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These Homemade Buttermilk Waffles are fluffy on the inside and perfectly golden and crispy on the outside. Get all my secrets for making fluffy, buttery waffles with this easy homemade waffle recipe!
If you love breakfast recipes, try my Crockpot Breakfast Casserole or Baked Egg Muffins next. And try my Sheet Pan Pancakes for the easiest pancake around!
Why We Love This Recipe
- Super Fluffy – The buttermilk in this recipe makes them extra fluffy and light.
- Freezer Waffles – You can easily make a big batch and freeze them for homemade toaster waffles, ready in minutes!
- Easy Brunch – These waffles are perfect for serving alongside bacon and fruit salad for a delicious breakfast or brunch spread.
How To Make Homemade Waffles
See the recipe card below for full, detailed instructions
- Beat the egg whites. Separate the egg whites and yolks, and beat the egg whites with an electric mixer until peaks begin to form. This extra step guarantees that your waffles will be light and fluffy.
- Make the waffle batter. Whisk the dry ingredients together. In another bowl, mix the wet ingredients together. Gently mix the wet into the dry, then fold in the egg whites.
- Cook the waffles. Spray your preheated waffle iron with nonstick cooking spray. Pour about ¼ cup of waffle batter into each section of the waffle maker. This amount will vary depending on the size and shape of your appliance. Close the lid and cook for 4-6 minutes or until waffles are golden brown and release easily from the waffle maker.
- Serve. Add your favorite toppings and dig in.
Recipe FAQs
Belgian waffles are thicker with deeper pockets and have a yeast-based batter, while buttermilk waffles get their leavening from some combination of baking soda, baking powder, and buttermilk.
While the two batters use similar ingredients, they are not the same. Waffle batter typically has a higher fat content to achieve crispy edges, and it often includes whipped egg whites for added lightness. Pancake batter, on the other hand, tends to be thinner to spread evenly on a griddle.
Make sure to preheat your waffle iron and spray it with nonstick cooking spray before adding the batter to it.
Serving Suggestions
Of course, you can’t go wrong with traditional butter and maple syrup, but here are some of our favorite ways to serve waffles.
- Peanut butter or another favorite nut butter
- Fresh fruit and whipped cream
- Fresh berries and a drizzle of honey
- Powdered sugar and a squeeze of lemon
- Syrup – buttermilk syrup, berry syrup, or traditional maple.
- Make a waffle sundae – Add a scoop of ice cream, some chocolate or caramel syrup, whipped cream, and a cherry!
Storage
Storage – Store waffles in an airtight container in the fridge for up to 4 days.
Freezing – To freeze, I recommend either wrapping them individually or at least placing parchment paper between them to keep them from sticking together. Place in a freezer bag and freeze for up to 4-6 months.
Reheating – You can reheat either in the microwave, toaster, or air fryer, but I definitely recommend the toaster so they get a little crispy.
Expert Tips
- Buttermilk gives a slight tanginess to the batter and makes the waffles soft and fluffy. I recommend using buttermilk for the best texture, but if you’re in a pinch, you can make your own buttermilk.
- Make sure your ingredients are at room temperature before getting started – this helps everything mix together evenly.
- Adding a little sugar to the batter creates golden edges.
- Separate the eggs and whisk the egg whites until peaks form. Then at the very end, gently fold in the egg whites. While this does add an extra step in the process, it makes the waffles extra fluffy.
- Don’t overmix the batter. It can make the waffles tough instead of fluffy and tender.
- Preheat the waffle iron. Make sure it is hot before you add the batter.
- For crispier edges, cook the waffles a little longer.
More Easy Breakfast Recipes
Homemade Waffles
Ingredients
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs separated, at room temperature
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter melted and cooled
- 1 teaspoon vanilla extract
- 1 3/4 cups buttermilk
- Whipping cream, fresh berries, maple syrup optional, for serving
Instructions
- Preheat the waffle iron to medium high heat according to manufacturer’s instructions.
- In a large bowl whisk together the flour, baking powder, baking soda and salt.
- In a medium bowl beat the egg whites until peaks form. I use an electric mixer for this.
- In a separate medium bowl or large liquid measuring cup whisk together the egg yolks, sugar, melted butter, vanilla extract and buttermilk.
- Gently fold the liquid ingredients into the dry ingredients using a large rubber spatula.
- Then gently fold in the egg whites.
- Lightly spray the waffle iron with non-stick cooking spray. Pour ¼ to ⅓ cup of batter into each ¼ section of the waffle iron. Close the lid and cook for 4-6 minutes until golden. This may vary depending on your waffle maker.
- Transfer cooked waffles to a wire rack, and repeat the process with the rest of the batter.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
