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Instant Classic in our home!!My daughters just kept coming back for more any more.Mixed dry ingredients separately than the wet ingredients, then together. Also kept warm in one as suggested.Just the perfect recipe mixture!!
Want to make this for a big family breakfast(like 20 people). I know you said you can keep them in the oven at 250 degrees. Do you keep it on a rack, a cookie sheet or just the actual oven rack?
Hi, Christina! It’s in step 1 of the recipe — I like to put a wire cooling rack inside a baking sheet but you can also just put the waffles directly on an oven rack if you prefer. (Just make sure the oven rack is clean!)
I left a comment and forgot to rate it lol!
Love it. I have a child who loves waffles and a husband who loves cast iron pancakes and this recipe worked for both.
These waffles are sooo delicious – glad I found this recipe! I was using a basic waffle recipe that used oil instead of butter and no baking soda. This recipe is leagues better and now my “go to” recipe. Crispier, better flavor, better browning. Thanks for sharing it!
I love this recipe; It’s now my favorite go- to recipe!! For anyone interested in GF recipes, I make it gluten free by using 1 cup Bob’s Red Mill GF All Purpose Baking Flour AND 1 cup Bob’s Red Mill GF 1-to-1 Baking Flour (love this combo). I also add about 3/4 C regular milk in addition to the buttermilk, to make it pourable. They turn out perfect every time! Today i experimented and replaced half the butter with coconut oil and it turned out just as well, even a little more crispy! Thank you for this wonderful recipe!! It makes a lot too, so i can store the rest in the freezer… double win!
Awesome scratch recipe, makes a bunch of them also.
Yummy! I did not have enough flour, so I used 1 cup flour and 1 cup self rising corn meal, and reduced Baking soda and powder by half! Used 1/2 cup 2% milk and 1.5 buttermilk. Great recipe, a keeper.
perfect said our family, I added vanilla to wet mix.Identical recipe for amazing pancakes too.
Made these for dinner tonight and they were incredibly tasty. I appreciate you posting this. Would make the waffles again.
Thank you for this recipe it was great!!! My family isn’t a huge fan of the two eggs…if I reduced the egg to one, what would you recommend substituting it with?
Hi, Angela! So glad you liked the recipe! And hmm… with the eggs, try just going down to one egg and seeing what happens. I think they’ll be a little more dense, but still very good. You could also try using one egg and one egg white. The egg white would help add some lift without a ton of flavor, so hopefully your family will like them better! Let me know how it works out!
These were great, i’m throwing out my old recipe. For my husband’s, I put pecans on the iron and poured the batter over them – he said it was the best thing he’s eaten in a while. poor guy. i served these with the Crispy Hasselback Potatoes instead of hashbrowns and it was a great meal.
Excellent recipe and very useful tip on holding them in the oven!
These beautiful waffles scream Sunday morning! We will have to give them a try soon! Thanks! ☺
I’ve been using a recipe that came with my Presto belgian waffle maker for years. The recipe uses milk and calls for separated egg yokes and whites, beaten. Not that it bothered me too much, but it is definitely extra work. I was excited to try this recipe because it is so simple and I love anything with buttermilk! We had them for breakfast today and they were so good! The only thing that I changed was to reduce flour to 1 3/4 cups, and like suggested in the recipe, replaced some buttermilk with milk. The tip about keeping waffles in the oven until all of them are cooked was brilliant! I was able to sit down and enjoy those waffles with my family for the first time! Thank you, Elise and Emma!
Hooray! I’m so glad you liked the waffles!
I’ve always found Emma’s recipes and commentaries to be my favorites at The Kitchn. Not only can I trust her completely as a chef, but I love her insights, practical approach, and sense of fun and adventure in the kitchen. I’ve been searching for a great go-to waffle recipe, and now I have it. Thank you!
Wow, thank you so much, Anne! Enjoy the waffles!!! :D
I make very similar waffles each and every weekend, but I have a different method: I mix the liquid ingredients (starting with the egg, then the oil or melted butter), then add the leavening, salt, buttermilk and lastly, the flour. My waffles look like your 2-bowl method. Enjoy!
Great idea! I’ll give it a try next time!
May I ask…what brand of waffle iron is that shown pictured with the recipe? And is it a regular waffle iron or a Belgium style iron?
It’s a Belgian-style waffle maker from Breville. The link to the one I have is at the bottom of the ingredients list under “special equipment.” I love it! :)
If you don’t mind a slightly darker exterior, just leave the waffles in the iron until the steaming stops. It will leave them crisp all the way through so it can soak up the syrup without getting completely soggy. My recipe is similar but uses 1/2 cup melted butter for the batter and 3 teaspoons baking powder. Like you, I found cutting the buttermilk with whole milk makes the batter thinner and it allows it to spread thinner on the waffle iron which, in turn, allows it to rise more for a lighter waffle. The culture found in buttermilk will work into the whole milk and culture it a bit, as well, so if you plan ahead, you can mix your milks the night before and it should be thick enough that you won’t be cheating! …and you call always add a dollop of sour cream or whole yogurt to 2% milk to bring the cream level up to full fat or beyond!
I’ve always beaten my egg whites for waffles and pancakes. I think I’ll try out the 2 bowl method. Thanks for testing this out for us.
Let us know how you think these waffles end up comparing!