Homestyle Buttermilk Waffles Recipe

Ingredients

• 250 g (2 cups)plain flour
• 25 g (2 tablespoons)granulated sugar
• 8 g (2 teaspoons)baking powder
• 5 g (1 teaspoon)bicarbonate of soda
• 3 g (1/2 teaspoon)salt
• 480 ml (2 cups)buttermilk
• 113 g (1/2 cup), melted and cooledunsalted butter
• 2 largeeggs
• 10 ml (2 teaspoons)pure vanilla extract
• as needednon-stick cooking spray
• to tastetoppings of your choice, such as maple syrup, whipped cream, fresh fruit or icing sugar

Instructions

1. 1

   Mix dry ingredients

   Whisk the flour, sugar, baking powder, bicarbonate of soda and salt together in a large bowl. Set aside.

2. 2

   Whisk wet ingredients

   In a separate medium bowl, whisk together the buttermilk, melted butter, eggs and vanilla extract.

3. 3

   Combine the batter

   Pour the wet mixture into the dry ingredients and mix gently until just combined. Avoid overmixing; a few lumps are fine.

4. 4

   Heat the waffle iron

   Preheat the waffle iron according to its manufacturer's instructions. When it is hot, lightly coat it with non-stick cooking spray.

5. 5

   Cook the waffles

   Pour a portion of batter into the centre of the waffle iron; the amount depends on its size, but is usually about 120–180 ml (1/2–3/4 cup). Close the lid and cook for 3–5 minutes, depending on the iron's settings, until the waffle is golden brown and crisp.

6. 6

   Cool on a rack

   Carefully lift each waffle from the iron with a fork or tongs and place it on a wire rack to cool briefly and help it stay crisp. Repeat with the remaining batter.

7. 7

   Add the toppings

   Serve the waffles warm with your choice of maple syrup, whipped cream, fresh fruit or a dusting of icing sugar.

What are buttermilk waffles?

Waffles are a familiar American breakfast, cooked in a patterned iron until crisp outside and tender inside. Buttermilk gives this version its characteristic gentle tang, while the combination of baking powder and bicarbonate of soda helps the batter rise.

The recipe keeps the ingredients straightforward and the mixing simple. A light hand with the batter and a hot waffle iron help produce waffles that are fluffy rather than dense.

Nutrition and macros by portion

The nutrition label shows one serving as written: 378 calories, 9g protein, 41g carbs, 20g fat.

The flour and sugar provide most of the carbohydrates, while butter and egg yolks contribute much of the fat. Eggs, buttermilk and flour all contribute protein. Pair a waffle with fresh fruit for a more balanced plate, or choose toppings to suit your appetite.

Why use buttermilk?

Buttermilk brings moisture and a slight tang that balances the sugar and butter. Its acidity also works with the bicarbonate of soda as the batter cooks.

Use the buttermilk as written rather than swapping it for ordinary milk, which would change the batter's acidity and texture.

Mix the batter gently

Dry ingredients: whisking the flour, sugar, raising agents and salt first helps distribute them throughout the batter.

Wet ingredients: combining these separately makes it easier to incorporate the eggs and melted butter evenly. Once the two mixtures meet, stir only until no large patches of dry flour remain; small lumps are expected.

Get the texture right

A preheated iron starts cooking the batter as soon as it is poured, helping the waffle brown and crisp. Lightly spray the iron before cooking, following its manufacturer's instructions.

Look for a golden-brown surface and a crisp finish, using the stated 3–5 minute cooking time as a guide. Waffle irons vary, so check your model's settings and avoid opening the lid too early.

Cook in batches

Use about 120–180 ml (1/2–3/4 cup) of batter per waffle as a starting point, adjusting to the capacity of your iron. Keep the batter centred so it can spread as the lid closes.

Place cooked waffles on a wire rack rather than stacking them; this lets steam escape and helps retain their crisp edges while you finish the batch.

Choose your toppings

Maple syrup and icing sugar add sweetness, while fresh fruit brings a bright contrast to the buttery waffles. Whipped cream makes them richer and more dessert-like.

For a simple breakfast plate, serve with fresh fruit alongside the waffles. Add toppings just before eating so the crisp surface does not sit under syrup for too long.

Recipe notes & tips

• Let the melted butter cool before mixing it with the eggs and buttermilk.
• Measure batter according to your waffle iron's capacity to limit overflow.
• Spray the iron lightly before cooking, even if it has a non-stick surface.
• Keep cooked waffles in a single layer on a wire rack to preserve their crispness.
• Cook a test waffle first if you are unfamiliar with your iron's timing.

Variations

• Berry topping: add fresh berries just before serving for a fruity finish.
• Cinnamon: whisk a little ground cinnamon into the dry ingredients for a warm spice note.
• Citrus: add finely grated lemon zest to the wet ingredients for a fresh flavour.
• Chocolate chips: fold a handful into the batter gently just before cooking.
• Savoury plate: serve without sweet toppings alongside eggs for a savoury breakfast.

Common mistakes to avoid

• Overmixing: it can make the waffles dense, so stop when the ingredients are just combined.
• Cold waffle iron: the batter may cook unevenly, so wait until the iron is fully preheated.
• Too much batter: it can spill over the edges, so start with a smaller portion and adjust.
• Opening the lid too soon: the waffle may tear, so allow it to cook until golden and crisp.
• Stacking hot waffles: trapped steam softens them, so place them separately on a wire rack.

How to store

Cool leftover waffles completely, then store them in an airtight container in the fridge for up to 3 days. Reheat in a toaster or oven until hot and crisp; avoid microwaving if you want to retain their crisp texture.

Frequently asked questions