Make the best homemade Buttermilk Waffles with this simple recipe. These thick, fluffy waffles are ideal for weekend breakfasts or brunch and yield a large batch of Southern-style waffles.
Waffles were a weekend staple in my childhood. After trying my mom’s classic recipe and testing it until it was just right, I landed on this version. It produces thick, tender waffles with deep pockets, crisp edges, and a tangy buttermilk flavor. No whipping egg whites required — the combination of ingredients and a short rest delivers consistent lift and texture.
Why you’ll love these fluffy homemade waffles:
- Thick, fluffy interior with slightly crisp edges.
- Rich buttery flavor balanced by tangy buttermilk.
- No need to separate and whip egg whites.
- Makes a large batch — great for families and freezing.
Ingredients
- All-purpose and white whole wheat flour — AP flour gives structure; white whole wheat adds a subtle nutty flavor. Use only AP if you prefer a lighter waffle.
- Baking soda and cream of tartar — Work with the buttermilk to create lift without needing to whip egg whites.
- Granulated sugar — A small amount enhances flavor and browning and helps crisp the edges.
- Full-fat buttermilk — Real buttermilk gives that classic tang and helps with rise.
- Vanilla extract and salt — Simple flavor enhancers; vanilla bean paste works well too.
- Butter and neutral oil — Butter provides flavor while a neutral oil (canola, vegetable, grapeseed, or avocado) helps produce crispiness.
How to Make Buttermilk Waffles from Scratch
Below is a concise visual guide. For quantities and the full recipe card, see the recipe section later in the post.
- Sift dry ingredients: Sift flours, baking soda, and cream of tartar into a large bowl, then whisk in the sugar so the leavening is evenly distributed.
- Whisk wet ingredients: Beat eggs until lemon-colored and bubbly, then stir in the buttermilk and vanilla until combined.
- Combine: Make a well in the dry mixture and pour in the wet ingredients. Stir gently until nearly combined; a few small lumps are fine.
- Incorporate fats: Slowly add the melted butter and oil, folding gently until blended. Pro tip: let the batter rest 10 minutes for a better rise.
- Fill the waffle iron: Pour rested batter into a fully preheated waffle iron.
- Cook until golden: Close the lid and cook until steam subsides or according to your iron’s directions. Remove carefully and serve warm.
Substitutions & Variations
- White whole wheat flour: Swap with all-purpose flour for a lighter texture.
- Greek yogurt: Replace ½ cup of buttermilk with ½ cup plain Greek yogurt.
- Neutral oil: Use canola, vegetable, grapeseed, or avocado oil; avoid strong-flavored oils like olive oil.
- Vanilla: Use vanilla bean paste, almond extract, or a splash of bourbon for variation.
- All butter: Using only butter yields a softer waffle; the butter+oil combo gives better crisping.
- Add-ins: Stir in mini chocolate chips, blueberries, or sprinkles for flavored waffles.
Recipe Tips
- Sift dry ingredients for even mixing and consistent rise.
- Use real full-fat buttermilk for the best flavor and lift.
- Add the fats last, folding gently, to preserve texture.
- Let the batter rest at least 10 minutes before cooking.
- Fully preheat your waffle iron to achieve crisp edges.
Waffle Toppings and Serving Suggestions
Topping ideas: Maple syrup, peanut butter, fresh peaches or strawberries, whipped cream, and candied pecans all complement these waffles.
Serve with: Scrambled or fried eggs, bacon, sausage, or cottage cheese for a hearty breakfast or brunch spread.
Storage, Freezing, Reheating
Storage: Store cooled waffles in an airtight container at room temperature for up to 3 days.
Freezing: Place parchment or wax paper between waffles, stack them in a freezer-safe bag, and freeze for up to 3 months.
Reheating: Reheat in a toaster for a crisp finish or microwave in 30-second intervals if preferred.
📖 Recipe
Buttermilk Waffles (Thick & Fluffy)
Equipment
- 1 waffle iron
Ingredients
- 2 ½ cups all-purpose flour
- ½ cup white whole wheat flour
- 1 teaspoon table salt
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons cream of tartar
- ¼ cup granulated sugar
- 3 large eggs
- 2 ½ cups full-fat buttermilk
- 1 ½ teaspoons vanilla extract
- ¼ cup neutral-flavored oil (canola or similar)
- ¼ cup unsalted butter, melted
Instructions
- Combine dry ingredients: Sift flours, salt, baking soda, and cream of tartar into a large bowl. Whisk in the sugar.
- Mix wet ingredients: Beat the eggs until lemon-colored and bubbly. Stir in the buttermilk and vanilla.
- Combine: Make a well in the dry ingredients and pour in the wet mixture. Stir gently until nearly combined.
- Add fats: Slowly pour in the oil and melted butter, folding until incorporated.
- Rest: Let the batter rest for 10 minutes to improve rise and texture.
- Cook: Preheat your waffle iron. Pour batter into the iron and cook until steam subsides or waffles are golden and crisp. Serve with desired toppings.
Notes
Buttermilk choice: Use full-fat buttermilk for the best flavor and lift.
Keep waffles crispy: If making many waffles, place finished ones on a wire rack in a 200°F oven to keep warm and prevent sogginess.
Storage & freezing: Store cooled waffles in an airtight container up to 3 days. Freeze with parchment between waffles for up to 3 months.
Nutrition
If you want a cozy, nostalgic breakfast, these buttermilk waffles are a perfect choice. I often make them on game days for the kids with scrambled eggs and bacon for a filling meal.
Cheers,
Alaine
FAQ
How do I make waffles crispier? Use a recipe with some oil and cook the waffles a little longer in the iron. A hot, fully preheated waffle iron also helps create crisp edges.
Can I make the batter the night before? It’s not recommended. The leavening reacts with buttermilk immediately, so storing the batter overnight can reduce lift and affect texture.
Can I freeze leftover waffles? Yes. Freeze waffles separated by parchment or wax paper in a freezer-safe bag to prevent sticking; they reheat well in a toaster.
More breakfast recipes you may enjoy:
- Orange Waffles
- Healthy Banana Pancakes
- Buttermilk Pancakes
- Blueberry Buttermilk Muffins