Looking for a homemade buttermilk waffles recipe that stays crisp, freezes easily, and is delish? Cornmeal breakfast waffles with a little honey for sweetness are perfectly crispy and tender at the same time. The buttermilk does its magic while the cornmeal gives them that comforting country breakfast vibe and helps them stay as crisp under melted butter and hot syrup as they do under chicken. They freeze well, too!
Waffles are a favorite and I just don’t make them enough — as if any amount could be enough. I have a couple of children that painstakingly fill each indentation with syrup and others that just slap as much butter and syrup on as they can and hope for the best.
I tend to be of the latter group, although I don’t indulge myself too often. I can tell you that I have gone through a ton of flour and eggs in search of the best waffle recipe. When I find one that works I practically bronze it.
I have always loved the warm flavor of cornmeal whether it was muffins, cornbread, mixed grain pancakes, or whatever. I like the texture, the little crunchiness you get when it’s cooked just right, and the way it tastes with honey or maple syrup puddled on top of it, mixing with pools of melting butter, and dripping down the sides. Now that’s breakfast!
These are just right. They come out crispy on the outside and tender on the inside, just the way you want them to. There is a little burst of sweet flavor from the honey but not so much that you couldn’t eat this waffles with chicken on top. Try them once and I believe that you will add this recipe to your list of favorites!
Homemade Cornmeal and Buttermilk Waffles RecipePrint Add to Collection Go to Collections
- 2 eggs
- 1 1/4 cups flour
- 3/4 cups yellow stone ground corn meal
- 1 3/4 cups buttermilk
- 1/2 cup melted butter, (or use 1/4 cup melted butter and 1/4 cup bacon grease)
- 2 tablespoons honey
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon maple flavoring or vanilla
- Preheat waffle iron.
- Beat the eggs at high speed until light and fluffy.
- Beat in the rest of the ingredients.
- Spray the waffle iron with a little olive oil or cooking spray.
- Pour the batter onto the waffle iron.
- Close the top and cook until the steam stops coming out.
- Life the top and let the waffle sit on the open iron for a few seconds to crisp up.
- Remove with a fork to a cookie sheet in a warm over.
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