Buttermilk gives this American waffle recipe great flavor and a fluffy texture. They are also quick and easy to make – no beating egg whites or waiting for batter to sit. Just whip up and cook!
This is the waffle recipe I grew up with, and I have never found one that I like better. Cutting the butter into the dry ingredients makes little pockets of air, making the waffles rise up nice and tall.
Vanilla extract adds a depth of flavor that most waffles don’t have. The fresh buttermilk makes a big difference in both the flavor and texture, so don’t try to use a substitute!
What is the difference between American waffles and Belgian waffles?
One of the main differences is the type of leavening agent used. American waffles rely on baking powder and/or baking soda, while Belgian waffles often use yeast, which makes them ultra fluffy.
Belgian waffles have deep pockets that are perfect for holding syrup or whipped cream. However, if you use a Belgian waffle maker, you can replicate the thicker waffles with any recipe.
American waffles also tend to have a sweeter batter, and often have mix-ins such as chocolate chips, nuts, and fruit.
How to make American-style waffles:
- DRY INGREDIENTS – Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Use a pastry blender or fork to cut the butter in until it’s in small lumps.
- WET INGREDIENTS – In another bowl, whisk the buttermilk, eggs, vanilla, and milk.
- COMBINE – Add the liquid to the flour mixture and whisk just until barely combined.
- COOK – Brush a little bit of oil on a hot waffle iron. Spoon about a cup of waffle mixture in the middle. Close and cook until desired color is reached. I like mine on the crispy side, but my kids like them golden brown. Use a fork to remove the waffle onto a plate.
- SERVE – To keep waffles hot until ready to serve, place them in an oven heated to 200°. Use a cooling rack to separate the layers.
Topping ideas for waffles:
- butter and maple syrup
- caramel buttermilk syrup (so, so good!)
- fresh whipped cream and fresh berries
- Nutella with berries or sliced bananas
- honey butter
- Biscoff cookie spread
- jam or strawberry syrup
- a sprinkling of cinnamon sugar or powdered sugar
- We have a family tradition of waffles with ice cream and berries every Christmas morning. For several of my children, it is their very favorite Christmas tradition! Give it a try and it might just become a new tradition at your house. 🙂
Leftover waffles can be stored in an airtight container in the refrigerator for 2-3 days.
They also freeze well. I like to first freeze them in a single layer on a cookie sheet, then transfer them to a ziplock freezer bag. You can store them in the freezer for 2-3 months.
We like to reheat waffles in a toaster or toaster oven, but an air fryer also works. I don’t recommend reheating in the microwave, they get pretty soggy.
PRO TIPS:
- For tender waffles, don’t overmix the batter. It’s perfectly fine if there are a few lumps.
- Make sure you brush your waffle iron with oil in between each waffle to ensure that they don’t stick.
- For crisp waffles, use the highest setting on the waffle iron, and let it heat up between each waffle. And of course, the longer you cook your waffle, the crispier it will be!
- For best results, use fresh buttermilk. If you use soured milk, the batter won’t be thick enough. If you have to use a substitute, use half milk/half sour cream or yogurt.
AMERICAN WAFFLE RECIPE VARIATIONS:
- A pinch of nutmeg adds a warm flavor to the waffles that is reminiscent of a donut.
- You can add blueberries, chocolate chips, or any diced fruit to the batter, or sprinkle it over the batter before closing the lid.
- Chopped pecans, walnuts, almonds, or pistachios add a nice crunch.
MORE HOMEMADE WAFFLES:
- Overnight Sourdough Waffles
- Oatmeal Waffles
- Peanut Butter Waffles (with Peanut Butter Syrup!)
- Waffles of Insane Greatness (our favorite crispy waffles)
- Easy Waffles
- Cinnamon Roll Waffle Recipe
American Waffle Recipe
Equipment
Ingredients
- 2 cups all purpose flour
- 2 Tablespoons granulated sugar
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup butter slightly softened
- 2 cups buttermilk
- 2 large eggs
- 2 tsp vanilla extract
- ¼ milk
Instructions
- Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. Cut in the butter using a pastry blender or large fork.
- Whisk buttermilk, eggs, vanilla, and milk in a separate bowl. Add to the dry ingredients and whisk until barely combined. It's fine if there are a few lumps. Batter will be quite thick.
- Heat your waffle iron and brush it with vegetable oil (or use cooking spray.) Spoon about a cup of waffle batter into the hot waffle iron. Cook until golden brown.
- Serve hot with butter and maple syrup, or whipped cream and fresh berries.
Notes
- I sometimes substitute about 1/2-3/4 cup of the flour with whole wheat flour and no one can tell the difference. 🙂
- To keep waffles warm before serving. heat your oven to 200 or 250 degrees. Place waffles in a single layer on a cookie sheet. Use a cooling rack to stack additional layers as needed. Air will circulate and the waffles won’t get soggy.
Nutrition
Fluffy American waffles are perfect for weekend brunch, but they’re fast enough that you can even whip them up for weekday breakfast.
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I’m quite new to your blog & came across your waffle recipe (Yum!) and was wondering what kind of shortening you use? Could butter be substitued instead? Thanks Kara.
P.S. I also make a pudding sauce for waffles, so good! (German – I grew up with that).
I just used butter flavored shortening (like Crisco). I have substituted butter in the past, but they aren’t quite as fluffy and crispy. They are still really good though. 🙂
Just made these this morning and they were delightful! I have really enjoyed your buttermilk pancake & waffle recipes – both are keepers! Thanks for sharing.
Made these today and they are my favorite waffle (outside of a Waffle House, that is). They cooked very evenly, were lightly crispy on the outside, and moist and delicious inside. For anyone else considering these, the original recipe made about 4 1/2 waffles in a regular, round waffle iron.
Thanks for this awesome recipe!!
So glad to hear you like them. Thanks Heather!!