Buttermilk Waffles

Southern Kitchen
Buttermilk Waffles

Serves: 4

Hands On Time: 30 minutes

Total Time: 30 minutes


1 3/4 cup all-purpose flour

3 tablespoons sugar

2 teaspoons baking powder

1 teaspoon kosher salt

1/4 teaspoon baking soda

1 1/2 cups buttermilk

3 large eggs

1/2 cup (1 stick) butter, melted and cooled, plus more for serving

Nonstick oil spray

Maple syrup, for serving


Heat the oven to 250 degrees. Line a baking sheet with a wire rack and place in the oven.

In a large bowl, whisk together the flour, sugar, baking powder, salt and baking soda until combined. 

In a medium bowl, beat the eggs until smooth, then add the buttermilk and melted butter, and whisk to combine. Pour the buttermilk mixture over the flour mixture and whisk until the batter is just brought together; some lumps are okay. Cover the bowl with plastic wrap and refrigerate for 30 minutes.

Heat a waffle iron according to the manufacturer’s instructions and spray thoroughly with oil spray. Scoop 1/2 to 1 cup of batter (depending on the size of the waffle iron) into the center of the waffle iron. Cover and cook until golden brown and slightly crisp, 3 to 4 minutes. Transfer to the baking sheet and keep warm in the oven until ready to serve. Repeat with the remaining batter. Transfer to a plate and serve with additional butter and maple syrup.

About the recipe

A cast-iron waffle iron will make the difference between good and great waffles by giving them a crispy exterior with a soft interior. Be sure not to overwork the batter so the waffles don’t end up tough.