Buttermilk Waffles

Prep Time: 5 minutes | Cook Time: 4 minutes each | Yield: 8 Waffles


  • Canola oil spray for waffle iron
  • 4 TBSP (½ stick) butter, melted and cooled
  • 2 cups White Lily all-purpose flour or King Arthur whole wheat flour
  • ½ tsp salt
  • 2 TBSP sugar
  • 1½ tsp baking soda
  • 1¾ cups buttermilk (see Note)
  • 2 eggs, separated
  • ½ tsp vanilla extract


  1. Melt 1/2 stick of butter and let cool while you assemble everything else.
  2. Spray waffle iron lightly with oil and preheat it.
  3. Separate eggs. Keep egg whites in a separate bowl.
  4. In a large bowl, whisk together flour, salt, sugar and baking soda.
  5. In a separate medium sized bowl, mix together buttermilk, egg yolks, vanilla and melted butter.
  6. In your stand mixer with whisk attachment, beat the egg whites on high until they hold soft peaks. Fold them gently into the batter.
  7. Spread 3/4 cup batter onto the hot waffle iron and bake until done, usually 4 minutes.
  8. Put waffles on wire cooling racks so they don’t get soggy.
  9. Serve immediately or keep warm for a few minutes in a low oven.

Notes: These freeze well. Click HERE for double batch recipe.

Recipe Origin: This is our adaptation of a Mark Bittman recipe, I think. Not sure. I have a Word printout of these that we’ve made dozens of times. This is our go-to waffle recipe.

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