Classic Buttermilk Waffles

{Update 03/14}: This is my all-time favorite, tried-and-true recipe for waffles. I will not make another recipe as long as I have buttermilk in the refrigerator (and if you don’t have buttermilk in the fridge, don’t fret, here’s a great tip on easy substitutions). They are light and fluffy and absolutely delicious. I’ve updated the recipe to cut back a bit on the butter and also detail how I use whole wheat flour in place of the all-purpose flour.

On another note, have you ever tried waffles with cheese? Don’t run away! Hear me out. Brian introduced me to cheese waffles when we were dating, and I was a huge skeptic at first. Can you blame me? But I quickly converted. You have to dismiss the idea that the cheese on the waffle is reminiscent to cheese on pizza. It’s nothing like the gooey, mounds of cheese you may be thinking of. Instead, it is a light, crunchy, salty texture that pairs so well with the sweet syrup and bready waffle. Right after pouring the batter into the waffle iron, sprinkle a couple tablespoons of shredded cheddar cheese on top and promptly close the waffle iron to let the magic happen. It is worth trying, and hey, if you don’t like it, then no worries because these waffles are delicious without.

Classic Buttermilk Waffles

Classic Buttermilk Waffles

Classic Buttermilk Waffles

I often usually use at least half but sometimes 100% whole wheat flour (finely ground white wheat) for these and they are fantastic. Also, the old version of the recipe called for 8 tablespoons butter but for the last year I've made it with just 4 tablespoons and they are still tender and delicious.

UPDATE: I've updated the flour amount in this recipe to better reflect how I make them (using the weight measure as a guide). The original amount was 1 3/4 cups but I tend to measure 1 1/2 cups to equal the 7.25 ounces.


  • 2 large eggs
  • 1 3/4 cups (14 ounces buttermilk) here is a guide for making your own buttermilk
  • 4 tablespoons butter, melted and cooled to room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 cups (7.25 ounces) all-purpose flour (see note)
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt


  1. In a medium-sized bowl, beat together the eggs, buttermilk, melted butter, and vanilla. In another bowl whisk together the dry ingredients; combine the wet and dry ingredients just until smooth.
  2. For an 8-inch round waffle iron, use about 1/3 cup batter (adjust according to waffle iron size). Cook for 2 to 3 minutes, until the iron stops steaming. If making cheese waffles, pour 1/3 cup batter on waffle iron and sprinkle 2-3 tablespoons shredded cheddar cheese over batter before closing iron.

Recipe Source: adapted from King Arthur Flour’s Baking Companion

81 Responses to Classic Buttermilk Waffles

  1. Adrienne says:

    Hi! I have made these waffles many, many times and we love them. I did just today notice something about the weight measurement for the flour, though. (I actually noticed when I was reading your new chocolate peanut butter brownie recipe while I was waiting for waffle to cook). Both recipes call for 1 3/4 cups of flour, but the waffle recipe says 7 1/4 oz flour and the brownie recipe says 8.75 oz. I know you’ve said that you generally follow 1 cup flour = 5 oz.
    Anyway, no biggie, just thought I’d ask! Thanks for all your super fab recipes!

    • Mel says:

      Hey Adrienne – great question! And astute observation. 🙂 The waffle recipe is an “old” recipe on my site and is from King Arthur Flour – they give their own weight measurements and use less than 5 ounces per cup of flour, if that makes sense. I think way back then when I posted this recipe, I used their weight measurements (it was long before I started incorporating more weight measures into my every day recipes). But you make a good point – if you are weighing the flour, it doesn’t make a difference, but if you are measuring it out, I’d end up measuring out more like 1 1/2 cups of flour, not 1 3/4 cups. I’ll edit the recipe to state that. 🙂

  2. Amy says:

    Hey Mel! I made these tonight for dinner and they were amazing!! I have 3 boys, and they were all THRILLED to have waffles tonight! Like, I haven’t seen them that happy to eat dinner in a very long time! If only every night was like this, right!

    But I have to ask, how the heck do you make waffles and still be able to eat these with your family??!!? I dream of sitting down with a pile of ready, hot waffles on the table for everyone to enjoy together! I swear, for the first 30 minutes (I tripled the recipe….so glad I did that!!) I constantly had one child (husband included) standing at my side waiting for the next waffle to be ready. I couldn’t keep up! I was lucky to sneak a waffle or 2 away for myself to eat.

    Do you have any tips or tricks in that department? Thanks!!

    • Mel says:

      I hear you! Usually I just man the waffle station and eat while I’m making them but when we’ve had company, I’ll make the waffles and put them on a large cookie sheet and keep them warm in a 250 degree oven until we are ready to eat. The outsides don’t stay as crispy but they’re still delicious (as long as they aren’t kept warming for longer than 20 minutes or so).

  3. Colleen says:

    My Christmas-gift waffle maker took its maiden voyage with these today, and they were fantastic. I can always count on your site for a perfect recipe – thanks!

  4. Heidi H says:

    So I made these dairy free, even lemon juice in the soy milk for butter milk. I used 1/2 c. coconut oil and they turned out delicious! 🙂

  5. Adrienne says:

    Have been making these for the past few months and we love them every time! My 5 year old requests them often and will eat the leftovers for each subsequent meal until they’re gone! Great recipe! Thanks!!

  6. Rachel Russell says:

    Loved!! ours did not get as high as yours, but all the more reason to try again next weekend!! Thanks Mel! Now. . .onto the Banana bars. . . .

  7. Nisha says:

    Yum these are amazing!! So easy to make and freeze very well! No more Eggos for us! Thank you!

  8. Stephanie says:

    New go to recipe! I want to try your overnight one sometime too. I switch this one up with my Grandma’s jubilee waffle recipe.
    For a real treat serve with berries and whipped cream. 🙂

  9. Julie says:

    You saved the day…again! We had a herd of teenagers at our house at 5:00 this morning for an April Fool’s Day “kidnapping.” Thank goodness for your amazing recipe. Plus, doing half with cheese gave the brave ones a special treat!

  10. Kelli Tuttle says:

    I can’t wait to try this recipe. I love my Betty Crocker recipe but love to try new things. Speaking of cheese, I make yummy banana bread and my aunt loves to eat a piece of banana bread with a slice of cheese on it. I tried it and it is quite delicious!

  11. Teresa says:

    I made a double batch of these yesterday morning–12 of them. They were really good. We actually liked them reheated/toasted in the oven on both sides today than right out of the waffle maker. They were a little soft coming out of the machine, but crisped up really nicely after being toasted. I used to use a waffle recipe from Everyday Reading, which I really loved, but realized it had way too much oil in it (although they were very crispy!). I like this one because I used the lower amount of fat (and did use all white whole wheat flour). Very yummy breakfast/dinner recipe.

  12. Jamie says:

    So I am pregnant and was craving waffles SO badly yesterday and I remembered that Carrian at Oh Sweet Basil had given me the link to your buttermilk waffles and said they were her favorite. So I made them this morning (with 1 cup of white wheat subbed in) and topped them with bananas and my buttermilk syrup…oh my goodness I thought I died and went to heaven. They SO hit the spot for me and my husband ate SO many of them. They will be our new go to recipe! Thanks so much…I might have to make them again tomorrow…

  13. Very nice blog post. I absolutely love this website. Stick with it!

  14. Chloe says:

    Hi there, You have done a great job. I’ll definitely digg it and personally
    recommend to my friends. I am sure they will be benefited from this site.

  15. Megan G says:

    I cant get these to look like yours! Should the batter be thick? Mine was very thin, even after adding a bit more flour. I fear I may have overmixed it? The end result was thin and flimsy, not at all like the ones in your photo. They tasted good, though. Will just need to work on the presentation.

  16. Busy Mom says:

    Thanks for this waffle recipe! We’ve made it so many times now, it’s definitely a favorite! But I have yet to try it with cheese… hopefully soon.

  17. Christin says:

    I saw this post linked from your Overnight Waffles post. I was wondering if you could make the batter for these the night before as well and refrigerate til the morning. That would certainly make for less hectic mornings!

    • Mel says:

      Christin – I’ve never made this batter the night before but you probably could. It might need to be loosened up with a bit of milk the next morning.

  18. Katie says:

    Thank you for the updates to this recipe! I am so happy that this recipe works with half the butter and whole wheat flour. I made the original recipe and the waffles were AMAZING, just as promised. But I haven’t made them since then because I just couldn’t bring myself to throw a whole stick of butter into one little batch of waffles. Now I can’t wait to make these again!

  19. Megan says:

    Not sure why it took me so long to find these on your website. I’ve been coming to you for recipes for over two years now, and this morning was the first time I tried these. Best waffles I’ve ever made (husband agrees). Thanks for all your work…my family appreciates the good food you inspire in our lives. 🙂

  20. Pamela says:

    I went yesterday and bought a waffle maker just so I could make these for the kids and I tonight while Dh was working. I got 6 waffles from the mix, took about 1:50 to cook each waffle so not only are they incredibly tasty they are also super fast to make. The kids all asked if we could have them for breakfast tomorrow too and one DD is already asking to try the brownie waffle recipe we saw on your site.
    Thank you for another great recipe.

  21. Jami says:

    Thank you for your wonderful recipes. I always meal plan with your blog and we have many “tried and true” recipes of yours that we eat regularly. Love this waffle recipe- I have a big family so I usually triple the recipe- and I felt a little guilty using so much butter- so I cut the butter amount in half and couldn’t taste any difference. (Just a little calorie cutting tip). You are awesome!!

  22. Lindsey says:

    You saved the day again Mel! Made these for dinner on a whim and they were delicious. Subbed 1 cup Whole Wheat flour in and added 2 heaping tbsp. of ground flaxseed hoping it would make up for my lack of Sunday dinner planning. I had to add some skim milk to thin the batter out properly but they were delicious. I can always count on your recipes turning out perfectly.

  23. Melissa says:

    Hi Mel! I don’t know how I wandered onto your site, but now I can’t imagine life without it/you!! Son says waffles are “really really good”, and since we have waffles once or twice a week, that is high praise 🙂 I cut fresh nectarine onto my batter, and blueberries onto his. Making your French bread for French dips tomorrow night!

  24. Beth Wadsworth says:

    These are wonderful! For those of you who are skeptics, I was too, but I trust Mel’s food wholeheartedly! My picky, plain food 16 year old loves them too! It isn’t a strong flavor, but gives it an added crispiness that makes it more of a professional waffle 🙂 Thanks Mel.

  25. Army of 7 says:

    Hey Mel, I love these buttermilk waffles & made them today actually but I was wondering if you have a new recipe or is this still your go-to? Your recipes are really tried & true!! Thanks

    • Mel says:

      Army of 7 – yep, this is still my go-to! The only thing I do differently from the original recipe is usually sub in whole wheat flour.

  26. Mel says:

    Melanie – I’ve never tried it but I don’t see why it wouldn’t work as pancakes.

  27. Melanie says:

    This may be a silly question, but can I just make pancakes with this instead since we don’t have a waffle iron?

  28. Mel says:

    Hi Kim – I have bought buttermilk powder before but I always have fresh buttermilk on hand so I hardly every use it. However, I think it should work fine in this recipe. Good luck if you try it!

  29. Kim says:

    Mel—do you ever use the buttermilk powder in your cooking, rather than fresh. I find it so much easier to have on hand, though I have found some recipes work better with it than others. Just curious if you have any thoughts. I am craving waffles for dinner, but don’t have fresh buttermilk.
    ps…can’t wait to try the cheese addition!

  30. Rebecca says:

    Unbelievable waffles, they were so good. Thanks for sharing yet another amazing recipe with our little family in Rwanda! I used 1/4 c. vinegar to 1 1/2 c. milk and it worked perfectly for the buttermilk! Thanks.

  31. Mel says:

    Ali – it probably depends on the size of the waffle iron or consistency of the batter so if you have to use a little more, that’s ok!

  32. Ali says:

    This is my favorite waffle recipe!! Thank you! 🙂 Never would have thought to put shredded cheese on them but now it’s a “must” anytime we make waffles! One question though – how in the world do you only use 1/3 c. of batter at a time? I have an 8″ waffle iron and I have to use at least twice that much for one waffle, at the very least. 1/3 cup only barely fills half of the iron. Not sure if I’m doing something wrong or what! Either way, they taste amazing!! 🙂

  33. Amanda says:

    Love these!! They are even better with the cheese, thanks for sharing!

  34. leeAnn says:

    Just found and made these. This is the best waffle recipe I have found so far!! We haven’t tried the cheese yet, but it’s on our cooking to-do list! Thanks so much for sharing this!!

  35. Barbij says:

    Yum! Just had these for dinner. Surprisingly, everyone loved the cheese. This is our new favorite waffle recipe (with and without the cheese). Thanks!

  36. Jessi says:

    Melanie, do you have a specific waffle maker that you would recommend? I’ve been debating over which brand to buy for a while, but don’t know anyone that has used a waffle maker before. I think I would prefer one where I could make four waffles at once, but so many at the stores seem cheap. Sorry if someone already asked this…I didn’t go through all the posts! Thanks!

    • Mel says:

      Hi Jessi – I use a really old Black and Decker model that my husband used before we got married. It looks similar to this model. I bought a few four-waffle makers a few years back and had awful luck with them – the waffles stuck and I wasn’t happy with them so I’ve stayed with my tried-and-true round waffle maker. However, I have heard this griddle/waffle maker is pretty decent and it makes four square waffles. Good luck on your search!

  37. Judy says:

    Another hit at our house! We had a shortage of cheese (needed it to top the eggs) so we couldn’t try it in the waffles, but we will next time. This will be my go to recipe for waffles from now on!

  38. tonya says:

    Oh my! I did not own a waffle iron, but I bought one last week just so I could try your waffles! We had them for supper tonight…some with cheese & some without. They were all WONDERFUL! Seriously, WONDERFUL!!!

  39. […] pregnant, so anything cheese is probably something I’ll love..)  I first found this recipe here.  (one of my favorite sites […]

  40. Megan H. says:

    Sorry, ….prrrroooobably should have read the reviews below first. Can substitute with Whole Wheat Flour and they are still mmm mmm delicious 🙂 Thanks Mel, and everyone else for your brilliant questions and suggestions… ignore my stupid question and carry on! 🙂

  41. Megan H. says:

    How do these do with Whole Wheat Flour instead of the All Purpose Flour?

  42. nikki says:

    This is a great recipe! I make waffles at least 3x a week. I think the 3 tsp of leavener makes them airy inside instead of rubbery. I used a smooth, buttery evoo in place of the butter, and subbed 3/4 cup of the flour as whole wheat, and they were great!!!! I think you need oil in the recipe to make them come out crispy and stay crispy. Try it, and cut your cholesterol, saturated fat, and boost your fiber!! I don’t think you’ll miss the butter.

  43. kira says:

    We had these for dinner last night, and I was a little hesitant to try the cheese. After a little nudge from the husband we did and it was delicious. This recipe is great. I did substitute one cup whole wheat flour and loved it that way! We will make these often. Even my two year-old liked them so much he was thrilled to see the left overs at breakfast. And I was thrilled to not make breakfast! Thanks as always for helping me figure out what to put on the table.

    • Mel says:

      Kira – kudos to your husband for encouraging the cheese addition. I also usually add a cup of whole wheat flour. Glad you liked them!

  44. Julie Savage says:

    ok, dumb me- two eggs

  45. Julie Savage says:

    How many eggs? Yikes, everything is mixed but I don’t see how many eggs to add??

  46. Stephanie B says:

    My uncle’s family always has waffles for dinner every Sunday night, and they come up with all sorts of combinations. So I’m used to cheese waffles with syrup (yum!). Cheese and sausage waffles are also tasty, topped with syrup or salsa.

  47. Stacie Aho says:

    These were so yummy!! I didn’t try them with cheese because I was too lazy to grate it, but I really want to some day! I used 1 c. whole wheat flour, and 3/4 c. white- and we loved them. Thanks Mel!

  48. Ashlee says:

    Wow, I thought my husband was weird. He will only eat pancakes if I cut up cheese chunks to cook them with. He loves them with coconut syrup! I’m glad to know he’s not the only crazy one, (I guess I am too because I learned to love them)!

  49. Rusby says:

    We had these tonight, quite possibly the best waffles we have tried. I have been putting cheese in my waffles my whole life. Sometimes, we also put bacon in them. Even better with maple syrup.

    • Mel says:

      Rusby – my husband will be glad to know there are others loving cheese on their waffles. I’m very glad these waffles were such a homerun!

  50. TaLaisa says:

    Just munching on one of these right now. Love the cheese addition. Yummmy!

  51. Mel says:

    Erica – this is probably too late, but yes, we serve these with maple syrup (even with the cheese on top). It makes for a salty, sweet combination.

  52. Erica says:

    I’m trying these tonight but I have a question: When you make them with cheese do you pour maple syrup on top?
    I love your site! I’ve been planning my weekly menus with your site. Thanks!

  53. Mel says:

    RC – thanks for letting me know you liked this waffle recipe. I know the cheese is a little weird – but my husband will be so proud that you tried it!

  54. RC (i i eee) says:

    Tried this with and without cheese. We liked it! Nice to mix things up a bit. And a useful way to get rid of the last bit of cheese in the fridge before it goes bad. 🙂

  55. Crystal Annie says:

    You sold me I will be trying this, I am certainly not one to judge since I eat my waffles with sour cream and strawberries. Can't wait.

  56. Melanie says:

    Nicole – that is a hilarious story about Scott and his grunting his approval about these waffles. I’m so glad he’s able to eat processed milk now!

  57. Nicole says:

    Okay, we didn’t try the cheese, but I just made these and they were so delicious! I was curious about Scott trying the buttermilk and he passed. I went out of the room for a minute and heard him making a funny noise…I thought he was having throat troubles but it turned out to be him grunting about how good they were. He said, “Mom! These are the best waffles I’ve ever eaten!”
    Thanks again Mel!

  58. Jennifer says:

    try cheese with french toast! melted between two pieces, yummy! Awesome with maple or buttermilk syrup which is our favorite

  59. Vanessa Shannon says:

    I will try it only because so far, you havent failed me with any of your recipes…..however, a skeptic I will always be! Cheese on waffles?

  60. Melanie says:

    Hi Katie – this batch of waffles makes about 6 waffles on my circle belgian waffle maker, so it sounds like you might want to double, if not triple, the batch. You can always freeze the cooked waffles and reheat them if you have leftovers. Let me know how they turn out!

  61. Kim says:

    Can’t wait to try this! I grew up doing a similar thing with french toast. You just basically make a french toast grilled cheese, but then serve it with syrup. My husband has yet to convert, but I love it!

  62. Katie says:

    How many waffles does one batch make? I have a family of 6, and my oldest LOVES his waffles and pancakes…just need to know if I should double the recipe. It sounds delicious!!

  63. Melanie Anne says:

    I LOVE buttermilk waffles too!! The cheese sounds good–we are BIG cheese fans here-so I will have to try it! Yum!

  64. Sarah says:

    I love this! I always say that I could eat cheese on anything…I will have to try it. I am sure it is great!

  65. Deborah says:

    I’m gonna have to try it just because I am curious now!! I have never heard of anyone putting cheese on waffles!

  66. cindy says:

    I just made these waffles–served with coconut syrup, fresh berries and a dot of whipped cream. I would call it a breakfast dessert! Yummy!

  67. PheMom says:

    Oh, I am so going to try this. I bet it is awesome. My mom is from Canada and always gets funny looks for putting cheddar cheese with her apple pie. It gets me thinking about a version of this, maybe with some baked apples and bacon. Hmmm… now you’ve really got me thinking! Nice work!

  68. Melanie says:

    Cindy – wow! That combination of coconut syrup, berries and whipped cream sounds decadent…and divine! I’m so glad you liked the waffle recipe!

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