Servings
Font
Back
0 from 867 votes

Fluffy and Crisp Buttermilk Waffles

These classic buttermilk waffles are easy to make and come out fluffy and crisp each and every time. It's a must-have recipe for turning an ordinary morning into something extra-special.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 5 large, Belgian-style waffles
Calories: 423 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1¾ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1¾ cups buttermilk
  • ½ cup unsalted butter melted and cooled to room temperature
  • 2 eggs
  • 2 teaspoons vanilla extract

Instructions

    Cup of Yum
  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt; set aside.
  2. In a medium bowl, whisk together the buttermilk, butter, eggs and vanilla extract. Add the wet ingredients to the dry ingredients and gently whisk to combine. Do not overmix!
  3. Spray a waffle iron with non-stick cooking spray, then preheat. Once the waffle maker is ready, add the batter according to the manufacturer's instructions and cook for 2 to 3 minutes, or until the waffle maker indicates they are ready. Serve immediately, or place in a 300-degree oven to keep warm. Leftover waffles can be wrapped in plastic wrap, placed in a ziploc bag and stored in the refrigerator for 2 days or in the freezer for up to 1 month.

Notes

  • Nutritional values are based on one waffle.
  • Recommended Equipment: Breville Smart Waffle Maker or this single Belgian-style waffle maker
  • Buttermilk Substitute: For this waffle recipe, add 2 tablespoons of lemon juice or white vinegar to a 2-cup measuring cup, then add enough milk to make 2 cups. Stir together, then use as directed in the recipe. (You only need 1¾ cups for this recipe; you can discard the leftover buttermilk.)
  • Lumpy Batter – Don’t keep whisking until the batter is completely smooth; the air pockets in the lumps ensure wonderfully fluffy waffles.
  • High Heat Setting – Don’t be afraid to crank up that temperature setting on your waffle iron; your waffles will NOT burn, but they will be significantly crisper when you turn up that setting versus leaving it low, resulting in soft waffles.
  • Serving: If you are serving a group and want everyone to have warm and crisp waffles, place the finished waffles on a baking sheet in a 200-degree oven until ready to serve.
  • Storage: You can store any leftover waffles in an airtight container in the refrigerator for up to 4 days.
  • Freezing: If you want to freeze leftover waffles, place them on a baking sheet in a single layer and put in the freezer until completely frozen. Then remove them from the baking sheet and store in a freezer-safe plastic bag for up to 2 months.
  • Reheating: Whether you’re reheating a waffle from the refrigerator or freezer, use a toaster or toaster oven on a medium-high setting, or reheat in a 350-degree oven for 6 to 10 minutes.

Nutrition Information

Calories 423kcal (21%) Carbohydrates 43g (14%) Protein 9g (18%) Fat 23g (35%) Saturated Fat 13g (65%) Cholesterol 123mg (41%) Sodium 802mg (33%) Potassium 346mg (10%) Fiber 1g (4%) Sugar 9g (18%) Vitamin A 800IU (16%) Calcium 188mg (19%) Iron 2.5mg (14%)

Nutrition Facts

Serving: 5large, Belgian-style waffles

Amount Per Serving

Calories 423

% Daily Value*

Calories 423kcal 21%
Carbohydrates 43g 14%
Protein 9g 18%
Fat 23g 35%
Saturated Fat 13g 65%
Cholesterol 123mg 41%
Sodium 802mg 33%
Potassium 346mg 7%
Fiber 1g 4%
Sugar 9g 18%
Vitamin A 800IU 16%
Calcium 188mg 19%
Iron 2.5mg 14%

* Percent Daily Values are based on a 2,000 calorie diet.