Fluffy, crispy buttermilk waffles make any morning feel special.
For celebrations — birthdays, Mother’s Day, Father’s Day — or just because, these buttermilk waffles are a treat. They bake up light and fluffy inside with a crisp exterior. If you want to elevate them, serve with homemade buttermilk syrup for an extra-special touch.
Ingredients:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups buttermilk
- ½ cup unsalted butter, melted and cooled
- 2 eggs
- 2 teaspoons vanilla extract
How to make Buttermilk Waffles from Scratch:
- Whisk the dry ingredients — flour, sugar, baking powder, baking soda, and salt — in a large bowl and set aside.
- In a separate bowl, whisk the buttermilk, eggs, and vanilla. Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Stir in the melted butter, taking care not to overmix.
- Preheat your waffle iron and lightly spray with non-stick cooking spray just before adding batter. Spoon a bit more than 1/2 cup of batter per waffle into the iron.
- Cook each waffle for 2–3 minutes, or until the waffle iron indicates they are done. Serve warm.
Waffle Toppings:
- Syrup or buttermilk syrup (highly recommended)
- Fresh berries or fruit
- Nutella or peanut butter
- Whipped cream or butter
- Chocolate chips or toasted coconut
- Honey
Buttermilk Waffles
Fluffy, crispy buttermilk waffles made from scratch.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups buttermilk
- 1/2 cup butter melted and cooled
- 2 eggs
- 2 teaspoons vanilla extract
Instructions
-
Combine the dry ingredients in a large bowl: flour, sugar, baking powder, baking soda, and salt. Set aside.
-
Whisk buttermilk, eggs, and vanilla in a medium bowl. Add wet ingredients to dry and whisk gently until just combined. Fold in the melted butter without overmixing.
-
Preheat the waffle iron and spray lightly with non-stick spray. Use a bit more than 1/2 cup of batter per waffle. Cook 2–3 minutes or until done, then serve warm.
Recipe Notes
Store leftover waffles on a plate wrapped in plastic in the refrigerator for up to 2 days, or freeze for up to 1 month.
Making this recipe? Tag us on Instagram @NoBiggie using the hashtag #NoBiggieRecipes so we can see what you make in the kitchen!
Tips for making Buttermilk Waffles:
- Store leftovers: Wrap waffles on a plate with plastic wrap for the fridge (up to 2 days) or freeze for up to 1 month.
- Make extra: Freeze extras for quick breakfasts later.
- Waffles for a crowd: Two waffle irons speed up the process; double the recipe if needed.
- Keep warm: Hold waffles in a 300°F oven on a sheet pan tented with foil until serving.
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