Buttermilk Waffles are amazingly crisp on the outside yet nice and soft on the inside. You can never have a bad day when you start it with this easy buttermilk waffle mix. Serve it with my homemade whipped cream, berries, and syrup for a fantastic first meal of the day. Breakfast has never been easier!
My hubby and son actually made this for me on Mother’s Day. And I have to say, I was impressed. They have seen me make this so many times for breakfast and with chicken for a delicious soul food meal. So they knew how to do it.
You’ll fall in love with how easy buttermilk waffles are to make. And you can make this melt-in-your-mouth goodness make them ahead, too. How’s that for a quick and satisfying breakfast?
Recipe Ingredients
Aside from our childhood favorite puff puff (deep-fried dough), waffles are definitely on top of our all-time favorite list. They smell so cozy and inviting, and they’re incredibly versatile. Those deep pockets let them hold the syrup or butter far better than anything else. And the most kept secret in making the best waffle recipe ever???
…BUTTERMILK…
Yes, buttermilk adds a beautiful height and flavor to these waffles while keeping them moist and soft. If you’ve never made waffles with buttermilk, now is the time to try it.
- All-Purpose Flour – An essential pantry staple that makes these buttermilk waffles beautiful to bite into. Your favorite gluten-free all-purpose flour and a dash of xanthan gum will work.
- Sugar – Granulated sugar and brown sugar give it an irresistible sweetness. You can mix and match with whatever sugar you have.
- Leavening – Baking powder and baking soda give it a rise and fill the waffles with tiny air bubbles.
- Eggs – A rich binder to hold it all together and keep it from drying out.
- Buttermilk – The star ingredient activates the baking soda and delivers a pleasant tartness.
- Butter – This guy makes everything better. The right amount of fat holds onto moisture for a tender, moist waffle.
- Vanilla Extract – The ultimate flavor enhancer mellows out other flavors. You can make your own vanilla or use a splash of spiced rum for a nice twist.
How to Make Homemade Buttermilk Waffles
- Prep the Waffle Maker – Spray the waffle iron with non-stick cooking spray, then preheat. Then preheat the oven to 200℉ (90℃) to keep the cooked waffles warm while you make the rest. Place a wire rack on a baking sheet; set aside.
- Dry Ingredients – Combine flour, salt, granulated and brown sugar, baking powder, and baking soda in a medium bowl. Set aside. (Photo 1)
- Wet Ingredients – In another bowl, mix egg yolks, buttermilk, melted butter, and vanilla extract. (Photo 2)
- Mix – Pour into dry ingredients just until thoroughly combined.
- Egg Whites – Beat egg whites until stiff. Then, gently fold the beaten egg whites into the batter. (Photos 4-6)
- Cook – Pour ¾-1 cup (more or less) into the preheated waffle iron until golden brown. Mine took about 4 minutes to cook, but cooking time can vary. (See manufacturer’s recommendations.) (Photos 7-8)
- Keep Warm – Place the cooked waffles in the preheated oven while finishing the rest.
- Serve warm with homemade whipped cream and syrup or honey. Enjoy!
Recipe Variations
- Toppings: Get creative with the toppings. A buttermilk waffle recipe topped with stewed peaches, strawberries, apple pie filling, homemade whipped cream, and even ice cream is delicious. Of course, the classic maple syrup is always good.
- Savory: Halve the sugar and use the waffles in place of sandwich bread. Talk about the ultimate chicken sandwich. 😉 Or a grilled cheese sandwich with waffles instead of white bread.
Tips and Tricks
- Let your batter rest for 15-30 minutes before making your waffles.
- Keep the batter on the slightly thinner side for lighter waffles.
- Don’t overbeat the batter for light, fluffy waffles.
Make-Ahead Instructions
Oh yes, you can! Although waffles are best fresh, make them ahead and reheat them for a quick breakfast (perfect for your busy mornings). Just make them as usual and let them cool. Then store them in Ziploc bags (label them with the date) and refrigerate for 2 weeks or freeze for 5-6 months.
Serving and Storage Instructions
You can reheat buttermilk waffles in an air fryer, toaster, or oven. Some zap them in the microwave, but they lose some of the crispiness. If using the oven, place them on a rack at 250℉ (120℃) for 10-12 minutes or until hot and crispy.
FAQs
Honestly, they both have their gifts. Buttermilk adds more flavor, while milk makes a lighter waffle. Why not try half buttermilk and half milk for the ultimate waffle?
Again, they’re both incredibly delicious. Buttermilk waffles are heavier and richer. They’re also made in a regular waffle maker.
Belgian waffles are lighter and airier. And since they’re made in a different style of waffle iron for a thinner, crispier waffle that cooks faster.
It’s a good idea, especially if using regular gluten-containing flour. The rest period helps develop the gluten for a lighter waffle that can keep it together.
What to Serve With Buttermilk Waffles
These waffles make a hearty addition to a brunch bar with scrambled eggs, oven-baked bacon, sausage, and Southern fried chicken. Oh, and a gorgeous mimosa completes a breakfast-in-bed moment.
More Delicious Breakfast Recipes
Conclusion
When was the last time you made homemade buttermilk waffles? I’d love to hear what you loaded them with: stewed apples, whipped cream, or strawberries. Check out more gorgeous photos on Instagram.
Watch How to Make It
This blog post was originally published in February 2020 and has been updated with additional tips, new photos, and a video.
Homemade Buttermilk Waffles
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Ingredients
- 2 cups (250g) all-purpose flour
- ½ teaspoon (3g) salt
- ¼ -⅓ cup (50-66g) granulated sugar
- ¼ cup (50g) brown sugar (sub with white sugar)
- 2 teaspoons (8g) baking powder
- 1 teaspoon (6g) baking soda
- 2 large eggs, separated
- 1¾ cups (425ml) buttermilk (see notes for substitution)
- ⅓ -½ cup (80-120g) butter , melted
- 1 teaspoon (5g) vanilla extract
- whipped cream, berries, and syrup for serving
Instructions
- Spray the waffle iron with non-stick cooking spray and heat. Then heat oven to 200℉ (93℃) degrees to keep the waffles warm as you make the rest. Place a wire rack on a baking sheet; set aside.
- In a medium bowl, combine flour, salt, granulated and brown sugar, baking powder, and baking soda. Set aside.
- Mix egg yolks, buttermilk, melted butter, and vanilla extract in another bowl.
- Pour the buttermilk mixture into the dry ingredients and mix just until fully combined. Then beat egg whites until stiff and gently fold into batter.
- Pour ¾-1 cup (more or less according to the manufacturer's directions) into the preheated waffle iron until golden brown. Mine took about 4 minutes – but cooking times vary. Again, check your manufacturer's recommendations.
- Place the cooked waffles in the preheated oven while finishing the rest. Serve warm with homemade whipped cream and syrup or honey. Enjoy!
Tips & Notes:
- Let your batter rest for 15-30 minutes before making your waffles.
- Keep the batter on the slightly thinner side for lighter waffles.
- Don’t overbeat the batter for light, fluffy waffles.
- To keep the waffles warm as you finish cooking the rest, preheat the oven to 200℉ (90℃) and place a wire rack on a baking sheet.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
PeChi says
Thank you for the lovely recipe
Imma says
You are welcome :)!
PeChi says
I made my waffles using this recipe. I must say even my fussy 5 yr old and fussy nephew asked for seconds. I served ours with fresh cream, strawberries, raspberries, biscoff and hazelnut. It’s now a weekend must
Careen Mutanga says
I tried it and it was so good. What à great recipe . Thank you Imma . If I were to use dry butermilk, will it be the same measurement?
ImmaculateBites says
Awesome! Since you’re removing the liquid buttermilk, you’ll need to add an equivalent amount of water to compensate for the moisture.
Remember, the taste and texture might be slightly different when using dry buttermilk, but it’s usually a very good substitute in waffle recipes. Enjoy your waffles!
MUINAT says
Hello imma,thks for the recipe.whenever I saw ur recipes,I tried to try it out that moment;cos you simplified nd give out sub for the recipe.kudos
imma africanbites says
Awww. Thank you for trying them out. I truly appreciate it. I’m glad you find those substitutions helpful.
Yemisi says
Hello Imma, if I am unable to get buttermilk, what can I use as a substitute to still get my yummy, fluffy waffles?
imma africanbites says
Hi. You may swap buttermilk for plain yogurt or this one >> For each cup of buttermilk, use 1 tablespoon of white vinegar or lemon juice + enough milk to measure 1 cup. Stir, then let stand for 5 minutes before using it.
Queenet Edeki says
Your step by step guide, has made me feel extra confident in the kitchen!!! Thank you Imma
Imma Adamu says
I am so glad. When I started, I had the benefit of watching my aunt in the kitchen and I grew my confidence from there. Anything for a good meal!.
Ijeoma says
Hi Imma….very well done for the work you do on your page.
Love you meal prep and presentation.I asked a question the other day about chick peas…but you didn’t respond.Is chickpeas same as soya beans or is it ‘ okpa'( an Igbo delicacy)
I often wonder what it taste like
imma africanbites says
Hi. My apologies if I missed your comment. I don’t think soya beans is the same with chickpeas (also known as garbanzo beans, chana, Bengal gram – to name a few). Although these two are both from the legume family. Hope this helps.
Chika says
Hi dear its not the same thou okpa nut looks like chickpea bt similar texture and taste when cooked thou chickpea has a milder taste. Hope that answers your question.
Sharla says
Absolutely the best Waffle’s!! I love your recipes!!
ImmaculateBites says
Fantastic! Thanks, Sharla! I am so glad you loved this 🙂
Ola says
Hello Imma and how are you? You + your recipes are a life saver! I’m always refreshing your handle + turned on post notifications . Now I’ve got a question. Howling can the waffle batter keep before “waffling” it.? And can this recipe be adapted for commercial purpose? Thanks and regards.
ImmaculateBites says
Hey Ola. Given that this particular waffle batter has an important step of gently folding in beaten egg whites, it is best used immediately to prevent the batter from losing the trapped air and hence resulting in non-fluffy waffles. You could keep it refrigerated in an air-tight container for a day, but mind you, your waffles will not be as fluffy.
Sorry I have never tried making these for commercial purposes. Thanks for stopping by!!
ImmaculateBites says
Hello Ola,
Since it’s made with baking powder and soda. It’s best to cook it as soon as you mix it. If not it might lose its texture. You will have to experiment with it. Try it out in small quantities and go from there.
Bernice says
Hi can I use no egg or an egg substitute? I love your cooking , I try your recipes and they cones out great.