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The BEST Buttermilk Waffles
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5 from 1 vote

The BEST Buttermilk Waffles Recipe

I've got a few tips and tricks (along with a secret ingredient) that makes these the BEST buttermilk waffles you'll ever eat!
Prep Time10 mins
Cook Time4 mins
Total Time14 mins
Course: Breakfast
Cuisine: American
Servings: 4 waffles
Calories: 545kcal


  • 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!


*ONLY REAL BUTTERMILK should be used as the liquid in this recipe. Do NOT substitute it for anything else. The flavor and consistency will not be the same.
-These waffles can be stored in the refrigerator for up to 3 days and reheated in a toaster oven.


Serving: 4g | Calories: 545kcal | Carbohydrates: 61g | Protein: 11g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 152mg | Sodium: 770mg | Potassium: 447mg | Fiber: 1g | Sugar: 17g | Vitamin A: 960IU | Calcium: 227mg | Iron: 3mg