These homemade buttermilk waffles are perfectly crisp on the outside, while remaining fluffy and light on the inside. They’re our family’s favorite weekend breakfast treat. Enjoy them with fresh fruit or butter and pure maple syrup.

When my husband and I moved into our home, I was five months pregnant and craving waffles. My sister bought me a waffle iron as a housewarming gift that I quickly put to good use.

I’ve been testing and perfecting this recipe over the years and can honestly say – this is our go-to buttermilk waffle recipe.

They taste amazing and if you happen to have any leftovers, they freeze well. Just pop it in the toaster when you want a quick breakfast or snack.

Table of Contents

Buttermilk waffles ingredients

Flour: I use all-purpose flour for this recipe.

Granulated sugar: Adding sugar to the waffle batter helps to add flavor and promote a golden-brown exterior.

Baking powder: Baking powder is used as a leavening agent which reacts with the buttermilk to a create a lighter and fluffier waffle.

Salt: I use fine sea salt to help enhance all the flavors.

Nutmeg: This creates a warm, donut-like flavor. It tastes delicious paired with the vanilla extract. If you don’t like nutmeg, you can substitute with ground cinnamon.

Buttermilk: Buttermilk improves the flavor and texture of the waffle. It creates a tangy taste and tender crumb.

Eggs: The key to light and airy waffles is to separate the eggs. Yes, it’s an extra step and when you have hungry mouths to feed in the morning, and it may seem like a royal pain. BUT it’s worth the effort!

Whisk the yolks in the main batter and beat the egg whites to soft peaks in a separate bowl before folding them into the final mixture.

Vanilla extract: This adds good flavor to the waffles.

Butter: This adds good flavor and provides a more tender interior than using oil. You’ll want to use melted and slightly cooled butter.

I use salted butter because I like the flavor, but you can use unsalted butter if you want to limit the amount of sodium in this recipe.

How to make buttermilk waffles

Preheat the waffle iron according to the manufacturer’s instructions. My Cuisinart Round Classic Waffle Maker recommends setting #3 for golden-brown waffles.

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and nutmeg (or ground cinnamon if using). Set aside.

In a small bowl, separate the egg whites and yolks. Crack the eggs in half and carefully transfer the egg yolk between the two shell halves, letting the egg whites fall below into the small bowl. Add the yolks to a medium bowl.

In the medium bowl with the egg yolks, add the buttermilk, vanilla extract, and melted butter. Whisk until combined.

Pour the wet mixture into the dry mixture and gently whisk until just combined. It’s okay if there are some small lumps.

Use a handheld or stand mixer fitted with the whisk attachment to whip the egg whites. Start on low speed until the egg whites are foamy, then increase the speed gradually to medium-high until soft peaks form.

You’ll know when soft peaks form because the egg whites will have doubled in size and have some body, but not hold their shape.

The peak of the egg white will curl over like a wave or look like a soft-serve ice cream cone. Use a spatula to gently fold the egg whites into the waffle batter.

When the waffle iron is hot, grease with cooking spray, butter, or oil. Add the batter according to the manufacturer’s instructions.

For my Cuisinart Round Classic Waffle Maker, I add 1/3 to ½ cup of waffle batter to the center of the iron, then spread is slightly to cover the surface. Close the lid immediately and cook until golden brown (about 4 to 5 minutes).

I like to cook my waffles until the steam coming from the waffle iron becomes faint but hasn’t completely stopped.

For a crisper waffle, cook until the steam stops. Use a heat-proof plastic, silicone, or wooden utensil to carefully remove the waffle from the waffle maker.

Serve immediately with butter and pure maple syrup or whipped cream and fresh berries.

Or you can transfer the cooked waffles to a wire rack set over a baking sheet in a 200°F preheated oven to keep warm while you finish cooking the rest of the waffles.

What does buttermilk do to waffles?

Buttermilk makes waffles lighter and fluffier. It adds a tangy and delicious flavor which makes the waffles crisp on the outside and tender on the inside.

What’s the difference between Belgian waffles and buttermilk waffles?

Belgian waffles are usually made with yeast or sometimes whipped egg whites. They have large deep pockets to soak up maple syrup with a light and airy texture.

Buttermilk waffles are a type of regular waffle that uses baking powder and or baking soda to create a cake-like texture. They are denser and have shallower pockets with a rich flavor from the buttermilk.

What’s the secret ingredient for fluffy waffles?

The secret ingredient for fluffy waffles is whipped egg whites. Separate the eggs and whip the egg whites to form soft peaks. Then gently fold them into the waffle batter just before cooking. This helps create a light and airy interior.

Please let me know how you like this buttermilk waffle recipe in the comments below! Your feedback and review encourages me to keep creating new and yummy recipes. I hope you love these waffles as much as I do.