Back to Basics: The Best Buttermilk Waffles

I know, I know. We all don’t need another waffle recipe. 


THIS ONE, I can promise you that. 


I feel like there’s so many new recipes being pumped out of food blogs these days. A ton of them are amazing, and mouthwatering, and I can’t wait to make them. Only, I really wish they’d pump out more of the basics. 

Need an easy pancake recipe? Oh wait, here’s like ten that are exotic, luxurious, and over the top with wild and crazy flavors, or ones that only use two ingredients and somehow still make a fluffy pancake… 

But, I just wanted a go-to recipe that’s sure-fire that I can make over and over again – whether it’s for my kids, or company staying over. THOSE are the recipes I’m a bit more interested in these days. Sure, I’ll share some of those crazy ones that can tickle any culinary fantasy you may have, but I’m going to be posting a few posts each months that get “back to the basics.” Starting with this one! 

These are the BEST buttermilk waffles. And I mean the best when I say it, friends! These have consistently blown our socks off time and time again. And today, finally, I’m sharing the recipe with you! 

These waffles are everything you could ever dream of in a waffle. The outside toasts up golden brown perfectly with just a little bit of crunch. No one like soggy waffles! Then the inside, OH the inside – it’s fluffy, sweet, and is the perfect bed of perfection for any fruit or topping you throw it’s way. It’s what sold me on these waffles, really. So, so incredible! 

What I love about these waffles is that it can either make 4-5 large waffles, but can also make 10 small ones. How? Well, if you add a full cup of batter to your waffle maker (depending on your waffle maker size) and make a full size waffle. I tend to feed little mouths, so a half cup makes the perfect size waffle for them to devour. Whatever we don’t use, I either save in baggies in the fridge for the week, or freeze for the next week. They thaw perfectly in the toaster, too. 

This recipe is pretty standard in the way it comes together. You have your wet ingredients (with real buttermilk, yo!), and then your dry. Mix them together and boom, waffle batter. You probably already have all the ingredients for these right now! Let’s get a batch going in your kitchen right now, shall we? 😀 Enjoy! 

The Best Buttermilk Waffles


1 1/2 cup all-purpose flour 

1/4 cup sugar

1/4 cup cornstarch 

2 teaspoons baking powder 

1/2 teaspoon baking soda

1/4 teaspoon salt 

1 1/4 cup buttermilk

2 large eggs

1/2 cup unsalted butter, melted and cooled

1 teaspoon vanilla extract

1/4 teaspoon almond extract (optional) 


1. Preheat waffle griddle/iron. In a large bowl, combine the dry ingredients together (flour, sugar, cornstarch, baking powder, baking soda, and salt). In another medium bowl, whisk together the buttermilk, eggs, melted butter, and extract(s). Add the buttermilk mixture to the dry ingredients and stir until just combined – make sure to not overstir. 

2. Grease waffle griddle with non-stick spray, and pour about a cut of batter into the center (I always do a little but less, so I can have the waffles go further), and cook until golden brown. Serve immediately and enjoy! 

Leave a Comment