Our Best Buttermilk Waffles Recipe
This is our best buttermilk waffles recipe! These light and crispy waffles are healthier and so easy to make! Made with whole wheat flour and refined sugar free, these homemade waffles store well in the freezer.
I’ve tested and retested this recipe until it was perfect, and I’m so glad to be sharing it with you today… just in time for you to make waffles for your weekend breakfast!
Waffles can be tricky. It’s hard to get just the right balance of flavor and texture, plus ease of preparation. With this recipe, you won’t have to spend all morning making breakfast. You can mix up the batter in about 10 minutes. Then all there is to do is heat up your waffle iron, pour in the batter, and enjoy your coffee or tea while your waffles cook.
This is our go-to waffle recipe. It’s just as easy as my popular healthy pancake recipe. Today’s buttermilk waffles recipe is, however, customized to make waffle batter, so it makes the BEST light and crispy buttermilk waffles.
While testing this recipe I learned a lot about making waffles that are light and crispy. These buttermilk waffles come out of the waffle iron nice and crisp, but they do soften after a few minutes. Here are my tips for making light and crispy waffles!
How to make light and crispy waffles:
- Add some cornstarch in with the flour. Cornstarch is like magic when it comes to making crispy waffles.
- Make sure your batter is thin (but not too thin). With pancake batter, you want it to be thick to make thick, fluffy pancakes. Waffle batter should be thinner to produce a light, airy waffle. If it’s too thin there will be too much air in your waffle. The perfect waffle batter takes practice. After a lot of testing, I’ve settled on a ratio of dry to wet ingredients that works best in this recipe.
- For the lightest, crispiest waffles, you need to separate your egg whites from the yolks, beat the whites until they form soft peaks, and gently fold the whites into the batter at the end. I don’t know about you, but I don’t have the time or patience for that! Especially with little kids who want breakfast NOW. If you have a leisurely morning, go ahead and separate your eggs. I find these waffles to be crispy enough without the extra step.
Tips for making this buttermilk waffles recipe:
- You can make waffles with all buttermilk, or all milk. I like to use a combination of the two. The buttermilk gives these waffles the best flavor, while the milk helps to produce a lighter texture. The recipe below calls for a both buttermilk and milk. If you don’t have buttermilk on hand, you can make your own buttermilk substitute or use all milk. Since milk is thinner, you’ll need 2 cups total if you’re just using milk (1/4 cup less liquid overall). I recommend using whole milk.
- Homemade buttermilk will work in this recipe, but it won’t produce quite the same flavor as using real buttermilk.
- Just as with muffins, do not overmix your waffle batter. It’s ok if a few small clumps of flour remain.
- We serve our waffles one by oneas they come off of the waffle iron. If you want to serve all of your waffles at the same time, you can keep them warm in a 200 degree (Fahrenheit) oven. Place the cooked waffles on a cooling rack and then on a baking sheet (I use this set) in the warm oven while the rest of the waffles cook. The cooling rack is important because it allows air to circulate around the waffles, keeping them crisp.
- You can tell that your waffles are done cooking when there is just a little bit of steam left escaping from the waffle iron.
Which waffle maker should I use?
- I have this waffle maker. It’s not fancy, but it’s budget-friendly and it works well.
- If I were to buy another, I would buy a double waffle maker so that I could cook two waffles at once. Perfect for feeding a crowd!
My kids love to have waffles for breakfast on school mornings, so I’ll often make extras on the weekend and freeze the leftovers. These homemade buttermilk waffles are so much better than the frozen waffles from the store!
How to make these homemade buttermilk waffles for meal prep:
- Let cooked waffles cool completely on a wire rack.
- Place cooled waffles in a zip-top freezer bag labeled with the date you made them.
- Store in the freezer for up to 3 months.
- Defrost frozen waffles at room temperature or with the defrost setting in your microwave.
- To warm and crisp the waffles, either (1) place them in your toaster on the low setting, or (2) place waffles on a cooling rack atop a baking sheet in a 250 degree (Fahrenheit) oven for about 5 minutes, until warm and crispy to the touch.
Best Buttermilk Waffles Recipe
- 1 cup white whole wheat flour
- ½ cup all purpose flour
- ¼ cup cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 ½ cups buttermilk* store-bought or see how to make buttermilk
- ¾ cup milk whole milk is best
- 1 tablespoon pure maple syrup or honey
- 1 teaspoon vanilla extract
- ¼ cup unsalted butter melted and cooled slightly
- Preheat waffle iron.
- In a large bowl, whisk together both flours, cornstarch, baking powder, baking soda and salt.
- Crack the eggs into a medium bowl or large liquid measuring cup and whisk to break them up. Add the buttermilk, milk, maple syrup (or honey), and vanilla. Whisk to combine. Slowly whisk in the melted butter.
- Pour the wet ingredients into the dry and whisk until just combined.
- Cook waffles according to manufacturer’s instructions, until crisp and golden. Serve immediately or keep warm in a 200 degree F oven (on a cooling rack placed on a baking sheet) while you cook the rest of the waffles.
*You may substitute 2 cups whole milk in place of the buttermilk and milk.
Waffles freeze well. Let cool completely on a cooling rack. Store airtight in the freezer for up to 3 months.
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