The BEST Buttermilk Waffles
These waffles are fluffy, crisp and full of that sweet buttermilk flavor- you just can’t go wrong with a big ole pile of these! We love topping them with fresh fruit, powdered sugar or whipped cream. Of course, butter and maple syrup taste just as good!
I thought it was about time to come up with a delicious buttermilk waffle recipe, something we’d love just as much as these buttermilk pancakes. After a few attempts, I finally nailed it!
Fluffy + Crisp Buttermilk Waffles
We’ve been on a big breakfast kick lately. Breakfast for breakfast, breakfast for lunch, breakfast for dinner. Whenever we decide to make it, it’s always a huge hit. Sometimes we’ll just do eggs, oatmeal, and fruit, but sometimes we’ll go all-out and do the entire spread.
Today I thought I’d share a few of my tips and tricks to making these the BEST buttermilk waffles you’ll ever eat. Let’s get started!
First off, why buttermilk? The quick answer is that it results in a light and fluffy waffle!
The reason buttermilk waffles are lighter is that the acid from the buttermilk reacts with the baking soda causing the batter to rise more and creates air pockets when the heat is applied. Giving you the fluffy yet crisp texture!
How to Make Buttermilk Waffles
- In a large mixing bowl, whisk together dry ingredients. That includes the flour, cornstarch (it’s what helps make these thick and crispy), sugar, baking powder, baking soda, and salt.
- Set those aside and in a separate mixing bowl whisk buttermilk, butter, egg yolks vanilla extract.
- Add the wet ingredients to the dry ingredients and gently whisk to combine. Be careful not overmix!
**I prefer to use REAL buttermilk in this recipe, I like the taste and texture better. However, in a pinch, you can make your own buttermilk using 1 cup of milk with 1 tablespoon of either vinegar or lemon juice. Let it stand for 5 minutes before using in the recipe!
- Then, in a small mixing bowl, beat the egg whites (using a hand mixer) until they form stiff peaks. This is what helps make these waffles extra fluffy. It’s a step that’s necessary for creating that perfect texture and density. Gently fold into the batter, again being careful not to overmix it.
- Allow the batter to rest for a few minutes before using it.
- Lightly spray the waffle iron with non-stick cooking spray, then preheat (My waffle maker makes 4 square waffles, I usually get 8-9 waffles out of one batch).
- When the waffle maker is ready, add the batter and cook according to the manufacturer’s instructions, about 3-4 minutes. Serve them immediately!
Buttermilk Waffle Toppings + Storing Tips
Our favorite toppings are:
- Fruit: berries or peaches with powdered sugar or whipped cream
- Syrup: maple, buttermilk, butter pecan maple, spiced maple, raspberry,
- Dessert waffle: ice cream, sprinkles, chocolate chips
These waffles store great! Place your leftover waffles in a plastic bag and refrigerate for 3-5 days.
If you are planning on freezing them, place a sheet of wax paper between each waffle before placing them in a freezer-safe plastic bag. Eat the frozen waffles within 3 months of storing them.
To reheat, I just throw a waffle into the toaster -very quick and easy! If you need to reheat a larger portion of waffles then I would preheat my oven to 350 degrees. Then line up my waffles on a parchment-lined cookie sheet and bake for 10-15 minutes.
You won’t believe how quickly these buttermilk waffles will disappear! I hope you’ll give them a try, they might just become a family favorite!
Click below for more tasty buttermilk recipes:
- Best Buttermilk Cornbread
- Buttermilk Peach Ice Cream
- Buttermilk Biscuits
- Buttermilk Banana Bread Pancakes.
The BEST Buttermilk Waffles Recipe
- 1 2/3 cup all-purpose flour
- 2 tbsp cornstarch
- 1/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/3 cup buttermilk - room temperature*
- 1/2 cup butter - melted
- 2 eggs - room temperature (separated)
- 1 1/2 tsp vanilla extract
- In a large mixing bowl, whisk together the flour, cornstarch, sugar, baking powder, baking soda and salt, set aside.
- In a medium mixing bowl, whisk together the buttermilk, butter, egg yolks vanilla extract. Add the wet ingredients to the dry ingredients and gently whisk to combine. Do not overmix!
- In a separate mixing bowl, beat the egg whites (using a hand mixer) until they form stiff peaks, gently fold into the batter. Allow the batter to rest for a few minutes before using.
- Lightly spray a waffle iron with non-stick cooking spray, then preheat (My waffle maker makes 4 square waffles, I usually get 8-9 waffles out of one batch). When the waffle maker is ready, add the batter and cook according to the manufacturer's instructions, about 3-4 minutes. Serve immediately!
-These waffles can be stored in the refrigerator for up to 3 days and reheated in a toaster oven.