Buttermilk Waffles Recipe
Make tender, golden buttermilk waffles with crisp edges and an airy interior. Gentle mixing and a brief batter rest ensure optimal lift and rich, buttery flavor.
Equipment
- Waffle iron
- Medium bowl
- Whisk
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups buttermilk (warm)
- ⅓ cup butter (melted)
- 2 eggs
- 1 teaspoon vanilla extract
Instructions
- Whisk the flour, sugar, baking powder, baking soda, and salt together in a medium bowl. The dry mixture should look evenly blended, with no visible clumps of leavener.
- In a second medium bowl, combine the warm buttermilk and melted butter, then stir in the eggs. The mixture should look smooth and cohesive before it meets the flour.
- Add the dry mixture to the wet mixture, whisk only until mostly combined, then fold in the vanilla. Stop while small flour lumps remain, because a thick, slightly shaggy batter produces a more tender waffle.
- Leave the batter undisturbed for 10 minutes. Small bubbles should rise and pop across the surface as the flour hydrates and the leaveners begin working.
- Heat and lightly grease the waffle iron, then pour about ⅓–½ cup of batter into the center, keeping it about ½ inch from the edge. The batter should spread toward the perimeter without running over the sides.
- Close the iron and cook until the escaping steam slows to almost nothing before opening it. The waffle should be deeply golden with a firm exterior that gives slightly when pressed with a fork.
Notes
Texture tip: Leave small lumps in the batter and allow it to rest for 10 minutes so starches hydrate and leaveners activate without developing tough gluten.
Doneness cue: Watch the escaping steam from the closed waffle iron; wait until the heavy rush slows to almost nothing before lifting the lid to avoid tearing.
Holding warm: Arrange cooked waffles in a single layer on a wire rack set over a baking sheet in a 200 °F oven rather than stacking them on a plate.
Storage and reheating: Cool completely on a rack, then store in an airtight container between parchment sheets in the refrigerator. Reheat in a toaster or warm oven to restore crispness.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.