This buttermilk waffles recipe is our absolute favorite — fluffy, light, crispy, and easy to make. Serve these for breakfast or brunch and enjoy warm, tender waffles with a crisp exterior.
I wasn’t a big waffle fan until I tried this version. Most waffles I had before were dense and bland, but these are light and crisp with a tangy buttermilk flavor that pairs perfectly with butter and syrup. The texture is addictive — tender inside with a satisfying crunch outside.
This recipe has a bit of family history. My in-laws tried waffles at a cozy New England bed and breakfast and loved them so much they asked for the recipe. They tested it on their new waffle maker at Christmas and brought the results home — I was hooked the first bite.
The original waffles were made on a deeper waffle iron, producing thicker waffles, but even on a standard home waffle maker these turn out wonderfully. We use a Cuisinart waffle maker and get consistently excellent results — slightly thinner than the bed-and-breakfast version but still light and crisp.
One important tip: use buttermilk. We experimented with whole milk and found the batter became thinner and the waffles denser. The acidity in buttermilk reacts with both baking powder and baking soda, helping the batter thicken and the waffles rise to a light, tender texture.
These waffles disappear fast, but leftovers reheat beautifully in a toaster to regain crispness. They make a great make-ahead breakfast or an easy treat for guests.
Buttermilk Waffles Recipe
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Ingredients
- 1 ½ cups (180 g) all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 Tbsp sugar
- 2 large eggs
- 2 cups (473 ml) buttermilk*
- ½ cup (118 ml) canola or vegetable oil
Equipment
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Waffle maker (home-style or deeper Belgian iron)
Instructions
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In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
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Add the eggs, buttermilk, and oil. Stir briefly until combined — the batter should remain slightly lumpy. Do not overmix or the waffles can become tough.
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Preheat your waffle iron and cook each waffle about 4 minutes, or according to your iron’s instructions, until golden and crisp. Store any leftovers in an airtight container in the refrigerator. Reheat in a toaster to restore crispness.
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