1. Can I make My Favorite Buttermilk Waffles without buttermilk?

Not recommended. Buttermilk’s acidity is key to the waffle’s fluffy interior and golden crust. However, you can use 1¾ cups of milk + 1 tablespoon vinegar or lemon juice as a substitute in a pinch.

2. Can I turn this waffle batter into pancakes?

Yes! The batter works beautifully for pancakes. Just ladle onto a greased hot griddle and cook for 2–3 minutes per side, flipping once bubbles form on the surface.

3. What kind of waffle maker works best for this recipe?

My Favorite Buttermilk Waffles work well in both traditional and Belgian-style waffle makers. Belgian irons will give you deeper pockets for toppings.

4. Can I make the batter ahead of time?

It's best to cook the waffles right after making the batter to preserve the whipped egg whites’ lift. However, you can mix the dry and wet components separately and combine just before cooking.

5. How should I store leftover waffles?

Let waffles cool completely, then freeze them in a single layer before transferring to a container or freezer bag. Reheat in the toaster or oven — not the microwave.

6. Can I make My Favorite Buttermilk Waffles gluten-free?

Yes! Use a 1:1 gluten-free all-purpose flour blend. Be sure it contains xanthan gum or a binding agent for best results.

7. Why separate the eggs in this recipe?

Whipping and folding in the egg whites is what gives My Favorite Buttermilk Waffles their airy texture. It’s a little extra work, but it makes a big difference.

8. Can I double the recipe?

Absolutely! This recipe scales well. Just make sure your mixing bowl is large enough, and cook in batches while keeping finished waffles warm in the oven.

9. What’s the best way to keep waffles crispy?

Avoid stacking them! Place cooked waffles on a wire rack in a warm 200°F oven until ready to serve.

10. Can I reduce the sugar in the recipe?

Yes, especially if you're aiming for a more savory version. Reducing the sugar to 1–2 tablespoons won’t affect texture significantly.

My Favorite Buttermilk Waffles: 7 Secrets to Crispy & Fluffy Perfection

Description

These classic buttermilk waffles are crispy on the outside, fluffy on the inside, and packed with buttery, vanilla flavor. Perfect for brunch, meal prep, or a weekday treat, this easy recipe includes pro tips and secret techniques that guarantee waffle perfection every time.

Ingredients

Scale

1¾ cups (219g) all-purpose flour (spooned & leveled)
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
3 large eggs, separated
½ cup (113g) unsalted butter, melted and slightly cooled
⅓ cup (67g) granulated sugar
1¾ cups (420ml) buttermilk
1 teaspoon pure vanilla extract
Toppings: butter, maple syrup, berries, or whipped cream

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Instructions

Preheat waffle maker on medium-high heat. Preheat oven to 200°F (93°C). Place a wire rack on a baking sheet.
In a large bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
In another bowl, whisk egg yolks, melted butter, and sugar. Add buttermilk and vanilla; whisk to combine.
Pour wet ingredients into dry and gently mix. Do not overmix.
In a separate bowl, whip egg whites until soft peaks form (about 3 minutes). Gently fold into the batter.
Lightly grease waffle iron. Pour ~⅓ cup batter per well and cook until golden and crisp (about 4–5 mins).
Transfer waffles to the wire rack in the warm oven while cooking remaining batches.
Serve immediately with your favorite toppings.

Notes

Make-Ahead Tip: Freeze cooled waffles in a single layer. Reheat in toaster or oven for best crispness.

Buttermilk Matters: Real buttermilk is key to flavor and texture. Avoid substitutes if possible.

Pantry Swap: For a dairy-free version, use almond milk + lemon juice and plant-based butter.

Try Variations: Add blueberries, cinnamon, cheddar, or herbs for a twist!

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Waffle Iron
Cuisine: American

Nutrition

Serving Size: 1 waffle
Calories: 230
Sugar: 6g
Sodium: 270mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 0.5g
Protein: 5g
Cholesterol: 60mg