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This Buttermilk Waffle Recipe makes perfect waffles with a beautiful crunchy golden brown exterior and a tender and flavorful texture inside. It’s the best waffle recipe ever, y’all! But let me put you on to something – buttermilk is the secret sauce in these fluffy waffles! It’s not just about that tangy kick we all love; it’s also what gives these waffles that next-level tenderness and lightness that regular milk just can’t touch.
Buttermilk waffles are my go-to for the weekends (if I can’t have pancakes! y’all know I love pancakes), so I’ve had plenty of time to perfect the recipe. They are truly the ultimate weekend breakfast treat and a guaranteed crowd-pleaser! Homemade waffles are easy to make when you have a go-to waffle recipe to guarantee excellent results, and this is it y’all. Make up a double batch and store them in the freezer for later in the week.
Table of Contents
The Heart and Soul of this Buttermilk Waffle Recipe
Cuisine Inspiration: Classic American Breakfast
Primary Cooking Method: The waffle iron works its magic here.
Dietary Info: Vegetarian-friendly
Key Flavor: The buttermilk brings a tangy twist to the classic waffle recipe!
Skill Level Required: Easy
Sweet Spots
- Perfect Waffle Texture: This waffle recipe cooks waffles with light and fluffy insides and crispy exteriors.
- Best Waffle Flavor: These waffles have a hint of vanilla and cinnamon, along with the tanginess of buttermilk.
- Family Favorite Breakfast: Waffles are always a hit with kids and adults for a weekend breakfast.
- Make Ahead and Freeze: Want to enjoy homemade waffles during the week but don’t have time? We don’t worry because you can make a batch of these tasty treats and simply freeze them.
- Way Better Than Store-Bought Waffles: Homemade waffles have a texture and flavor that way surpasses anything you can buy in a box. So save your money and a trip to the grocery store by making these at home.
Ingredients to Make This Buttermilk Waffle Recipe
- All-Purpose Flour: This provides structure and ensures they turn out fluffy and fab.
- Granulated Sugar: A little sweetness to kick start your day right.
- Baking Powder: This gives it that perfect rise so they achieve peak fluffiness.
- Ground Cinnamon: Just a hint, so it’s subtle but it still makes a major difference.
- Egg Yolks & Whites Separated: Yolks bring richness while the whites are whipped into airy perfection, creating a texture so divine, you’ll think you’re biting into a cloud.
- Buttermilk: It tenderizes the flour and brings a tang that’ll wake up all your senses.
- Melted Salted Butter: This adds a luscious richness that really takes it over the top.
- Vanilla Extract: I love adding a splash to all of my baked goods but it works equally well in these waffles too!
How to Make Buttermilk Waffles
Step 1: Make the Waffle Batter
- Grab your largest bowl and combine the flour, sugar, baking powder, and a sprinkle of cinnamon.
- Mix them together with a whisk to create the perfect dry mix.
- Add the egg yolks, buttermilk, melted butter, and a splash of vanilla extract to the bowl.
- Mix it all up until it’s just combined – we’re aiming for unity, not overworking!
Step 2: Beat the Egg Whites For Fluffy Waffles
- Place the egg whites in a clean bowl.
- Beat them until they’re strutting stiff peaks. This is your secret weapon for waffles that are lighter than air!
- Add the fluffy egg whites to the batter.
- Gently fold the whipped whites into your batter. This is like folding in a cloud – be gentle and keep it fluffy!
Step 3: Cook Your Waffles
- Preheat your waffle maker, give it a good spritz of non-stick spray, and cook according to the manufacturer’s instructions.
Tips for Making the Best Buttermilk Waffles
- Beating the Egg Whites. The goal here is stiff peaks. This means that your egg whites should stand up into straight peaks when you pull the mixer up.
- Use a Stand Mixer or Electric Mixer. It will take forever to get stiff peaks by hand so I highly recommend using one of these options to save time.
- Make Sure The Waffle Iron Is Hot. This creates those crispy edges but also helps prevent the waffles from sticking.
- Don’t Forget to Spray Your Waffle Iron. This way your waffles will easily release when they’re done cooking.
- Do Not Over Mix the Waffle Batter. You want crispy tender waffles. Like other baked goods, waffles can end up a little tough if you mix too much. You also want to avoid deflating the egg whites.
Popular Substitutions & Additions
- Chocolate Chip Waffles: Add dark or semi-sweet chocolate chips along with the egg whites at the end and fold into the batter.
- No Buttermilk? You can make your own! Place two tablespoons of lemon juice or vinegar in a liquid measuring cup and then fill up with milk to the 2-cup line. Let it sit for five minutes. It will curdle into buttermilk.
- Whole Wheat Buttermilk Waffles: Swap half of the all-purpose flour with whole wheat pastry flour for a similar texture or regular whole wheat flour, which will have more wheat texture to it.
- Fruit Waffles: Stir in blueberries or chopped strawberries into your waffle batter.
- Unsalted Butter: Have unsalted butter left from baking then use it in this recipe instead. Just add a pinch or so of salt to the waffle batter.
What to Serve with Buttermilk Waffles
Make this into the best breakfast spread with some of the following ideas:
- For a Southern classic chicken and waffles, serve it up with a platter of fried chicken.
- For a basic breakfast, candied bacon or brown sugar bacon and eggs are always bomb.
- Make the ultimate carb fest with fluffy pancakes, drop biscuits, and even homemade cinnamon rolls galore!
- Serve up your waffles with your favorite maple syrup or you can also try this cranberry maple syrup for something a bit different.
How to Store & Reheat Buttermilk Waffles
Store your waffles for optimal freshness by allowing them to fully cool first. Once they cooled, place them in an airtight container with a piece of parchment paper between the waffles to keep them from sticking together.
To reheat your waffles, pop them into a toaster or oven at 350°F (175°C) until heated through and crispy. If frozen, no need to thaw; just add a couple of minutes to the reheating time.
How long will buttermilk waffles last in the fridge?
When stored properly they will last up to three days in the fridge.
Can I freeze homemade buttermilk waffles?
You sure can boos. Place them in a freezer-safe bag or container and store them in the freezer for up to two months.
Frequently Asked Questions
Can I make buttermilk waffle batter the night before?
I know it may sound appealing to get a jump on things the night before but this method doesn’t work well for this recipe. The egg whites will deflate as they sit overnight in the fridge so your best bet is to mix up the waffle batter fresh. You can mix your dried ingredients the night before and store them in a container. Get everything else together in the fridge so you can mix them up more quickly in the morning.
Can I make vegan buttermilk waffles?
Yes, you can! Replace the egg with a flax or chia eggs, use vegan butter, and make vegan buttermilk by measuring out two tablespoons of lemon juice or vinegar into a measuring cup and then filling it up to the two-cup line with your favorite unflavored and unsweetened dairy-free milk.
Why are my waffles sticking to the waffle iron?
If you want to ensure that your waffles don’t stick, it’s crucial to allow the waffle iron time to heat up before adding your batter. Also, don’t forget to spray it very well with cooking or baking spray before adding the batter. Repeat with more spray between each batch of waffles.
Grab your waffle iron and get ready to make the best buttermilk waffle recipe ever! My family adores these, and I know yours will get down on these too. Don’t forget to make some extras for the freezer for the kids to enjoy during the week.
More Pancake and Waffle Recipes
- Chicken and Waffles
- Chicken and Waffle Sliders
- Blueberry Waffles
- Apple Pancakes
- Blueberry Pancakes Recipe
- Brown Sugar Pancakes
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
Buttermilk Waffles Recipe
This Buttermilk Waffles Recipe makes waffles with a beautiful crunchy golden brown exterior and a tender, flavorful inside. It's the best waffle recipe ever!
4.56 from 49 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 5 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 20 minutes minutes
Servings: 6 servings
Calories: 345kcal
Author: Jocelyn Delk Adams
Equipment
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon ground cinnamon
- 2 large eggs separated
- 2 cups buttermilk
- 6 tablespoons salted butter melted
- 2 teaspoons vanilla extract
US Customary – Metric
Instructions
In one large bowl, whisk together flour, granulated sugar, baking powder, and ground cinnamon.
Next whisk in egg yolks, buttermilk, melted butter and vanilla extract.
Beat remaining egg whites until stiff peaks form.
Gently fold stiff egg whites into batter.
Heat waffle maker, spray maker with non-stick spray and prepare waffles according to manufacturer’s instructions.
Serve warm and enjoy.
Notes
Beating the Egg Whites. The goal here is stiff peaks. This means that your egg whites should stand up into straight peaks when you pull the mixer up.
Use a Stand Mixer or Electric Mixer. It will take forever to get stiff peaks by hand so I highly recommend using one of these options to save time.
Make Sure The Waffle Iron Is Hot. This creates those crispy edges but also helps prevent the waffles from sticking.
Don’t Forget to Spray Your Waffle Iron. This way your waffles will easily release when they’re done cooking.
Do Not Over Mix the Waffle Batter. You want crispy tender waffles. Like other baked goods, waffles can end up a little tough if you mix too much. You also want to avoid deflating the egg whites.
Nutrition
Calories: 345kcal | Carbohydrates: 40g | Protein: 9g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 100mg | Sodium: 209mg | Potassium: 276mg | Fiber: 1g | Sugar: 8g | Vitamin A: 570IU | Calcium: 154mg | Iron: 2.3mg
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