Whether they are served hot off the presses, or made ahead and reheated from frozen, these one-bowl buttermilk waffles will be fluffy, delicious, and a guaranteed hit at your next brunch. If time is on your side, create a toppings bar with offerings like these caramelized bananas

Martha Stewart Living, May 2021


Credit: Ryan Liebe

Recipe Summary

15 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 275°F; set a wire rack inside a rimmed baking sheet and place on center rack.

  • Whisk eggs in a large bowl. Whisk in buttermilk, oil, baking powder, baking soda, salt, and sugar to combine. Add flour and stir just until small lumps remain (do not overmix).

  • Preheat and prep a waffle iron per manufacturer's instructions. Pour in a scant 1/2 cup batter per waffle (amount will vary depending on iron), leaving a slight border around edges to prevent spillover.

  • Cook until waffles are golden and crisp, 4 to 5 minutes. Remove from iron; toss back and forth between your hands to release steam and keep crisp, then transfer to rack in oven to keep warm (or see our make-ahead tip, right). Repeat with remaining batter. Serve waffles warm, with toppings.

Cook's Notes

To Make Ahead: After removing the waffles from the iron and tossing them back and forth to release steam, let them cool completely on a wire rack, then transfer to resealable plastic bags in single layers to freeze; they'll last up to three months.

To Reheat: pop single servings into a toaster, or place a batch on a rimmed baking sheet fitted with a wire rack (so they don't get soggy) and broil, flipping once, until warmed through, 3 to 5 minutes total.


To incorporate whole grains, replace half of the white flour with whole-wheat or spelt flour.