The Washington Post

Buttermilk Waffles

Buttermilk Waffles 5.000

Rey Lopez for The Washington Post; food styling by Diana Jeffra for The Washington Post

Jan 19, 2022

Buttermilk waffles are a morning treat, and these can be whipped up at a moment’s notice on a special or ordinary day.

As written, this easy recipe creates crisp, versatile waffles that are a blank canvas for your choice of toppings. It’s flexible as well. Try swapping in whole-grain flours, such as whole-wheat, spelt or buckwheat, for up to half of the all-purpose. Cornmeal is lovely, too. Use your favorite extract, and experiment with citrus zests. Or take the waffles in a savory direction with spices, diced chipotle peppers or sliced scallions.

Buttermilk is worth keeping on hand for this recipe, and we don’t think substitutes cut it. It can be frozen, but it will also keep for months in the refrigerator.

Your waffle yield may vary depending on your appliance. We tested the recipe in both round and square waffle irons.

Total time: 40 mins

Storage Notes: The finished waffles can be refrigerated in an airtight container for up to 2 days or frozen for up to 1 month and reheated in a toaster or toaster oven.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 5 servings; makes five 7-inch round waffles

  • 2 1/4 cups (280 grams) all-purpose flour (see headnote)
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon fine salt
  • 2 large eggs
  • 2 cups (480 milliliters) buttermilk (whole or low-fat)
  • 4 tablespoons (1/2 stick/57 grams) unsalted butter, melted and cooled (may substitute some or all neutral oil), plus more for optional topping
  • 1 teaspoon vanilla extract (optional)
  • Neutral oil, for brushing the waffle iron
  • Maple syrup, for serving (optional)


Preheat the oven to 200 degrees. Have a large, rimmed baking sheet ready.

In a large bowl, whisk together the flour, baking soda and salt until combined. In a separate medium bowl, whisk the eggs until lightly beaten. Whisk in the buttermilk, butter and vanilla, if using, until combined. Stir the egg mixture into the flour mixture until it forms a smooth, thick batter.

Brush a waffle iron with oil or spray with nonstick spray, and preheat it according to the manufacturer’s directions. Ladle enough of the batter to cover three-fourths of the surface of the waffle iron — this will vary by model, but expect 1/2 to 3/4 cup (120 to 180 milliliters) of batter per waffle — close it, and cook for 3 to 5 minutes, or until the iron alerts you the waffle is done. If your iron does not have an alert, look for the waffle to be crisp and golden brown.

Repeat with the remaining batter, placing finished waffles on the baking sheet in the oven to keep warm, if desired.

Serve with maple syrup, pats of butter or other toppings passed at the table.

VARIATION: To add extra lift and crispness to your waffles, separate the eggs and use only the yolks when you whisk in the buttermilk and butter. In a separate bowl, beat the egg whites with an electric mixer on low, then medium-high speed to form soft peaks. After the flour and egg yolk mixtures have been combined, fold half of the beaten egg whites into the batter until barely blended, then fold in the remaining egg whites; use a gentle hand to keep the batter light.

Recipe Source

Adapted from “The Williams-Sonoma Bride & Groom Cookbook,” by Gayle Pirie and John Clark (Free Press, 2006).

Tested by Becky Krystal.

Email questions to the Food Section.

Email questions to the Food Section at

Nutritional Facts

Calories per waffle (using low-fat buttermilk): 357

% Daily Values*

Total Fat: 12g 18%

Saturated Fat: 7g 35%

Cholesterol: 102mg 34%

Sodium: 720mg 30%

Total Carbohydrates: 48g 16%

Dietary Fiber: 2g 8%

Sugar: 5g

Protein: 12g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

Most Read Lifestyle