These Homemade Buttermilk Waffles are lightly crisp on the outside and deliciously fluffy on the inside. They are the most perfect and flavorful, scratch-made waffles you’ll ever have. Super easy to make with pantry staple ingredients!

buttermilk waffles with butter and blueberries on white platter

I think I’ve mentioned on here a few times that I’m not that big of a breakfast person. I often joke that you’ll either find me making some elaborate breakfast spread (if the mood strikes) or simply grabbing a granola bar in the morning…there is no in-between, ha! Maybe that’s the Gemini in me idk. And oops, I forgot to mention, a nice little cast-iron fried egg situation is also one of my faves. All in all, that is it. So, I guess I’ve been doing the intermittent fasting thing in the morning since before it even was a thing haha.

However, when I’m feeling in the mood, I enjoy going all out for breakfast/brunch, y’all. I’m talking cinnamon rolls, sausage gravy and biscuits, french toast bakes, and homemade waffles to name a few. No shade to my beloved Eggos but homemade waffles, I mean…swoon 😍

syrup being poured over waffles

The Best Buttermilk Waffles! 🧇

A solid, reliable waffle recipe is like finding a needle in a haystack and, well, that’s exactly what we have here. These waffles are fluffy and tender on the inside, perfectly crisp on the outside, and full of flavor. I’ve been making these trusty buttermilk waffles for years and they never disappoint.

This recipe has consistently received rave reviews ⭐️ from readers, too! Whether it’s for a cozy weekend at home, a fun brunch event, or a meal prep delight; these waffles are sooo clutch!

ingredients for homemade waffles in small bowls

Ingredients You’ll Need Here:

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

  • Flour: I use traditional all-purpose flour.
  • Cornmeal: The use of cornmeal in my waffle recipe, I feel, is what sets it apart from others. A touch of cornmeal adds a subtle sweetness and depth of flavor, it’s quite lovely. Cornmeal forever and ever!
  • Baking powder + baking soda: We’ll use both for structure and texture.
  • Sugar: Just a little sweetness in the waffle batter.
  • Salt: A pinch of salt to balance the other flavors.
  • Eggs: For structure and texture, gotta have ’em.
  • Buttermilk: We can’t make buttermilk waffles without it! Buttermilk ensures moist, tender waffles as well as adds a delightful tangy goodness.
  • Vanilla essence: I love vanilla bean paste, but extract works.
  • Butter: Adds extra flavor and a bit of richness, mmm.
buttermilk waffle batter in large mixing bowl

How To Make These Homemade Buttermilk Waffles:

(Note: please see the recipe card directly below for the complete written instructions.)

  1. In a bowl, whisk together the flour, cornmeal, baking powder, baking soda, sugar, and salt and then set the bowl aside. In another bowl, combine the eggs, buttermilk, and vanilla essence and whisk well to combine.
  2. Gently add the flour mixture to the wet ingredients and stir until just combined. Then pour in the melted butter and use a rubber spatula to fold the butter into the batter until just combined- then set aside.
  3. Next, heat up your waffle maker. Once the waffle maker is hot, lightly coat it with nonstick spray. Ladle some of the batter over the waffle grids, close the lid and cook for 4-5 minutes- until the waffles are golden brown and slightly crispy. Then transfer the cooked waffles to a baking sheet fitted with a wire rack. Repeat the process with the remaining waffle batter. 
  4. Serve the buttermilk waffles warm with softened butter and maple syrup immediately! Listen, if you wanna up the indulgence factor here, pair these waffles alongside my Buttermilk Fried Chicken and now we’re talking serious business, my friends! 😋
waffles with blueberries on small white plate with fork

Recipe Tips + Tricks & More

  • Gluten-free needs? Swap the all-purpose flour for any gluten-free baking flour as a 1:1 ratio (we love Bob’s Red Mill gf flour!).
  • Keeping waffles warm: If making a large batch of waffles, I recommend laying your waffles in a single layer on a large baking sheet. Then place them in the oven (right around 200°F) until ready to serve.
  • Don’t stack waffles!: Stacking them right after they’ve cooked will yield soggy waffles and I’d hate that for you. Instead, as you cook ’em up, place each waffle in a single layer on a wire rack to allow the steam to breathe/ventilate.
  • Don’t over-mix the batter: Over-mixing the waffle batter will cause dense waffles. The key is to mix the batter until just combined.
  • Preheat your waffle iron: Make sure your waffle iron (<< the one I own) is preheated before scooping in the batter. This helps to give waffles a crispy exterior with a plush interior << truly the best waffle experience! 🙌🏾

Storing Your Buttermilk Waffles

First, make sure the waffles have cooled. Keep your waffles stored away inside any airtight container. I recommend keeping them inside of the freezer (as opposed to the fridge) and then toasting whenever you’re ready for them. These waffles will keep for up to 2 months this way.

⇢ Pro tip: place a piece of parchment paper in between each waffle so that they don’t stick together and then store them in a large plastic bag.

buttermilk waffles with blueberries on white platter

Trust me when I say that you will love these Homemade Buttermilk Waffles, peeps! The recipe is tried and true, ayyeee. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

Love breakfast/brunch eats? Don’t miss:

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buttermilk waffles with butter and blueberries on white platter

Homemade Buttermilk Waffles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 16 reviews
  • Author: Quin Liburd
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4
  • Category: Breakfast
  • Cuisine: American
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Description

These Homemade Buttermilk Waffles are lightly crisp on the outside and deliciously fluffy on the inside. They are the most perfect and flavorful, scratch-made waffles you’ll ever have. Super easy to make with pantry staple ingredients!

Ingredients

  • 1 ½ cups all-purpose flour
  • ½ cup fine yellow cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon granulated sugar
  • ½ teaspoon kosher salt
  • 2 large eggs
  • 2 cups buttermilk
  • 2 teaspoons vanilla essence, I use vanilla bean paste
  • ½ cup (1 stick) unsalted butter, melted
  • Softened butter & pure maple syrup, for serving

Instructions

  1. In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, sugar, and salt and then set the bowl aside. In another bowl, combine the eggs, buttermilk, and vanilla essence and whisk well to combine.
  2. Gently add the flour mixture to the wet ingredients and stir until just combined. Then pour in the melted butter and use a rubber spatula to fold the butter into the batter until just combined- set aside while you preheat your waffle maker.
  3. Heat up a Belgian-style waffle maker according to the manufacturer’s instructions. Once the waffle maker is hot, lightly coat it with nonstick spray. Ladle some of the batter over the waffle grid(s)- leaving a 1-inch border as the batter spreads out, close the lid, and cook for 4-5 minutes (depending on your waffle maker) or until the waffles are golden brown and slightly crispy. Then transfer the cooked waffles to a baking sheet fitted with a wire rack (this is clutch for ventilation to prevent waffle sogginess). Repeat the process with the remaining waffle batter. 
  4. Serve the buttermilk waffles warm with softened butter and maple syrup, as desired. 

Notes

  1. Gluten-free needs? Swap the all-purpose flour for any gluten-free baking flour as a 1:1 ratio (we love Bob’s Red Mill gf flour!).
  2. Please read blog post in its entirety for more tips + tricks.

Recipe by: Quin Liburd- Butter Be Ready

Photography by: Ashley McLaughlin