Classic Buttermilk Waffles

Recipe by Sue Gray

This recipe is for a very typical plain waffle, crisp and golden, perfect with maple syrup and butter or berries and whipped cream. When made with pastry flour it will be extra crispy, and light as air inside. When made with all-purpose flour the waffle has a bit more body — still light, but chewier on the inside. The optional pecan meal or almond flour add a nice nutty flavor.

10 mins
40 mins
about 10 large (8") waffles
Classic Buttermilk Waffles


Prevent your screen from going dark as you follow along.
  1. In a medium-sized mixing bowl, beat together the eggs, buttermilk, melted butter, and vanilla.

  2. In a separate bowl whisk together the dry ingredients.

  3. Combine the wet and dry ingredients, stirring just until nearly smooth; a few small lumps may remain.

  4. Spray your waffle iron with a non-stick cooking spray before preheating it. Cook waffles according to the manufacturer's directions. For an 8" round waffle iron, use about 1/3 cup batter; cook for 2 to 3 minutes, until the iron stops steaming.

Tips from our Bakers

  • Waffles are best consumed as soon as they're baked, but in a pinch you may place them on a rack to cool, wrap tightly to store in the refrigerator, then reheat for 6 minutes in a 350°F oven.