Classic Buttermilk Waffles

Crisp on the outside, tender and light on the inside, these homemade Classic Buttermilk Waffles are a brunch staple. A secret ingredient gives them delicate texture.

Classic Buttermilk Waffles

Like many of you, I’m getting ready for a brunch-y weekend with mom, with all the fixings. And these waffles are on the menu! They are so crisp and airy just out of the waffle iron. Crunchy and light on the outside, with a soft interior. They’re so easy to whip up using just a whisk!

Dry ingredients.

First, mix up the dry ingredients. Flour, sugar, salt, baking powder, baking soda, and the secret ingredient: cornstarch. Studied waffle makers may already be familiar with this method. Replacing some of the flour with cornstarch (in just about any waffle recipe) will make the exterior extra crisp, while maintaining a soft interior. It’s extra-good in this double buttery recipe.

Wet ingredients.

Buttermilk gives the waffles tangy flavor, and melted butter makes gives them richness. Mix up all of the wet ingredients. If you’d like a creamy cake note, add a splash of vanilla at this stage.

Mix it up! (But not too much.)

Pour in the dry ingredients and mix until just combined, and expect a few small lumps. This is normal. If you don’t have lumps, then you’ve overmixed the batter. So, keep those lumps in there!

Waffle irons: so many options!

You’ll need a waffle iron, of course. And boy, waffle makers sure run the gamut! I have two now; a round Belgian-style waffle iron, which makes big, fluffy waffles with deep pockets. With that one, I can only make one at a time. And this new one (above) that makes four slightly thinner square waffles with deep pockets. I’m loving this one. I wish I’d had this one at the last brunch I hosted! Making a single fresh waffle for each guest was so time-consuming.

Fill and bake the waffles in your iron according to the directions that came with your waffle maker. This iron held about 1 1/4 cups of batter and baked for 5 minutes. However, waffle irons vary greatly, so consult the manufacturers instructions.

Classic Buttermilk Waffles

Mmmm. Golden brown goodness! Classic Buttermilk Waffles are practically a blank canvas ready for butter, maple syrup, berries. Even chocolate sauce with whipped cream. (Not that I’d know anything about that. Ahem.)

Classic Buttermilk Waffles

I’ve really enjoyed this recipe on repeat. It’s a true staple for breakfast. The batter is a quick fix requiring no fussy whipping of egg whites or resting the batter. It’s ready to go as soon as your waffle iron is hot.

For a uniquely southern twist, try my Grits Waffles, also made with buttermilk!

Classic Buttermilk Waffles

This classic buttermilk waffle batter is quick to whip up using just a whisk. Cornstarch is the secret ingredient which makes the waffle exterior crisp, while keeping the inside fluffy. If you don’t have cornstarch on hand, you may increase the flour to 1 3/4 cups and omit the corn starch. The waffles will be slightly more chewy, but still delicious.
5 from 5 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Brunch
Cuisine American
Servings 8 waffles


  • electric waffle iron


  • 1 1/2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine grain sea salt
  • 2 large eggs
  • 1 3/4 cups whole buttermilk
  • 1/2 cup unsalted butter melted and cooled slightly
  • 2 teaspoons vanilla extract optional


  • In a large mixing bowl, whisk together the flour, cornstarch, sugar, baking powder, baking soda and sea salt.
  • In separate large bowl (I use a batter bowl with a pour spout) beat together the eggs, buttermilk, melted butter, and vanilla extract, if using.
  • Pour the dry ingredients over the wet, and stir just until mixed and almost smooth. A few small lumps should remain.
  • Coat a waffle iron with a non-stick cooking spray and preheat it. Cook the batter according to the manufacturer’s instructions. A waffle is usually ready to remove from the iron when it stops steaming, but waffle irons vary, so consult the user’s manual.
  • Serve waffles immediately with plenty of salted butter and real maple syrup. ENJOY!


Waffles are best served fresh, but you can reheat them in the oven for 5 minutes at 375F, or you can pop them in a toaster for a few minutes to crisp them up.
Freeze cooled waffles between sheets of waxed paper stored in freezer bags. Defrost, then reheat them in the oven with the above instructions. 
For more savory applications, omit the sugar and optional vanilla from this recipe. Serve as the bread for a savory sandwich, or as the base for chicken and waffles. 
Keyword all purpose flour, buttermilk, cornstarch, unsalted butter
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2 years ago

I halved this one, didn’t have buttermilk on hand so I used the vinegar + milk hack, and these still came out great. I find the hardest part is getting the milk, eggs and butter close to the same temperature so that the butter remains liquid when you mix the wet ingredients. Thanks for another great recipe!

1 year ago

5 stars
Terrific recipe, even better than the pampered chef one that came with my electric griddle. I made it exactly as written but didn’t add the optional vanilla. Thank you for sharing it!

1 year ago

What is the difference between comflour and corn starch? Can it be used interchangeably?