Buttermilk waffles are so easy to make from scratch – all you need is one bowl, a whisk, and a few everyday ingredients. Ditch the mix and give these homemade waffles a try!

stack of 4 buttermilk waffles topped with syrup, whipped cream, and strawberries

Homemade Waffles

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Serve your waffles with Ham & Potato Breakfast Casserole or Bacon & Spinach Breakfast Pizza.

I grew up eating these buttermilk waffles. The recipe comes from a neighbor friend and it’s the only one I use.

We’d often have them for dinner with some bacon (do you bake your bacon? you should!) and fresh strawberries. They’re perfect for breakfast or brinner (breakfast for dinner)!

Helpful Tools

Waffle Maker – Obviously a waffle maker is an important part of waffles! You can choose round belgian waffles or square belgian waffles. Which is your favorite?
Large mixing bowl (batter bowl) – I like to make the batter right in the mixing bowl then pour it into the maker.
Balloon Whisk – Nothing fancy here, just a regular whisk to mix up your batter.
Non-Stick Spray – You can use a mister or buy the aerosol baking spray.

Buttermilk Waffle Ingredients

Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.

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Eggs – I always try to use large, organic eggs
Flour – All purpose flour here. I haven’t tested with others.
Buttermilk – If you don’t have buttermilk (I don’t keep it on hand), try this buttermilk substitute!
Baking Powder – Baking powder contains baking soda, but you’ll use both in this recipe. It’s a leavening agent.
Baking Soda – Baking soda works with the buttermilk (an acid) to create carbon dioxide and allow the waffles to rise. #science
Salt – Intensifies the flavors.
Vegetable Oil – Vegetable oil helps smooth out the batter and creates the crisp outer coating of the waffle. Without it, you’ll have soft, floppy waffles.

How do you make buttermilk waffles?

This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

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It’s easy!

First, add the eggs, flour, buttermilk, baking powder & soda, salt, and vegetable oil to a large mixing bowl and whisk together.
Next, heat up your waffle maker, spray with non-stick spray, then pour in the batter.
Then, wait for it to finish (beep, light up, etc. – it’ll depend on your waffle maker). That’s it!

I have a Belgian waffle maker & this recipe made 6. How many yours makes will depend on the size/shape of your waffle maker. While you have the waffle maker out, try these Belgian chocolate waffles, too!

They’re so good & way better than a mix. Plus, they’re simple. One bowl and a whisk & you’re ready to go!

Don’t have buttermilk? Here’s a buttermilk substitute:

If you don’t have buttermilk on hand, which I often don’t, you can easily make some with this hack – to a measuring cup, add 1 Tablespoon lemon juice or white vinegar then finish filling to 1 cup with milk. Let stand for 5-10 minutes to let milk curdle. Ta-da – buttermilk.

stack of waffles with syrup, powdered sugar, and strawberries

What’s the difference between buttermilk and homestyle waffles?

Homestyle waffles are made with regular milk while buttermilk waffles are made with….buttermilk! Buttermilk waffles are fluffier than homestyle.

Can you substitute buttermilk for milk in these waffles?

You could…but you won’t get the same fluffy results. I recommend using my buttermilk hack above if you don’t have any on hand.

This recipe makes approximately six 1 cup waffles. How many it will make for you will depend on your waffle maker.
Add a splash of vanilla for extra flavor!
Mix your batter in a large mixing bowl/batter bowl so you can easily pour the batter right from the bowl into the waffle maker – less dishes!
Remember to spray your waffle maker with non-stick spray between EACH waffle.
Serve with your favorite syrup or make your own syrup (it’s easier than you think & no HFCS!)
Make a double batch & freeze half! Simply make the waffles, let them cool completely, put them on a baking sheet & freeze for approximately 2 hours. Once frozen, move to a freezer safe bag, squeeze out all the air, and keep for up to 3 months. You can quickly reheat in the microwave, toaster, or oven (just like Eggos!)

Need more breakfast ideas? Try these:

Homemade Pancakes

Slow Cooker Tater Tot Breakfast Casserole

Chocolate Belgian Waffles

Crescent Roll Breakfast Pizza

Copycat Cracker Barrel Buttermilk Pancakes

Click here to view my entire collection of breakfast recipes.

Did You Make This?

If you made this recipe, I’d love to know how it went in the comments section below.

You can also tag me on Instagram – @melissa_ppplates or share a pic in the Persnickety Plates Community Facebook group. I love seeing what you’ve tried!

4.34 from 18 votes