These classic buttermilk waffles are waiting for you this weekend! They're crisp, light, fluffy, and the perfect canvas for all your favorite waffle toppings. Easy to make and ready in 20 minutes or less.
Looking for more breakfast recipes? Try my banana oatmeal pancakes or French toast next!
About This Recipe
I love that classic buttermilk flavor in waffles. It's a bit tangy and makes the crumb lighter and more tender. It also provides a nice contrast to the typically sweet toppings most people use.
When I was a kid, we almost never had buttermilk at home. My parents would never let me buy it because it was more expensive than regular milk. Luckily, you can make a substitute at home with regular milk and a bit of vinegar. It's not the exact same (not as thick), but it has the acidity, which will react with the baking soda to make the batter puff up.
This buttermilk waffle recipe takes about 20 minutes to make and calls for less than 10 ingredients. The waffles come out crisp on the outside, light and fluffy on the inside, and beautifully golden brown. I love serving these with a dollop of whipping cream and fresh fruit or strawberry sauce. These would be perfect for a special occasion, long weekend, or basically any time you're in the mood for waffles!
Key Ingredients
Flour: I use all-purpose flour. And before anyone asks, yes, non-gluten flours like oat or almond flour SHOULD work. You may have to adjust the amount of flour slightly.
Sugar: I've tried making waffles without sugar, but the crumb ends up quite bland. I recommend just a few spoons.
Baking powder & baking soda: These provide the leavening. The baking soda will react with the buttermilk to add bubbles right away.
Salt: To make all the flavors pop.
Buttermilk: You can substitute 1 cup of buttermilk by adding 1 tablespoon of white vinegar to a measuring cup and then measuring to the 1 cup line with milk.
Oil: Oil makes the crumb moist and tender. You can also use melted butter, but I like oil because it's more convenient (no need to melt it).
Eggs: These provide structure to the waffles.
Vanilla extract: For that warm flavor.
Instructions
STEP 1: To a large bowl, whisk the dry ingredients (flour, sugar, baking powder, baking soda, and salt).
STEP 2: To a medium bowl, whisk the wet ingredients (buttermilk, oil, eggs, and vanilla extract).
STEP 3: Pour the wet ingredients into the dry ingredients and whisk until JUST combined (some lumps are OKAY).
STEP 4: Grease the waffle iron generously with oil. Scoop about ยฝ-1 cup of batter into the center (the exact amount depends on the size of your waffle iron).
STEP 5: Close the iron and cook until golden brown. Transfer to a wire rack and repeat with the rest of the batter.
๐ Recipe
Buttermilk Waffles
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ยฝ teaspoon salt
- 2 cups buttermilk (see notes)
- ยผ cup oil (or melted butter)
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Begin preheating your waffle iron.
- To a large bowl, add the flour, sugar, baking powder, baking soda, and salt. Mix.
- To a medium bowl, add the buttermilk, oil, eggs, and vanilla extract. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients and whisk until JUST combined. Do not overmix. It's okay if the batter is lumpy.
- Spray the waffle iron with oil. Scoop about ยฝ-1 cup of batter into the center. Close the waffle iron and cook until golden brown. Remove the waffle and repeat with the rest of the batter.
C
Made a double batch and was hoping I didnโt waste a bunch of ingredients on a poor recipe! They turned out delicious. I let the lumpy batter rest before cooking fyi.