An easy waffle recipe that results in a nice crisp outside, and tender middle waffle. I love the results this gives while not having to separate the eggs and take time to whip egg whites! These will also reheat in the toaster for a quick work day breakfast.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl until evenly combined. Whisk buttermilk and butter together in a separate bowl; add eggs. Stir buttermilk mixture into flour mixture until just combined and batter is slightly lumpy; add vanilla extract.

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  • Preheat a waffle iron according to manufacturer's instructions.

  • Pour enough batter into the preheated waffle iron to reach 1/2 inch from the edge. Cook according to manufacturer's instructions.

Cook's Note:

You can heat the oven to about 250 degrees F (120 degrees C) to 275 degrees F (135 degrees C), and place a rack on a baking sheet to keep waffles warm as you make the whole batch.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

317.6 calories; 9.2 g protein; 40.5 g carbohydrates; 92.4 mg cholesterol; 748.7 mg sodium. Full Nutrition

Reviews (307)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/16/2013
Bulk making waffle day--I doubled the recipe. I only made one change, I used half whole wheat/half AP flour. After all the dry ingredients were folded into the wet, I noticed that the batter seemed to be quite thin. I ended up adding an additional cup of AP flour. These puffed up nicely and turned out well. Using half whole wheat flour made them sturdier and more filling. I will use this recipe again. Read More
(76)

Most helpful critical review

Rating: 3 stars
10/11/2013
We like the look but the flavor was bland for us. Read More
(17)
409 Ratings
  • 5 star values: 307
  • 4 star values: 80
  • 3 star values: 11
  • 2 star values: 5
  • 1 star values: 6
Rating: 4 stars
09/16/2013
Bulk making waffle day--I doubled the recipe. I only made one change, I used half whole wheat/half AP flour. After all the dry ingredients were folded into the wet, I noticed that the batter seemed to be quite thin. I ended up adding an additional cup of AP flour. These puffed up nicely and turned out well. Using half whole wheat flour made them sturdier and more filling. I will use this recipe again. Read More
(76)
Rating: 5 stars
03/15/2015
My wife and I loved this recipe the first time we made but the second time, we wanted to "Jeep," it up a bit. We added a full tablespoon of vanilla and a few dashes of cinnimon. Delicious. If you love the buttermilk flavor but want to add a little more complexity, try the vanilla and cinnimon. Read More
(48)
Rating: 4 stars
05/16/2015
Broke in new Procter-Silex Belgian Waffle Maker. We doubled the batch which was perfect to use the whole quart of butter milk. Ten large waffles was the yield.. I can not use syrup but I broke up some pecans from the freezer and I do not miss the sweetness. I do want to try some different flours to see how it turns out. Used whole white wheat flour today and we really enjoyed it. Needed a little extra buttermilk. Have also used oat flour(Quaker Oates in the Vita mix), this version needs a least one cup of AP, white, or spelt flour to crisp up for a double batch. You also may want to cook longer. I had to flip the waffle to crisp up when using oat flour. Straight oat flour would not crisp up enough. Straight spelt flour was nice fresh but dry left over. We always double the recipe for left overs. Best to reheat in the waffle maker. LET THE BATTER SIT FOR 10-15 MINUTES WHEN USING WHOLE GRAINS. It will soak up the liquids better. Read More
(28)
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Rating: 5 stars
02/07/2014
So I was looking for the absolute easiest recipe that looked yummy. This was tender. This was easy. The only thing I changed was the recipe calls for low fat buttermilk and I don't low fat anything especially if butter is involved. Yes I burned the first pour but it was my first attempt with my Nordic ware waffler and I didn't trust my instinct/nose. Luckily the batch yields 6 servings so the second pour (4 more waffles) came out perfect. (Kept a closer eye and trusted my nose.) I am so happy. I love buttermilk waffles and so does my special someone so now I get to add this to things I won't burn. Read More
(23)
Rating: 5 stars
06/04/2018
The buttermilk really yields a very nice waffle. Definitely will be making again. Read More
(23)
Rating: 3 stars
10/11/2013
We like the look but the flavor was bland for us. Read More
(17)
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Rating: 5 stars
02/08/2014
Great way to use kefir. Super easy and took 2 minutes each in the waffle iron. Maybe other waffle recipes are richer but they take about twice as long to cook. I whipped a double batch up and fed a family of 9 with minimal time standing in front of the waffle iron. Added a little more sugar and doubled the vanilla. Read More
(11)
Rating: 5 stars
08/06/2014
Easy and yummy! Had leftover buttermilk so I figured make waffles! Followed the recipe exact. They came out perfect! Made them on waffle plates on my Forman Grill. Smelled so good! Made 8 waffles. My boy's loved them. Will definitely make again. Read More
(11)
Rating: 5 stars
12/31/2015
Love this recipie! We make it all the time. It's light and fluffy, quick and easy. I don't usually have buttermilk handy, so I curdle my milk by adding 2 Tablespoons of vinegar to the 2 cups of milk. Read More
(10)