I’ve tried countless waffle recipes, but this homemade buttermilk version stands out for its perfect balance of crisp edges and fluffy centers. The tangy buttermilk adds depth, while vanilla and melted butter bring richness. It’s simple to make, yet the results are far better than any boxed mix. If you’re looking for a breakfast that feels indulgent without being complicated, this recipe might just become your new go-to.
Recipe
There’s something magical about homemade buttermilk waffles—crispy on the outside, fluffy on the inside, and packed with that irresistible tangy richness that makes them impossible to resist.
This recipe? It’s the one I swear by, the one that turns Sunday mornings into something special and has even the pickiest eaters reaching for seconds.
The secret? Real buttermilk (none of those substitutes!) and a touch of vanilla for that extra warmth. Picture golden-brown waffles with just the right amount of crunch, drizzled with syrup or piled high with fresh berries—every bite is pure comfort.
Trust me, once you try these, the boxed mix will never make it back into your pantry. Let’s get cooking!
Ingredients
The secret to truly exceptional buttermilk waffles lies in the balance of tangy richness and airy crispness—and it all starts with the right ingredients. While some swaps can be made, certain elements are non-negotiable for that perfect golden crunch and tender interior.
- All-purpose flour: The backbone of your waffles. For lighter results, swap 1/4 cup with cornstarch.
- Granulated sugar: Just enough to caramelize for that crisp exterior. Brown sugar works too, but it’ll add a deeper flavor.
- Baking powder & baking soda: The dynamic duo for lift. Don’t skimp—fresh leaveners are key.
- Salt: Balances the sweetness and enhances flavor. Diamond Crystal kosher salt is ideal for even distribution.
- Buttermilk: The star. Its acidity tenderizes the batter and adds tang. No buttermilk? Mix 1 cup whole milk + 1 tbsp lemon juice or vinegar (let sit 5 minutes).
- Eggs: Bind and add richness. Room temperature blends smoother.
- Unsalted butter, melted: For flavor and crisp edges. Oil (like avocado or coconut) can sub in a pinch, but butter’s unbeatable.
- Vanilla extract: A splash rounds out the flavor. Skip imitation—real vanilla matters.
- Optional but game-changing: A pinch of cinnamon or nutmeg for warmth, or a tablespoon of malted milk powder for diner-style depth.
Pro tip: Let the batter rest 10 minutes before cooking—it hydrates the flour for fluffier waffles. And always preheat your waffle iron until it’s *screaming* hot; that’s the ticket to a crisp exterior.
How to Make the Best Buttermilk Waffle Instructions
- Combine wet and dry ingredients gently. Pour the wet mixture into the dry ingredients and fold with a spatula until just incorporated. Overmixing leads to dense waffles—stop when you see a few streaks of flour remaining.
- Let the batter rest for 5 minutes before cooking. This allows the flour to hydrate and the baking powder to activate, resulting in fluffier waffles. The batter will thicken slightly—this is normal!
- Cook waffles in batches according to your iron’s instructions. Use about ½ cup of batter per waffle (adjust for iron size). Close the lid and resist peeking—steam escape can make them less crisp.
They’re ready when golden brown and no longer sticking.
- Keep waffles warm and crisp by placing them on a wire rack in a 200°F (95°C) oven. Stacking them directly traps steam and makes them soggy. Serve immediately with your favorite toppings for the best texture.
- Troubleshooting tip: If waffles stick, your iron may need more grease or a slightly longer cook time.
If they’re too pale, increase the heat slightly next batch. Leftover batter? Store it covered in the fridge for up to 24 hours—just stir gently before using.
Nutrition
Buttermilk waffles are a classic breakfast treat that are both delicious and nutritious. Here’s a breakdown of the nutritional content per serving.
Calories: 320
Total Fat: 14g
Saturated Fat: 8g
Cholesterol: 75mg
Sodium: 450mg
Total Carbohydrates: 38g
Dietary Fiber: 1g
Sugars: 6g
Protein: 9g
Chef Tips
Making perfect buttermilk waffles isn’t just about the ingredients—it’s about technique.
I always preheat my waffle iron until it’s piping hot; this guarantees a crisp exterior.
Don’t overmix the batter—lumps are fine!
Let it rest for 5 minutes so the flour hydrates.
Use a ladle to pour just enough batter, then resist peeking—let the steam work its magic.
Serve immediately for the best texture.
