buttermilk waffles

What's better than a big, fluffy waffle first thing in the morning? Almost nothing! These buttermilk waffles are your new favorite breakfast recipe—everyone will love them!

Buttermilk Waffle Recipe

flour

tbsp sugar

tsp baking powder

tsp baking soda

tsp salt

buttermilk

butter (melted)

eggs

vanilla

In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt.&nbsp;

In another medium bowl, whisk together buttermilk and butter. Add eggs and stir until combined.

Add dry ingredients to wet ingredients and whisk until just combined (there were still be lumps). Fold in vanilla. Let batter rest for 10 minutes.

Preheat waffle iron and grease. Pour about 1/3 - 1/2 cup of batter into the waffle iron (or until batter reached about 1/2 inch to the edge of the iron). Cook until ready. Top with syrup and berries.&nbsp;

Thick, fluffy waffles with golden crisp exteriors. I make this waffle recipe in a belgian iron, but you can use any waffle iron just keep in mind that the time required to cook will vary.

The Best Waffle Recipe

all-purpose flour ((250 grams))

Tablespoons sugar

cornstarch

baking powder

baking soda

salt

buttermilk (please click the link for instructions on how to make

vanilla extract

unsalted butter

In a large bowl, whisk together flour, sugar, cornstarch, baking powder, baking soda, and salt. Make a well in the center of the bowl,

Add buttermilk, egg yolks (reserve the whites, you will need them in a moment), and vanilla extract to the well. Gently whisk together wet ingredients (avoiding the dry) and drizzle butter into mixture while whisking.

Whisk all wet ingredients together in the well to combine and scramble the egg yolks. Use a spatula to gradually incorporate the rest of the batter until all ingredients are well-combined (but don’t over-mix). There will likely be some small lumps in the batter.

In a separate (completely clean and completely dry) bowl, use an electric mixer to beat egg whites to stiff peaks.

Fold egg whites into batter, stir gently until completely combined,

Let the batter sit for about 5 minutes while your waffle iron preheats.

Once waffle iron is ready, portion batter into hot iron (for my Belgian iron I need about 1 ¼ cups of batter). Cook until golden brown. How long the waffle takes will depend on your iron, for my Presto Belgian iron it takes about 4 minutes. The first waffle is usually a test to judge how much batter to use and how long to cook.

Serve warm, topped with butter and syrup, whipped cream and berries, or powdered sugar!

https://embed.mediavine.com/videos/skkjr2ip9qu51edi9swl

You asked for it! Today I'm sharing my all-time favorite waffle recipe! Ready in just 15 minutes, this recipe yields golden, crisp-on-the-outside, soft-and-fluffy-on-the-inside buttermilk waffles

Homemade Waffles

These are the BEST Vegan Waffles! They are crispy, so fluffy, and very simple with only pantry ingredients! I share some full-proof tips so they&#039;re perfect and great for meal prep!

Vegan Waffles (Fluffy and Crispy)

apple cider vinegar

all-purpose flour ((240 grams))

sea salt

brown sugar

coconut oil butter

fruits whipped cream

Mix the nut milk, vanilla extract and the lemon juice or ACV together in a small bowl/measuring cup. Set aside for about 5 minutes - this will make the vegan buttermilk.

In a large bowl, sift the flour, baking powder and salt. The sifting really helps to make the waffles fluffy.

Add the sugar, melted butter/oil, buttermilk mixture into the dry ingredients and using a spatula, gently mix the batter until JUST combined. It&#039;s okay (and normal) to have some lumps. The batter should be thick and scoopable.

Turn on and preheat your waffle maker according to which done level that you want. I set mine to about medium because I like mine crisp and golden but also very fluffy.

Using a ½ cup (125mL) measuring cup, scoop out some batter and pour/spread into the middle of the greased waffle maker. You don’t need to push it to the edges. Close and let cook until the steam has COMPLETELY stopped from the waffle maker. Don&#039;t open it before the steam is finished!

Remove each waffle and place on a baking sheet in your oven or toaster oven on &quot;warm&quot; or 200F/95C to keep warm and crispy until finished with the entire batter. Continue with the rest of the batter.

Serve with your favourite toppings like blueberry sauce and enjoy!

These Buttermilk Waffles are especially light and crispy because of the whisked egg whites. Perfect for breakfast, brunch, lunch or dessert. Simply garnish with your favorite waffle toppings.

Crispy Buttermilk Waffles

flour (284 grams, all-purpose)

cinnamon

eggs (separated (room temperature))

vegetable oil

buttermilk (room temperature)

In a large mixing bowl, sift together dry ingredients. Whisk in the brown sugar. Set aside.

In another bowl, whisk together egg yolks, oil, buttermilk, and vanilla. Gently combine with the dry mixture.

In a medium mixing bowl, beat egg whites until stiff.

Gently fold the egg whites with the batter.

Heat the waffle iron. Spray with non-stick spray.

Pour about ¼ - ⅓ cup for each waffle. Follow the manufacturer&#039;s instructions for exact amounts.

Close the lid and cook the waffles for 2-3 minutes or until they become golden brown with crispy edges.

Place on a cookie sheet on a rimmed baking pan and transfer to the oven to keep warm (set oven to 200℉/93℃).

Repeat with the remaining batter.

Serve with your favorite toppings.

Ditch the box and make from your waffles from scratch! This easy and incredible homemade classic fluffy buttermilk waffle recipe uses only 7 ingredients.

Classic Fluffy Buttermilk Waffle Recipe

tablespoon baking powder

teaspoon salt

sugar

oil, oil

In a medium mixing bowl, combine the flour, baking powder, salt, and sugar, and stir to combine.

Make a well in the center of the dry ingredients, and add the eggs, oil, and buttermilk.

Whisk all ingredients together until a thin and slightly lumpy batter forms.

Pour the batter into your waffle iron according to manufacturer's directions.

When the waffle is done cooking, carefully place it on a wire rack to cool, taking care not to stack the waffles on top of each other. Repeat with remaining batter.

Serve waffles hot with your favorite topping, such as buttermilk syrup, strawberries, and whipped cream.

Fluffy Buttermilk Waffles are a brunch favorite. These waffles can be made with traditional all-purpose flour or a gluten-free flour blend.

Light and Fluffy Buttermilk Waffles

all-purpose flour *

buttermilk white vinegar

brown rice flour

tapioca starch

Preheat the waffle iron. Whisk together the dry ingredients.

Add the buttermilk and eggs. Whisk to combine. Add the melted butter and stir again.

Pour onto a hot waffle iron and cook until lightly browned. Serve with the toppings of your choice. Enjoy!

These old fashioned oatmeal waffles are made with buttermilk and old-fashioned oats, spiced with cinnamon and vanilla for a crisp edged, yet light and fluffy waffle with a great multigrain texture.

Old Fashioned Oatmeal Waffles (Freezer Friendly)

all purpose flour

old fashioned oats

Tablespoon baking powder

Tablespoons butter

Delicious Buttermilk Waffles are thick, fluffy and crispy pieces of heaven. Perfect for breakfast, brunch and whenever you need a Southern treat.

Buttermilk Waffles

(272 grams) all-purpose flour

Tbsp sugar

Tbsp baking powder

(420 grams) buttermilk

(113 grams) butter, melted

jalapeño peppers (diced (optional

Preheat the waffle iron.

In a large mixing bowl, stir together flour, sugar, baking powder and salt.

Pour in the buttermilk, eggs, vanilla extract, and melted butter into the dry ingredients bowl. Stir until well combined.

Pour the waffle mix into the preheated waffle iron. The amount of batter needed varies based on each waffle iron. Scoop the batter into your waffle iron in batches and cook according to the manufacturer's directions (lean toward being a little deep golden and crisp.

Keep finished waffles warm while cooking the rest of the batch.

Homemade buttermilk waffles are delightfully crisp on the outside and light as air inside. This is my favorite recipe for fluffy homemade waffles with hints of butter and vanilla in each bite!

My Favorite Buttermilk Waffles

eggs,

(8 Tbsp; 113 grams) unsalted butter, melted and slightly cooled

(67 grams) granulated sugar

(420 milliliters) buttermilk*

toppings: butter and maple syrup

Preheat waffle maker on medium-high heat. Preheat oven to 200°F (93°C). Place a wire rack on a baking sheet; set aside.

In a large bowl preferably with a pour spout, whisk the flour, baking powder, baking soda, and salt together. Set aside.

In another large bowl, whisk the egg yolks, melted butter, and sugar together. Whisk in the buttermilk and vanilla until combined. Pour the wet ingredients into the dry ingredients and then whisk gently until combined. Do not over-mix. Some small lumps are OK.

With a handheld or stand mixer fitted with a whisk attachment, whip the egg whites on high speed until fluffy soft peaks form, about 3 minutes. With a spatula, gently fold the egg whites into the batter.

Grease the preheated waffle maker (I use nonstick spray). Pour about 1/3 cup of the batter into each well of the waffle maker (or less if your waffle maker is smaller) and close the lid. Cook the waffles until crisp, about 4–5 minutes. (Follow the cooking instructions for your waffle maker.) Transfer the cooked waffles to the wire rack and keep warm in the preheated oven as you cook the rest. Repeat to cook the remaining batter.

Serve the waffles immediately with butter and maple syrup, or your choice of toppings.

I used a cultured buttermilk blend and mixed it with cold water, so when I mixed in the butter, it started to harden and got a bit lumpy. I put it in the microwave for 15 second bursts and stirred it in-between. The waffles still turned out great and delicious, but I wish I had let the buttermilk warm up a bit.

The waffles weren't crispy and were overly sweet. I would cut back on the sugar and if you find they are not crispy, as I did, just throw in the toaster oven after cooking.

So fluffy and light.  Made chicken and waffles for dinner and these waffles were the best I’ve had.

She’s done it again! Another great recipe to keep in the favorites box

Best waffles ever!
I messed up the first batch in the waffle iron - maybe it wasn't hot enough. I got flat, crispy waffles, but after that every batch was just perfect! Slightly crispy on the outside, and tender and fluffy on the inside. I had them with butter and a drizzle of golden syrup. Hubs loves them, and will toast the leftovers for several breakfasts. I always have buttermilk on hand, and keep it in one-cup containers in the freezer.

Sally has done it again! My family and I agreed these are the best waffles I have ever made!

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Top Tags

Buttermilk Waffle Recipe

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Vegan Waffles (Fluffy and Crispy)

Crispy Buttermilk Waffles

Classic Fluffy Buttermilk Waffle Re...

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Old Fashioned Oatmeal Waffles (Free...

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