Buttermilk waffles

Waffles are a great vessel for butter and maple syrup. They're based on my dad's buttermilk pancake recipe and they're light and crispy and are perfect for breakfast or specialty sandwiches.
schedule 15 minutes
schedule 20 minutes
schedule 35 minutes


  • 1 14 cup all-purpose flour
  • 1 tablespoon baking powder
  • 12 teaspoon baking soda
  • 1 tablespoon granulated sugar
  • 12 teaspoon salt
  • 1 beaten egg
  • 1 cup buttermilk
  • 2 tablespoons canola or vegetable oil


Add all-purpose flour, baking powder, baking soda, sugar and salt into a large bowl. 

Whisk to combine thoroughly.

In another bowl add the whole egg and beat. 

Add buttermilk and vegetable/canola oil to the bowl with the egg and stir your wet ingredients to combine.

Add your wet ingredients into the bowl with your dry ingredients and stir just long enough that you no longer see dry flour. This batter does not need to be super smooth a few lumps are ok.

Leave the bowl on the counter while you wait for your waffle maker to come to temperature. 

I typically use a heaping 1/4 measure to scoop out my waffles into the waffle maker. Waffle makers are different, so you might need more or less for a perfect waffle.

Once your waffle is cooked according to the device specifics, or once it has turned your favorite shade of tan/brown, remove from the heat to a sheet pan or cookie pan and place in a 200-degree oven to keep the waffles warm until the rest are finished cooking.

Have you made this recipe? Tag @beerinator and let him know!


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