Classic Buttermilk Waffles
These easy buttermilk waffles are a family favorite. In fact, I haven’t made another classic waffle recipe in so many years because they are perfect!
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. And they work great with whole wheat flour (or half all-purpose flour, half whole wheat 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.
FAQs for Classic Buttermilk Waffles
If you keep them in a warm oven, that will keep the waffles crispy on the outside.
Be sure NOT to overmix the batter- that can make the texture kind of rubbery. It’s okay to to still see a few dry spots.
Yes! We serve cheese wafles with maple syrup- it makes a great sweet u0026 salty combination!
Classic Buttermilk Waffles
Ingredients
- 2 large eggs
- 1 ¾ cups buttermilk (see note)
- 4 tablespoons (56 g) butter, melted and cooled to room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups (213 g) all-purpose flour (see note)
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Instructions
- 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.
- 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.
Notes
Recommended Products
Recipe Source: adapted from King Arthur Flour’s Baking Companion
Do you have a yeasted waffle recipe?
Here you go!
https://www.melskitchencafe.com/quick-yeasted-waffles/
https://www.melskitchencafe.com/overnight-raised-waffles/
I love making these with my hello kitty waffle maker! They’re super easy, and taste great! 💖
These waffles were the best our family has ever had! Crispy and fluffy!
So yummy! I made them with white whole wheat flour and they were so light and fluffy and had a delicious butter flavor. This will be my new go-to waffle recipe! Thanks, Mel!
Wow! These were so good! I couldn’t believe it. Such a delicious flavor on their own instead of just being a sponge for syrup. Thank you!
Easy and yummy!! Will be making these again. Toddler approved!! Thanks!
These have quickly become a favorite on school mornings… and make an easy base for a sandwich too!
My husband always insists that his family’s recipes are the best. After we ate these tonight he sadly admitted to me that these are better than his family’s waffle recipe! Haha thanks , they were great!!
Mel, I often have to pass on delicious breads recipes because my husband is celiac and gf flour is a pain. But I’ll try swaps sometimes. And this turned out amazing!! The higher liquid content of this waffle batter was amazing for gluten free flour! My whole family loved it. They were so fluffy and not crumbly. There were actual air pockets! Thank you so much for this beautiful breakfast gift.