My family's favorite staple recipe for Thick and Fluffy Homemade Buttermilk Waffles. This recipe will give you golden, buttery waffles that are perfectly crispy on the outside and fluffy on the inside and can be topped with a variety of delicious ingredients.
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These are hands down, the best buttermilk waffles I’ve ever had. They come out nice and crispy on the outside and soft and fluffy on the inside with the yummiest rich, buttery vanilla flavor.
Homemade waffles are such a delicious and versatile breakfast food that can be enjoyed in so many ways! Whether you like them with syrup and butter, topped with fruit and whipped cream, or enjoyed as a savory meal with bacon and eggs, waffles are such a yummy addition to any breakfast table.
After I shared my buttermilk pancakes recipe, I knew I had to share my favorite buttermilk waffle recipe with you all.
Why you'll love this recipe
- This is the only waffle recipe you'll ever need for crispy on the outside, fluffy on the inside waffles!
- The batter is easy to make and comes together quickly.
- Buttermilk - If you do not have buttermilk on hand, you can make your own by mixing 1 ¾ cups of milk (what this recipe calls for) with 2 tablespoons of vinegar. Stir well and allow to sit for 5-10 minutes until thickened.
See recipe card below for a full list of ingredients and measurements.
How to make buttermilk waffles
- Preheat waffle iron.
- Whisk all dry ingredients. Make a well in the center, and add rest of wet ingredients. Mix until everything is fully combined without over-mixing. Let the batter rest for two minutes.
- Pour waffle batter onto iron and cook until crispy and cooked through.
- Place waffles on a wire rack in a single layer and repeat this process with the remaining batter.
Waffle topping ideas
- Fresh berries: Strawberries, blueberries, raspberries, blackberries, etc.
- Fruit jam or spread: You can find my blueberry preserves recipe in my blueberry turnovers post, cherry preserves in my cherry cheese danish post
- Mape syrup or other flavored syrups.
- Whipped cream
- Cinnamon sugar: this will create churro-like waffles.
Savory Add-ins and Variations
Feel free to try these savory waffle recipe variations!
- Add a fried or poached egg on top
- Add Fried chicken on top for chicken and waffles
- Mix cheese into the batter
See this savory ham and cheese scone recipe for another savory breakfast option!
Be sure not to over-mix the waffle batter, it should be a little lumpy. Over-mixing results in the gluten developing more than it should which results in tough waffles.
For crispy waffles that stay crispy: After each waffle is done cooking, place each one individually in a single layer on a wire cooling rack - do not stack waffles! This will ensure that the waffles stay nice and crispy. Further, ou can even preheat your oven to 200 degrees, turn it off and put the waffles on a wire rack on top o a baking sheet to keep them warm.
Make sure your waffle iron is preheated nice and hot before you put the batter into it.
As long as you grease your waffle iron very well before cooking, then you shouldn't have too much stuck on afterwards. While the waffle iron is still warm (NOT hot, you don't want to burn yourself!) just take a warm, wet cloth or sponge and wipe it down very well. Avoid using anything sharp or metal on the non-stick surface.
Waffle batter usually contains more fat and sugar. More fat will help to crisp up the outside of the waffles and make the inside nice and fluffy. Additional sugar in waffle batter creates more caramelization while cooking, also aiding in the browning and crispiness of your waffles.
Belgian waffles have much deeper pockets due to using a different kind of waffle iron specifically for Belgian waffles and are also lighter in texture. Buttermilk waffles are made with the addition of buttermilk, making them much more rich-tasting and are a little more dense.
More breakfast recipes you'll love
Did you make this recipe?
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Thick and Fluffy Buttermilk Waffles
- 2 cups all-purpose flour
- 3 tbs granulated sugar
- 4 teaspoon baking powder
- pinch salt
- 1 ¾ cup buttermilk see notes to make your own
- 2 eggs
- ½ cup unsalted butter melted
- 3 teaspoon vanilla extract
- Begin by heating up your waffle iron and greasing it if you need to.
- In a large bowl, whisk flour, sugar, baking powder and salt. Make a well in the center, and pour in buttermilk, eggs, melted butter and vanilla. Mix until everything is fully combined without over-mixing. Let the batter rest for two minutes.
- Every waffle iron is different size wise so this may be different for everyone - pour about ½-3/4 cup of batter per waffle to get a perfect, full waffle. Place waffles on a wire rack in a single layer and repeat this process with the remaining batter. Best served immediately.
- Waffle tip: After each waffle is made, place them on a wire rack in a single layer instead of stacking them so they stay nice and crispy on the outside.
- To make your own buttermilk: Stir in 2 tablespoons of white distilled vinegar to the milk. Allow to sit for 5-10 minutes until thickened.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.