These homemade buttermilk waffles are a lifesaver on busy school mornings! They're soft on the inside, golden and crispy on the outside, and made with simple pantry ingredients. The best part? You can make a big batch, freeze them, and warm them up in minutes—no boxed mix required.
Why You’ll Love These Easy Buttermilk Waffles
Mornings are hectic in our house, but these waffles have become part of our routine. I love that I can whip up a double batch on Sunday and have breakfast ready for the week. My kids absolutely devour them—especially when we toss in blueberries, sprinkles, or chocolate chips.
And because they’re made from scratch with real ingredients like buttermilk, eggs, and flour, they taste better and keep us full longer than frozen store-bought waffles.
Try These Next!
If you're into cozy, family-style breakfast recipes like these buttermilk waffles, you're going to love some of the other breakfast and brunch ideas on Mom’s Dinner Bell. These recipes are all made with real ingredients and are perfect for weekends, holidays, or everyday meals with the kids:
- Protein Chocolate Chip Muffins – packed with protein and great for grab-and-go mornings
- Homemade Boxed-Style Mac and Cheese – a kid-favorite comfort food with real ingredients
- Copycat Chick-fil-A Sauce – pair with crispy tenders or use it as a waffle dip for a sweet-savory twist
- Parmesan Garlic Pasta – creamy and simple, perfect for a quick family dinner
These are all easy-to-make, family-friendly meals that deliver comfort and flavor in every bite.
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Ingredients for Buttermilk Waffles from Scratch
These waffles come together with simple pantry and fridge staples, making them perfect for a weekend breakfast or a special brunch. The real star is the buttermilk—it gives these waffles their signature tang and tender interior. Here's what you'll need to get started:
- All-purpose flour – forms the base
- Sugar – adds just a touch of sweetness
- Baking powder + baking soda – helps the waffles rise and get fluffy
- Salt – enhances all the flavors
- Eggs – for structure and moisture
- Buttermilk – gives that signature tang and tender texture
- Melted butter – makes the waffles rich and golden
- Vanilla extract – adds warmth and flavor
- Avocado oil spray – for greasing your waffle maker (use any neutral spray oil)
See recipe card for quantities.
How to Make Homemade Buttermilk Waffles
Making waffles from scratch might sound intimidating, but it's really quite simple. With a few bowls and a hot waffle iron, you'll have a stack of golden, crispy waffles in no time. Here's a quick overview before diving into the detailed instructions:
- Step 1: Mix dry ingredients: In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- Step 2: Mix wet ingredients: In a separate bowl, combine eggs, buttermilk, melted butter, and vanilla.
- Step 3: Combine carefully: Pour the wet mixture into the dry. Stir gently until just combined—don’t overmix! A few lumps are fine.
- Step 4: Cook waffles: Preheat your waffle iron and spray with oil. Pour in the batter and cook until golden.
Hint: Make a double or triple batch of these waffles on Sunday night, freeze them, and toast them throughout the week. Serve with peanut butter for protein or fresh fruit for a balanced breakfast!
Substitutions
If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.
- Lettuce - instead of ice berg lettuce, you can use romaine lettuce or spinach
- Bun - use gluten free buns instead of white bread buns to make this gluten free
- Vegetarian - the beef hamburger can be replaced with a plant-based burger to make this vegetarian
Variations
Making waffles from scratch might sound intimidating, but it's really quite simple. With a few bowls and a hot waffle iron, you'll have a stack of golden, crispy waffles in no time. Here's a quick overview before diving into the detailed instructions:
Want to customize your waffles? Try one of these delicious twists:
- Blueberry Waffles – Gently fold in 1 cup of fresh or frozen blueberries before cooking.
- Chocolate Chip Waffles – Add ½ cup mini chocolate chips for a sweet touch.
- Spiced Waffles – Add 1 teaspoon cinnamon and a pinch of nutmeg to the dry mix.
- Whole Wheat Version – Substitute half the all-purpose flour with whole wheat flour.
- Lemon Poppy Seed – Mix in 1 tablespoon poppy seeds and 1 teaspoon lemon zest for a bright, bakery-style waffle.
Equipment Needed for Buttermilk Waffles
Before you start whipping up these golden, crispy-edged waffles, gather the essential tools that make this recipe quick and easy. Having the right equipment ensures evenly cooked waffles with a tender interior and perfect crisp.
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Ladle or measuring cup for batter
- Belgian waffle maker or standard waffle iron
- Silicone spatula or tongs
- Wire rack (for cooling/crisping)
Storage and Reheating Tips for Buttermilk Waffles
These waffles are perfect for freezing and reheating—ideal for busy mornings!
How to Store:
- Let waffles cool completely.
- Freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag.
- Store up to 3 months.
How to Reheat:
- Toaster: Crisp and fast! My favorite method.
- Oven: Bake at 350°F for 5–7 minutes on a rack.
- Air fryer: 350°F for 3–4 minutes.
- Microwave: Not recommended—can make waffles soft or soggy.
Top Tip
Always preheat your waffle iron fully before adding batter. This gives you that crispy-on-the-outside, fluffy-on-the-inside texture every time!
FAQ
Yes, but you’ll lose some of the signature tang and texture. You can make a quick buttermilk substitute by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk. Let it sit for 5–10 minutes before using.
Absolutely! Let them cool completely, then store in a zip-top freezer bag. Reheat in the toaster or oven for best texture.
Place cooked waffles on a baking sheet in a 200°F oven. This keeps them warm and crisp without overcooking.
Make sure your waffle iron is fully preheated and avoid stacking the waffles right after cooking—steam will soften them. Let them rest in a single layer or on a wire rack.
It’s best to cook the batter right after mixing, but you can refrigerate it for up to 24 hours. The waffles may be a bit denser if the batter sits too long.
Yes! This batter makes delicious, fluffy pancakes—just cook them on a greased skillet or griddle instead of a waffle iron.
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Homemade Buttermilk Waffles
Ingredients
Equipment
Method
- Preheat waffle iron.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, buttermilk, melted butter, and vanilla.
- Add wet ingredients to dry, stir until just combined—do not overmix.
- Spray waffle iron with oil and pour in batter.
- Cook until golden brown. Repeat with remaining batter.
- Serve fresh or let cool and freeze for later.
Notes
- Freezing: These waffles freeze beautifully. Cool completely, then place in a single layer on a baking sheet to freeze. Transfer to a freezer-safe bag or container. Reheat in a toaster or oven.
- Buttermilk Tip: If you don’t have buttermilk, you can make a quick substitute by combining 1 tablespoon of lemon juice or white vinegar with just under 1 cup of milk. Let it sit for 5–10 minutes before using.
- Crisp Edges: For extra crisp waffles, preheat your waffle iron thoroughly and don’t stack waffles on top of each other while warm—spread them out on a wire rack or baking sheet.
- Keep Warm: To keep waffles warm while making a full batch, place cooked waffles on a baking sheet in a 200°F oven.
- Waffle Maker: This recipe works best in a traditional or Belgian-style waffle maker. Cook time may vary slightly depending on your model.
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