Buttermilk Waffles


Breakfast is one of my favorite meals. Not necessarily morning breakfast but breakfast entrees. I love pancakes and waffles and most of the time I eat them for dinner because I don’t like to start out my day with a heavy meal. I’ve had my favorite pancake recipe for a number of years but never really a favorite waffle recipe, until I just made this one. I wanted a light waffle with a crisp exterior and a soft, moist interior. I noticed that Chef Pamela Anderson created a crispy waffle by adding cornstarch to her recipe so I decided to try it out in mine. It works wonders.

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Be sure you don’t skip the egg white whipping step. It adds in lots of air bubbles which in turn equals a lot of fluff, resulting in a delicious, fluffy waffle. I decided to use two oils because I like the texture and moisture vegetable oil gives but I like the flavor butter gives. Then of course buttermilk and vanilla are added for additional flavor, if you wanted you could even mix in some cinnamon. These waffles are crisp right off the griddle but be sure to toss them in a warm oven on a cooling rack if you aren’t eating them immediately so they won’t soften. Also, don’t stack them (like those pictured) just until eating them or it locks in moisture between them basically and they get soggy. Waffles are one of my favorite home style foods. It just doesn’t get much better than this, a tall stack of light, crisp, tender and completely satisfying buttermilk waffles, slathered in butter and drenched heavily with warm maple syrup and served with a full glass of well chilled, freshly squeezed orange juice. Sometimes the basics are simply the best. Enjoy!

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Buttermilk Waffles

Yield: 14 square waffles (varies depending on waffle iron size)

Prep Time: 15 minutes
Cook Time: 2 minutes


  • 1 2/3 cup all-purpose flour
  • 1/3 cup cornstarch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs , whites and yolks divided
  • 1 pinch cream of tartar
  • 3 Tbsp granulated sugar
  • 2 cups buttermilk
  • 3 Tbsp vegetable oil
  • 3 Tbsp melted butter
  • 1 tsp vanilla extract


  1. Preheat oven to 200 degrees and preheat an electric waffle iron. In a mixing bowl, whisk together flour, cornstarch, baking powder, baking soda and salt, set aside.
  2. In a separate mixing bowl, using an electric hand mixer set on moderately high speed, whip together 2 egg whites (make sure they don't have even a drop of yolks in them) along with cream of tartar until soft peaks form, then add in sugar and whip until firm and glossy peaks form, set aside.
  3. In another large mixing bowl, whisk together buttermilk, vegetable oil, melted butter, vanilla extract and 2 egg yolks until well combined. Add in dry ingredients and whisk just until combined (batter should still be quite lumpy) then using a rubber or silicone spatula, add half of egg white mixture to waffle batter and fold. Then add remaining egg white mixture and fold just until combined. Cook according to waffle iron manufacturers directions. Once each waffle has been cooked, immediately transfer to a wire cooling rack and transfer cooling rack to preheated oven to rest while remaining waffles are being prepared. Serve immediately with maple syrup or other topping of choice.
  4. Recipe Source: Cooking Classy


  • Kayle (The Cooking Actress): These waffles are gorgeous and now I’m starving! February 8, 2013 at 7:41am Reply

  • Chung-Ah | Damn Delicious: Oh man I just want to dive in head first in that syrup-drenched stack of waffles! February 9, 2013 at 1:47am Reply

  • Monique @ Ambitious Kitchen: These look amazing. I’m a huge sucker for waffles. I always top mine with peanut butter and syrup… weird but good! February 11, 2013 at 10:37pm Reply

    • Jaclyn: Monique – that actually sounds really good, anything is good with peanut butter =). I just did a lemon meringue pie stuffed waffle that had a marshmallow creme, I want to try it fluffernuter style too. Waffle, marshmallow fluff and peanut butter. MMMM. Thanks for your comment Monique! February 12, 2013 at 11:01pm Reply

  • Steve: I want a stack of these right now! And then the lemon meringue ones for dessert! February 16, 2013 at 12:24am Reply

  • Sandy: Just made these for breakfast today. They were absolutely delicious. Just the recipe I have been hunting for. Nice and crispy on the outside and soft on the inside. This is now my new go to recipe whenever I am craving waffles. Thank you! March 3, 2013 at 8:54am Reply

    • Jaclyn: Sandy – I’m so glad you enjoyed these! That’s just how I like my waffles too – crisp on the outside and soft on the inside. I’m glad you’ve found a go to waffle recipe =). Thanks so much for your comment! March 3, 2013 at 10:21am Reply

  • Jackie: Hi Jaclyn

    How much cinnamon could I add to this recipe. April 9, 2013 at 8:27pm Reply

    • Jaclyn: I would probably add about 1 tsp but if you want more or less cinnamon flavor just adj according to your personal preference. April 13, 2013 at 8:59pm Reply

  • Jay: These look amazing! Do you think I could make a batch and freeze some for a quick weekday breakfast? May 4, 2013 at 8:00am Reply

    • Jaclyn: Yes definitely, I would recommend underbaking slightly in the waffle iron then you can add them to the toaster to warm. May 4, 2013 at 12:34pm Reply

  • Sam: I’ve made several of your recipes now and they are all fantastic. You’re my go to blog for recipes now as everything turns out really lovely and just like your pics. Some of my favourites are: your blueberry crumble muffins, chocolate chip cookie dough bites, cheesecake with salted caramel! Made these waffles this morning and they are great, crispy on the outside and fluffy on the inside. Just wish they had proper Belgian waffle makers in Australia. They only thing they have here make really thin dessert like waffles. Thanks for the great recipes. July 27, 2013 at 5:20pm Reply

    • Jaclyn: I’m so glad you’ve enjoyed the recipes Sam!! Thanks for leaving a comment (ps I’d love to visit Australia- it’s so beautiful there)! July 31, 2013 at 6:38pm Reply

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