Buttermilk Waffles Recipe
Easy buttermilk waffles made with pantry staples, vanilla, and melted butter. A homemade waffle recipe with crisp edges and a soft middle.
Servings: 4 large waffles
Calories: 345kcal
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
Calories: 345kcal | Carbohydrates: 40g | Protein: 9g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 100mg | Sodium: 209mg | Potassium: 276mg | Fiber: 1g | Sugar: 8g | Vitamin A: 570IU | Calcium: 154mg | Iron: 2.3mg