Buttermilk Waffles

Homemade buttermilk waffles are perfect for breakfast any day of the week! Top with fresh fruit and syrup for a perfect combination. These waffles cook up crisp on the outside with a soft, fluffy center.

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At a Glance: Easy to whip together in one bowl • Makes 6-8 Waffles • Freeze any extras for easy weekday breakfast • Perfect for breakfast or brunch

Homemade buttermilk waffles

Homemade waffles have always been a weekend favorite at our house. My kids always loved having a stack of waffles topped with fresh berries, plenty of syrup, or a sprinkling of powdered sugar.

These buttermilk waffles cook up golden and crisp on the outside with a tender, fluffy center. The buttermilk adds just enough tang to balance the flavors and gives the waffles a great texture.

This recipe is easy to make and is mixed up in one bowl. It works well for relaxed weekend breakfasts or special brunches.

I prefer thin waffles over Belgian-style waffles. This batter works well for both types of waffle makers. This is the waffle iron I use.

Ingredients for waffles

• Buttermilk - Adds tangy flavor to the waffles. If you are out of buttermilk, you can always whip up homemade buttermilk with a few simple ingredients.
• Butter - I use regular, salted butter.
• Eggs - Create the base for light, fluffy waffles.
• Sugar - Helps balance the flavors and adds a touch of sweetness.
• Flour - Use all-purpose flour.
• Leavening - Both baking powder and baking soda are used to help these waffles rise slightly.

Making buttermilk waffles

1. Whisk eggs together until they are light and fluffy. They should increase slightly in volume and appear lighter in color.
2. Add melted butter, buttermilk, and sugar.

3. Measure flour using the fluff-and-scoop method and add it to the top of the mixture. Sprinkle the baking powder, baking soda, and salt over the flour, then gently stir the dry ingredients together.
4. Then begin stirring the flour mixture into the egg mixture. The batter will be thicker than pancake batter, but not as thick as dough. If needed, add a bit more buttermilk to make the batter pourable.

5. Preheat your waffle iron. Add a large scoop of batter to the waffle iron. The amount added will vary depending on your waffle iron.
6. Close the lid and cook for 3-5 minutes until the waffles are browned and cooked through. This will vary by waffle iron.

7. Remove cooked waffles from the waffle iron and serve hot or place on a baking rack until ready to serve.

Recipe tips

• Preheat the waffle iron before adding the batter.
• Follow the manufacturer’s directions for how much batter to use and how long to cook.
• Adjust the batter if needed. The batter may thicken as it sits; stir in a small amount of buttermilk to keep it pourable.
• Don’t overmix the batter. Stir just until combined to keep the waffles tender.
• Grease the waffle iron if needed. Some irons still benefit from a light coating, even if they’re nonstick.
• Let the waffles cook undisturbed. Avoid opening the lid too early so the waffles crisp properly.
• Steam is your cue. Waffles are usually done when steam stops escaping from the waffle iron.

To keep waffles warm

If you want to make up the entire batch of waffles and serve them all at once, you'll want to keep your waffles warm. As the waffles come out of the waffle iron, place them on a baking rack in a low-temperature oven, around 200-250°F. This will allow you to continue cooking the remaining waffles without the first ones becoming cold.

Serving suggestions

• Baked Breakfast Sausages
• Over Easy Eggs
• Fruit Salad

More delicious waffle recipes to try

• Quinoa Waffles
• Pumpkin Waffles

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Check out all my delicious breakfast recipes!