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.
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!
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.
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.
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.)
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
- 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!