Description
These Homemade Buttermilk Waffles are crispy on the outside and tender on the inside, making them the perfect breakfast treat. Made from simple pantry staples and tangy buttermilk, they come together quickly for a delicious morning meal, ideal for weekend brunch or any day you crave a classic waffle with a rich, buttery flavor.
Ingredients
Waffle Batter
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 2 cups buttermilk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat waffle iron. Plug in your waffle iron and let it heat up according to the manufacturer’s instructions while you prepare the batter.
- Mix dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Combine wet ingredients. In a separate bowl, beat the eggs and then whisk in the buttermilk, melted butter, and vanilla extract until smooth and blended.
- Make the batter. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; some lumps are okay.
- Cook waffles. Lightly grease the waffle iron if needed. Pour the batter onto the hot waffle iron, spreading it evenly. Close the lid and cook until the waffles are golden brown and crisp, usually 4 to 6 minutes depending on your waffle iron.
- Serve immediately. Remove the waffles carefully and serve hot with your favorite toppings such as maple syrup, fresh fruit, or whipped cream.
Notes
- Use buttermilk for the tangy flavor and tender texture; you can substitute with regular milk plus 1 tablespoon vinegar or lemon juice per cup, allowed to sit for 5 minutes.
- Do not overmix the batter to avoid tough waffles; lumps are okay.
- For extra crispy waffles, leave them on the iron a bit longer until golden brown.
- Waffles can be kept warm in a 200°F oven for up to 20 minutes.
- Leftovers freeze well; reheat in a toaster for best texture.
