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Buttermilk Waffles

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Make these fluffy waffles on the weekend for a treat the whole family will enjoy.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, September 2008

Ingredients

Directions

  1. Preheat oven to 275 degrees; set a rack on a baking sheet, and place in oven. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt; set aside. In a large bowl, whisk together buttermilk, butter, and eggs; add flour mixture, and mix just until batter is combined.

  2. Heat waffle iron according to manufacturer's instructions; brush with oil. Pour batter onto iron (amount depends on iron size), leaving a 1/2-inch border on all sides (spread batter if necessary). Close iron; cook until waffles are golden brown and crisp, 3 to 5 minutes. Transfer to rack in oven to keep warm; repeat with remaining batter.

Cook's Notes

Like pancakes, waffles require a gentle hand when preparing the batter. For the most tender results, don't overmix it -- there should still be some lumps.

Reviews Add a comment

  • mrsandrea2
    9 JUL, 2016
    In this video Sarah says "1 cup of melted butter" This is a big boo boo. It is 1 stick of melted butter= 1/2 cup. OV VEY!
    Reply
  • sharkie2004hot
    13 FEB, 2016
    I loved this recipe, very easy to make. I used margarine instead of butter & when my marg hit the cold buttermilk/egg mixture it solidified. I wonder if it was because of the substitution, next time I'll try it with butter to see if it makes any difference. I just warmed it on the burner on low as it was in a metal bowl. I made a strawberry syrup, we had it with whipped cream & fresh sliced strawberries. My husband & son loved it! This is a keeper for sure!
    Reply
    • sharkie2004hot
      16 FEB, 2016
      I tried it again with butter this time, rather than margarine and it still solidified on my whisk.
      • belusk
        13 JAN, 2017
        This happens whenever warm butter hits cold liquids such as the buttermilk. To avoid this, use room temperature ingredients. I put the egg in warm water for a minute, and the buttermilk in the microwave on low power just long enough to take the chill off. Let hot melted butter cool off for a few minutes. Problem solved! Or, you can use vegetable oil instead of butter in the recipe; it will not seize up.
      • ilovexryanx
        4 SEP, 2016
        Your butter/margarine is solidifying because your eggs and buttermilk are too cold. You should measure them out and leave at room temperature before attempting recipe. It comes out better that way
  • SDJULES
    29 JUL, 2015
    I used 1/4c. of melted butter vs. the full amount based on the other reviews. These waffles came out great and they are very easy to make. This batch makes about 8 waffles. My kids loved them! Made the blueberry sauce to go with them and that was not as big of a hit for them.
    Reply
  • StacyMakesCents
    13 APR, 2015
    There were SO good! I used kefir in place of the buttermilk and I used all the butter because...we like butter. :-) They are great to make ahead and reheat in the toaster oven. I used all fresh ground flour. Thanks for the recipe, Martha!
    Reply
  • wibaker12
    18 MAR, 2015
    This is a great recipe for waffles ! Unfortunately had no buttermilk, but used 1 T. vinegar to each cup of milk. Also, when reading other comments, I chose to cut down on the melted butter and used only 1/3 of a stick . All of these changes didn't make a bit of difference. Try it, you'll like it . This will be my go to waffle recipe now.
    Reply
  • qagirl614
    1 DEC, 2014
    I made these today and they were delicious. Everyone in my family loved them. There were none left! This is my official waffle recipe now.
    Reply
  • vjtess1
    15 JUL, 2013
    These were fabulous! My batter was thick and rich and airy. I've seen a few complaints about runny batter. Make sure you're using fresh baking powder. I don't keep mine over a year. When in doubt, throw it out. My kids flipped over these waffles. We tried ours with apple butter and a little syrup. We will have these over and over again. I also used real buttermilk. I think it's superior to soured milk.
    Reply
  • Faizel
    1 JUL, 2013
    Great waffles - light and crisp, delicious every time! The kids (and adults) just love them. We use half the butter in this recipe as recommended by another reviewer and it is more than plenty.
    Reply
  • discerning
    12 JAN, 2013
    This recipe makes perfect light fluffy waffles!
    Reply
  • MS10790154
    28 DEC, 2012
    When I made this, the batter was so extremely liquid-y that it ran over everywhere, including inside my waffle iron! The batter didn't even have enough thickness for me to cook a normal waffle, just wafer-thin, crispy waffles. Anyone have an idea what went wrong? The taste was superb, the consistency, horrific.
    Reply