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Fluffy buttermilk waffles stacked on a plate with maple syrup dripping down the sides, perfect for an easy homemade breakfast.

Buttermilk Waffles

Olivia Carter
Light, crispy homemade buttermilk waffles that are fluffy inside and perfect for breakfast, no egg-separating needed.
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15 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Rest batter 20 minutes
Total Time 55 minutes
COST $0.40 - 0.50 per waffle
Course Breakfast, Brunch
Cuisine American
Keyword Buttermilk waffles
Servings 8 waffles
Calories 250 kcal

Equipment

  • Wire cooling rack
  • Waffle iron
  • Mixing bowls
  • Whisk
  • Measuring cups

Ingredients
  

  • 2 cups all-purpose flour
  • 2 Tbsp sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 cups buttermilk
  • 2 large eggs
  • ½ cup melted unsalted butter
  • 1 tsp vanilla extract

Instructions
 

  • Crank your waffle iron to medium-high.
  • Big bowl: Whisk together flour, sugar, baking powder, baking soda, and salt. Dry crew ready.
    Dry ingredients being whisked together in a bowl as the first step of making homemade buttermilk waffles.
  • Separate bowl: Mix eggs, buttermilk, butter, and vanilla till smooth.
    Buttermilk and eggs being whisked together to create a smooth waffle batter base.
  • Pour wet ingredients into dry, stirring just until combined—lumps are fine, but overmixing yields tough waffles, no thanks.
    Wet ingredients being folded into dry ingredients to form buttermilk waffle batter.
  • Let it rest 10-30 minutes for that fluff boost.
    A waffle iron heating up on the counter before cooking homemade buttermilk waffles.
  • Scoop batter into the iron, cook 4-5 minutes till golden and steam's gone.
    Buttermilk waffle batter being poured into a hot waffle iron before cooking.
  • Rack 'em up to stay crispy—plates are the enemy.
    Freshly cooked buttermilk waffles inside a waffle iron with a golden, crispy surface.
  • Enjoy
    Buttermilk waffles cooling on a wire rack to maintain their crispy texture.

Notes

  • Wire rack or 200°F oven to keep the batch crisp and warm.
  • No buttermilk? Hack it with milk + a splash of acid.
  • Freeze flat, bag 'em, toaster-reheat—they're better than store stuff. ù
 

NUTRITION (Per Waffle Stats)

  • 250calories
  • 12g fat
  • 30g carbs
  • 7g protein