Rating: 4.5 stars 4.6
447 Ratings
  • 5 star values: 337
  • 4 star values: 87
  • 3 star values: 11
  • 2 star values: 6
  • 1 star values: 6

These buttermilk waffles are crisp on the outside and tender in the middle. 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 workday breakfast.



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


Instructions Checklist
  • Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl until evenly combined.

  • Whisk buttermilk and melted butter together in a separate bowl; whisk in eggs. Stir buttermilk mixture into flour mixture until just combined and batter is slightly lumpy; stir in vanilla extract.

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

  • To cook each waffle, pour enough batter into the preheated waffle iron to reach 1/2 inch from the edge. Cook according to manufacturer's instructions.


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.

Nutrition Facts

318 calories; protein 9.2g; carbohydrates 40.5g; fat 13g; cholesterol 92.4mg; sodium 748.7mg. Full Nutrition