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buttermilk waffles served with butter, maple syrup and berries

Buttermilk Waffles

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This buttermilk waffles 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!
Course Breakfast, Brunch
Cuisine American
Diet Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 large waffles
Calories 331
Author Kim

Ingredients

  • 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

Instructions

  • 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.
    mixing batter for buttermilk waffles in a large bowl
  • 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.
    cooking a waffle on a waffle iron
  • Serve with butter, warm maple syrup and any other favorite toppings. Enjoy!
    serving buttermilk waffles with butter and fresh berries

Video

Notes

*If you don't have buttermilk on hand, you can quickly make a buttermilk substitute by mixing 2 tablespoons of lemon juice or white vinegar with slightly less than 2 cups of milk.
Leftovers: Leftovers will keep well in the fridge for up to 5 days or in the freezer for up to 3 months. To keep waffles in the refrigerator, store them in an airtight container. To store waffles in the freezer, 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 of waffles in freezer bags.
Reheating: For best results, reheat waffles in the toaster oven. The waffles will come out crunchy and golden brown. If you’re starting with frozen waffles, you’ll want to add an additional 1-2 minutes to the toasting time. I find that with my toaster oven, a refrigerated waffle needs to toast for 5 minutes, and a frozen waffle will cook in about 8-10 minutes.

Nutrition

Serving: 1waffle | Calories: 331kcal | Carbohydrates: 41g | Protein: 9g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 573mg | Potassium: 312mg | Fiber: 1g | Sugar: 8g | Vitamin A: 526IU | Calcium: 167mg | Iron: 2mg