Whenever my family stays at a hotel, my husband gets so excited if they have a make your own waffle station. It is truly his gauge for how good his stay is. This important requirement is the motivation behind this recipe so he (and the kids) can enjoy their waffles anytime.
This Homemade Buttermilk Waffles recipe is the one breakfast recipe that makes my whole family excited, and for good reason! These have the perfect balance of crisp edges and a soft, fluffy center, making them ideal for soaking up plenty of maple syrup. They’re the kind of breakfast that disappears quickly and has everyone asking when you’re making them again.
While the ingredients are simple, a few small techniques make all the difference. Whipping the egg whites separately gives the waffles their signature fluffy texture, while the buttermilk and Greek yogurt add richness, flavor, and tenderness. The result is a waffle that’s light without being dry and crisp without being tough.
These homemade buttermilk waffles are perfect for slow weekend mornings, holiday breakfasts, or even meal prep since they freeze beautifully. Whether you top them with fresh berries, whipped cream, crispy bacon, or simply warm maple syrup, they’re the kind of breakfast that feels a little special without requiring a lot of extra effort.
Why you’ll love this recipe!
What ingredients do I need?
- Cake Flour: Creates an exceptionally soft and tender waffle. If you don’t have cake flour, you can easily make a substitute using all-purpose flour and cornstarch.
- Egg Yolks: Provide richness, moisture, and flavor.
- Egg Whites: Whipped separately to stiff peaks for an extra light and fluffy texture.
- Buttermilk: Adds a little tanginess and helps to create a tender crumb.
- Plain Greek Yogurt: Adds richness, moisture, and a slight tang while helping create a soft interior.
- Baking Powder: Provides lift and helps the waffles rise beautifully.
- Salt: Balances the sweetness and enhances flavor.
- Granulated Sugar: Adds a touch of sweetness and helps encourage browning.
- Vanilla Extract: Adds warmth and a classic flavor.
- Unsalted Butter: Provides richness and contributes to the crispy edges.
Recipe Variations
- Cinnamon Waffles: Add 1 teaspoon cinnamon to the batter.
- Almond Waffles: Add ¼ teaspoon almond extract alongside the vanilla.
- Chocolate Chip Waffles: Fold in ½ cup mini chocolate chips before cooking.
- Berry Waffles: Gently fold in fresh blueberries or raspberries to the batter.
Pro Tips
- Separate the eggs while they’re cold, then allow the whites to come to room temperature before whipping for maximum volume.
- Beat the egg whites until stiff peaks form. Under-whipped whites won’t provide the same fluffy texture.
- Fold the egg whites into the batter gently using a rubber spatula. Stirring too aggressively will deflate all the air you’ve worked to create.
- Do not overmix the batter once the wet ingredients are added. A few small lumps are perfectly fine.
- Allow the batter to rest for 5 minutes before cooking. This helps hydrate the flour and improves the final texture.
- For extra crispy waffles, cook them for an additional minute after the steam from the waffle maker begins to slow.
- Avoid stacking freshly cooked waffles. Trapped steam will soften their crisp exterior.
- Place finished waffles on a wire rack or in a 200°F oven until ready to serve.
- Make a double batch and freeze extras for quick weekday breakfasts.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Cake Flour: Replace cake flour with 2 cups all-purpose flour minus 2 tablespoons flour, then add 2 tablespoons cornstarch.
- Buttermilk: Substitute with whole milk.
- Plain Greek Yogurt: Sour cream may be substituted for Greek yogurt.
- Unsalted Butter: Salted butter can be used if that’s what you have available, just remember to reduce the added salt slightly.
- Vanilla Extract: Vanilla bean paste may be used instead for a more enhanced flavor.
Dietary Substitutions
- Gluten-Free: Use a quality 1:1 gluten-free flour blend.
- Lower Sugar: Reduce the sugar to 1 tablespoon without significantly affecting texture.
Leftovers and Storage
- Refrigerator: Store leftover waffles in an airtight container in the refrigerator for up to 4 days.
- Freezer: Allow the waffles to cool completely before freezing. Place them in a single layer on a baking sheet until frozen, then transfer to a freezer-safe bag or container. Freeze for up to 3 months.
- Reheating: For the best texture, reheat waffles in a toaster, toaster oven, air fryer, or 350°F oven until warmed through and crisp. Avoid microwaving if possible, as it can soften the exterior.
But, I Still Have A Few Questions…
Why are my waffles not crispy?
Waffles often lose crispness if they’re undercooked or stacked immediately after cooking. Cook them until deeply golden brown and place finished waffles on a wire rack rather than a plate.
Can I make the batter ahead of time?
Because the whipped egg whites provide much of the lift, this batter is best made fresh. If needed, you can mix the base batter ahead of time and whip the egg whites just before cooking.
Can I freeze homemade waffles?
Absolutely! Allow the waffles to cool completely, then freeze on a baking sheet in a single layer before transferring to a freezer-safe bag or container. They can be frozen for up to 3 months.
How do I reheat frozen waffles?
Reheat directly from frozen in a toaster, toaster oven, air fryer, or oven at 350°F oven until warmed through and crisp.
Can I use all-purpose flour instead of cake flour?
Yes. Simply replace 2 tablespoons of the flour with cornstarch to create a homemade cake flour substitute.
What does Greek yogurt do in waffles?
Greek yogurt adds moisture, richness, and tenderness while helping create a soft and fluffy interior. Plus it adds a teeny bit of extra protein.
Can I use milk instead of buttermilk?
Yes. Whole milk works well, although buttermilk provides a slightly richer flavor and more tender texture.
Can I make these waffles in a Belgian waffle maker?
Yes. The batter works beautifully in both standard and Belgian waffle makers. I personally love using this waffle maker for standard waffles and the same company also makes a Belgium waffle maker too!
Why do I need to whip the egg whites separately?
Whipped egg whites create air pockets throughout the batter, resulting in a lighter, fluffier waffle that doesn’t feel dense or heavy.
What should I serve these with?
The possibilities are endless! We love having our waffles with fresh berries, homemade whipped cream, warm pure maple syrup, butter, and jam. But other options are fruit syrups, lightly warmed peanut butter or Nutella, lemon curd, clotted cream, and caramel sauce. You can even turn these into dessert and top with ice cream and hot fudge!
Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Homemade Buttermilk Waffles
Ingredients
Dry Ingredients
- 2 cups cake flour or 2 cups all-purpose flour minus 2 tablespoons flour, replaced with 2 tablespoons cornstarch
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons granulated sugar
Wet Ingredients
- 2 egg yolks
- 2 egg whites
- 1 cup buttermilk or whole milk
- ½ cup plain Greek yogurt
- 2 teaspoons vanilla extract
- 4 tablespoons unsalted butter melted
Instructions
Prepare the Batter
- Preheat your waffle iron according to manufacturer instructions.
- In a large mixing bowl, whisk together the cake flour, baking powder, salt, and granulated sugar to the wet ingredients.
- Add the egg yolks, whole milk, Greek yogurt, and vanilla extract and whisk until fully combined.
- Add in the melted butter and stir until just combined. Be careful not to overmix.
Whip the Egg Whites
- In a separate clean bowl, beat the egg whites using a hand mixer or stand mixer until stiff peaks form.
- Gently fold the whipped egg whites into the waffle batter using a rubber spatula until no large streaks remain. The batter should stay light and airy.
- Allow the batter to rest for 5 minutes while the waffle iron fully heats.
Cook the Waffles
- Lightly grease the waffle iron if needed.
- Scoop the batter into the waffle iron, using enough to fill the surface without overflowing.
- Cook according to your waffle maker instructions until the waffles are deeply golden brown and crisp on the outside. For my 4” waffles, I use a 3 tbsp cookie scoop.
- Repeat with the remaining batter.
Notes
- Cake flour creates an extra soft, fluffy texture.
- Whipped egg whites help create a light, airy interior.
- Do not overmix the batter or the waffles may become dense.
- Resting the batter for 5 minutes improves texture and hydration.
- Keep cooked waffles warm in a 200°F oven while finishing additional batches.
- For extra crispy waffles, cook them for an additional minute after the steam begins to slow.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.