Dessert

Buttermilk Waffles Recipe

ByClara Bennett February 3, 2026February 3, 2026

Introduction

Buttermilk waffles are a classic breakfast favorite known for their crispy exterior and tender, fluffy interior. This easy recipe uses simple ingredients to create a perfect morning treat that pairs beautifully with syrup and fresh fruit.

Two golden-brown waffles are stacked on a white plate with a thin dark rim. The top waffle has syrup filling each square and a small square of butter melting in the center. Around the waffles, there are fresh berries: a red raspberry, a halved strawberry, a blueberry, and a blackberry. Syrup is dripping from the waffles onto the plate, and a silver fork rests beside the waffles with a drop of syrup on its handle. The plate is set on a white marbled surface. Another similar white plate with waffles and syrup is partially visible on the right side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 Tbsp. granulated sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. kosher salt
2 eggs
2 cups buttermilk, shaken
1/2 cup (1 stick) butter, melted, plus softened butter for serving
Cooking spray
Maple syrup and sliced fresh fruit, for serving

Instructions

Step 1: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
Step 2: In a medium bowl, whisk the eggs, buttermilk, and melted butter. Gently fold this wet mixture into the dry ingredients until just incorporated. It’s okay if the batter has some lumps; do not overmix.
Step 3: Preheat your waffle iron and spray it lightly with cooking spray. Pour about 1/2 cup of batter into the center of the iron, spreading it to cover the surface. Close the lid and cook until the waffle is golden brown, about 5 minutes. Transfer the cooked waffle to a plate and repeat with the remaining batter.
Step 4: Serve the waffles hot, topped with softened butter, maple syrup, and fresh sliced fruit for a delicious breakfast.

Tips & Variations

For extra crispy waffles, try preheating the waffle iron longer and avoid removing the waffle too early.
Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
Mix in a teaspoon of vanilla extract or a pinch of cinnamon to add warmth to the batter.
If you don’t have buttermilk, create a substitute by adding 2 tablespoons of lemon juice or vinegar to 2 cups of milk and letting it sit for 5 minutes.

Storage

Store leftover waffles in an airtight container in the refrigerator for up to 2 days. To reheat, toast them in a toaster or oven until crisp. For longer storage, freeze waffles in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month. Reheat from frozen in a toaster or oven without thawing.

How to Serve

A stack of four thick, golden-brown waffles sits in the center of a white plate with a thin dark rim. Each waffle layer shows a grid pattern and slightly crisp texture. The top waffle holds a white pat of melting butter, surrounded by a shiny black blackberry and a bright red halved strawberry. The middle waffles have scattered blueberries, blackberries, and a whole raspberry peeking out between layers. The bottom waffle is bordered by a halved strawberry, raspberry, and blackberry, with amber-colored syrup gently dripping down the sides and pooling on the plate. The dish rests on a white marbled surface with a tiled wall blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter up to 24 hours in advance and store it in the refrigerator. Give it a gentle stir before using, as ingredients may settle.

What if I don’t have a waffle iron?

Without a waffle iron, you can cook the batter as pancakes on a griddle or skillet. Keep the same batter, but cook until bubbles form on the surface, then flip and cook until golden on both sides.