Classic Buttermilk Waffles

Tiffany Manners

These golden, crispy-on-the-outside and fluffy-on-the-inside buttermilk waffles are a beloved breakfast staple with European roots and American charm. Inspired by Belgian-style waffles but adapted for home kitchens, these waffles deliver rich flavor with a light crumb that makes them perfect for both sweet and savory pairings.

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Prep Time 15

Cook Time 20

Total Time 35

Course Breakfast

Cuisine American

Servings waffles

Calories 516 kcal

Equipment

Waffle iron
Mixing bowls
Whisk
Measuring cups and spoons

Ingredients

For the Dry Components:

2 cups all-purpose flour unbleached for best texture
2 tablespoons granulated sugar
1 tablespoon baking powder aluminum-free preferred
½ teaspoon baking soda
½ teaspoon kosher salt

For the Wet Components:

2 cups buttermilk full-fat for richer flavor
2 large eggs at room temperature
6 tablespoons unsalted butter melted and slightly cooled
1 teaspoon pure vanilla extract

Instructions

Preheat your waffle iron according to the manufacturer's instructions.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
In a separate bowl, beat the eggs lightly, then add in the buttermilk, melted butter, and vanilla extract. Whisk until fully incorporated and slightly foamy.
Pour the wet ingredients into the dry ingredients and gently mix using a spatula or large whisk. Stir just until no dry flour remains—do not overmix. A few small lumps are okay.
Lightly grease the waffle iron with a bit of butter or non-stick spray. Pour about 1/2 to 3/4 cup of batter (depending on your waffle iron size) into the center and spread gently if needed. Close the lid and cook until golden and crispy—usually 4 to 5 minutes per waffle.
Transfer cooked waffles to a wire rack in a 200°F (93°C) oven to stay crisp while you finish the batch. Avoid stacking to prevent sogginess.

Notes

Substitute 2 cups whole milk mixed with 2 tablespoons lemon juice if buttermilk is unavailable.
For extra crunch, fold 1/4 cup cornmeal into the dry ingredients.
Use a Belgian waffle iron for deeper pockets and a crispier crust.
To make the batter ahead of time, prepare up to step 3 and refrigerate for up to 4 hours.

Nutrition

Calories: 516kcalCarbohydrates: 61gProtein: 14gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 151mgSodium: 829mgPotassium: 270mgFiber: 2gSugar: 12gVitamin A: 859IUCalcium: 388mgIron: 4mg

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