Buttermilk Waffles

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Buttermilk Waffles

Crisp-outside, tender-inside buttermilk waffles from a simple lumpy batter. Made for a stovetop or electric iron and kept warm and crisp in a low oven.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast

Cuisine: American

Keyword: buttermilk waffles, homemade waffles, waffles

Servings: waffles

Author: Jennifer Pallian BSc, RD

Ingredients

3 ½ cups all-purpose flour
2 tbsp granulated sugar
2 tsp baking powder
½ tsp baking soda
½ tsp kosher salt
3 cups buttermilk room temperature
½ cup melted butter
6 large eggs
vegetable oil for the waffle iron

US Customary - Metric

Instructions

Preheat the oven to 200°F. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. In a separate bowl, whisk the buttermilk with the melted butter and eggs.
Pour the buttermilk mixture into the flour mixture and use a spatula to gently incorporate — the batter will be lumpy, and that's okay. Don't over-mix it.
Preheat the waffle iron about 3 minutes over medium-high heat, then brush generously with vegetable oil, focusing on the pockets. Scoop about 1 cup of batter into the middle and spread it out to the edges (the exact amount depends on your iron). Cook, then peek at the underside — when it's golden brown, flip the iron, moving it around over the flame/element for even heat. When the other side is golden too, gently remove with a fork and transfer to the oven rack to keep warm. It takes about 5 minutes total per waffle. Repeat with the remaining batter, re-oiling the iron between waffles.

Notes

Room-temperature buttermilk: It blends more evenly and the melted butter won't seize into clumps.

Lumpy is good: Stop mixing while the batter is still lumpy — overmixing makes tough, flat waffles.

Oil the pockets: Brush the iron generously each time, especially the pockets, so the waffles release cleanly.

Keep warm and crisp: Hold finished waffles on a rack in the 200°F oven so they stay crisp instead of steaming soft.

Nutrition