Y’all, I make a mean buttermilk waffle recipe. It’s easy, and tasty with a capital T! And that ain’t just me saying it, boos. The reviews back it up. I keep these buttermilk waffles soft and fluffy, but with a nice golden, crunchy outside. My trick is beating the egg whites separately and folding them into the batter. That’s what sets these buttermilk waffles apart from the rest. Get into it!
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How to Make Buttermilk Waffles
These step-by-step photos show how to make easy buttermilk waffles, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Best Buttermilk Waffles Recipe
1. Add the dry ingredients to a large bowl
Whisk everything together until evenly combined.
2. Add egg yolks, buttermilk, melted butter, and vanilla to the bowl
Whisk until smooth and fully combined.
PRO TIP: Y’all can’t have buttermilk waffles without buttermilk! Make your own by adding 2 tablespoons of lemon juice or vinegar to a measuring cup, then fill with milk to the 2-cup line. Let it sit for 5 minutes until it curdles.
3. Beat the egg whites into the buttermilk batter until stiff peaks form
Gently fold them in so the batter stays light and airy.
4. Pour the batter into a hot waffle maker and cook your buttermilk waffles
Grease the waffle maker and cook according to the manufacturer’s instructions, until your waffles are golden. Serve warm and enjoy!
PRO TIP: Watch the steam, boos. When it stops coming out of the waffle iron, that’s your sign the waffle is done and ready to come out.
Full Buttermilk Waffles Recipe
Buttermilk Waffles Recipe
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Equipment
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar or brown sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon ground cinnamon
- 2 large eggs separated
- 2 cups buttermilk
- 6 tablespoons salted butter melted
- 2 teaspoons vanilla extract
Instructions
- In one large bowl, whisk together flour, granulated sugar, baking powder, and ground cinnamon.
- Next whisk in egg yolks, buttermilk, melted butter and vanilla extract.
- Beat remaining egg whites until stiff peaks form.
- Gently fold stiff egg whites into batter.
- Heat waffle maker, spray maker with non-stick spray and prepare waffles according to manufacturer’s instructions.
- Serve warm and enjoy.
Notes
How to Store
- Fridge: Let the waffles cool completely, then stack them with parchment paper in between and store in an airtight container for up to 4 days. Keeps them from sticking and getting soggy.
- Freezer: Lay waffles in a single layer to freeze first, then stack with parchment paper and store in a freezer bag for up to 2 months. I suggest freezing so you can just grab and reheat when you need them.
- Reheating: Pop them in the toaster or oven at 350°F until warmed through and crisp again. You can also use the air fryer at 350°F for a few minutes to get them nice and crispy. Skip the microwave if you can boos. It will make them soft and sad.
Nutrition
Recipe Tips
- Use a stand mixer or electric mixer, boos. Beating egg whites by hand will take forever, so let the machine do the work and save your arm.
- Beat the egg whites to stiff peaks. When you lift the mixer, they should stand straight up without drooping.
- Don’t overmix the batter. Mix just until combined, then gently fold in the egg whites so you don’t deflate all the fluff you just worked for.
- Make sure your waffle iron is hot. Let it fully preheat. If it’s not hot enough, your buttermilk waffles will come out pale and soft.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Serving Ideas
- Ice Cream Pairings: I’m obsessed with turning these into waffle ice cream sandwiches with vanilla bean or cookies and cream. You can also throw a scoop of raspberry, mocha, or strawberry right on top.
- Breakfast Plate: Serve your homemade buttermilk waffles with crispy bacon, sausage, or a slice of breakfast casserole. Add a swipe of apple butter or a spoon of lemon curd on top!
- Sweet and Saucy: Drizzle with caramel sauce, chocolate ganache, maple syrup, or strawberry sauce.
- Extra Toppings: Add fresh berries, bananas, or peaches. Or maybe a dollop of whipped cream or hard sauce! That’s good eatin, boos.
Recipe Help
I know it sounds like a good idea, but it doesn’t work well for this buttermilk waffles recipe. The egg whites will deflate in the fridge, so your waffles won’t be as fluffy. You can mix your dry ingredients ahead and keep them covered, then finish the batter fresh in the morning.
Your waffle iron likely wasn’t hot enough or didn’t have enough spray. Let it fully heat up and spray it well before each batch. If a waffle sticks, let it sit for a few seconds to firm up, then gently lift it with a rubber spatula or wooden utensil.
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Buttermilk waffles are my kid’s favorite breakfast and this one is so delicious, and aside from that it is so easy to prepare!
My go-to waffle recipe for the past few years! Fail proof for sure!
This is a quick, easy-to-prepare, and delicious breakfast that kids will surely love!
Wonderful!!!
My favorite pancakes and waffles will always be buttermilk, these waffles were not disappointing, they had to perfect balance of flavors. Didn’t use anything other than butter on them either.
This looks so fluffy and crunchy. I love the butter milk tip to making such amazing and delicious waffles. Presentation yum.
My family absolutely LOVED these buttermilk waffles. They were light as air and had crisp edges. Our favorite!
This is so good!! Quickly became a favorite at my house! Thanks!
The waffles came out perfectly fluffy and tasted great. This is such a great recipe to serve with a variety of jams and syrups!
These waffles are incredible. I’ve made them a few times now and it never disappoints!
This is a great recipe to make again and again. It’s a reliable one, and these waffles are consistently delicious.
I could eat these easy to make and fabulous buttermilk waffles for breakfast, lunch or dinner.