Classic Buttermilk Waffles

5 from 13 votes
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Buttermilk doesn’t only belong in buttermilk pancakes; it also makes equally good homemade waffles as well. This recipe for classic buttermilk waffles is the perfect way to start your morning and only takes a few minutes to make.

buttermilk waffles with bananas and syrup on top

Classic Buttermilk Waffles

Waffles or pancakes – the eternal debate. One is thicker and doughier, the other crisper and comes with little convenient syrup traps.

Whatever your preference, you need to try these buttermilk waffles at least before you really decide. They’re crunchy, crispy, tangy, and not too sweet, serving as the perfect way to begin a new day.

If you don’t have buttermilk, you can easily just use regular milk, but the buttermilk is what makes this recipe really incredible – that extra tang and acidity really help make these waffles into the perfect breakfast food.

sliced buttermilk waffles with bananas and syrup on top

Classic Buttermilk Waffles Ingredients

Don’t forget to check the recipe card at the very bottom for the exact amounts needed for this recipe.

  • All-purpose flour
  • White sugar
  • Baking powder
  • Baking soda
  • Salt
  • Buttermilk
  • Melted butter
  • Eggs
  • Vanilla extract
buttermilk waffle ingredients

How To Make Classic Buttermilk Waffles

  • Whisk together all of the dry ingredients in a large bowl
  • Milk the buttermilk and melted butter together in a large measuring cup
  • Add in the beaten egg and vanilla extract and then stir them together
  • Pour the buttermilk mixture into the flour mixture
  • Whisk until combined – the batter should be lumpy but still pourable
  • Preheat your waffle iron
  • Once hot, pour the batter into the waffle iron according to the manufacturer’s instructions
  • Follow the waffle iron’s settings to result in a medium brown waffle

 Crisp In the Oven

  • If you want more crispiness, put the waffles on a baking sheet and heat for 7 minutes at 250 Fahrenheit
plain buttermilk waffles

How To Make Sure You Mix Your Waffle Batter Properly

A big question regarding making waffle batter, or even pancake batter, is trying to get it mixed together without over mixing it.

When you over-mix, you develop the gluten in the flour, which leads to a tough, doughy waffle. To avoid this, try and stop mixing just before you think you are done.

It is okay if there is still a few streaks of flour remaining, as this will eventually mix into the batter on its own.

You can also use a plastic spatula to fold the batter, which helps to avoid developing too much gluten, but a whisk is definitely faster.

buttermilk waffles with syrup

How To Make Sure Your Waffle Is Cooked Completely Through

Waffles are super easy to make, so really, the only trouble with making waffles is knowing whether or not they are properly cooked through.

A good thing to look out for is to observe when the waffles stop steaming. As soon as the steam stops, give it a few more seconds to allow for a bit of better crispiness, and your waffles should be done.

Of course, the best thing, in general, is to follow your waffle machine manufacturer’s instructions. You can always crisp it a little bit more in the oven if it isn’t done properly!

Looking for more delicious Breakfast recipes? Try these out:





This classic buttermilk waffle recipe has stood the test of time, yielding fluffy, lightly sweetened waffles with that delicious buttermilk tang!
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Classic Buttermilk Waffles

This classic buttermilk waffle recipe has stood the test of time, yielding fluffy, lightly sweetened waffles with that delicious buttermilk tang!
5 from 13 votes
Prep Time
10 minutes
Cook Time
20 minutes
4 waffles
Karlynn Johnston


  • 2 cups all-purpose flour
  • 3 tablespoons white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups buttermilk
  • 1/3 cup melted butter
  • 2 large eggs lightly beaten
  • 1 teaspoon vanilla extract


  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • Mix the buttermilk and the melted butter together in a large capacity measuring cup. Add in the beaten egg and vanilla extract then stir together.
  • Pour the buttermilk mixture into the flour mixture. Mix together until combined, the batter should still be a little bit lumpy but not too much! Try not to over mix.
  • Preheat your waffle iron according to the manufacturer’s instructions.
  • Pour the batter into the preheated waffle iron according to manufacturer’s instructions, mine is a 1/3 cup per waffle.
  • Set the cooking time to whatever you desire according to your waffle maker. These are best done to a medium brown.

Crisp in the Oven

  • If desired, set your oven to 250 °F. Place the waffles on a baking sheet and heat for 7-8 minutes. Remove and serve!

Recipe Notes

  • Make sure to fully heat your waffle iron before making the first batch or they will cook unevenly
  • Yield will depend on the size of your waffle maker, but there is enough batter for servings for 4 people 

Nutrition Information

Calories: 509kcal, Carbohydrates: 64g, Protein: 13g, Fat: 22g, Saturated Fat: 13g, Trans Fat: 1g, Cholesterol: 136mg, Sodium: 860mg, Potassium: 467mg, Fiber: 2g, Sugar: 15g, Vitamin A: 790IU, Calcium: 251mg, Iron: 3mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

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  1. Laura says

    Deliciously light and fluffy! I will definitely make them again.5 stars

  2. Meryl Harlow says

    I’ve never be able too pull off waffles before. But these, awesome.5 stars

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