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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
Ingredients
- 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
Instructions
- 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).
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! ????????????????
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!
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
This recipe rocks! It made nearly 10! Homemade buttermilk, too. Looking forward to leftovers.
Hi Gemma, could I do two cups buttermilk and half a cup of 2% milk?
I must say this is one of the best recipes I have ever tried. I have tried others but this was by far the best. I made a large batch for a BBQ party in Church and it was a hit! Some People came back for seconds. It was so fluffy and puffed up really nice. This recipe is a keeper! Thank you once again
Perfect Sunday night dinner. We have enough leftover for breakfast too. They were so easy to make. Thank you, Gemma, for another fantastic recipe.
Hi Gemma, I just love your recipes and I find you instructions very clear. Thank you! My huisband heard me taking about you and give me one of yours books as a present.
For this recipe a quick question. Can you make the batter in advance and store it overnight in the refrigirator?
Thank you! Kim
Hi Gemma! So I love your pumpkin pie recipe (and this waffle recipe is just reliably fantastic!) but since I’m relying on my small toaster oven for thanksgiving this year, I know I’m going to have some left over pie custard from making a smaller pie. Say I use half the custard – could I toss in some flower and baking power to the other half and turn it into waffles or pancakes?
Can u give a recipe which is less in quantity… Like your pancakes recipe… Please