You’ll never reach into the grocery store freezer case for waffles again, once you try this from-scratch buttermilk waffle recipe!
Tips and Tricks for Perfect Buttermilk Waffles
Buttermilk is a key component of this recipe, so don’t switch it out for regular milk. Using pure buttermilk is going to give you a delicious result. But if you don’t have buttermilk, you probably do have ingredients to make a pretty close substitution. Try one of these easy methods.
Club soda is used in this recipe to perfect the waffle texture. A very cold, freshly opened bottle is best, to ensure it’s as fizzy as possible.
The other trick to getting a nice crispy waffle is to cook it a bit slowly. If your waffle iron has a temperature setting, use the low setting. Or if using a stovetop waffle iron, set your burner to medium-low heat for about 8 minutes, occasionally flipping.
Making Extra Waffles
If you make extra, you can certainly freeze them. Just store them in a zip-lock bag in your freezer. Then when you’re ready to eat them, pop them into your toaster for a quick breakfast!
If you end up with extra waffle batter, store it in a sealed container in your fridge for up to a few days.
When you want to plan ahead for saving time, you can make a large quantity of the dry mix to store for future batches. Stir together your flour, sugar, baking powder, salt, and baking soda and seal it in an air-tight container. (Multiply the dry ingredient quantities by 2, 3, or more for however much you want to store.) This dry mix is the correct ratios to also be used in our Buttermilk Pancakes recipe.
If you’re not sure what to do with the rest of your buttermilk, try one of our other recipes that use it!
- Air Fried Catfish
- Fried Okra
- Buttermilk Pancakes
- Fried Chicken
- Chicken Fried Steak
- Fried Green Tomatoes
- Buttermilk & Sour Cream Biscuits
Additions to Buttermilk Waffles
Adding butter and maple syrup might be the most popular choice for simple toppings, but there are many delicious options. Try one or more of these for your next batch!
Inside the waffle:
- A few tablespoons of cocoa powder for chocolate waffles
- A teaspoon of vanilla extract
- A teaspoon of maple extract
- Orange zest or lemon zest with a teaspoon of orange or lemon extract
- Chopped pecans or walnuts
- Milk, dark, or white mini chocolate chips
On top of the waffle:
- Strawberry or blueberry sauce
- Peach compote or other fruit compote
- Sliced bananas
- Apple butter
- Powdered sugar
- Whipped cream
- Chocolate drizzle
- Maple syrup
- Table syrup
And maybe the tastiest choice of “topping” is a nice piece of fried chicken. Whoever first turned fried chicken into a breakfast food is a fine person in my book. Just add a waffle! Waffles, fried chicken, and maple syrup is a tried and true combination.
You can also make a waffle breakfast sandwich with a fried egg, cheese, and your favorite breakfast meat in between two of these tasty waffles!
We hope you’ll enjoy our Buttermilk Waffles recipe!
- 2 cups all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 2 eggs
- 1 cup club soda ice cold
- 1.5 cups buttermilk
- 4 tbsp butter melted
- canola oil for cooking
- Add a little canola oil to your waffle maker, and spread it around with a paper towel to coat.
- Preheat your waffle maker.
- In a large mixing bowl, stir together the flour, baking soda, baking powder, salt, and sugar until fully mixed.
- In a second bowl, beat together buttermilk, eggs, and melted butter. Fold in the cold soda water and any mix-ins like cocoa powder or mini chocolate chips.
- Pour the buttermilk mixture into the flour mixture. Stir with a wooden spoon until it's just blended together.
- Ladle the batter into your waffle maker. Follow your waffle maker instructions for timing.
- Gently remove from the waffle maker. Keep warm on a baking rack at 190 F while you cook waffles with the remaining batter. If the waffles are softer than desired, place in your toaster to crisp.
This is a great recipe it is Betty Crocker’s recipe. I thought that I had seen this one before. I have been using it for years. It is a great recipe thou.
Thanks Macy, I’ve been using this one for many years as well. It’s definitely a classic!
Great recipe, thanks!