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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 buttermilk pancakes, buttermilk coffee cake, homemade buttermilk syrup, and gluten free buttermilk biscuits.
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
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 10/25/12 – recipe notes and photos updated 11/11/21}
Oh WOW! Those waffles look absolutely perfect!!
I want a few for my breakfast! YUMMY!
There's that buttermilk! These look pretty amazing, crispy and light – going to make them soon!
I don't know how you did it but you made waffles look light and dainty! Delish!
The do look light and fluffy!
I haven't had waffles in ages!
Will definitely have to get into these.
I love these, they look perfect! Do you think it will work fine to substitute almond or soy milk with the lemon juice to make them dairy free? My sister is coming to visit in December and I need breakfast options 🙂
I'm sure that almond milk would work fine. I am not familiar with soy. Good luck and have fun with your sister!
Looks yummy! Do you think it would be possible to use cornstarch in place of the tapioca starch?
Just made these – they were delicious!
These are incredible. I'm newly gluten-free (thyroid problems), and made them for a brunch of gluten-eating people yesterday. They all called them the best waffles they've had – with or without gluten. Thank you!
Marisa
Made these waffles and served them with huckleberry sauce..Thank You!
My family loved these waffles! It works great using almond milk and lemons.
We just made these and they were awesome! They really were light and fluffy. I used cornstarch instead of tapioca starch and I used plain milk because I forgot to add the vinegar. We also added chocolate chips, because I love chocolate. 🙂 Thank you much!
Hello Danielle,
Did your waffle turn crispy on the outside?
I want to make them with cornstarch and plain milk.
Please reply.
These waffles are so good that my kids don't want me to make my recipe for regular wheat flour waffles anymore. These are so much better than waffles with gluten! Since being diagnosed with celiac, its so nice to find a recipe that is better than the gluten version. Thanks! Oh, I only use 1/2 of the butter the recipe calls for and they turn out great!
I really am impressed with this waffle recipe. For whatever reason, I usually don't have success with gluten free recipes. I didn't it was got g to work because it seemed thin, but they came out perfect! Light and fluffy like you said! This is a keeper forme and it was so easy. I'm about to make a bunch more to freeze. I used dairy free butter and almond milk with vinegar worked just fine. Yummy
Would it be possible to use this recipe in a belgian waffle maker?
I've used both types of waffle maker and they turn out great. Enjoy!
These turned out so great! Fluffy, light and crisp 😊 I did separate my eggs and whip the whites like I have for almost every other waffle recipe and it turned out awesome!!
Can I make loads of batter ahead of time and refrigerate? How long will it last in the fridge? Thanks in advance, I’ve tried your gf pancake recipe & they were DEVINE!!!!!
I’ve never tried keeping the batter in the fridge. It’s worth a try. If you do test that, please let me know how it works for you.
Can I use white rice flour instead of brown rice flour?
Please reply
We only had white rice flour this morning and they turned out beautiful!