These buttermilk waffles are fluffy with the best crispy edges! This classic breakfast recipe makes mornings extra special when topped with fresh berries and maple syrup.

Stack of fluffy buttermilk waffles with butter and syrup.

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My Favorite Homemade Buttermilk Waffles

Boxed mix has nothing on these. Unlike Belgian waffles, this classic buttermilk waffle recipe works in any waffle maker with simple pantry ingredients, and it turns out big, fluffy waffles with crisp edges every time.

The buttermilk is what makes them so light. Its acid reacts with the baking soda for a fluffier waffle with a subtle tang you just can’t get from regular milk. We love them for weekend breakfasts in rotation with buttermilk pancakes, crepes and French toast.

XO - Jamielyn

Ingredient Notes

Buttermilk waffles ingredients on the counter with eggs, flour, buttermilk, vanilla, sugar and leavening.

Find the full printable recipe with directions below.

  • Buttermilk: The star of the show! If you don’t have any on hand, learn how to make buttermilk with milk and lemon juice or white vinegar.
  • Baking powder and baking soda: Both leaveners work together with the buttermilk to give the waffles their light, fluffy texture.
  • Butter: Melt it first and let it cool slightly so it doesn’t scramble the eggs when you whisk it in.
  • Eggs: Two large eggs add richness and structure.
  • Vanilla extract: Just a teaspoon adds a warm sweetness to the batter.

How to Make Buttermilk Waffles

Start by whisking the flour, sugar, baking powder, baking soda and salt together in a large bowl. I always whisk the dry ingredients well so the leaveners are evenly distributed, which is what keeps every buttermilk waffle just as fluffy as the last.

In a separate bowl, whisk the eggs and buttermilk, then slowly stream in the melted butter with the vanilla. Make sure the butter has cooled slightly first! If it’s too hot it will cook the eggs, and nobody wants cooked pieces of egg in their waffle.

Mixing batter in a bowl.

Make a well in the dry ingredients, pour in the wet, and stir just until combined. A few lumps are totally fine. Overmixing is the fastest way to tough, flat waffles, so this is one spot where lazy stirring pays off.

Let the batter rest for 5 minutes while the waffle iron heats. Don’t skip the rest! It gives the leaveners a head start and makes a noticeable difference in fluffiness.

Cooked waffles on a waffle iron.

Preheat your waffle iron on medium heat and spray it with non-stick spray. Add about 1/2 cup of batter and cook until the iron beeps, about 3 minutes. Every waffle maker runs a little different, so adjust the setting until you land on your perfect crisp.

Buttermilk waffles on a plate with fresh berries.

Favorite Waffle Toppings and Variations

  • Add-ins: For some variations, I like to add sprinkles, nuts, chocolate chips or even a sprinkle of flax seeds or chia seeds.
  • Waffle maker shapes: There are so many fun ones! Just test a few waffles first to know the amount to add to the maker.

Toppings

Side view of a stack of buttermilk waffles.

Love waffle recipes? Try these pumpkin waffles, croffles or Liege waffles, too!

More Breakfast Recipes

Buttermilk waffles on a plate.

Buttermilk Waffles

5 from 3 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6
These buttermilk waffles are fluffy with the best crispy edges! This classic breakfast recipe makes mornings extra special when topped with fresh berries and maple syrup.
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Video

Equipment

  • waffle maker

Ingredients 

  • 2 cups all-purpose flour
  • 3 Tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 2 large eggs
  • 2 cups buttermilk
  • 6 Tablespoons butter , melted and slightly cooled
  • 1 teaspoon vanilla extract

Optional Toppings: Berries, maple syrup, jam, buttermilk syrup, whipped cream, powdered sugar

Instructions

  • In a large bowl, whisk together 2 cups flour, 3 Tablespoons sugar, 2 teaspoons baking powder, 1 teaspoon baking soda and 3/4 teaspoon salt.
  • In a separate bowl whisk together the 2 eggs and 2 cups buttermilk. Then slowly whisk in the 6 Tablespoons melted butter and add 1 teaspoon vanilla.
  • Make a well in the dry ingredients and then pour the milk mixture into the flour. Stir until combined (don't overmix). Let rest for 5 minutes while the waffle iron heats.
  • Preheat your waffle iron on medium-heat, then spray with non-stick spray. Add about 1/2 cup of the batter to the grid and cook until the waffle iron goes off, about 3 minutes. Adjust settings on your waffle maker to get the waffles as crispy as you like.
  • Serve while warm with your favorite toppings.

Last step: Please leave a comment and rating after you make the recipe.

Notes

To keep warm: Place on a baking sheet in the oven at 175°F to keep warm.
To store: Store leftovers in a zip top bag and place in fridge for 2-3 days.
Freezing: Let cool, then place in a freezer bag. Store in freezer for up to 3 months.
Reheat: I love to reheat homemade waffles in the toaster. This helps retain their crisp edges without turning soggy in the middle like a microwave is prone to do (although in a pinch it works!). You could also reheat them in the oven at 250°F for a few minutes.

Nutrition

Serving: 1waffle, Calories: 352kcal, Carbohydrates: 43g, Protein: 9g, Fat: 16g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 101mg, Sodium: 673mg, Potassium: 315mg, Fiber: 1g, Sugar: 10g, Vitamin A: 573IU, Calcium: 169mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.