I've always loved big, fluffy waffles, and this recipe has never failed me. There's something magical about folding stiffly beaten egg whites into the batter – an old-timey trick my grandma taught me.
Not only does it keep the waffles incredibly fluffy, but it also helps the outsides stay perfectly crisp.
Whether you’re making these for a lazy weekend breakfast or a special brunch, these waffles are sure to be a hit with family and friends.
Table of Contents
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🗝️ Key takeaways
- Waffles are a classic breakfast treat. They freeze well, so I like to make a big batch on the weekend and freeze for breakfast all week long.
- Serve waffles for breakfast, brunch, or breakfast for dinner. Just about everyone loves them!
- For the crispiest waffles, be sure that the waffle maker is fully preheated before adding the batter and that it's stopped steaming completely before lifting the top!
This classic recipe is simple to follow and yields perfect results every time. It can be made with buttermilk or regular milk.
Follow the tips for the lightest, crispiest waffles you've ever tasted.
Try the blue cornmeal version with fruit for summer holidays!
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
There's 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.
📖 Variations
- Sprinkle 2 tablespoons finely diced ham over the batter of each waffle before closing the waffle maker.
- Add ½ cup chopped nuts to the batter.
- Add 2 tablespoons lemon or orange zest to the batter.
- Try 1 cup shredded coconut in the batter.
- To use regular or non-dairy milk, leave out the baking soda and substitute the milk for the buttermilk.
- Customize with your favorite toppings!
- You can use this recipe for pancakes but this buttermilk pancake batter is better.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page. Click on the image to see it full size.
This classic buttermilk waffle recipe isn't difficult. Most people leave out the step of separating the eggs and beating the egg whites until stiff, 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.
🤫 Cook's secrets -
For lighter, fluffier waffles, substitute cake flour for the all-purpose flour called for in the recipe.
🍴 Equipment
- waffle maker
- large
mixing bowl - hand or stand mixer
- measuring cups and spoons
🎥 Video
🥫 How to store leftover buttermilk waffles
Waffles freeze beautifully! If you happen to have any left (doubtful), let them cool completely. Then, place them in a single layer on a baking sheet and flash-freeze them.
When the waffles are frozen pop them into a ziploc freezer bag and freeze for up to 3 months.
When you want waffles just put them in the toaster or air fryer and enjoy!
Marye's Tip
Letting the batter rest for 10 minutes allows the gluten to relax, resulting in more tender waffles.
💭 Things to know
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.
- Be sure to spray your waffle maker with non-stick cooking spray.
- 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.
- Don't overmix the batter! Overmixing can make the waffles tough. Gently fold in the egg whites until just combined.
- 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 and then placing them 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.
👩🍳 FAQs
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.
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 be just plain waffles.
Honestly, I use a Belgian waffle maker because it makes them prettier for the pictures!
I do. Letting the batter rest for 5 to 10 minutes allows the gluten to relax, making the waffles more tender. You can skip this step if you don't have time.
I haven't tried, so I am not sure, but I think they could be made gluten-free by using a good gluten-free baking mix. If you try it please come back and let me know how it worked.
📚 Related recipes
🍽️ Repurpose leftovers
Leftover waffles aren't a problem! Here are some great ideas for repurposing them.
- Breakfast sandwiches. Use the waffles as the bread for breakfast sandwiches. Fill with scrambled eggs, cheese, and bacon or sausage for a hearty morning meal.
- Pizzas. Use the waffles as a base for mini pizzas. Top with marinara sauce, cheese, and your favorite toppings. Bake until the cheese is melted and bubbly.
- French toast. Dip leftover waffles in a mixture of beaten eggs, milk, and a dash of cinnamon. Cook them on a griddle until golden brown for a waffle-french toast hybrid.
📞 The last word
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!
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 always works 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.
Try this baked pumpkin oatmeal, too.
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.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Southern Buttermilk Waffles Recipe
Print Pin Recipe Rate RecipeIngredients
- 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.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First published April 20, 2020. Last updated May 28, 2024, for editorial improvements, tips, and helpful information.
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Buttermilk Waffles
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Pamela Cameron says
Hi Marye, I want to try your recipe but I need a waffle iron. Can you tell me what brand you use? I want them waffles crisp on the outside. My waffle iron didn’t do that so I gave it away.
Thanks,
Pam in Sunny SC
Marye says
Hi Pam. This is the same type as what I use. It works well and makes crispy outsides and tender insides but you do have to make sure to leave the waffles in long enough to be done. It may take some testing out. I've had mine for years and I love it. https://amzn.to/3Sj2MC3
Jenn says
Recipe worked just as described.... delicious!!