Light and fluffy homemade buttermilk waffles
Light and fluffy homemade buttermilk waffles
What better than big and fluffy waffles first thing in the morning? hardly! These buttermilk waffles are your new favorite breakfast recipe-everyone will love it!
Buttermilk waffles are on the list of favorite breakfast recipes! My kids love these waffles just as they like a stack of pancakes or a slice of French toast!
Homemade breakfast
I like breakfast. I can’t live a day without it. I think we all agree that homemade breakfast is the best-especially when it is a waffle!
Buttermilk waffles are fluffy and light, with a bunch of delicious toppings, and they taste great. My children beg me to make waffles almost every day. They love this recipe, and it quickly became our go-to waffle recipe.
What is the difference between buttermilk waffles and classic Belgian waffles? Belgian waffles are made with a very deep waffle maker and require different ingredients. Buttermilk waffles are a classic recipe and can be made with any waffle maker!
How to make buttermilk waffles
Dry ingredients. Mix together the dry ingredients-flour, sugar, baking powder, baking soda and salt.
Wet ingredients. Then mix the wet ingredients together-buttermilk, melted butter, eggs and vanilla.
Combine. Stir the dry ingredients into wet ingredients. Make sure not to over mix.
Cook. Lubricate and heat the waffle iron. Pour about ⅓ – ½ cup of batter into the waffle iron (or until the batter reaches about ½ inch from the edge of the iron). Cook according to your waffle iron. Put syrup and berries or any other toppings you want on it!
No buttermilk on hand? Don’t worry-there is almost never buttermilk in my house. You can easily make your own buttermilk with this technique! Pour less than 2 cups of regular milk into the bowl. Add two tablespoons of vinegar to the bowl. Stir and let stand for 5-10 minutes. You just made buttermilk!
Raising + freezing
Make your waffles fluffy: Make sure not to overmix the batter-the less you fuss with the batter, the softer your waffles will be! Before I make waffles, I always let my batter sit for a few minutes to thicken it. This helps them become more fluffy!
Frozen leftovers for breakfast: We always eat leftover waffles, we don’t even eat them. These are great for freezing and eating later. Freeze the waffles in a single layer until they are frozen, then put them in an airtight bag and freeze them until you need them. Perfect for heating or baking in a busy morning!
You can pair these buttermilk waffles with other toppings:
So many options, but some of our favorites include:
We like to eat these with waffles:
For more waffle recipes, please check:
Course breakfast
American cuisine
Preparation time 10 minutes
Cooking time 10 minutes
Total time 20 minutes
6 servings
Calories 331 kcal
Author Little Luna
- 2 cups flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 1/3 cup melted butter
- 2 eggs
- 1 teaspoon vanilla
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In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
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In another medium bowl, whisk together the buttermilk and butter. Add eggs and stir until combined.
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Add the dry ingredients to the wet ingredients and stir until just mixed (there are still lumps). Fold the vanilla. Let the batter sit for 10 minutes.
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Preheat the waffle iron and grease. Pour about ⅓-½ cup of batter into the waffle iron (or until the batter reaches about ½ inch from the edge of the iron). Cook until ready. There is syrup and berries on top.
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