BreakfastThe Perfect Buttermilk Waffles 4.86 from 28 votesMy light, rich, and crisp Buttermilk Waffles will hit the spot every single time! By Gemma Stafford | February 4, 2020 | 33 Breakfast 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 WafflesWaffles 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.Get More Recipes!Perfect Buttermilk PancakesMaking Waffles Without A Waffle MakerBreakfast TartFollow Bigger Bolder Baking on Pinterest!Try These Recipes!The Perfect Brioche French ToastOvernight French ToastChocolate Chip Pumpkin MuffinsHomemade Blueberry Pancakes Your Whole Family Will LoveThe Perfect Buttermilk Waffles Recipe 4.86 from 28 votes Print RecipeMy light, rich, and crisp Buttermilk Waffles will hit the spot every single time!Author: Gemma StaffordServings: 8 BreakfastPrep Time 15 minsCook Time 15 minsTotal Time 30 minsMy light, rich, and crisp Buttermilk Waffles will hit the spot every single time!Author: Gemma StaffordServings: 8Ingredients3 cups (15oz/426g) all-purpose flour1/4 cup (2oz/57g) sugar1 tablespoon baking powder1 teaspoon baking soda1 teaspoon salt2 1/2 cups (20floz/565ml) buttermilk4 eggs2/3 cup (5floz/142ml) flavorless oil (canola, veg, sunflower etc)2 teaspoons vanilla extract InstructionsIn 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 NotesNutrition FactsThe Perfect Buttermilk Waffles Recipe Amount Per Serving (1 g) Calories 426 Calories from Fat 198 % Daily Value*Fat 22g34%Saturated Fat 3g19%Polyunsaturated Fat 6gMonounsaturated Fat 12gCholesterol 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.Submit your own photos of this recipe Upload Photo 5 Images rossalv Wendi Faul Eva DG Moulika Kristina R.