Buttermilk Waffles

I remember the first time I made buttermilk waffles. My husband had just gotten me, my first waffle maker, because I wanted to mix things up. Back then he was in the Army and I would make a hot breakfast every morning when he got home from PT before he took off to start his day. My first attempt was a disaster…

After a little trial and error, I learned how to make a great buttermilk waffle and how to actually get them out of the waffle maker. My poor husband and kids were stuck being part of so many of my early cooking experiments. I wish I had someone to teach me simple kitchen tricks to help make learning to cook easier.

Tips for great waffles

For buttermilk wafffles you clearly need buttermilk. It is in the name after all right? No buttermilk? Make your own buttermilk for these waffles. This simple trick allows you to get the fluffy texture of buttermilk waffles without a trip to the store.

You need plenty of fat to make a good waffle. This means you can not skimp on the eggs and oil. For good measure be sure to grease that waffle maker really well too.

Let your waffle maker heat up before you start. This will give you a crispy texture.

Whatever you do… Do NOT open your waffle maker before it is time. Being in a rush won’t get you anywhere but a falling apart and stuck waffle. When fully cooked the release easily just like food in a cast iron pan.

How to serve waffles

Buttermilk waffles are great for serving with homemade syrups. Give these recipes a try

We love to use fresh homemade whipped cream on our waffles. One great way to make a good breakfast out of buttermilk waffles is to serve them with fresh fruit. If you make them ahead of time you can use buttermilk waffles to make sandwiches for breakfast on the go.

How to make buttermilk waffles

What you need to make buttermilk waffles

  • 1 3/4 cups all-purpose flour
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • 3 large eggs, separated
  • 2 tablespoons sugar
  • ½ teaspoon ground cinnamon, optional
  • 4 tablespoons butter, melted
  • 1 3/4 cups buttermilk
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract


Using a stand or handheld mixer, beat egg whites until stiff peaks form, adding in sugar towards the end.

Combine remaining ingredients in a separate bowl and stir together, making sure to not over-stir. Fold in the whipped egg whites, until just incorporated.

Cook in a waffle iron according to waffle iron instructions.

Top as desired, with whipped topping, nuts, fruit, berries, syrup, etc.

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