Buttermilk Waffles
These buttermilk waffles are easy, fluffy, and packed with buttery vanilla flavor. Your brunch just got a major glow-up!
Servings 4
Calories 2277
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1¾ cups buttermilk
- ½ cup unsalted butter melted and cooled
- 2 teaspoons vanilla extract
Instructions
- Preheat your waffle iron according to the manufacturer’s instructions.
- Lightly grease the waffle iron with non-stick spray or melted butter.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the eggs, then add the buttermilk, melted butter, and vanilla extract. Mix until smooth.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined.
- Do not overmix—a few lumps are okay. Overmixing can make the waffles dense instead of fluffy.
- Pour the batter onto the preheated waffle iron (the amount depends on your waffle maker size).
- Close the lid and cook according to the waffle maker’s instructions, usually 3–5 minutes, or until golden brown and crisp.
- Place the cooked waffles on a wire cooling rack set over a baking sheet, then keep them warm in a 200°F (95°C) oven while you finish cooking the rest.
- Serve the waffles warm with your favorite toppings.
Video
Notes
This recipe yields 4 to 6 standard-sized waffles, depending on your waffle maker. If you're feeding a crowd or batch cooking, you can double or triple the recipe.
The number one way to ruin a waffle? Overworking the batter. Stir until just combined. Lumps are okay! Overmixing makes waffles dense instead of light and fluffy. Use Room Temp Ingredients.
If your buttermilk, eggs, or melted butter are super cold, your batter won’t mix smoothly. Room temp helps everything blend better and cook more evenly. Preheat Your Waffle Iron Fully.
Don’t rush this part. A hot waffle iron ensures a crispy outside with that golden, Instagram-worthy finish. Keep Waffles Warm and Crispy.
Skip stacking waffles (which makes them soggy) and instead place them in a 200°F oven on a wire rack over a baking sheet as you finish the batch. Grease Between Batches.
Even nonstick waffle makers need a little love—give a quick spritz or brush of butter between waffles to keep things easy and clean. Freeze the Extras.
Waffles freeze beautifully. More on that below.
Let waffles cool completely on a wire rack (this keeps them crisp). Then store in an airtight container in the fridge for up to 3 days. To Freeze:
Lay waffles in a single layer on a baking sheet and freeze until solid (about 1 hour). Transfer to a zip-top bag or container and keep frozen for up to 3 months. To Reheat:
Pop refrigerated or frozen waffles in a toaster, toaster oven, or 350°F oven until warm and crispy again. The microwave works in a pinch, but you’ll lose that magical crisp.
Erren's Top Tips
Don’t Overmix.The number one way to ruin a waffle? Overworking the batter. Stir until just combined. Lumps are okay! Overmixing makes waffles dense instead of light and fluffy. Use Room Temp Ingredients.
If your buttermilk, eggs, or melted butter are super cold, your batter won’t mix smoothly. Room temp helps everything blend better and cook more evenly. Preheat Your Waffle Iron Fully.
Don’t rush this part. A hot waffle iron ensures a crispy outside with that golden, Instagram-worthy finish. Keep Waffles Warm and Crispy.
Skip stacking waffles (which makes them soggy) and instead place them in a 200°F oven on a wire rack over a baking sheet as you finish the batch. Grease Between Batches.
Even nonstick waffle makers need a little love—give a quick spritz or brush of butter between waffles to keep things easy and clean. Freeze the Extras.
Waffles freeze beautifully. More on that below.
Storage & Freezing Instructions
To Store:Let waffles cool completely on a wire rack (this keeps them crisp). Then store in an airtight container in the fridge for up to 3 days. To Freeze:
Lay waffles in a single layer on a baking sheet and freeze until solid (about 1 hour). Transfer to a zip-top bag or container and keep frozen for up to 3 months. To Reheat:
Pop refrigerated or frozen waffles in a toaster, toaster oven, or 350°F oven until warm and crispy again. The microwave works in a pinch, but you’ll lose that magical crisp.
Nutrition
Calories: 2277 | Carbohydrates: 252g | Protein: 51g | Fat: 117g | Saturated Fat: 69g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 31g | Trans Fat: 4g | Cholesterol: 618mg | Sodium: 2300mg | Potassium: 1602mg | Fiber: 7g | Sugar: 59g | Vitamin A: 4005IU | Calcium: 859mg | Iron: 14mg