Go Back
Buttermillk Waffles

Fluffy and Crispy buttermilk waffles from scratch.

Author: Kami | NoBiggie.net
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups buttermilk
  • 1/2 cup butter melted and cooled
  • 2 eggs
  • 2 teaspoons vanilla extract
  1. In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda and salt; set aside.

  2. In a medium bowl, whisk together the buttermilk, eggs and vanilla. Add the wet ingredients to the dry ingredients and gently whisk to combine. Now mix in the melted butter. Try not to over mix the batter.

  3. Warm up your waffle iron. Spray it with non-stick cooking spray, right before adding the waffle batter. Once the waffle maker is ready, add the batter to the waffle iron. We used a little more than 1/2 cup of batter per waffle. Cook for 2 to 3 minutes, or until the waffle maker indicates they are ready. Serve warm.

Recipe Notes

Leftover waffles can be stored in the fridge for 2 days placed on a plate and wrapped in plastic wrap or in the freezer for up to 1 month.