Buttermilk Waffles

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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 - traditional and gluten free recipes

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.

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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.

Gluten Free Buttermilk Waffles

Buttermilk Waffle Recipe

  1. Preheat the waffle iron. Whisk together the dry ingredients.
  2. Add the buttermilk and eggs. Whisk to combine. Add the melted butter and stir again.
  3. 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.

Crispy fluffy Buttermilk Waffles

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.

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Gluten Free Buttermilk Waffles

Light and Fluffy Buttermilk Waffles

5 from 4 votes
Fluffy Buttermilk Waffles are a brunch favorite. These waffles can be made with traditional all-purpose flour or a gluten-free flour blend.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 8 4-inch waffles


  • 2 cups all-purpose flour*
  • 1 tablespoon sugar
  • 4 teaspoons baking powder
  • ½ teaspoon kosher salt
  • cups buttermilk
  • 2 eggs
  • cup butter melted

*Gluten-Free Alternative

  • 1⅓ cups brown rice flour
  • cup tapioca starch


  • 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!


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.


Calories: 232kcal · Carbohydrates: 27g · Protein: 6g · Fat: 11g · Saturated Fat: 6g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 3g · Trans Fat: 1g · Cholesterol: 67mg · Sodium: 286mg · Potassium: 324mg · Fiber: 1g · Sugar: 3g · Vitamin A: 382IU · Calcium: 160mg · Iron: 2mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 10/25/12 – recipe notes and photos updated 11/11/21}

Best Buttermilk Waffles with traditional or gluten-free recipes included!

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Anna @ Hidden Ponies says

    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 🙂

  2. Anonymous says

    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!


  3. Danielle Shaber says

    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!

    • Joy McGaha says

      Hello Danielle,
      Did your waffle turn crispy on the outside?
      I want to make them with cornstarch and plain milk.
      Please reply.

  4. Wooly Meadow says

    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!

  5. Gloria Aguilar says

    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

  6. Mia says

    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!!

  7. Lulu says

    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!!!!!

    • Mary says

      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.