Buttermilk Waffles Recipe

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Classic buttermilk waffles with a golden, crisp exterior and a soft, fluffy center.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings waffles

Calories 237kcal

Whisk eggs together until they are light and fluffy. They should increase slightly in volume and appear lighter in color.
2 eggs
Add melted butter, buttermilk, and sugar.
⅓ cup butter, 1¾ cups buttermilk, 1 tablespoon sugar
Measure flour using the fluff and scoop method and add to the top of the mixture. Sprinkle the baking powder, baking soda, and salt over the flour, then gently stir the dry ingredients together.
2 cups flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ¼ teaspoon salt
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.
Preheat your waffle iron. Add a large scoop of batter to the waffle iron. The amount added will vary depending on your waffle iron.
Close the lid and cook for 3-5 minutes until the waffles are browned and cooked through. This will vary by waffle iron.

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 the steam stops escaping from the waffle iron.