Classic Buttermilk Waffles

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Classic Buttermilk Waffles

star rating (24) rate this recipe »
Published prior to 2008

This recipe is for a very typical plain waffle, crisp and golden, perfect with maple syrup and butter or berries and whipped cream. When made with pastry flour it will be extra crispy, and light as air inside. When made with all-purpose flour the waffle has a bit more body -- still light, but chewier on the inside. Waffles are best consumed as soon as they're baked, but in a pinch you may place them on a wire rack to cool, wrap tightly to store in the refrigerator, then reheat for 6 minutes in a 350°F oven. The optional pecan meal or almond flour add a nice nutty flavor.

2 large eggs
1 3/4 cups buttermilk
1/2 cup (1 stick) butter, melted and cooled to room temperature
2 teaspoons vanilla
2 cups Round Table Unbleached Pastry OR 1 3/4 cups King Arthur Unbleached All-Purpose Flour
2 tablespoons sugar (leave this out if you want savory waffles, such as the type you'd use as a base for creamed chipped beef or creamed chicken)
2 teaspoons baking powder
1 teaspoon soda
1 teaspoon salt
1/2 cup pecan meal or almond flour(optional)

In a medium-sized mixing bowl, beat together the eggs, buttermilk, melted butter or margarine and vanilla. In another bowl whisk together the dry ingredients. Combine the wet and dry ingredients just until almost smooth.

Spray your waffle iron with a non-stick cooking spray before preheating it. For an 8-inch round waffle iron, use about 1/3 cup batter. Cook for 2 to 3 minutes, until the iron stops steaming. Yield: about ten 8-inch waffles.


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  • star rating 04/20/2015
  • seiding from KAF Community
  • Just made these for breakfast and they were great! I used hazelnut flour for the nut flour and malt powder instead of sugar, as I'm trying to use those ingredients up. They were crispy on the outside and fluffy on the inside, just the way I like my waffles. Will make again.
  • star rating 03/09/2015
  • MaryEllen from Fishers IN
  • Fabulous. Cut recipe in half (used 3/4 cup AP flour and 1/4 cup almond meal). Easy & great
  • star rating 02/07/2015
  • wendyg53 from KAF Community
  • Just made these in my Belgian waffler and received rave reviews from my family! I chose to use unbleached pastry flour.Also used vegetable oil instead of the butter but otherwise followed the recipe. Crispy exterior and light inside. The pecan meal added a really delightful taste! Thank you KAF for another great recipe!
  • star rating 02/01/2015
  • carlcarldiannac from KAF Community
  • This recipe makes a flavorful, crispy waffle. This time I didn't have Almond flour, so I used Coconut flour. They were light and wonderful. Thank You KAF for making life so fun.
  • 11/25/2014
  • from brunswick maine
  • star rating 11/22/2014
  • member-kmo16481 from KAF Community
  • My family can't get enough of these, either as waffles or pancakes. Sometimes I add mashed bananas and chocolate chips, or sometimes they just add their own on top! Any way I serve them I can't make them fast enough to keep up! And the recipe makes so many waffles I usually have a few left at the end which i freeze, and just throw in the toaster oven from the freezer to heat up. The only downside...nobody in my family will ever be happy with commercial frozen waffles again.
  • star rating 05/09/2014
  • Lola from Chandler, Arizona
  • This recipe tastes great. After I combine all the ingredients, I like to let the mixture sit for 30 minutes - 1 hour (sponging) This makes a fluffier waffle.
  • star rating 10/11/2013
  • Elizabeth from Alexandria, Virginia
  • My daughters say these are the best waffles I have ever made--not counting special occasion Belgian waffles. Great taste and excellent texture. Comments: 1) We use oil instead of butter, and buttermilk powder + water instead of the regular buttermilk. 2) I did them with KA AP Flour and found I needed to add an extra 1/4 cup to get the right batter consistency. Waffles without the extra flour were a flabby failure! 3)These freeze like a dream--I toasted one for my daughter's breakfast this AM. 4) But they are quick enough to make on a school day. I put the dry ingredients (including the buttermilk powder) into a zipper bag the night before, then just added the wet ingredients in the morning.
  • star rating 05/05/2013
  • mypeachtattoo48154 from KAF Community
  • Sunday moaning waffles... Yes, these waffles are that good! I usually mix the yeast waffle recipe the previous night, but I did not decide I wanted waffles until the morning. I added a touch of natural orange flavoring with the vanilla and only used one tablespoon of sugar. Slathered one in sausage gravy and felt transported to Cloud Nine. The pecans are beyond wonderful with the sausage. I am truly conflicted as to which recipe I like better: A wonderful dilemma for a Foodie to have. A definite go to keeper recipe! Thanks KAF!
  • star rating 03/29/2013
  • bluelupine from Mountains
  • These were fun to try, but I will not make them again. They came out greasy, flabby and tasted strongly of egg.
    For a crisper, less greasy waffle, you may want to try using oil instead of butter in the recipe. ~Amy
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