Buttermilk waffles come out with crisp, golden edges and a tender, fluffy middle thanks to a little cornstarch in the batter.
The batter mixes in one bowl in about ten minutes, and it makes four waffles that hold syrup, berries, and whipped cream without going soggy.
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Why This Buttermilk Waffles Recipe Works
Cornstarch replaces some of the flour, which lowers gluten and gives the waffles a lighter, crispier shell. It is a small change that makes a big difference in texture.
Buttermilk adds a gentle tang and tenderizes the crumb, while melted butter in the batter helps the waffles brown evenly and release from the iron.
Room temperature eggs and buttermilk blend smoothly, so you can stir the batter just until combined. A few small lumps are fine and keep the waffles from turning tough. Overworked batter develops gluten, which makes waffles chewy instead of crisp, so a gentle hand pays off. If the iron is not quite ready, let the batter rest in the bowl for a few minutes while it finishes heating.
Ingredients for Buttermilk Waffles
- 1 1/2 cups all purpose flour
- 1/4 cup cornstarch
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk, at room temperature
- 2 large eggs, at room temperature
- 1/2 cup unsalted butter, melted, plus extra for brushing the waffle iron
Flour and cornstarch. All purpose flour gives structure, and cornstarch lightens the batter for a crisper crust.
Buttermilk. Its acidity tenderizes the crumb and adds a mild tang that balances the maple syrup.
Eggs. Two eggs bind the batter and give the waffles a rich flavor and golden color.
Butter. Melted butter in the batter keeps the inside tender and helps the outside brown.
Baking powder. It lifts the batter as it hits the hot iron so the waffles puff and stay airy.
How to Make Buttermilk Waffles
1. Heat the iron Preheat the waffle iron and brush it lightly with melted butter.
2. Mix the dry ingredients Whisk the flour, cornstarch, sugar, baking powder, and salt together in a large bowl.
3. Add the wet ingredients Pour in the buttermilk, melted butter, and eggs, then stir until just combined. Small lumps are fine.
4. Pour the batter Spoon batter onto the hot iron and spread it so it reaches every grid.
5. Cook until golden Close the lid and cook until the waffles are golden brown and crisp, brushing the iron with butter between batches.
6. Serve right away Lift the waffles out and serve at once with your favorite toppings.
How to Serve Buttermilk Waffles
Top the waffles with powdered sugar, maple syrup, and fresh berries while they are hot. For a full breakfast spread, serve them with a stack of fluffy pancakes, cinnamon roll style pancakes, and savory egg bites. A glass of a cold berry smoothie rounds out the table.
How to Store and Reheat Buttermilk Waffles
Cool leftover waffles on a wire rack, then refrigerate them in an airtight container for up to 3 days. For longer storage, freeze them in a single layer, then bag them for up to 3 months. Reheat in a toaster or a hot oven until crisp and warm throughout.
Tips and Variations for Buttermilk Waffles
Preheat fully. A hot iron is the secret to crisp waffles, so wait until the indicator light says it is ready.
Room temperature ingredients. Eggs and buttermilk at room temperature blend smoothly into the butter without clumping.
Do not overmix. Stir only until the flour disappears, and leave a few lumps.
Brush the iron. A light coat of melted butter between batches prevents sticking.
Cool on a rack. Place finished waffles on a wire rack, not a plate, so steam does not soften them.
Keep them warm. Hold finished waffles on a rack in a low oven while you cook the rest.
No raw batter. The batter contains raw eggs, so cook it fully before tasting.
Safe handling. Cooked waffles and other leftovers should be chilled promptly, and the Texas AgriLife Extension food safety guide covers basic safe food handling at home.
Frequently Asked Questions About Buttermilk Waffles
What makes buttermilk waffles crisp?
Cornstarch lowers the gluten in the batter, and a fully preheated iron sets the crust fast.
Can I make buttermilk waffles ahead?
Yes. Cook and freeze them, then reheat in a toaster or oven until crisp.
How do I keep buttermilk waffles from sticking?
Brush the grids with melted butter between batches and let each waffle cook until it releases easily.
Can I replace the buttermilk?
Buttermilk gives the best tang and tenderness, but plain yogurt thinned with a little milk can stand in.
Why are my waffles soft?
The iron may not have been hot enough, or the waffles sat on a plate and steamed. Cool them on a rack instead.
Buttermilk Waffles
Equipment
- Waffle iron
- Large mixing bowl
- Whisk
- Wire rack
Ingredients
Main Ingredients
- 1 ½ cup all purpose flour
- ¼ cup cornstarch
- 2 tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 ¼ cup buttermilk at room temperature
- 2 large eggs at room temperature
- ½ cup unsalted butter melted (1 stick), plus extra for brushing the iron
Instructions
Cooking
- Preheat. Heat the waffle iron and brush it with melted butter.
- Mix. Whisk the dry ingredients, add the buttermilk, melted butter, and eggs, and stir until just combined.
- Cook. Pour batter onto the hot iron to fill every grid, close the lid, and cook until golden and crisp.
- Repeat. Brush the iron with butter between batches.
- Serve. Serve hot with powdered sugar, maple syrup, or berries.
