Go Back
Buttermilk Waffle Recipe
Ash Tyrrell

Buttermilk Waffle Recipe

I still remember the first Sunday I pulled a perfectly golden waffle off my iron and knew I'd finally cracked the code. It took a few soggy attempts and one slightly burnt batch before I landed on this exact ratio of buttermilk to butter. Now it's the only waffle recipe I reach for, whether I'm feeding my family on a lazy weekend or surprising guests with brunch.
Print Recipe Pin Recipe
Total Time 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • All-purpose flour – 2 cups: This builds the base structure so your waffles hold together without turning dense or gummy.
  • Granulated sugar – 2 tablespoons: A small amount encourages the outside to caramelize into that classic golden-brown crust.
  • Baking powder – 2 teaspoons: This is your main leavening agent and gives the batter its light airy lift.
  • Baking soda – 1 teaspoon: It reacts with the acidity in buttermilk to add extra rise and deeper color.
  • Salt – ½ teaspoon: Just enough to balance the sweetness and make the other flavors pop.
  • Buttermilk – 2 cups warmed: Fresh buttermilk (not a shortcut substitute) gives the tangy flavor and tender crumb this recipe is known for.
  • Unsalted butter – ⅓ cup melted: Melted butter keeps the batter rich and helps crisp up the edges as it cooks.
  • Eggs – 2 large: These bind everything together and add a soft custardy texture to the interior.
  • Vanilla extract – 1 teaspoon: A splash rounds out the flavor with warm bakery-style aroma.

Method
 

  1. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure everything is evenly distributed so your waffles rise consistently. This only takes about a minute of whisking.
  2. In a separate bowl, whisk the warm buttermilk with the melted butter until smooth. Add in the eggs and stir until fully combined. Warming the buttermilk slightly helps the butter stay melted and blend more evenly.
  3. Pour the dry mixture into the wet ingredients and whisk just until combined. A few small lumps are completely fine and actually help keep the texture tender. Overmixing at this stage is the number one reason waffles turn out tough.
  4. Fold in the vanilla extract, then let the batter sit for about 10 minutes. This resting period allows the flour to hydrate fully and helps the waffles brown more evenly. Don't skip this step even if you're in a rush.
  5. While the batter rests, preheat your waffle iron and lightly grease the plates. A properly heated iron is key to getting crisp, golden edges. Cold or under-heated irons tend to produce pale, soft waffles.
  6. Pour about ⅓ to ½ cup of batter onto the hot iron, spreading it just to the edges. Close the lid and cook until the steam slows and the waffle turns deep golden brown. Repeat with the remaining batter, keeping cooked waffles warm as you go.

Notes

  • I always warm my buttermilk slightly before mixing, since cold buttermilk can make the melted butter clump instead of blending smoothly.
  • I never skip resting the batter, because I've noticed my waffles brown better and taste less "floury" when I let it sit.
  • I keep my waffles warm on a wire rack in a low oven instead of stacking them on a plate, since stacking traps steam and makes them soggy.
  • I try not to overfill my waffle iron, since batter spilling over the edges creates a mess and uneven cooking.
  • I sometimes separate my eggs and whip the whites separately when I want an extra fluffy, lighter waffle for special occasions.