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.
Table of Contents
- Classic Buttermilk Waffles
- Classic Buttermilk Waffles Ingredients
- How To Make Classic Buttermilk Waffles
- How To Make Sure You Mix Your Waffle Batter Properly
- How To Make Sure Your Waffle Is Cooked Completely Through
- Don’t forget to PIN THIS RECIPE TO YOUR BREAKFAST BOARD and remember to FOLLOW ME ON PINTEREST!
- Classic Buttermilk Waffles Recipe
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.
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
- Melted butter
- Vanilla extract
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
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.
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:
Don’t forget to PIN THIS RECIPE TO YOUR BREAKFAST BOARD and remember to FOLLOW ME ON PINTEREST!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Subscribe to The Kitchen Magpie on YouTube
One click and you’ll get notified of new videos added to our YouTube account!Subscribe on YouTube
Classic Buttermilk Waffles
- 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!
- 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
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.