Buttermilk waffles are quick and easy to make from scratch with simple ingredients. This recipe makes fluffy, flavorful waffles and tastes delicious with apple compote on top.
If I had to choose on sweet breakfast meal, it would hands down be buttermilk waffles. Normally I like something savory, like a sausage breakfast casserole, but there’s something about waffles that is so satisfying. I think it’s the little pockets holding puddles of maple syrup (kind of like this french toast casserole). Here is my go-to recipe for homemade buttermilk waffles when I want something special for brunch. It’s always fun to do a mimosa bar too!
Why this recipe works: Buttermilk and baking powder give these waffles plenty of “lift” or “rise” when cooked, making each waffle perfectly fluffy. The addition of brown sugar and vanilla gives a subtle sweet flavor.
How to make buttermilk waffles
- Whisk together the wet ingredients in one bowl and the dry ingredients in a separate bowl. Pour the wet ingredients into the bowl of dry ingredients and mix until combined.
- Let the batter sit for 5 minutes.
- Spray the waffle iron with nonstick spray, then heat waffle iron according to the manufacturer’s instructions. Add batter to waffle iron, close and cook until golden brown, about 2 to 3 minutes. Remove waffle from iron and serve warm with syrup and berries.
Wondering what waffle iron to use? I prefer a round Belgian waffle iron because I think the waffles turn out fluffier, but my mom loves her square waffle iron. Both are good choices. It just depends what you prefer!
The secret for crisp and tender waffles is letting the batter rest. The batter will expand and get airy giving the waffles a tender texture. I suggest letting the batter rest for 10 minutes, but it can sit for up to 30 minutes. It’s also important for the ingredient to be room temperature for a more evenly textured batter. However, it is okay if the batter has a few lumps (you don’t want to over-mix it!)
Finally, make sure the waffle iron is nice and hot. Let it heat up for a bit before adding the waffle batter. The hotter the iron, the crisper the waffles. Don’t worry, the waffles will not burn!
Frequently Asked Questions
Use buttermilk and baking soda to make waffles fluffy. Let the batter sit for at least 10 minutes before cooking. Avoid over-mixing the waffle batter.
Make sure the waffle iron is very hot for crispy waffles. It also helps to let the batter sit before cooking the waffles.
Yes, waffle batter will keep in the refrigerator for up to 48 hours. Make sure it is in an airtight container. The batter will need a stir if it settled at all.
Place waffles on a parchment-lined baking sheet and place in the freezer for an hour. Then transfer to a ziplock bag, remove any excess air and freeze for up to 3 months.
Looking for more breakfast recipes? Try these ones next!
Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.
Get the Recipe: Buttermilk Waffles
- 1 ¾ cups (420 ml) buttermilk, room temperature
- ½ cup (113 g or 1 stick) unsalted butter, melted and cooled to room temperature
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cups (218 g) all-purpose flour
- 2 tablespoons light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- Nonstick cooking spray or butter
- In a medium bowl, whisk together the buttermilk, melted butter, eggs and vanilla. In a separate bowl, whisk together the flour, brown sugar, baking powder, baking soda and salt. Pour wet ingredients into the bowl of dry ingredients and mix just until combined.
- Let the batter sit for 10 minutes and up to 30 minutes. Heat waffle iron while batter rests.
- Spray the waffle iron with nonstick spray, then heat waffle iron according to the manufacturer’s instructions. Use a ladle to transfer batter to hot waffle iron (a scant ⅓ cup for an 8-inch round iron). Close and cook until golden brown, about 2 to 3 minutes. Remove waffle from iron and serve with syrup and berries.
Adapted from NYT Cooking