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!
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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)!
- Eggs – I always try to use large, organic eggs
- Flour – All purpose flour here. I haven’t tested with others.
- Buttermilk – Read below if you don’t have buttermilk on hand & need a hack!
- 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?
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.
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? 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.
WHAT’S THE DIFFERENCE BETWEEN BUTTERMILK & 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.
TOOLS FOUND ON AMAZON TO HELP YOU:
- 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.
TIPS & TRICKS
- This recipe makes approximately six 1 cup waffles. How many it will make for you will depend on your waffle maker.
- 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!)
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- 2 eggs
- 2 cups flour
- 2 cups buttermilk
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- In a large bowl (or I like to use a large measuring cup), add all the ingredients and whisk together until just combined.
- Remember to spray your waffle maker with non-stick spray between each waffle!
- Pour into your waffle maker & cook per your specific waffle maker. (how much batter you use will depend on your waffle maker - usually about 1 cup)
- Repeat until you're out of batter.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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Originally published July 27, 2010