Golden, fluffy, and so easy to make homemade! These Buttermilk Waffles are so good, you'll want to make them again and again!
Perfectly crisp on the outside, light and airy on the inside, and full of that rich buttermilk flavor you just can't get from a box mix. We love making these waffles for Saturday morning breakfasts or breakfast for dinner nights, honestly, that's when we make them the most!
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You might also like my Buttermilk Pancakes and Buttermilk Biscuits recipes! Both are favorites of mine!
Key Ingredients & Substitutions
I love making recipes like this one that uses just a few basic pantry staples. These buttermilk waffles are the perfect example of scratch cooking.
- Buttermilk - For that classic flavor and extra tender waffles. If you don't have it, you can substitute with buttermilk powder or add a splash of vinegar or lemon just to your milk. Both are great substitutes.
- Butter - Provides moisture and flavor. You can substitute with melted coconut oil or vegetable oil.
Serving Suggestions
We love them with just softened butter and maple syrup, but they're also great topped with fresh berries, toasted pecans, bananas, or even a smear of peanut butter.
If you're feeling indulgent, pair them with crispy fried chicken tenders for the ultimate chicken and waffles experience!
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📖 Recipe
Buttermilk Waffles
Ingredients
- 3 cups all-purpose flour
- 5 tablespoons sugar
- 2 tablespoons baking powder
- ¾ teaspoon salt
- 2 ½ cups buttermilk
- 3 large eggs room temperature
- ¾ cup unsalted butter melted
- 1 ½ teaspoons vanilla extract
Instructions
- Melt the butter and set it aside to cool while you prepare the rest of the recipe.
- Following your manufacturer's manual, preheat your waffle iron.
- In a large bowl sift or whisk together the flour, sugar, baking powder, salt and buttermilk powder (if using).
- In a separate bowl combine the buttermilk (or milk if using buttermilk powder), eggs and vanilla extract. Whisk until fully combined. Pour in the butter and mix well.
- Pour the wet ingredients into the dry ingredients and mix just until fully combined and no large clumps are present. Try not to overmix the batter, this will cause the waffles to be tough instead of soft and fluffy.
- Lightly coat the waffle iron with oil or butter. Pour ½-3/4 cup of batter into the waffle iron. Close the iron and cook according to your manufacturer's directions. I typically cook mine for 3-4 minutes.
- Continue until all of the batter has been used. Serve with your favorite toppings. Enjoy!
Make Ahead & Freeze
These waffles freeze beautifully. Let them cool completely, freeze in a single layer, then transfer to a freezer bag.
Reheat in the oven or microwave until warm!
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