Traditional Buttermilk Waffles

Until last month, I’d never used real buttermilk. When recipes called for it, I just did the old standby of mixing milk and vinegar for a buttermilk stand-in. But when I set out to make the blackened chicken salad with buttermilk dressing, I knew I should probably bite the bullet and buy real buttermilk. Why not? Right?

Well, real buttermilk is kind of life-changing. It’s really thick and creamy but without a million calories, so it makes great dressings. But it also adds a great twang to more traditional recipes. Take waffles, for instance. Most people think of buttermilk pancakes but I’m definitely more of a waffle person. So I tossed a little in with my waffle batter. The result was a fluffy, flavorful waffle that I scarfed in about three seconds. Hope you enjoy these as much as I did!

Note: Circumstances as of late have left us without internet access for a few weeks. Unfortunately, that means I will be missing waffle week and thus am leaving you with a waffle recipe in the interim. Please continue to check in on Facebook until we return!

5.0 from 1 reviews

Traditional Buttermilk Waffles
Recipe type: breakfast
Prep time: 
Cook time: 
Total time: 

Serves: 4

Flavorful, fluffy buttermilk waffles – a yummy tradition.
  • 1¾ cups all-purpose flour
  • 2 Tbsp.sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1¾ cups buttermilk
  • ½ cup unsalted butter, melted and cooled to room temperature
  • 2 eggs
  • 2 teaspoons vanilla extract

  1. Preheat your waffle maker according to package instructions.
  2. In a large bowl, combine flour, sugar, baking powder and baking soda.
  3. In another bowl, combine buttermilk, butter, eggs and vanilla.
  4. Pour the wet mixture into the dry mixture. Stir to combine but do not over stir.
  5. Pour ⅓ cup of batter into each well of the waffle maker.
  6. Close and cook for 7 minutes until crisp.
  7. Place on a plate in a 200 degree oven to keep warm until serving.


24 thoughts on “Traditional Buttermilk Waffles

  1. I’ve actually never tried that milk and vinegar trick! And just always bite the bullet and buy buttermilk for recipes. And then proceed to let it go bad after using part of it for the one recipe I was making. And then of course decide I need a new carton almost immediately after that. Sigh.

    But it really is perfect in breakfast treats. Like waffles. Yum.

  2. Aren’t buttermilk waffles divine? For years, I’d done the makeshift trick too — milk + lemon juice. It works well enough, but nothing is like the real thing. In case you haven’t tried them, buttermilk biscuits are wonderful too.

    Hope your internet access returns soon!

  3. Oh Kim….so sorry you are having internet woes! Hopefully you are consoling yourself with platefuls of these beautiful waffles. I am totally a waffle person over pancakes! And I am a huge fan of baking and cooking with buttermilk! I’ve yet to try the home made version…’s too much like a science experiment that would likely go horribly wrong for me! These look absolutely delicious! And fabulous photos, too!

    • Anne, we really are meant to be friends. Because I am totally waffles over pancakes! And they are even better with buttermilk, the real kind. :)

    • Girl, you definitely need a waffle maker! I mean, yeah. They take up a ton of space and you can only use them for waffles. But totally worth it!

  4. Hey there! Thanks so much for dropping by my blog. I’m glad you did because now I know about yours. I haven’t had waffles in forever and this recipe is making me want one this morning. Buttermilk always makes things more delicious. Love this recipe. Great post!

    • I’m so glad I found YOUR blog! So many great recipes! Also, if I’ve made you jones for a waffle, I’ve accomplished my mission.:)

  5. Buttermilk is so incredibly good stuff, isn’t it? Try making your own butter sometime (it’s easy!), and then tasting the buttermilk you get as a byproduct. It’s so good you’ll want to drink it by the glass! Anyway, wonderful waffles – thanks.

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