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A stack of golden buttermilk waffles on a white plate topped with berries and maple syrup.
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Buttermilk Waffles

My go-to buttermilk waffle recipe - light and fluffy on the inside, perfectly crisp on the outside. Made in one bowl in 20 minutes, with cornstarch as the secret to extra fluffy waffles. No egg white whipping today!
Prep Time10 minutes
Cook Time10 minutes
Course: Breakfast
Cuisine: American
Servings: 8 waffles
Calories: 357kcal
Author: Amanda Smallwood

Equipment

  • 2 cup glass measuring cup
  • large mixing bowl
  • measuring cups
  • measuring spoons
  • whisk
  • spatula
  • waffle iron

Ingredients

  • 2 cups (260g) all purpose
  • ⅓ cup (67g) sugar
  • 1 tablespoon baking powder
  • 1 teaspoon cornstarch
  • 1 teaspoon sea salt
  • 2 large eggs
  • 1 ¼ cups buttermilk add up to ¼ cup more milk to smooth out your batter
  • ¼ cup canola oil
  • 1 tablespoon vanilla
US Customary - Metric

Instructions

  • Whisk together the flour, sugar, baking powder, cornstarch and salt in your mixing bowl.
    2 cups (260g) all purpose , ⅓ cup (67g) sugar, 1 tablespoon baking powder, 1 teaspoon sea salt, 1 teaspoon cornstarch
  • In a large measuring cup, combine eggs, buttermilk canola oil and vanilla extract. Whisk the liquid ingredients until well combined.
    1 ¼ cups buttermilk, ¼ cup canola oil, 2 large eggs, 1 tablespoon vanilla
  • Add the liquid ingredients with the dry ingredients and mix until just combined. The batter may be slightly lumpy which is good.
  • If the batter feels too thick, add a splash of milk and mix again. You want the batter to be smooth enough to pour or drizzle into your waffle iron but thick enough to hold its shape on a spoon.
  • Preheat your waffle iron and spray the iron with a little bit of canola oil or nonstick cooking spray.
  • Once the waffle iron is warm, use a measuring cup or ladle to pour ½ cup of batter onto the hot waffle iron.
  • Cook waffles, following the directions on your waffle maker. Mine has a little orange light that turns off when the waffle is ready.
  • Serve waffles with fresh fruit and warm maple syrup.

Notes

Storing Leftover Waffle Batter: You can store leftover waffle batter in an airtight container in the refrigerator for 2-3 days. To make fresh waffles, simply warm your waffle iron and scoop batter directly from the refrigerator.
The buttermilk: Start with 1 ¼ cups and add a splash more as the batter comes together - you want it to be pourable but thick enough to hold its shape on a spoon.
The cornstarch: Don't skip it! It's the secret to extra fluffy waffles without having to whip egg whites.
Don't stack the waffles: Place finished waffles in a single layer on a wire rack so they stay crispy - stacking makes the waffles get soggy. 

Nutrition

Serving: 1waffle | Calories: 357kcal | Carbohydrates: 56g | Protein: 9g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 51mg | Sodium: 299mg | Potassium: 285mg | Fiber: 2g | Sugar: 11g | Vitamin A: 129IU | Calcium: 124mg | Iron: 3mg