Fluffy Buttermilk Waffles

Name: Fluffy Buttermilk Waffles
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups (250 g) all-purpose flour, spooned into the cup and leveled; 2 tablespoons (25 g) granulated sugar; 2 teaspoons (9 g) baking powder; ½ teaspoon (3 g) baking soda; ½ teaspoon (3 g) fine salt; 2 cups (480 ml) buttermilk, at room temperature, shaken well; 2 whole (100 g) large eggs, at room temperature, separated into yolks and whites; 6 tablespoons (85 g) unsalted butter, melted and cooled for 5 minutes; 1 teaspoon (5 ml) pure vanilla extract; neutral cooking spray or melted butter, for greasing the waffle iron, as needed

From the MyKitchenBank Kitchen

Crisp-edged, tender-centered waffles with a gentle tang from buttermilk. Whipped egg whites give extra lift, and the batter comes together in minutes.

Prep: 20 min
Cook: 20 min
Wait: 10 min
Total: 50 min
Makes: About 8 waffles (4 servings of 2), using a standard 7-inch (18 cm) round waffle iron

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Ingredients

4 servings

2 cups (250 g) all-purpose flour, spooned into the cup and leveled
2 tablespoons (25 g) granulated sugar
2 teaspoons (9 g) baking powder
½ teaspoon (3 g) baking soda
½ teaspoon (3 g) fine salt
2 cups (480 ml) buttermilk, at room temperature, shaken well
2 whole (100 g) large eggs, at room temperature, separated into yolks and whites
6 tablespoons (85 g) unsalted butter, melted and cooled for 5 minutes
1 teaspoon (5 ml) pure vanilla extract
neutral cooking spray or melted butter, for greasing the waffle iron, as needed

Equipment (9)

Waffle iron (standard 7-inch / 18 cm round or similar)
Large mixing bowl (3 qt / 3 L)
Medium mixing bowl (2 qt / 2 L)
Whisk
Rubber spatula
Electric hand mixer or whisk for egg whites
Wire rack set on a baking sheet
Ladle or ½-cup (120 ml) measuring cup
Small saucepan or microwave-safe bowl

Steps

Before you start

Take the buttermilk and eggs out of the fridge 30 minutes ahead so the melted butter doesn't clump when mixed in.
Heat the waffle iron fully before cooking. Most have a ready light or beep.
Heat the oven to 200°F (95°C) to keep finished waffles warm and crisp while you cook the rest.
Check your waffle iron's capacity. This recipe assumes about ½ cup (120 ml) of batter per waffle; adjust for larger or smaller irons.

1
Heat oven and ironOven 200°F / 95°C
- Heat the oven to 200°F (95°C) and set a wire rack on a baking sheet inside.
- Plug in the waffle iron and heat it to a medium-high setting (a medium-brown setting if yours has a dial).
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Ready when: The waffle iron's ready light is on.
Tip: Keeping waffles on a rack, not stacked on a plate, prevents steaming and sogginess.
2
Melt the butter
- Melt the 6 tablespoons (85 g) butter in a small saucepan over low heat or in a microwave in 20-second bursts.
- Set aside to cool for 5 minutes.
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Ready when: Butter is fully liquid and warm, not hot, to the touch.
3
Mix dry ingredients
- In the large bowl, whisk together the flour, sugar, baking powder, baking soda and salt for about 30 seconds until evenly combined.
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Ready when: No streaks or clumps of leavener remain.
4
Mix wet ingredients
- In the medium bowl, whisk the buttermilk, the 2 egg yolks, the vanilla and the cooled melted butter until smooth.
- Put the 2 egg whites in a clean, dry bowl.
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Ready when: The mixture is smooth with no visible butter streaks.
Tip: Any fat in the whites bowl will stop them whipping, so make sure it's clean and dry.
5
Combine into batter
- Pour the wet mixture into the dry ingredients.
- Stir with a spatula or whisk just until combined, about 10 strokes.
- The batter should be thick and lumpy with a few small lumps remaining.
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Ready when: No large dry pockets of flour remain; small lumps are fine.
Tip: Overmixing develops gluten and makes tough, chewy waffles.
6
Whip and fold whites
- Beat the egg whites with a hand mixer on medium-high for 1–2 minutes until they hold soft, glossy peaks that curl at the tip when the beaters are lifted.
- Fold about one-third into the batter to loosen it, then gently fold in the rest until only a few white streaks remain.
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Ready when: Whites form soft peaks; batter looks airy with a few white streaks.
Tip: Fold with a scooping motion from the bottom; stirring deflates the whites.
7
Rest the batter
- Let the batter rest for 5 minutes while the waffle iron finishes heating.
- It will thicken slightly and bubble a little.
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Ready when: Small bubbles appear on the surface.
8
Cook the first waffle
- Lightly grease the grids with spray or brush with melted butter.
- Pour about ½ cup (120 ml) of batter into the center of the iron, spreading slightly toward the edges, and close the lid.
- Cook 4–5 minutes, until steam slows dramatically and the waffle is deep golden brown.
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Ready when: Steam almost stops escaping and the waffle lifts easily from the grids, golden brown and crisp.
Tip: Don't force the lid open; if it resists, give it another 30 seconds.
9
Keep warm and repeatOven 200°F / 95°C
- Transfer the waffle to the rack in the oven (don't stack).
- Repeat with the remaining batter, greasing the iron every 2–3 waffles as needed, for about 8 waffles total.
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Ready when: Each waffle is deep golden and crisp on the outside, and steam has slowed.
Tip: Stir the batter gently once halfway through only if it looks separated; avoid deflating it.
10
Serve right away
- Serve the waffles hot with butter, warm maple syrup, fresh fruit or whipped cream.

Good to know

Tips

Don't overmix; a lumpy batter makes tender waffles.
Don't open the iron early; wait until steam slows to a trickle.
Whisk the baking soda thoroughly into the flour to avoid bitter spots.
If waffles stick, grease the grids more generously or wait until the iron is fully preheated.

Make ahead

"Whisk the dry ingredients together and store airtight up to 1 week. Mix the wet ingredients (yolks, buttermilk, vanilla, butter) and refrigerate up to 12 hours. In the morning, combine, then whip and fold in the whites just before cooking."

Storage & reheating

"Room temperature: best eaten within 15 minutes of cooking. Fridge: cool completely, then store airtight up to 3 days. Freezer: freeze in a single layer on a tray, then bag for up to 2 months. Reheat from fridge or frozen in a toaster or a 350°F (175°C) oven for 5–8 minutes until crisp and hot through."

Substitutions

buttermilk → 1¾ cups (420 ml) whole milk plus 2 tablespoons lemon juice or white vinegar, rested 5 minutes. Stir together and let stand until slightly curdled; results are close though a little less tangy.
unsalted butter → neutral oil such as canola, 6 tablespoons (90 ml). Gives a slightly crisper waffle but less buttery flavor.
all-purpose flour → 1:1 gluten-free baking flour blend. Rest the batter 10 minutes so it thickens; waffles will be slightly more delicate.