Name: Fluffy Buttermilk Waffles Recipe
Prep time: 15 min
Cook time: 10 min
Ingredients: 2 cups 240 g all-purpose flour; 2 tablespoons granulated sugar; 1 tablespoon baking powder; ½ teaspoon baking soda; 1 teaspoon fine salt; 2 large eggs (separated); 2 cups 480 ml buttermilk, room temperature; ½ cup 115 g unsalted butter, melted and cooled (or neutral oil); 1 teaspoon pure vanilla extract; Optional: 1–2 tablespoons cornstarch for extra crispness; Topping ideas: syrup (fresh fruit, whipped cream, chocolate, fried chicken)

There’s breakfast, and then there’s breakfast that feels like a hug. Fluffy Buttermilk Waffles fall squarely into the latter category: golden, crisp pockets on the outside, pillowy soft inside, with just enough tang from buttermilk to balance sweet syrup or savoury toppings. In this long, chef-driven guide I’ll walk you through every ingredient, technique, tip, and variation you need to make restaurant-quality Fluffy Buttermilk Waffles at home — consistently. Expect not just a recipe but the why behind each step so you can adapt confidently.

Why this Fluffy Buttermilk Waffles Recipe works

A truly fluffy waffle depends on three things:

Leavening and structure: Baking powder (and sometimes baking soda) create gas bubbles; eggs and flour provide structure to trap them.
Acidity: Buttermilk adds tang and reacts with baking soda for extra lift, and it tenderizes gluten for a softer interior.
Proper technique: Avoid over-mixing, get batter resting time right, and preheat your waffle iron so the outside crisps quickly while the inside cooks through.

This recipe balances those elements for a waffle with an airy interior and a crisp, buttery crust. If you like extra-crispy waffles or a more cake-like waffle, I’ll explain how to tweak it below.

Ingredients (makes 6–8 standard waffles)

2 cups (240 g) all-purpose flour
2 tablespoons (25 g) granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon fine sea salt (or table salt)
2 large eggs, separated
2 cups (480 ml) buttermilk, room temperature
½ cup (115 g) unsalted butter, melted and slightly cooled (or neutral oil)
1 teaspoon pure vanilla extract
Optional: 1–2 tablespoons cornstarch (for extra crispness)
Optional mix-ins/toppings: fresh berries, chocolate chips, chopped nuts, whipped cream, maple syrup, fried chicken, lemon curd

Notes on ingredients

Buttermilk: The acid in buttermilk reacts with baking soda to produce lift and adds flavor. If you don’t have buttermilk, make a substitute by adding 2 tablespoons of white vinegar or lemon juice to 2 cups of milk; let sit 5–10 minutes.
Eggs: Separating eggs and whisking the whites to soft peaks adds extra lightness and helps create a loftier interior.

Cornstarch: Replacing 2–4 tablespoons of flour with cornstarch improves crispness without compromising structure.
Butter vs oil: Butter adds flavour but can make waffles browner faster; oil yields a slightly lighter texture. For best flavour, use mostly butter.

Equipment you’ll need

Waffle iron (stovetop or electric; Belgian or classic — recipe works for both, timing will vary)

Large mixing bowl and medium bowl
Whisk and rubber spatula
Electric mixer or whisk (for egg whites) — hand whisk works but takes effort
Measuring cups and spoons or kitchen scale (preferred for accuracy)
Cooling rack and baking sheet (to keep waffles crisp in warm oven if making in batches)

Step-by-step: Fluffy Buttermilk Waffles Recipe

Prep: get things ready (10 minutes)

Preheat your waffle iron to the recommended setting (medium-high for most irons). If your iron has temperature numbers, aim for 375–400°F equivalent; the iron should be hot so the batter sizzles on contact.
Separate the eggs into two bowls: yolks in a medium bowl, whites in a clean bowl for whipping. Let the buttermilk and eggs come to room temperature for better volume.
Melt the butter and let it cool slightly. If using oil, measure it out.

Dry ingredients (2 minutes)

In a large bowl whisk together: 2 cups flour, 2 tablespoons sugar, 1 tablespoon baking powder, ½ teaspoon baking soda, 1 teaspoon salt, and (optional) 1–2 tablespoons cornstarch. Make sure the baking powder and soda are evenly distributed.

Wet ingredients and batter base (3 minutes)

In a separate bowl whisk the egg yolks lightly, then add 2 cups buttermilk, ½ cup melted butter, and 1 teaspoon vanilla. Whisk until combined.

Combine (do not overmix) (1–2 minutes)

Make a well in the dry ingredients and pour the wet mixture in. Stir with a spatula until just combined. It’s okay — and expected — for the batter to have some small lumps. Over mixing develops gluten and makes waffles tough.

Whip egg whites (4–6 minutes)

Using a clean whisk or electric mixer, beat the egg whites to soft peaks (the peaks hold but the tip folds over). If you beat to stiff peaks, the texture may be slightly dryer — soft peaks are ideal.

Fold and rest (5–10 minutes)

Fold 1/3 of the whipped egg whites into the batter to lighten it, then gently fold in the rest until streaks disappear. Use a gentle folding motion to keep as much air as possible.
Let the batter rest for 5–10 minutes. Resting hydrates the flour and relaxes gluten; the batter may rise slightly from the leaveners.

Cook the waffles (5–8 minutes per waffle)

Lightly grease the waffle iron (a brush of melted butter or spray — avoid aerosol nonstick sprays on cast-iron). Pour appropriate amount of batter (usually ¾ to 1 cup for standard irons; more for Belgian) onto the center of the iron.
Close the lid and cook according to your iron’s instructions. Resist the urge to peek too early — opening can cause the waffle to split and lose steam. Cook until steam reduces and the waffle is deep golden-brown, usually 3–6 minutes depending on iron and settings.
Transfer waffles to a wire rack set over a baking sheet (not a plate) to maintain crispness. If holding multiple waffles, keep them warm in a 200°F (95°C) oven on the rack until serving.

Timing & Workflow for feeding a family

Preheat iron while you make batter.
Whip whites while the iron finishes heating.
Cook waffles and move cooked ones to the rack in the oven.
If you want all waffles super-crisp, re-toast them in the oven or toaster for 1–2 minutes just before serving.

Troubleshooting: Common waffle problems and fixes

Waffles are flat and dense: Check freshness of baking powder/soda. Don’t over mix batter; fold egg whites in gently. Ensure the iron is hot enough.

Waffles are too dark on the outside, raw inside: Iron is too hot — lower temp slightly. For Belgian irons, reduce heat or cook a touch longer on a lower setting.
Waffles are soggy: Move cooked waffles to a wire rack (not stacked on a plate) and keep in a 200°F oven. Consider adding cornstarch to the batter or using less butter.
Waffles stick to the iron: Iron not hot enough or not greased properly. Clean iron if residue builds up. For cast iron, use a thin brush of oil between waffles.

Waffles are tough: Overmixing, cold ingredients, or too much flour. Let batter rest and fold gently.

Texture and flavor adjustments

Crispier waffles: Replace 2–4 tablespoons flour with cornstarch, use a higher heat, and keep waffles on a rack in warm oven. You can also separate eggs and fold in whipped whites (as in this recipe).
Softer/more cake-like waffles: Don’t whip egg whites; use slightly less baking powder. Use oil rather than butter and don’t over-brown.

Richer flavour: Add 1–2 tablespoons melted browned butter, or replace ¼ cup milk with heavy cream for richness.
Less tang: Use regular milk with 2 tablespoons vinegar to mimic buttermilk but reduce reaction time by not letting batter sit too long.

Variations (all built on the Fluffy Buttermilk Waffles Recipe base)

Classic Belgian Buttermilk Waffles

Use a Belgian waffle iron and increase batter per waffle.

Add 1 tablespoon extra sugar for deeper browning.
Keep egg whites method the same for loft and lightness.

Blueberry-Lemon Buttermilk Waffles

Fold ¾ cup fresh blueberries and 1 tablespoon lemon zest into batter just before cooking. For frozen berries, toss in a tablespoon of flour first to prevent sinking.

Whole-Wheat Buttermilk Waffles

Replace 1 cup all-purpose flour with 1 cup whole-wheat flour. Add 1–2 tablespoons extra buttermilk if batter seems dry. Whole-wheat makes waffles heartier.

Gluten-Free Fluffy Buttermilk Waffles

Use a 1:1 gluten-free baking flour blend (that contains xanthan gum). Let batter rest 10 minutes for hydration. Keep cornstarch for crispness.

Vegan “Buttermilk” Waffles

Replace eggs with 2 “flax eggs” (2 tbsp ground flax seed + 6 tbsp water, set 5 minutes), use plant-based milk + 2 tbsp vinegar for “buttermilk,” and swap butter for neutral oil. Texture will be slightly different — denser but still delicious.

Savory Herb & Cheese Waffles

Reduce sugar to 1 teaspoon, add ½ tsp black pepper, 2 tablespoons chopped fresh chives or herbs, and ½ cup grated sharp cheddar. Serve with fried or poached eggs and hot sauce.

Fried Chicken & Waffles

Make classic buttermilk waffles and top with crispy fried chicken, maple syrup, and a pat of butter or a spicy honey drizzle.

Toppings & Serving Suggestions

Fluffy Buttermilk Waffles are a blank canvas. Here are ideas across sweet and savory:

Sweet:

Pure maple syrup and butter (classic)
Fresh berries + whipped cream
Lemon curd + powdered sugar
Nutella, sliced bananas, chopped hazelnuts
Cinnamon sugar + butter
Warm fruit compote (peach, berry, apple)

Savory:

Crispy fried chicken + hot honey or maple syrup
Smoked salmon, dill crème fraîche, capers (for a brunch twist)

Sauteed mushrooms + garlic butter + grated Parmesan
Avocado, chili flakes, lime — for a savory, modern twist

Garnishes that elevate presentation: toasted nuts, micro greens (for savoury), edible flowers, a dusting of powdered sugar, or a sprinkle of flaky sea salt on butter.

Make-ahead, storing, and freezing

Make-ahead batter: You can refrigerate batter (unwhipped whites) for up to 24 hours. Note: baking powder loses some lift with time; add a pinch more baking powder if batter rested long. If you whipped egg whites, fold them in right before cooking.

Cooked waffles — refrigerate: Store cooked waffles in an airtight container for up to 2 days. Re-crisp in a toaster or 10 minutes at 350°F in the oven.
Freezing: Cool waffles completely on a rack, then freeze in a single layer on a sheet tray. Once frozen, stack in a zip bag with parchment between waffles to avoid sticking. Reheat in toaster or oven from frozen 3–6 minutes at 375°F.
Reheating: For best texture, re-toast in a toaster (2 cycles) or 5–7 minutes in a 375°F oven on a rack.

Nutrition (approximate)

Waffle nutrition varies by size and toppings. A plain standard waffle (made from this batter, without butter/oil adjustments or toppings) is roughly 250–350 calories. Toppings (butter, syrup, fried chicken) add significant calories — keep that in mind if counting.

Chef’s pro tips — small changes that make a big difference

Use a scale: Weighing ingredients (especially flour and buttermilk) improves consistency.
Room temperature ingredients: Room-temperature eggs and buttermilk incorporate and trap air better.

Warm the oven: A low oven (200°F) keeps waffles warm without sogginess while you finish a batch.
Don’t press the batter: When closing the iron, don’t press down hard — let the batter expand naturally.
Clean and dry iron: Residue builds up on waffle irons — clean according to manufacturer instructions; use a dry cloth for cast iron seasoning.

Taste the batter: A small spoon taste of raw batter gives you a hint of sweetness and salt balance (don’t swallow raw eggs if you’re concerned; taste a tiny spot of cooked batter on the edge of the iron instead).
Adjust for altitude: At high altitudes reduce baking powder slightly and add a touch more liquid.

FAQ — Quick answers

Q: Can I make this without separating eggs?
A: Yes. The waffles will still be good but slightly denser. Separating and whipping whites creates extra lift.

Q: Can I substitute Greek yogurt for buttermilk?
A: Yes — thin Greek yogurt with a little milk or water to a buttermilk-like consistency (about 1 cup yogurt + 1/3 cup water).

Q: Why did my waffles come out gummy?
A: Likely the iron was not hot enough, or the batter was undercooked. Ensure iron is fully preheated and cook until steam reduces.

Q: Can I add oats or bran to the batter?
A: Yes, up to ¼ cup rolled oats (soaked briefly) or ¼ cup wheat bran — add liquid if batter thickens.

Final thoughts: master these Fluffy Buttermilk Waffles

A great Fluffy Buttermilk Waffles Recipe is part science, part feel. Once you know how the buttermilk reacts with leaveners, how whipped egg whites change texture, and how the waffle iron temperature affects crust formation, you’ll be able to tweak the formula for whatever you crave — ultra-crisp, tender, sweet, or savoury.

Start by making the recipe as written a couple of times to learn your iron and timing. Then experiment: swap some flour for whole grain, stir in blueberries, or turn these waffles into the base for the best fried chicken sandwich you’ve ever had.