Waffles
intro
Crisp on the outside, light and fluffy inside, these classic diner-style buttermilk waffles pair perfectly with maple syrup, butter, and fresh fruit.
Ingredients
Steps
Preheat waffle iron
Plug in your standard 7-inch waffle iron and preheat it to medium-high heat (375°F / 190°C). Lightly coat the grid surfaces with non-stick cooking spray or a thin layer of melted butter using a pastry brush to prevent sticking. Preheating takes 3-5 minutes, until the iron’s built-in ready indicator light illuminates.
Whisk dry ingredients
In a large 3-quart mixing bowl, combine 2 cups (240g) all-purpose flour, 2 tablespoons (25g) granulated sugar, 1 tablespoon (12g) baking powder, 1/2 teaspoon (3g) baking soda, and 1 teaspoon (5g) fine sea salt. Whisk vigorously for 30 seconds until all dry ingredients are evenly distributed, with no concentrated clumps of leavening remaining.
Mix wet base
In a separate medium 1.5-quart bowl, whisk together 2 cups (480ml) cold buttermilk, 2 large egg yolks (reserve the whites in a small, completely clean dry bowl), 6 tablespoons (85g) slightly cooled melted unsalted butter, and 1 teaspoon (5ml) vanilla extract until fully smooth, about 20 seconds of gentle mixing. Avoid over-whisking to prevent incorporating excess air at this stage.
Whip egg whites
Using a clean hand whisk or electric hand mixer on medium speed, beat the reserved 2 egg whites for 1-2 minutes until they form stiff, glossy peaks that hold their sharp shape when the whisk or beater is lifted straight up. Do not overbeat to the point of dry, crumbly peaks, as this will create dense, uneven spots in the finished waffles.
Fold waffle batter
Pour the wet buttermilk mixture into the large bowl of dry ingredients, and stir with a flexible silicone spatula just until no large dry flour streaks remain—small lumps in the batter are expected and desirable, as over-stirring creates tough waffles. Gently fold the whipped egg whites into the batter in 2 equal additions, taking 30 seconds total to fold, to preserve the light, airy structure from the whipped whites.
Cook waffles fully
Pour 3/4 cup (180ml) of batter onto the exact center of the preheated waffle iron grid, close the lid, and cook for 3-4 minutes per waffle, until deep golden brown and crisp on the outside, and no more steady steam escapes from the iron edges. Do not open the lid for the first 2 minutes of cooking, as this can cause the waffle to split and stick. Transfer cooked waffles to a wire rack set over a baking sheet in a 200°F (95°C) oven to stay crisp and warm while cooking the remaining 3 waffles.
Tips
2.If you do not have buttermilk on hand, make a quick substitute by stirring 2 tablespoons (30ml) of white vinegar or fresh lemon juice into 2 cups (480ml) of regular whole milk, then let it rest for 5 minutes at room temperature until slightly curdled before use.
3.Add mix-ins like 1/2 cup (85g) semi-sweet chocolate chips, fresh blueberries, or chopped toasted pecans to the batter right before folding in the egg whites to avoid sinking or discoloring the batter.
OMG these waffles are a total game changer for our Saturday breakfasts! My three kids devoured a whole batch in 10 minutes flat, no syrup even needed because the buttermilk flavor is so perfect. Crispy on the outside, fluffy as a cloud inside—exactly what I’ve been trying to nail for years. So easy too, I didn’t even need a fancy mixer!
Made a double batch of these for meal prep this week and they freeze SO well! Pop one in the toaster straight from the freezer on busy weekday mornings and it tastes just as fresh as the day I made it. Way better than the frozen grocery store waffles I used to buy, and way cheaper too. 10/10 will be a staple in our house.
Brought these to our neighborhood potluck brunch last weekend and everyone was begging for the recipe! I set out a little toppings bar with fresh berries, whipped cream, chocolate chips, and maple syrup, and people went back for seconds and thirds. So easy to throw together even when you’re running late to an event, they turn out perfect every single time.
Made these for the first time this morning and they were really good! Crispy edges, nice tang. Quick question though—do I need to separate the egg whites and whip them for this recipe? I’ve seen some buttermilk waffle recipes that say that’s required for next-level fluff, but I’m super lazy on weekend mornings lmao, so I skipped that step. Wondering if that’s why mine were just a little less fluffy than the photos look?
These are SO good but I accidentally used regular milk instead of buttermilk the first time and they were a little flat. Oops! Still tasted great, though, just not as tall and crispy as the photos look.
Just tested this recipe with my go-to 1:1 gluten free flour blend and it worked perfectly! My husband who has celiac said these are the best gluten free waffles he’s ever had. Quick question though—can I substitute the melted butter for coconut oil?
Bro I made these in my tiny dorm waffle maker last night after my late study session and they slapped. I didn’t even have buttermilk so I used that milk + vinegar trick someone mentioned earlier and it worked like a charm. 10/10, way better than the dining hall waffles.
Honey, I’ve been making buttermilk waffles for 40 years and this recipe is the best one I’ve ever tried. That little pinch of cinnamon in the dry mix? *Chef’s kiss.* My grandkids request these every time they come to visit, and I don’t blame them one bit. Crispy edges, soft center, perfect tang from the buttermilk.
Made these this morning with whole wheat pastry flour, added a scoop of vanilla protein powder, and they were still so fluffy and crispy! I topped mine with Greek yogurt, blueberries, and a drizzle of peanut butter for a high protein post-workout breakfast. Absolute win.