Buttermilk waffles
Light inside, crisp outside, and ready for a generous pour of maple syrup.
Get the recipe ↓THE WAFFLE FILES
Waffles with
crunchy corners.
Classic buttermilk, fruit-studded, or a little chocolate for the road. Find your next golden stack.
START WITH A FAVORITE
Pick your stack.
Each one is written for a real home kitchen and a hungry table.
Lemon ricotta waffles
Soft, tender centers with lemon zest and a spoonful of ricotta in every bite.
See the idea ↓Banana oat waffles
Ripe banana, rolled oats, and cinnamon bring a little warmth to the griddle.
See the idea ↓THE EVERY-SATURDAY RECIPE
Buttermilk waffles
These waffles have crisp, browned edges and a soft, airy middle. Keep finished waffles warm on a rack in a low oven while you make the rest.
What you’ll need
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 2 large eggs
- 1¾ cups buttermilk
- 6 tablespoons melted butter, plus more for the iron
- 1 teaspoon vanilla
Make the waffles
- Heat the waffle iron. Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In another bowl, whisk eggs, buttermilk, melted butter, and vanilla. Pour into the dry ingredients and stir just until a few flour streaks remain. A lumpy batter is a tender waffle’s friend.
- Brush the hot iron lightly with butter. Add batter according to your iron’s directions and cook until deeply golden and crisp.
- Serve right away with butter and maple syrup, or keep warm on a wire rack in a 200°F oven.
TWO MORE WAYS TO WAFFLE
Switch up the batter.
Lemon ricotta
Fold ½ cup ricotta and the zest of one lemon into the buttermilk mixture. Finish with berries and a little honey.
Banana oat
Swap in ½ cup quick oats for flour, mash one ripe banana into the wet ingredients, and add a pinch of cinnamon.