Tender and Easy Buttermilk Waffles Recipe

Bulk making waffle day--I doubled the recipe. I only made one change, I used half whole wheat/half AP flour. After all the dry ingredients were folded into the wet, I noticed that the batter seemed to be quite thin. I ended up adding an additional cup of AP flour. These puffed up nicely and turned out well. Using half whole wheat flour made them sturdier and more filling. I will use this recipe again.

My family love these waffles! For a little bit of backstory: My parents love having Eggo waffles as part of their breakfast rotation. After having half a carton of buttermilk left and not knowing what to do with it, I looked for the easiest recipe with the pantry staples I had on hand. These waffles came into play. I made a batch of these and cooked them on my Dash mini waffle maker, then left them in the freezer and labeled them “homemade eggos”. My parents loved them, and immediately asked for more with different flavours! I’ve made these using chocolate chips, dried blueberries, freeze dried strawberry powder, and cinnamon, and all have turned out amazing! They heat up incredibly quickly and well in the toaster oven also!

Excellent recipe. I substituted 1/2 cup of all-purpose flour with whole heat. Enjoyed these waffles very much. I experimented and substituted 1/2 cup of all-purpose flour with whole wheat for a little added nutrition and body. May add more next time. I found that getting the waffles to medium brown resulted in extremely internally tender waffles. If I went beyond that they could lose too much moisture and become tough. This will be a go-to recipe.

Sooo good! We have tried several different waffle recipes and this is by far the best. I edited the recipe a little based on previous reviews by adding 2 tsp vanilla extract and 1/2 tsp almond extract. I also used regular buttermilk and added the extract to the egg mixture before combining with the buttermilk instead of at the end. The batter will be lumpy but the waffles looked amazing and tasted great! I am bookmarking this recipe!

Altered the recipe as follows: 1/4 cup of melted butter, 1 cup low fat buttermilk (a splash of extra to thin batter to desired consistency after all ingredients have been mixed together), 1 cup low fat milk. Baked the batter in my Belgian Waffle Iron and watched my family devour them. NO LEFTOVERS!

This is my go-to recipe if I don't have buttermilk on hand. I whip the egg whites separate, and then tuck them into the batter. Makes for SUPER fluffy panckaes. That with a 1/4 tsp of vanilla, perfect breakfast!

I don’t usually keep buttermilk on hand, but I almost always have sour cream or plain Greek yogurt. I subbed 1/3 cup plain Greek yogurt and 2/3 cup milk for each cup of buttermilk. (My usual go-to substitution.) I also used 1/2 whole wheat and half white AP flour. The waffles were fluffy and tasty. Hubby says this one is a keeper.

It was delicious and it was my first time making any waffles. I did premix in a third small mixing bowl the 2 large eggs with a fork along with the vanilla and I added a few shakes of cinmmon then I added it to my larger wet bowl mix. I also slowly poured the dry mix bowl into my wet ingredients bowl mixing it vigorously all with a fork. When it was done cooking in my waffle maker I garnished my cooked waffle on my serving plate with wild blueberries and whip cream and pure maple syrup.

I added another half cup of flour to make the batter a little thicker, along with 3/4 tsp of cream of tarter and a tsp of cinnamon. They came out great! Crisp on the outside and light and airy on the inside.

This is an excellent base recipe for waffles. I would consider it a 5-star recipe as written because of how easy it is, how versatile it is, and (of course) how delicious the waffles are. It's fine as is, but you can kick up the flavor by doubling the amount of vanilla extract (or whatever extract you want), adding a heaping teaspoon of cinnamon, or doing both. I've used it in my Presto Flipside Waffle Maker for Belgian waffles. Each recipe makes 4 big fluffy Belgian waffles and takes about 4 minutes per waffle.

I converted this recipe to gluten free. I subbed 280 GM gluten free all purpose flour for the regular flour & did not add any gum. All I can say is wow!!! These were the best waffles EVER even from what I can remember eating before I was diagnosed with celiac. They were a snap to whisk together & they were so light & airy yet crispy on the outside. Thank you for sharing this recipe!

With some small changes these were the most SUPERIOR WAFFLES EVER. I followed the suggestion to do half white flour and half wheat. I used finely stone ground wheat. I also subbed half of the butter with vegetable oil which I’ve found makes them even crispier but you still get that flavor from butter. So delicious!!!

Great recipe! Not heavy. Used half rye flour and half all-purpose flour.

Added cinnamon & 1 more tbs of granulated sugar. I don't really think it needed the extra tbs of sugar. Really good will continue to make

I made this with the buttermilk from making homemade butter and homemade vanilla. It was chewy and tender and will be replacing box stuff going forward!

A sprinkle of cinnamon and nutmeg made wonderful aromas while cooking!

Too much liquid. Waffles were limp and kinda soggy. Tasted good. Made about 10 6" waffles.

This is? My go to for homemade waffles. They don't last to long once the family wakes up.

Just wow — nailed it on the first try.

I added wheat germ and cinnamon. Yummy.