Classic Buttermilk Waffles

For extra-crispy waffles, replace half of the buttermilk with whole milk and reduce the baking soda to 1/2 teaspoon.

Let your waffle iron fully heat before using or your waffles might not cook evenly.

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Yield: 6 Belgian-sized waffles, or 12 regular waffles


  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups buttermilk, well-shaken
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 2 large eggs
  • 1/4 cup melted butter for the waffle iron, optional

Special equipment:


1 Warm the oven to 250F. Set a wire metal cooling rack on top of a baking sheet and place in the oven. (You can also toast waffles directly on the oven rack, if you prefer.)

2 Whisk together the flour, sugar, baking powder, baking soda, and salt.

How to make Waffles - start with dry ingredients

3 Whisk together the buttermilk and butter. Whisk in the eggs.

Waffle recipe with buttermilk

4 Stir the buttermilk mixture into the flour. Continue gently stirring just until you see no more streaks of dry flour.

Easy waffle recipe - combine dry and wet ingredients

Batter for Buttermilk Waffles in Bowl

5 Rest the batter while your waffle iron warms: Cover the batter with a clean kitchen towel and let it rest for at least five minutes while you warm the waffle iron. The waffle iron is ready when a drop of water sizzles on contact with the griddle.

6 Make the waffles: Brush the waffle iron with melted butter, if you like. This helps give your waffles a golden color and prevents sticking, but isn't crucial for the recipe. Scoop 1/3 to 1/2 cup of batter into each grid of the waffle iron and cook until golden, according to your waffle iron's instructions.

Easy Waffle Recipe using Waffle Iron

7 Transfer the cooked waffles to the oven: When the waffles are done, transfer them to the cooling rack on the baking sheet in the oven. Place them in one single layer so that they crisp evenly on top and bottom, and so steam isn't trapped between layers. Let them toast for 5 to 10 minutes.

How to Make Waffles Crispy

8 Cook the remaining waffles: Transfer each batch of waffles to the oven as they are ready. Waffles that have been toasting for a few minutes can now be stacked to make room for the following batches.

9 Serve the waffles: Serve the waffles as soon as all batches are made and crisped. Let leftover waffles cool completely, then store in an airtight container in the refrigerator for up to a week, or freeze for up to 3 months. Reheat briefly in the toaster until warmed and crisped.

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  • Martha

    Can you do 1/2 whole wheat flour and 1/2 all purpose?

    • Summer Miller

      Hi, Martha! We didn’t test it that way, but Waffles are easy to adapt. I’m sure they would be delicious made with half whole wheat and half all purpose. If you try it, please let us know how it turns out!

  • Milena

    Simply the best! Two bowls, one cup rye flour, yummy!


  • Lorie VDH

    Made them with gluten free flour, no other changes and the picky eaters loved them!


  • Frank in Sacramento

    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!!


  • [email protected]

    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?
    Thank you

    • Emma Christensen

      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!)

  • Tamara

    I left a comment and forgot to rate it lol!


  • Beth

    Love it. I have a child who loves waffles and a husband who loves cast iron pancakes and this recipe worked for both.


  • Sonya

    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!


  • Tamara

    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!

  • allan

    Awesome scratch recipe, makes a bunch of them also.


  • Tammy

    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.


  • Spud

    perfect said our family, I added vanilla to wet mix.Identical recipe for amazing pancakes too.

  • Matt

    Made these for dinner tonight and they were incredibly tasty. I appreciate you posting this. Would make the waffles again.


  • Angela

    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?


    • Emma Christensen

      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!

  • t

    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.


  • Nadejda Taylor

    Excellent recipe and very useful tip on holding them in the oven!

  • Alix @A Hedgehog in the Kitchen

    These beautiful waffles scream Sunday morning! We will have to give them a try soon! Thanks! ☺

  • Dasha

    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!

  • Anne from Columbus OH

    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!

  • Caroline Scott

    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!

  • Linda K

    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?

    • Emma Christensen

      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! :)

  • Susan

    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!

  • Jody

    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.

  • Laura ~ Raise Your Garden

    I’m not anti-pancake, but I can’t say I’m completely for them either. So there’s no waffling about it, we love waffles here! And you nailed in on the crispy outside. Now maybe a few blueberries?

  • Elizabeth @ Pineapples and Polka Dots

    These look so yummy! I seriously need to break out my waffle iron more often!