There’s nothing quite like the aroma of freshly made buttermilk waffles wafting through your kitchen on a lazy morning. These waffles are crispy on the outside, fluffy on the inside, and infused with a subtle tang that makes them utterly irresistible. With just 15 minutes of prep and another 15 minutes of cooking, you’ll have a golden stack ready to devour in no time. Perfectly balanced in flavor and texture, they’re a breakfast treat that feels both indulgent and comforting.
Drizzle them with warm maple syrup, top with fresh berries, or add a dollop of whipped cream for a touch of decadence. Whether it’s a weekend brunch or a quick weekday treat, these waffles are sure to brighten your day. Their light, airy crumb and rich, buttery notes make every bite a delight. In just 30 minutes, you can create a breakfast masterpiece that’s as satisfying to make as it is to eat.
Ingredients for The Perfect Buttermilk Waffles
- 3 cups (15oz/426g) all-purpose flour
- 1/4 cup (2oz/57g) sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 1/2 cups (20floz/565ml) buttermilk (or substitute with 2 1/2 cups milk + 2 1/2 tablespoons lemon juice or vinegar, let sit for 5 minutes)
- 4 eggs
- 2/3 cup (5floz/142ml) flavorless oil (canola, vegetable, sunflower, etc.)
- 2 teaspoons vanilla extract
Step-by-Step Instructions
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well.
- In a separate jug or bowl, whisk together the buttermilk, eggs, oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Whisk while you spell out W.A.F.F.L.E.S (or about 7 times). A few lumps are fine—they’ll dissolve as the batter rests.
- Refrigerate the batter for 10 minutes to let it thicken slightly.
- While the batter rests, preheat your waffle iron to medium heat. Generously grease it with butter or oil to prevent sticking.
- Spoon 1/4 to 1/3 cup of batter onto the preheated waffle iron. Close the lid and cook until the waffles are golden and crisp (about 3-4 minutes, depending on your waffle iron). Tip: Avoid opening the waffle iron during cooking to keep the steam inside for a crisp texture.
- Once cooked, carefully remove the waffle and set it aside. Repeat with the remaining batter.
- Serve warm, stacked high with butter and maple syrup.
- Store leftovers in an airtight container in the refrigerator for up to 1 day. Reheat in the waffle iron or in the oven at 300°F (150°C) for 10 minutes, covered with foil.
Delicious Toppings to Elevate Your Waffles
While butter and maple syrup are classic, try topping your waffles with fresh berries, whipped cream, or a drizzle of chocolate sauce for a sweet twist. For a savory option, add fried eggs, crispy bacon, or avocado slices. Pro tip: A sprinkle of powdered sugar or a dollop of Greek yogurt can add a delightful finishing touch!
How to Keep Your Waffles Crispy and Fresh
Store leftover waffles in an airtight container in the refrigerator for up to 1 day. To reheat, place them back in the waffle iron for 1-2 minutes or wrap them in foil and warm in the oven at 300°F (150°C) for 10 minutes. This ensures they stay crispy and delicious!
Quick Tips for Waffle Iron Success
Always preheat your waffle iron to medium heat and generously grease it to prevent sticking. Use about 1/4-1/3 cup of batter per waffle, and resist the urge to peek while cooking—letting the steam escape can result in less crispy waffles. Each iron is different, so adjust cooking times as needed.
Fun Variations to Mix It Up
Add a handful of chocolate chips, blueberries, or chopped nuts to the batter for extra flavor and texture. For a spiced twist, mix in 1 teaspoon of cinnamon or pumpkin pie spice. Experiment with different extracts like almond or lemon to create unique flavor profiles!
Common Questions Answered
Can I use regular milk instead of buttermilk? Yes, but add 1 tablespoon of lemon juice or vinegar to 2 1/2 cups of milk and let it sit for 5 minutes to mimic buttermilk. Can I freeze the waffles? Absolutely! Freeze them in a single layer, then transfer to a freezer bag. Reheat in the toaster for a quick breakfast.
The Perfect Buttermilk Waffles
Ingredients
- 3 cups all-purpose flour 15oz/426g
- 1/4 cup sugar 2oz/57g
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 1/2 cups buttermilk 20floz/565ml
- 4 eggs
- 2/3 cup flavorless oil canola, veg, sunflower etc (5floz/142ml)
- 2 teaspoons vanilla extract
Instructions
- In a large bowl combine flour, sugar, baking powder, baking soda, and salt.
- In a jug, whisk together the buttermilk, eggs, oil and vanilla extract.
- Whisk together the wet and the dry ingredients. Whisk while you spell out W.A.F.F.L.E.S, or 7 times roughly. A few Lumps and bumps are all good. Just like pancake batter, they work themselves out while the batter rests.
- Refrigerate for 10 minutes.
- Pre-heat your waffle iron to medium heat then generously butter or grease it.
- Spoon roughly 1/4-1/3 cup of batter into a preheated waffle iron.
- Cook the waffles until golden and crisp. (all waffle irons are different but roughly around 3-4 minutes)
- TIP: Resist the urge to open the waffle iron while cooking so you don’t let out all that lovely steam that will give you a crisp, brown waffle.
- Once cooked remove from the waffle iron and set aside. Repeat this process until all of the batter has been used.
- To serve: Stack the waffles, top with butter, maple syrup and enjoy!
- Cover and store in the refrigerator for 1 day. Reheat back in the iron or covered in foil in the oven for 10 minutes at 300°F (150°C).
