The Best Buttermilk Waffles are light and fluffy with a slight tang from the buttermilk. These waffles are a brunch favorite every time we make them.
Buttermilk Waffles
I’m sharing both traditional and gluten-free recipes for these Buttermilk Waffles, so you can make them with confidence using either all-purpose flour or the gluten-free flour blend I’ve included below.
Buttermilk can be a bit of a superpower ingredient when it comes to baked goods. It makes a world of difference, adding a slight tangy and extra lift to a batch of diner-style pancakes, homemade syrup, and biscuits. And this Buttermilk Coffee Cake is phenomenal.
Gluten Free Waffles
I’ll go ahead and admit that I am a bit of a waffle snob. I don’t order waffles from most restaurants. I’d honestly rather make them at home.
It took a while, but after more than a few botched attempts over the years, I am very happy to finally have a gluten-free waffle to share with you that meets our tasty waffle standards.
Light and fluffy in texture while staying crisp on the outside; these are really great waffles, whether you are in the habit of eating gluten-free or not.
If you’re making these Buttermilk Waffles with all-purpose flour, the batter will be pretty thick and you’ll scoop it onto the waffle iron. The gluten free batter will be thinner and pourable.
Both versions of the recipe will turn out light and fluffy waffles.
Buttermilk Waffle Recipe
- Preheat the waffle iron. Whisk together the dry ingredients.
- Add the buttermilk and eggs. Whisk to combine. Add the melted butter and stir again.
- Pour onto a hot waffle iron and cook until lightly browned. Serve with the toppings of your choice.
FREEZER MEAL: Let the waffles cool completely, before storing them in an airtight zipclose bag. Reheat the frozen waffles in a toaster oven or in the microwave.
More Waffle Recipes
Crisp and buttery on the outside, fluffy on the inside, homemade waffles are a breakfast (or a dinner!) for which my entire family cheers.
Sometimes, you want something a little different though and that’s where all of these varieties come into play.
If you like banana bread as much as the members of my household, then Banana Waffles are for you. We enjoy them on their own or topped with slices of fresh bananas, chopped nuts, and maple syrup.
Pumpkin Spice Waffles are lightly spiced and sweet and perfect served with a hot cup of coffee, especially on a cool crisp autumn morning – or anytime you need to be transported to fall!
Cheddar Bacon Green Chile Waffles are the ultimate cheesy waffle with southwestern flavors. The green chiles add a little spice to the savory, cheesy waffle batter with pieces of bacon providing smokiness and even more flavor.
If you’re into southwestern flavors, Cornbread Waffles topped with chili and cheese are simply divine. We love this meal any time of day and it’s become one of our favorite ways to enjoy homemade chili.
Light and Fluffy Buttermilk Waffles
Ingredients
- 2 cups all-purpose flour*
- 1 tablespoon sugar
- 4 teaspoons baking powder
- ½ teaspoon kosher salt
- 1¾ cups buttermilk or 1¾ cups milk plus 1½ tablespoons white vinegar or lemon juice
- 2 eggs
- ⅓ cup butter melted
*Gluten-Free Alternative
- 1⅓ cups brown rice flour
- ⅔ cup tapioca starch
Instructions
- Preheat the waffle iron. Whisk together the dry ingredients.
- Add the buttermilk and eggs. Whisk to combine. Add the melted butter and stir again.
- Pour onto a hot waffle iron and cook until lightly browned. Serve with the toppings of your choice. Enjoy!
Notes
Nutrition
{originally published 10/25/12 – recipe notes and photos updated 11/11/21}
Joyce says
No texture or taste issues. ALL my family, gluten free or not, love these waffles!
Stefani Marshall says
My husband has been struggling with his gluten free change and I was becoming desperate to find something that wasn’t “cakey” as he calls it. He keeps complaining that he doesn’t enjoy bread without gluten because it’s cakey. I stumbled across this recipe and decided to try it. I used a Belgian waffle maker in hopes he’d like the bulkier waffle and the first one out was light and fluffy and crispy, he gave it a chance and I began cooking them all up. To keep them crispy I put them on a wire rack in the oven on a 275°f temp. He ate two and a half a and said they were delicious! Thank you for making my life a little easier and opening his eyes to a great new beginning!
Linda says
These waffles are absolutely amazing! I used unsweetened vanilla almond milk (with the 1 1/2 Tablespoons vinegar). I also added 1 teaspoon of vanilla extract. This recipe is a keeper!
Mary Younkin says
I’m glad you like them, Linda!
Promise Mathew says
Hi, What could I use instead of Brown rice flour?
Mary Younkin says
You can also use white rice flour, Matthew.
Eva says
Is the nutrution for 1 waffle?
Mary Younkin says
Yes