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Buttermilk Waffles

Recipe photo courtesy of Reed Davis

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

Source: Everyday Food, September 2008
Total Time Prep Servings



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.

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How would you rate this recipe?
  • captainlydiahar
    8 NOV, 2018
    I love this recipe. My favorite weekend breakfast!
  • lrwilliams2551717
    13 SEP, 2018
    I've been making these waffles for over 15 years when it first appeared in MS's Everyday Food magazine. I still have the little page I ripped out of the mag, but I have the recipe memorized. Over the years I've experimented using different ingredients but I think you miss out on a high quality, classic waffle when you do that, so no esoteric "healthy" substitutions anymore. Just keep buttermilk as a staple. The video that goes with this recipe has some big mistakes on it so don't follow Sarah Carey's example. She completely leaves out the baking powder (it's not even mentioned, but its in the recipe). She also inadvertently says "1 cup of melted unsalted butter" but it's really 1/2 cup or 1 stick of melted butter (I use salted). This is a family favorite which I've now passed on to the next generation. Enjoy.
  • lrwilliams2551717
    13 SEP, 2018
    This recipe appeared in Martha's Everyday Food magazine about 15 years or go, give or take. I ripped the page right out and I still have it in a protective sleeve. I have it memorized though. Over the years I've substituted things for the buttermilk, the 1/2 butter and I've experimented with different types of flours. But now I just keep buttermilk on hand and I follow the recipe exactly. No esoteric "healthy" substitutions anymore. Just the classic waffle cooked in a basic $20 waffle maker that makes one at a time. The video attached to this page shows Sarah skipping the baking powder altogether -- DON'T skip it like she does. She also says some incorrect measurements and doesn't do a good job of mixing the ingredients. It's a HALF a cup of melted butter NOT 1 cup.
  • drsenthil65745738
    25 FEB, 2018
    Great Waffles - followed the exact recipe
  • ALR7796218DW
    28 JAN, 2018
    Delicious! I made recipe as directed. The batter is very thick but worked great and the waffles were light and crispy on edges with a wonderful flavor. We didn’t need to butter the waffles, just serve with fruit and maple syrup.
  • fisherspal9443628
    4 JAN, 2018
    Nice recipe. I replaced the white flour with spelt flour and added almond meal in place of the sugar. Still had a light-tasting waffle but more nutritious.
  • patrsnw
    24 SEP, 2017
    Like others, I halved the butter. Especially since I was making a double recipe. When mixing in the bowl, be sure to mix it well but don't overmix. I didn't pay much attention and used nice thick batter for the first waffles but the last few were rather runny and didn't rise as much as I'd have liked. Overall, what I'd expect from something associated with Martha Stewart. Tasty.
  • kaybjohnso6740955
    13 AUG, 2017
    To avoid the issue sticky butter or margarine, try 1/2 cup of extra virgin olive oil instead. Because the baking powder, baking soda, and buttermilk all contain salt, try omitting the salt. Try adding 2 tablespoons of maple syrup instead of cane sugar. We enjoyed the same thickness of texture and a very good flavor.
    • kaybjohnso6740955
      13 AUG, 2017
      Sorry--should say, "issue of"
  • 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!
  • 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!
    • 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

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