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Homemade Buttermilk Waffles

These Homemade Buttermilk Waffles are light, fluffy, and perfectly crisp with a rich vanilla flavor. Made with buttermilk, Greek yogurt, cake flour, and whipped egg whites, they're the ultimate homemade waffle recipe for breakfast, brunch, or freezer meal prep.
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Course: Breakfast, Brunch
Cuisine: American
Keyword: buttermilk waffles from scratch, easy buttermilk waffles, fluffy buttermilk waffles, greek yogurt waffles, homemade waffles, soft and fluffy buttermilk waffles, waffles from scratch
Prep Time: 15 minutes
Cook Time: 15 minutes
Rest Time: 5 minutes
Total Time: 35 minutes
Servings: 16 waffles (4")

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.