This simple buttermilk waffles recipe has been our favorite for decades. They are golden brown and crispy on the outside and tender and slightly sweet on the inside. When they're topped with melting butter, syrup, or fruit it's a special weekend meal that calls the whole family to the table.
1-½cupsbuttermilkroom temperature or slightly warm; check the notes for how to substitute regular milk.
1teaspoonvanillaoptional
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.
Video
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.