Over the holidays we always make our favorite buttermilk waffle from scratch for breakfast and they never disappoint.
Everyone loves the recipe so much, so I figured it’s time to post for you guys!
Waffles from scratch are such a classic breakfast and brunch necessity.
These homemade waffles have an incredibly tasty golden brown exterior and a soft, pillowy inside.
I think my favorite part of these buttermilk waffles are the perfect pockets that can hold peanut butter, maple syrup, butter, fresh berries, whip cream, and the list goes on!
Making waffles from scratch is 100% less intimidating than you may think. Or if you feel like it will be a hassle, I am telling you this recipe is EASY PEASY.
Buttermilk waffles ingredients
For this homemade waffle recipe, you’ll need:
- All-purpose flour
- Granulated sugar
- Baking powder
- Unsalted butter, melted
- Vanilla extract
You’ll need to separate the egg yolks from the whites, and it’s key that none of the yolk gets into the whites. If any egg yolk is in the egg whites when you go to whip them, they won’t fluff up properly.
How to make waffles from scratch
I’m telling you, this buttermilk waffle recipe couldn’t be any easier!
- First step, whisk together the wet ingredients in one bowl and the dry in another.
- Fold the wet ingredients into the dry, then set aside while you whip up the egg whites.
- Once the egg whites have been whipped to soft peaks, gently fold them into the homemade waffle batter and then let the mixture rest for 10 minutes before making the waffles.
- You’ll know the waffles are done cooking when they’re golden brown!
How to whip egg whites
Whipping the egg whites cannot be skipped if you’re looking for big, pillowy waffles from scratch! Use a handheld or stand mixer to get he job done.
Check for the soft peaks by turning over your whisk and looking for a peak shape, but one that is loose (not pointy). *see video for guideance*
My go-to waffle toppings
Some of my favorite waffle toppings include powdered sugar, syrup, sliced fruit, and sometimes whipped cream!
These buttermilk waffles make a hearty breakfast on their own, but they are also great with savory sides like scrambled eggs, breakfast sausage, or your favorite bacon!
Some waffle toppings you should try with these from-scratch waffles include:
- Peanut butter/almond butter/any nut butter
- Powdered sugar + maple syrup
- Fresh berries (such as raspberries, blueberries and strawberries) with whipped cream
- Honey butter (melt honey + butter in a small saucepan on the stove, pour on top. So good with pancakes too!)
- Fried egg + bacon
How to store waffles from scratch
These classic buttermilk waffles will last in the fridge up to 5 days in a sealed baggie. If you’re not going to eat them all that soon, you can also freeze them!
To freeze waffles, let them cool to room temperature before sealing them inside a freezer bag.
I love reheating them in the toaster or in the oven (But never in the microwave because they will get soggy that way!)
Tips for making waffles from scratch
Because these waffles are so simple to make, it’s important that you get all the right ingredients.
If you don’t have buttermilk, I recommend using whole milk instead of trying to make a homemade buttermilk substitute. You want real buttermilk if you plan on making buttermilk waffles!
Also, don’t skip the salt in this recipe. Don’t worry, your waffles from scratch won’t taste salty at all. The salt just adds flavor to the batter and makes these buttermilk waffles taste even better.
Waffles from scratch are best served immediately, as the exterior loses its slight crispness over time.
If you’re making buttermilk waffles for a crowd, place them in the oven on an oven-safe dish and cover loosely with a damp tea towel. (The oven temperature should be very low.)
Classic Buttermilk Waffles from Scratch
- 2 cups All-purpose flour
- 3 Tbsp. granulated sugar
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
- 3 large eggs (separate whites and yolks)
- 2 cups buttermilk
- 6 Tbsp. unsalted butter, melted
- 1 tsp. vanilla extract
- In a large bowl mix flour, sugar, baking powder and salt.
- In a medium sized bowl, whisk together the egg yolks, buttermilk, butter and vanilla.
- Fold the wet ingredients into the dry.
- Beat egg whites with a hand mixer or stand mixer until soft peaks are formed. Then fold the whites into the batter. Let the batter sit for 10 minutes before pouring in your waffle iron.
- Spray your preheated waffle iron with non-stick cooking spray. Pour batter onto hot waffle iron and cook until golden brown. Serve hot with your favorite waffle toppings!
Hi, I’m Tawnie!
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.More about Tawnie