Have you ever wanted to know how to make perfect waffles? I’ve got you covered. This easy waffle recipe makes crisp homemade waffles every time! They’re sweet, fluffy, golden and seriously the best!
Easy Homemade Buttermilk Waffles
You are in for a treat with my homemade waffles! I’ve finally developed a perfectly buttery crisp waffle that is better than any waffle I’ve ordered out. Yes that’s right, I’m going to say it: this is the best waffle recipe ever!
I have learned that it’s important to get to know your waffle maker. They are all going to cook a bit different, so test out timing with the first one to make sure you get the perfect golden brown color and crispness. The KitchenAid Waffle Baker is seriously the best waffle maker I’ve ever worked with. I’ve had it for many years and forget how much I love it every time I bring it out. If you are in the market for a new one, I highly recommend this one.
Try my Mickey Mouse Waffle Recipe too! Follow Picky Palate on Instagram for daily recipe inspiration!
What You’ll Need
- all-purpose flour– All-purpose flour is the main dry ingredient in this pancake recipe.
- granulated sugar– Granulated sugar is a fine sugar that adds sweetness to the recipe.
- baking powder– Baking powder helps the waffles rise.
- baking soda– The baking soda helps the waffles rise.
- kosher salt– Kosher salt is a coarse salt. I prefer using this variety for my cooking and baking.
- large eggs– For consistency, I always use large eggs for my baking and cooking.
- buttermilk– (no substitutions)- Find buttermilk in the milk section of the grocery store. Don’t use the powder that you add liquid to.
- milk– 2% works great.
- butter– I use salted butter for my cooking and baking.
- pure vanilla extract– For best tasting results, use pure vanilla extract.
How To Make Homemade Waffles
- Preheat waffle iron.
- Mix dry ingredients. Place flour, sugar, baking powder and salt into a large mixing bowl, stir to combine.
- Whisk egg whites. Place egg whites into a medium mixing bowl, whisk continuously until stiff peaks form.
- Mix wet ingredients. Pour buttermilk, milk, melted butter, vanilla and egg yolks into a large bowl, whisk to combine.
- Slowly stir wet ingredients into dry ingredients.
- Once combined, fold in egg whites until just combined.
- Cook the waffles. Scoop 1/2 cup of batter and place into center of waffle iron, close lid and let cook until golden brown and crisp, about 2 1/2 minutes depending on your waffle iron. Remove hot waffles and place on cooling rack. Continue cooking waffles until all batter is used.
- Make the buttermilk syrup. To prepare buttermilk syrup, place butter, sugar and buttermilk into a small saucepan. Stir until melted and comes to a low boil. Remove from heat and stir in baking soda and vanilla. Syrup will foam up. Let sit aside and stir occasionally until foam has gone down. To serve, place waffles onto serving plates, top with fruit of choice and drizzle with warm buttermilk syrup.
Pour your waffle batter into the center of your waffle iron. I can’t say enough about the KitchenAid Waffle Maker. We’ve used it for years and it makes the dreamiest homemade waffles.
Can I Use Any Kind Of Waffle Maker?
Yes, you can use any waffle maker you have for this recipe, just watch cook time according to each waffle maker as it will vary from brand to brand, size to size.
Waffles seem to make everything better don’t they? Perfect for weekends, holidays and any celebration really.
How To Serve Waffles
Serve waffles warm with your favorite fresh fruit on top or on the side. We like to make our homemade buttermilk syrup to drizzle on top. See recipe below for our favorite syrup.
How To Store and Reheat Leftovers
Store any leftover waffles without syrup in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can toast them to keep the crispness, or microwave for a soft waffle.
Can I Freeze These?
Yes! Let the waffles come to room temperature, then place in a freezer safe container. Place a sheet of parchment paper between each waffle to prevent them from sticking together. Waffles will keep in the freezer for up to 6 months.
Tips for Making The Best Waffles
Invest in a good waffle maker. I have really loved having our KitchenAid Waffle Maker. Do I use it every week? No I don’t, however what a treat when I do bring it out.
To prevent lumps in your waffle batter, make sure you add the liquid ingredients into the dry ingredients and not the other way around. The best way to do this is to have all of your dry ingredients whisked together in a bowl and your wet ingredients all whisked together in a separate bowl as I recommend in this recipe.
Get creative with your waffle toppings. Use your favorite fruit, nuts, sweet candies and even fried chicken! Pretty much anything goes with waffles!
How To Make Perfect Homemade Waffles
Equipment
- Waffle Iron
- mixing bowl
- whisk
- measuring cups
- measuring spoons
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 3 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 2 large eggs whites and yolks separated
- 1 cup buttermilk
- 1/2 cup milk I used skim
- 1 cup unsalted butter melted
- 1 teaspoon pure vanilla extract
Classic Buttermilk Syrup from the Picky Palate Cookbook
- 1 stick unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup buttermilk
- 1/2 teaspoon baking soda
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat waffle iron. Place flour, sugar, baking powder and salt into a large mixing bowl, stir to combine. Place egg whites into a medium mixing bowl, whisk continuously until stiff peaks form.
- Place buttermilk, milk, melted butter, vanilla and egg yolks into a large bowl, whisk to combine then slowly stir into dry ingredients. Once combined, fold in egg whites until just combined.
- Scoop 1/2 cup of batter and place into center of waffle iron, close lid and let cook until golden brown and crisp, about 2 1/2 minutes depending on your waffle iron. Remove hot waffles and place on cooling rack. Continue cooking waffles until all batter is used.
- To prepare buttermilk syrup, place butter, sugar and buttermilk into a small saucepan. Stir until melted and comes to a low boil. Remove from heat and stir in baking soda and vanilla. Syrup will foam up. Let sit aside and stir occasionally until foam has gone down. To serve, place waffles onto serving plates, top with fruit of choice and drizzle with warm buttermilk syrup.
Notes
Nutrition
Pin The Perfect Waffles
Welcome to my online kitchen! Picky Palate is where you’ll find family friendly recipes along with the best Disney eats, tips and copycat recipes! 
You never answer any of the people who questioned the 1 cup of butter. Is it truly 1 cup of butter?
My apologies for missing this, 1 cup of butter is correct, it’s equal to 2 sticks of butter 8 tablespoons each stick. Feel free to email me anytime, I get those messages much quicker. email is jenny@picky-palate.com
I’m not the only one questioning the butter and sugar in this recipe. I use the King Arthur recipe with the exception that I do beat the whites separately. It’s almost identical otherwise to this recipe, yet calls for 1 stick butter and 2-3 T of sugar.
I must have missed the original question, are you asking if the recipe needs the butter and sugar?
Absolutely amazing! My family’s favorite syrup.
I love waffles, although I’ve never tried them with whipped egg whites, I feel like they’re going to be light, fluffy, and crispy can’t wait to give this a try. I’ve heard heating up your egg whites make the peak more stiff and stable have you tried that?
Question, do you have a gluten free version?
I haven’t experimented with a gluten free version Elle.
The link for the Kitchen Aid Waffle Baker takes you to a page not found. Please help fix this & thank you!
I usually don’t take the time to write out a review. (pretty busy life), however, this is the very BEST waffle recipe that I have ever found. It has been a total hit with my family. Just wanted to let others know.
These are a family favorite in our house. Love this recipe. Just curious, have you ever froze and toasted up later on? Are they as good, if so?
I am looking for clarification on the amount of butter in the batter. When I saw the recipe it said 1 cup and then 1 stick later on. I know the syrup is a different recipe so I am not confused about that.
Believe this is Jackie Kennedy’s waffle recipe, complete with the buttermilk.
Substitute for buttermilk as we don’t get buttermilk on the island?
I followed the recipe exactly, but my waffles turned out super-floppy. No crispy or hard outside. Is it definitely 1 full cup of butter and not 1 stick?
Holy sugar … 3/4 of a cup?! It’s breakfast not dessert. That’s nuts. I can’t even imagine eating these. I dont add sugar to pancakes or waffles unless it’s for a dessert and even then it may be 1/4 cup. Wow. I am just shocked.
Been looking for a really good waffle recipe, some i thought were good did not stand the test of time. This recipe is awesome, my daughter told me not to lose this one and thats a huge compliment from the jaded teen!
I just wanted to state that there is way too much butter.
Thanks. Good waffles, BUT … readers should be warned that these are SWEET waffles … I reduced the sugar to just 2 tbps and they were still too sweet for my taste. Still, the buttermilk is key, and beating the eggs whites. Nice.
I made these for Valentine’s Day with my husband! Absolutely amazing!
I’ve tried several waffle recipes, & this one is the best by far. I made a few tweaks to them to make the recipe absolutely perfect. I cut the sugar to 1/2c because they were a bit too sweet for us in the first go-round with the recipe. I also added a tablespoon of malted milk powder. It makes the waffle taste truly out-of-the ordinary. Guests are completely blown away by these waffles! Thank you!
I made these tonight and the flavor was very good but they did not get crispy at all, rather mushy no matter how long I cooked them. They did turn a nice brown color.
First recipe trialled on my brand spanking new waffle iron & they were better than any waffle I’ve tried ? thanks for a fantastic, easy to follow recipe!!
i also have a question about the butter? Is 1 cup necessary, can i decrease the amount?
I’ve made these 3 times now and they’ve worked perfect each time! Lovely recipe 🙂
These are the most incredible waffles I have ever tasted
I was intrigued by the addition of the whipped egg whites. I will definitely add that technique into my weekend waffles! However, I question amount of butter. There is no way 1 cup is correct. I used my usual 1/4 cup of melted butter. And next time, I will likely use less sugar. Too sweet for my taste. It is probably what helps make the crust extra crispy. The sugar seems to caramelize on the waffle iron.
Yum!!! I love a good crispy waffle. I will be making these soon. I have two different waffle makers because I couldn’t commit to one waffle shape, round or square. Hee Hee!
Made these this morning and they were a huge hit! Lightly crisp on the outside and soft and sweet on the inside. Don’t even need syrup, they melt in your mouth! Definitely making this my go-to waffle recipe! Thanks!!
Hi, OMG these waffles look sooooo yummy, I can’t wait to try it!!!!!
Thanks for the recipe! 🙂
Just finished making these and they were delicious! Even my husband proclaimed them “Great!”…I usually get a “Good.” Will be making again!! Thanks for a terrific recipe!
Hi I just made these and they seem really greasy and heavy. The recipe calls for 1 cup of butter, is that correct?
Just made these this morning and the whole family devoured them…even my youngest picky eater son. Hubby responded: “These are the best waffles I have ever eaten!” Yep-it’s a keeper recipe…thanks for sharing it. :0)
Thanks so much Michelle, so glad you all enjoyed!
That ratio seems off. Do you ready mean an entire cup of butter? Two sticks?