Description

Crispy on the outside and fluffy on the inside, these classic Buttermilk Waffles are the ultimate breakfast treat. Made with tangy buttermilk for a tender crumb and rich flavor, they’re perfect for lazy weekends or special brunches. Easily customizable with your favorite mix-ins or toppings, these waffles make mornings extra delicious.

Ingredients

Units Scale

Dry Ingredients

2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients

2 large eggs
2 cups buttermilk (well shaken)
1/3 cup unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract

For Cooking & Serving

Nonstick cooking spray or melted butter for waffle iron
Butter, maple syrup, fresh berries, or whipped cream for serving (optional)

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Instructions

Preheat the waffle iron. Begin by plugging in and preheating your waffle iron according to the manufacturer’s instructions. This ensures that it’s hot and ready when the batter is mixed.
Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. This will help evenly distribute the leaveners.
Whisk the wet ingredients. In a separate medium bowl, beat the eggs lightly. Add the buttermilk, melted butter, and vanilla extract, whisking until smooth and incorporated.
Combine wet and dry ingredients. Pour the wet ingredients into the dry ingredients. Gently stir together with a spatula or wooden spoon just until combined. The batter should be slightly lumpy—do not overmix, as this will make the waffles tough.
Grease the waffle iron and cook. Lightly brush or spray the hot waffle iron with non-stick cooking spray or melted butter. Ladle the recommended amount of batter into the center of the waffle iron (refer to the manufacturer’s guide if unsure), then close the lid and cook until golden brown and crisp—about 3-5 minutes.
Serve. Remove the waffle carefully and repeat with the remaining batter. Serve the waffles hot, topped with butter, maple syrup, fresh berries, or whipped cream as desired.

Notes

Don’t overmix the batter—lumps are okay and will keep the waffles fluffy.
If you don’t have buttermilk, stir 2 tablespoons of lemon juice or vinegar into 2 cups of milk as a substitute.
Keep cooked waffles warm in a 200°F oven while you finish cooking the rest.
Leftover waffles freeze well; reheat in a toaster for a quick breakfast.

Nutrition

Serving Size: 1 waffle (of 5)
Calories: 310
Sugar: 5g
Sodium: 530mg
Fat: 13g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 8g
Cholesterol: 85mg