Buttermilk Waffles Recipe

So, today I’m gonna tell you my weekend special recipe i.e. Buttermilk Waffles! I genuinely mean it, once you make them, you won’t feel like eating anything else for breakfast.

That crispy golden texture of the waffles and the soft buttery feel inside is just wow! I remember the first time I tried it, I thought it’d be tough, but actually it’s super easy.

All you need is a waffle iron and a little patience, and you’ll have café-style breakfast right at home.

Author: Mahesh Kumar Cooking Method:Waffle Iron Cooking Cuisine:American Courses:Breakfast Lunch

Difficulty:BeginnerPrep time: 10 minutesCook time: 30 minutesRest time: 5 minutesTotal time: 45 minutesCooking Temp:120 CServings:6-12 servingsEstimated Cost:6-8 $Calories:220 kcal Best Season:Available

Description

These classic Buttermilk Waffles are crispy on the outside, soft and fluffy inside, and full of buttery flavor. By using simple pantry ingredients, this recipe gives you café-style waffles right at home. It is perfect for breakfast or brunch. You can enjoy them warm with butter, maple syrup, or fresh fruits.

Ingredients

Dry Ingredients:

Wet Ingredients:

2 cups buttermilk, well-shaken
2 large eggs
1/4 cup (1/2 stick) unsalted butter, melted and slightly cooled

For Cooking (Optional):

1/4 cup melted butter (for brushing the waffle iron as it gives nice golden color)

Instructions

In a large bowl, I added all-purpose flour, sugar, baking powder, baking soda, and a pinch of salt. Then whisked everything together till nicely combined.
In a separate bowl, I added buttermilk, melted butter, and two eggs. Then, gave it a quick whisk to make it smooth.
Then I poured this wet mixture into the bowl having dry ingredients and gently stirred it. Just a heads-up, don’t overmix, stir only till there are no dry flour streaks left.
Then, covered the batter with a cloth and let it rest while the waffle iron heated up.
Once the waffle iron was ready, I brushed a little melted butter over it to get that golden finish. Then poured about 1/3 cup batter into each grid.
Now, let the waffles cook until they turned golden and crispy.
As soon as they were ready, I placed them on a wire rack and popped them into the oven for a little extra crisp.

Pro Tips & Variations

Don’t overmix the batter: When you combine the dry and wet ingredients, stir only till the dry flour disappears. If you overmix, the waffles will turn out hard.
Preheat the waffle iron properly: If the iron isn’t fully hot, the waffles will cook unevenly. A simple trick is to drop a little water on it, if it sizzles, it’s ready.
Want extra crispiness? Replace half the buttermilk with regular milk and reduce the baking soda slightly. This trick gives you that perfect crispy layer.
Let the batter rest for 5–10 minutes: Don’t skip this step. It makes the waffles soft and fluffy inside.
Variations: You can add a little vanilla extract for extra flavor. You can also toss in some chocolate chips or blueberries as kids absolutely love it!

Honestly, if you follow these little tips, your waffles will turn out to be awesome.

Storage & Reheating Instructions

To store in the fridge: Once the waffles cool down, pop them into an airtight container. They’ll stay fresh in the fridge for 4-5 days, easy.
Freezer option: If you’re making a bigger batch, place them in a zip bag and freeze. You can even layer aluminum foil between each stack so they don’t stick. They’ll stay great for up to a month.
Best way to reheat: Just toss them straight into the toaster whether it’s frozen or straight from the fridge. That crispy texture comes right back, like they’re freshly made.

I usually whip up a batch on Sunday, and then every morning it’s just 2 minutes in the toaster and breakfast is ready.

Serving Suggestions

Classic style: You can melt a little butter on top and drizzle some maple syrup. It’s perfect for breakfast and quick to ready.
Fruity twist: You can add fresh strawberries, blueberries, or banana slices. Top it off with a bit of whipped cream and you’ve got a café-style plate!
For chocolate lovers: Spread some melted chocolate or Nutella, and sprinkle a few choco chips on top. It’s too good to eat!
In a savory mood: Just serve with a fried egg and crispy bacon. You know that salty-sweet combo hits just right.

Sometimes I just have them plain with coffee. It’s so simple and satisfying breakfast.

Nutrition Facts

Servings 120

Amount Per Serving
Calories 220kcal

% Daily Value *
Total Fat 10g16%
Saturated Fat 6g30%
Cholesterol 65mg22%
Sodium 320mg14%
Potassium 150mg5%
Total Carbohydrate 25g9%
Dietary Fiber 1g4%
Sugars 5g
Protein 6g12%

Vitamin A 300 IU
Calcium 120 mg
Iron 1.4 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

FAQ

Q1. What if I don’t have buttermilk?

It’s simple. Just add 1 tablespoon of vinegar or lemon juice to 1 cup of milk and let it sit for 10 minutes. It turns into the perfect buttermilk substitute.

Q2. Can I store waffle batter in the fridge?

Yes, but don’t keep it for more than a day. If stored too long, the baking soda loses its effect and the waffles won’t be as fluffy.

Q3. My waffles are turning out soft, not crispy. What should I do?

Make sure the waffle iron is fully preheated, and once cooked, place the waffles in the oven at 250°F for 5-10 minutes. That’ll crisp them up nicely.

Q4. Can I make these waffles eggless?

Absolutely! Just use 2 tablespoons of yogurt or applesauce instead of eggs. The texture will be slightly different, but the taste will still be amazing.

Q5. What’s the best way to reheat waffles?

Just pop them in the toaster. In 2 minutes, they’ll be hot and crispy again. Make sure to avoid using the microwave, it makes them chewy.

Buttermilk Waffles Recipe