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Buttermilk Waffles

These homemade buttermilk waffles are crisp and golden on the outside, soft and fluffy inside, and full of buttery flavor. Made with simple ingredients, they're perfect for breakfast or brunch and delicious with butter, maple syrup, fresh berries, or whipped cream.
Course Breakfast
Cuisine American
Keyword buttermilk waffles, waffles
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 waffles

Equipment

  • waffle maker

Ingredients

  • 2 large eggs
  • 1 3/4 cups buttermilk
  • 1/2 cup butter melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt

Instructions

  • Preheat your waffle iron according to the manufacturer's instructions.
  • In a large mixing bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract.
  • In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • Add the dry ingredients to the wet ingredients and gently stir just until combined. A few small lumps are fine. Do not overmix.
  • Lightly grease the waffle iron if needed.
  • Pour the recommended amount of batter into the preheated waffle iron.
  • Cook according to the manufacturer's instructions, or until the waffles are golden brown and crisp.
  • Carefully remove the waffle and place it on a wire rack. Repeat with the remaining batter.
  • Serve warm with butter, maple syrup, fresh berries, whipped cream, or your favorite toppings.

Notes

For extra-crispy waffles, place cooked waffles on a wire rack instead of stacking them.
To make a quick buttermilk substitute, add 1 tablespoon lemon juice or white vinegar to a measuring cup. Add whole milk until the mixture reaches 1 3/4 cups. Stir and let sit for 5 minutes before using.
For savory waffles, reduce or omit the sugar and serve with fried chicken, eggs, bacon, sausage, or gravy.
STORAGE:
Store leftover waffles in an airtight container in the refrigerator for up to 4 days.
FREEZING:
Allow waffles to cool completely. Freeze in a single layer until firm, then transfer to a freezer-safe bag or container. Reheat frozen waffles in a toaster, toaster oven, or oven until hot and crisp.