on over mixing and why it’s a no go.
- Let the waffle batter sit. After mixing your wet ingredients into the dry ingredients, let the batter rest for about 10 minutes. This resting time allows the gluten to relax and expand, which results in a more tender texture as the waffles cook. Meanwhile you can be heating the iron.
- Make ahead. The batter can be made in advance. You can refrigerate it for up to 4 hours before you plan to use it.
- Mix-ins. I honestly LOVE the flavor of these as is, but feel free to get creative and add other ingredients to the mix such as almond extract, chocolate chips, blueberries or even a handful of shredded coconut.
- Waffle iron. Not all work the same way. Make sure to check the manufacturer’s instructions that came with your iron for the recommendations on cooking time.
While I honestly love to eat these with just a little butter and syrup, there are so many fun topping options to try. You could even set up a waffle bar for a special occasion. How perfect would that be for Easter or Mother’s Day brunch?! Some other favorite toppings:
- Powdered sugar. Dust it over the top with a sifter or spoon.
- Fresh fruit. Berries, cinnamon apples, sliced bananas are all delicious choices!
- Whipped cream. You can add a dollop of whipped cream for the ultimate topping. Grab my homemade whipped cream recipe for major deliciousness.
- Caramel sauce. A drizzle of salted caramel sauce would be amazing on these!
- Sliced almonds or chopped pecans. Love that nutty flavor and added crunch!
- Nutella, almond butter or peanut butter. This is the way to go for a little extra decadence!
Need more ideas? Mary from Barefeet in the Kitchen has a ton of fun waffle topping options, from sweet to savory!
These easy buttermilk waffles pair well with a variety of breakfast sides. Below are some of my favorite sides:
- Hash browns or breakfast potatoes. Yes, please!
- Fresh fruit or fruit salad. To keep this breakfast on the lighter side, fruit is such a great option.
- Yogurt. Serve on the side or add a spoonful on top.
- Bacon, sausage, or ham. Anyone else love the bacon/maple syrup combo?
- Eggs. Scrambled on the side, or perhaps over easy and served on top.
storing and reheating recommendations
- To store. Leftovers will stay fresh in the fridge for up to about 5 days. Cool completely, then store them in a large zip-top baggie or another airtight container of your choice and place them in the refrigerator.
- To reheat. When you’re ready to enjoy, pop them in the toaster or oven at 350ºF for about 5 minutes and until they’re hot and crispy.
- To freeze. Once they have completely cooled, place them into freezer bags individually. Alternatively, place them in a single layer on a lined baking sheet and freeze until solid (about 1-2 hours) and then store stacks in freezer bags. Freeze for up to three months.
- To reheat. No need to thaw first. Reheat frozen waffles in a toaster or bake them for 8-12 minutes at 350°F in your preheated oven.
more breakfast favorites
Looking for more wonderful breakfast ideas? Enjoy these other delicious recipes:
If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
- 2 cups flour
- 2 tablespoons sugar
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg or cinnamon, (optional)
- 2 large eggs, lightly beaten
- 2 cups buttermilk*
- 1/3 cup butter, melted
- 1 teaspoon vanilla extract
- To keep waffles warm while you are making the whole batch, heat oven to 225°F and place a large sheet pan inside. In a large bowl, mix flour, sugar, baking powder, baking soda, salt, and nutmeg (if using). Add the eggs, buttermilk, butter and vanilla; whisk until just combined. Some small lumps remaining are fine. (Do not over stir the mixture. Mix until a few streaks of flour are remaining.) Let batter sit for about 10 minutes.
- Preheat waffle iron and grease. Pour about 1/3 – 1/2 cup of batter into the waffle iron (or until batter reaches about 1/2-inch to the edge of the iron). Cook until ready – probably about 2 to 3 minutes. Remove and either serve immediately or keep warm in the oven. Spray or grease waffle iron again and continue cooking remaining batter.
- Serve with butter, warm maple syrup and any other favorite toppings. Enjoy!
Did you make this recipe?
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Make these waffles every other Saturday! We love them! Light, fluffy, and easy to make and taste great! Love your recipes!
That makes me so happy to hear! Thanks so much for taking time to comment!
Made these yesterday and the whole family LOVED! They were so fluffy and delicious. I will make again for sure!
So happy to hear!