Buttermilk Waffles

overhead image of a buttermilk waffle on a white plate topped with syrup, raspberries and blueberries next to a fork on a white surface

Buttermilk Waffles are a well-loved family favorite for a reason! This buttermilk waffle recipe is the BEST, resulting in a fluffy, vanilla-forward batter and a crispy exterior. You need 9 ingredients and less than 30 minutes to make this breakfast classic.

Prep Time 15

Cook Time 3

Servings waffles

Calories 256kcal

Ingredients

2 ¼ cups all-purpose flour 270g
2 tablespoons granulated sugar 25g
1 tablespoon baking powder 14g
1 teaspoon baking soda 8g
½ teaspoon kosher salt 2g
2 cups buttermilk
2 large eggs ~100g
¼ cup flavorless oil avocado vegetable, canola all OK (60g)
1 ½ teaspoons pure vanilla extract 9g

Instructions

Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk to combine. Set aside.
Pour the buttermilk, eggs, oil and vanilla extract into a liquid measuring cup. Whisk thoroughly until combined. (The eggs need to be completely incorporated.)
Pour the wet ingredients into the dry ingredients.
Stir until just combined. The batter does not need to be completely smooth, so do not mix it until it is smooth or it will be overmixed.
Pour ½ cup of the waffle batter into a greased, hot waffle iron. This will be dependent on the size of your waffle maker, so you might need more or less, and depending on this, you will have more or less waffles.
Close the waffle iron, and cook until crispy and cooked through, about 3-4 minutes per waffle depending on your waffle iron.
Repeat until all the waffles have been made and enjoy with your favorite waffle toppings.

Notes

Cook time is for a single waffle and is dependent on your waffle maker.

Leftover waffles store and freeze well! Store in an airtight container in the refrigerator for 3-4 days. Reheat in the oven or a toaster oven on a lower heat until crispy.

To freeze, line a sheet pan with wax paper or parchment paper. Lay out the leftover waffles in a single layer. Transfer to the freezer, and freeze until frozen. Transfer to a plastic freezer baggie and keep frozen for up to 3 months.

Nutrition