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Buttermilk Waffles


Buttermilk Waffles

Buttermilk Waffles

Photo © Molly Watson

These (along with yummy Yeasted Waffles) are favorites at my house - and not just on weekends. After you've made these a time or two, and if you know your kitchen well, you, too, will be able to whip up the batter in less than 5 minutes. The tang of buttermilk adds flavor and a tender texture to these waffles. Out of buttermilk? See how to make buttermilk or use part milk and part yogurt, sour cream, or other cultured dairy product.

Note: This recipe is easy to halve or double as your breakfast needs demand. Also, for a whole grain version, simply use whole wheat pastry flour instead of regular all purpose flour.

Yield: 8 Waffles


  • 1 cup flour (or 3/4 cup flour and 1/4 cup cornmeal or other flour for texture and flavor)
  • 1 to 2 Tbsp. sugar
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup buttermilk
  • 2 eggs
  • 2 Tbsp. melted butter or vegetable oil
  • Oil or spray oil for cooking


  1. Heat a waffle iron. Meanwhile, combine the flour, sugar, baking soda, and salt in a medium bowl; then whisk the buttermilk and the eggs together; add the liquid mixture to the flour mixture and stir to combine. Stir in the melted butter or oil. You will have a pretty thick batter.
  2. Spray oil on the hot griddle and spoon or pour half of the batter onto a 4-square waffle iron – use a spatula to spread the batter evenly over the iron, close it, and cook until the waffle is nicely browned, about 5 minutes depending on your waffle iron. Repeat with second half of the batter. Keep waffles warm in a 200°F to 250°F oven.

Serve the waffles hot, with butter, maple syrup, honey, or jam as you like. Some people at my house like them with just a sprinkle of powdered sugar. I've even known people to eat them slathered with peanut butter or almond butter. When it comes to waffles, to each their own.

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