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The Perfect Buttermilk Waffles

4.85 from 39 votes
My light, rich, and crisp Buttermilk Waffles will hit the spot every single time!

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Hi Bold Bakers!

I can’t even tell you how many requests I get for The Perfect Buttermilk Waffles recipe! I hear from people saying their waffles stick to the waffle iron, didn’t crisp up properly, and didn’t taste like the ones they remember from their childhood.

Well, these Buttermilk Waffles are the quintessential buttermilk waffles. I love waffles (and not just because that’s my dog’s name), I love myself a sweet breakfast and these light, rich, and crisp waffles hit the spot every single time!

How To Make Buttermilk Waffles

Waffles are similar to pancakes and start with a thick, rich batter of flour, baking soda, eggs, oil, buttermilk, and a touch of vanilla. The oil within the batter, along with the tangy buttermilk, make the batter the perfect consistency for pouring and also help to ensure these Buttermilk Waffles don’t stick to the iron.

There is only one trick to making this batter, as for the most part, it’s just a matter of combining the wet ingredients into the dry. The real trick to making the Perfect Buttermilk Pancakes is to not over mix the batter! As soon as the baking soda meets the wet ingredients, it begins to activate forming air bubbles within the batter. These bubbles keep the waffles light and fluffy.

[ Need some bread? Get my No-Knead Whole Wheat Bread recipe! ]

I know it can be tempting to overmix, as most think the secret to waffles is a lump-free batter. The truth is the lumps work themselves out in the cooking process, but over-mixing can deflate the waffles making them tough and heavy. So mix these buttermilk waffles up in minutes and then you’re ready to roll!

Why Do You Need Buttermilk To Make Waffles?

I am often asked what the importance of buttermilk is in baking, and the truth is there really is a reason to use it beyond its tangy richness. The acid in buttermilk helps to tenderize the baked goods from the inside-out.

So, in this case, buttermilk ensures the inside of the waffles are moist and tender, never cake-like or dense. If you can’t buy buttermilk then you can easily make a Buttermilk Substitute that works really well.

How Do I Stop My Waffles From Sticking?

My Buttermilk Waffle Recipe itself buys you a lot of insurance. That said, nothing is worse than putting the time into making the Perfect Buttermilk Waffles and then having them stick to your waffle iron. To prevent sticking, I like to do a few things: I always lightly grease my waffle iron with a bit of butter or flavorless oil, and then I actually give the waffles time.

If the waffles are removed from the iron too soon, the iron will be left with raw batter sticking in its nooks and crannies. To avoid this, really give the waffles ample time on each side to cook through and brown. When waffles are fully cooked inside and out, they will easily release from the pan.

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The Perfect Buttermilk Waffles Recipe

4.85 from 39 votes
My light, rich, and crisp Buttermilk Waffles will hit the spot every single time!
Author: Gemma Stafford
Servings: 8
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
My light, rich, and crisp Buttermilk Waffles will hit the spot every single time!
Author: Gemma Stafford
Servings: 8


  • 3 cups (15oz/426g) all-purpose flour
  • 1/4 cup (2oz/57g) sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 1/2 cups (20floz/565ml) buttermilk
  • 4 eggs
  • 2/3 cup (5floz/142ml) flavorless oil (canola, veg, sunflower etc)
  • 2 teaspoons vanilla extract


  • In a large bowl combine flour, sugar, baking powder, baking soda, and salt.
  • In a jug, whisk together the buttermilk, eggs, oil and vanilla extract.
  • Whisk together the wet and the dry ingredients. Whisk while you spell out W.A.F.F.L.E.S, or 7 times roughly. A few Lumps and bumps are all good. Just like pancake batter, they work themselves out while the batter rests. Refrigerate for 10 minutes. 
  • Pre-heat your waffle iron to medium heat then generously butter or grease it. 
  • Spoon roughly 1/4-1/3 cup of batter into a preheated waffle iron. Cook the waffles until golden and crisp. (all waffle irons are different but roughly around 3-4 minutes) TIP: Resist the urge to open the waffle iron while cooking so you don't let out all that lovely steam that will give you a crisp, brown waffle.
  • Once cooked remove from the waffle iron and set aside. Repeat this process until all of the batter has been used. 
  • To serve: Stack the waffles, top with butter, maple syrup and enjoy!
  • Cover and store in the refrigerator for 1 day. reheat back in the iron or covered in foil in the oven for 10 minutes at 300°F (150°C).

Recipe Notes

Nutrition Facts
The Perfect Buttermilk Waffles Recipe
Amount Per Serving (1 g)
Calories 426 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 3g19%
Polyunsaturated Fat 6g
Monounsaturated Fat 12g
Cholesterol 98mg33%
Sodium 317mg14%
Potassium 87mg2%
Carbohydrates 46g15%
Fiber 1g4%
Sugar 11g12%
Protein 11g22%
Vitamin A 300IU6%
Calcium 120mg12%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.

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1 year ago

Hi Gemma, just made 1/2 of this amazing, delicious recipe! It was perfect for just my husband and I since we are empty nesters (our adult 4 sons have all moved out). Thank you for another save-able recipe! 😊👍🏻💜

Kristina Rios
1 year ago

Thank you!.An older friend gave me her waffle iron when I helped her move and first thing I thought was to look in bigger bolder baking for a recipe. But i also thought it would be to good to be true if you had a recipe for this too…and you did! Everything i look for its here!. Thanks. They are delicious and fluffy. Also soft on the inside and crispy on the outside just like we like them!. I realize i like waffles more than pancakes!

1 year ago

Thank you Gemma! Finally I got to make a waffle that rises up. I think your magic is the buttermilk and baking soda, which I have not use this combination. Batter is rather thick and follow your steps not to over whisk. I made half of your recipe and used butter instead (I didn’t have flavourless oil on hand). It is the best waffle ever. Thank you.
Jbz from Malaysia

Wendi Faul(@wendi-faul)
1 year ago

This recipe rocks! It made nearly 10! Homemade buttermilk, too. Looking forward to leftovers.

1 month ago

Amazing waffles. I even made my own Buttermilk. They puffed up so high and were light and fluffy and crisp on the outside. Amazing flavour!!
Gemma is there a way of keeping them crispy? When I layered them atop each other the became a bit soft from the condensation or steam.
Any suggestions?? Maybe just eat them straight away. 🤣😂

3 months ago

Lovely! I used melted butter instead of oil

5 months ago

Can I substitute plain flour with whole wheat or oat flour??

6 months ago

Hi Gemma. I tried looking into your egg substitute chart to replace eggs in this recipe……but i couldn’t find a replacement specifically for the waffles……please help me with the perfect replacement for eggs in this recipe…..

Pamela davies
Pamela davies
7 months ago

Can I use sour cream instead of buttermilk please

7 months ago

Great recipe but had to add extra buttermilk as I have a volcano waffle iron and the original recipe was a bit thick for pouring into the top of the waffle iron. Cooked for 4 minutes and came out perfect!

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere!

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