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stack of three buttermilk waffles on a gray plate with syrup being drizzled over them and fresh strawberries
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5 from 1 vote

Crispy Buttermilk Waffles

These crispy buttermilk waffles have just 6 ingredients and are so easy to prepare! With crispy edges and soft, fluffy insides, these waffles are the best of both worlds.
Prep Time10 mins
Cook Time15 mins
Course: Breakfast
Cuisine: American
Servings: 10 waffles
Calories: 199kcal


  • 1 ½ cups all purpose flour (188 g; fluffed, spooned & levelled; see *notes)
  • 2 tablespoons sugar (coconut sugar may be swapped)
  • 4 teaspoons baking powder
  • 2 large eggs
  • 1 ½ cups buttermilk (whole milk or almond milk may be swapped)
  • ½ cup salted butter (melted; see ** note)


  • In a large bowl, stir together the flour, sugar and baking powder.
  • Add in the eggs and buttermilk. Break the eggs and mix into the buttermilk, then fold the mixture up slightly.
  • Add in the melted butter and mix until *just* combined. Do not over mix.
  • Heat waffle maker on medium-high heat. Spray with oil if necessary.
  • Spoon mixture into waffle maker...amount depends on the size of the waffle maker. Mine required ½ cup per waffle. Check waffle maker for directions.
  • Cook until edges are crispy and waffle is cooked through (around 4 minutes).
  • Store on a wire rack until you are ready to serve.


  • Waffles may be cooked ahead, cooled, and stored in the fridge for up to 4 days or the freezer for up to 3 months.
  • To re-heat, pop waffles into a toaster and toast until crispy and warmed through.



* white whole wheat flour or ¾ cup all purpose + ¾ cup whole wheat flours may be used
** if using unsalted butter, add ¼ teaspoon of salt to the batter


Serving: 1waffle | Calories: 199kcal | Carbohydrates: 19g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 71mg | Sodium: 137mg | Potassium: 246mg | Fiber: 1g | Sugar: 4g | Vitamin A: 404IU | Calcium: 123mg | Iron: 1mg