This classic recipe can be made with buttermilk or regular milk. Be sure to read the tips for the lightest, crispiest waffles you've ever tasted.
Try the blue cornmeal version with fruit for summer holidays!
🥘 Shopping list
Nothing surprising here! I like to add a little vanilla to my waffle batter but you can omit it if you wish. If you don't have buttermilk be sure to read the tips for using plain milk instead.
🔪 Instructions
There isn't anything difficult about this classic buttermilk waffles recipe. Separating the eggs and beating the egg whites until stiff is the step that most people leave out but it's the secret to the crispy exterior and fluffy interior.
- Separate the eggs.
- Add the whites to a mixer and beat.
- Beat until stiff peaks are formed. Set aside.
- Add the sugar to the flour.
- Add in the baking powder, baking soda, and salt. Set aside.
- Mix the buttermilk, eggs, and melted butter.
- Stir into the dry ingredients.
- Fold in the egg whites. Let the waffle batter rest for 10 minutes if you have time.
- Bake on the waffle iron according to manufacturers' instructions.
💭Tips
Homemade waffles have a reputation for being tricky to make but with these tips you'll be making them like an expert in no time!
- Use room temperature eggs - if you're in a hurry just put the unbroken eggs in a bowl of hot water for about 5 minutes.
- Cake flour will make the waffles lighter.
- Be sure to spray your waffle maker with non-stick cooking spray.
- Make sure the iron is ready before adding the batter. Most will have a green light that comes on.
- They're done when it stops steaming and the lid raises up easily.
- Waffles are best as soon as they come off the waffle iron so have the family ready at the table if you can.
- If you have to keep them waiting put them on a wire rack in a warm oven so they'll stay crispy.
- You can freeze these by letting them cool then placing in a freezer bag for up to 3 months. Heat them up in the toaster or in a 350°F oven for about 5 minutes.
- If you don't have buttermilk on hand you can use 1 teaspoon of vinegar to each cup of milk for a replacement. Buttermilk works best, though.
- You can make buttermilk yourself a couple of different ways.
- To use regular milk, or non dairy milks, just leave out the baking soda and substitute for the buttermilk.
- You can use this recipe for pancakes but this buttermilk pancake batter is better.
FAQs
Here are the most commonly asked questions about this recipe. If you don't find the answer to yours here leave a comment below or email me - I'll get back to you as soon as I can!
Why aren't my waffles crispy?
Too much moisture. Here are some things to check --
- Make sure that the waffle maker is completely preheated before adding the batter.
- Try using plain milk and cake flour instead of buttermilk and all-purpose.
- Leave the waffles in the baker until all the steam stops.
- Keep them crispy on a rack in a 200F oven until you're ready to eat them.
What's the difference between this buttermilk waffles recipe and the Belgian type?
Not much. Belgian waffles are thicker because they are made in a waffle iron with deep grids. Technically you could say these are Belgian waffles but you could make them in a regular waffle iron and they'd but just waffles.
Honestly, I use a Belgian waffle maker because it makes them prettier for the pictures!
Should you let waffle batter rest?
I do. Letting the batter rest for 5 to 10 minutes allows the gluten to relax which makes the waffles more tender. You can skip this step if don't have time.
☕ Kaffeeklatch
Homemade waffles just welcome you to the weekend, you know?
They've never seemed like something you should eat quickly on your way out the door, but instead should be savored with plenty of hot coffee and great conversation. I mean, if you take the time to make homemade buttermilk waffles from scratch you should savor them, you know?
I think we do way too little of that these days. Everyone is heading out here and there like ants at a picnic. Maybe if we spent a little more time eating waffles and talking over the breakfast table we'd all be a lot happier.
This buttermilk waffles recipe is the one my mom used. I have no idea how old it is but it's always worked beautifully for me and I know it will for you, too. I prefer this cornmeal waffle recipe for chicken and waffles and other, more savory, dishes.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Southern Buttermilk Waffles Recipe
Print Add to CollectionEquipment Needed
Ingredients
- 2 cups flour, all-purpose or cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon sugar
- 3 eggs, yolks and whites separated, room temperature
- ⅓ cup melted butter
- 1-½ cups buttermilk, room temperature or slightly warm; check the notes for how to substitute regular milk.
- 1 teaspoon vanilla, optional
Instructions
- Separate the egg yolks from the whites, being careful not to get the yolk into the whites.
- Beat the egg whites until still peaks form; set aside.
- Mix dry ingredients together; set aside.
- Beat the egg yolks with a fork.
- Add the melted butter, egg yolks, and vanilla to the buttermilk.
- Whisk to combine.
- Add the buttermilk mixture to the dry ingredients, mixing well.
- Gently fold in half the stiffly beaten eggs whites to lighten the batter.
- Fold in the remaining stiffly beaten egg whites until there are no more white streaks.
- Set aside while preheating the waffle iron. Resting allows the gluten to relax and the waffles will be more tender.
- Spray the waffle maker with non-stick spray and add about ⅓ cup of batter (depending on the size of your waffle baker!)
- Close and cook according to manufacturers' instructions.
- Waffles are done when the waffle iron stops steaming.
- Serve immediately.
Notes
- Use room temperature eggs - if you're in a hurry just put the unbroken eggs in a bowl of hot water for about 5 minutes.
- Cake flour will make the waffles lighter.
- Be sure to spray your waffle maker with non-stick cooking spray.
- Make sure the iron is ready before adding the batter. Most will have a green light that comes on.
- They're done when it stops steaming and the lid raises up easily.
- Waffles are best as soon as they come off the waffle iron so have the family ready at the table if you can.
- If you have to keep them waiting put them on a wire rack in a warm oven so they'll stay crispy.
- You can freeze any type of waffle by letting it cool then placing in a freezer bag for up to 3 months. Heat them up in the toaster or in a 350°F oven for about 5 minutes.
- If you don't have buttermilk on hand you can use 1 teaspoon of vinegar to each cup of milk for a replacement. Buttermilk works best, though.
- You can make buttermilk yourself a couple of different ways.
- To use regular milk, or non dairy milks, just leave out the baking soda and substitute for the buttermilk.
- You can use this recipe for pancakes but this buttermilk pancake batter is better.
Leave a Reply