Classic Buttermilk Waffles

Classic Buttermilk Waffles

Recipe by Barbara Bach


Prep time


Cooking time



This recipe is very flavorful and dense; not crusty


  • 2 Cups Flour

  • 2 TBLS Sugar

  • 2 tsps Baking Powder

  • 1 tsps Soda

  • 1/2 tsps Salt

  • 2 Large Eggs

  • 2 tsps Vanilla

  • 2 Cups of Buttermilk

  • 1/4 Cup of melted butter (1/2 stick)

  • 1/4 Cup of Milk to thin batter a bit


  • Mix all dry ingredients together
  • Beat in eggs then add all liquid and mix well
  • Plug in your Belgian Waffle iron or regular waffle iron; then spray with oil (I use Extra Virgin Olive Oil) I put a sheet of parchment paper under the waffle iron to catch any batter spills over the side
  • When steam is coming out of your heated waffle iron add 1/2 Cup of batter; close the lid and set timer for 2 minutes. It is perfect!
  • Add heated Maple Syrup and butter and enjoy
  • My Belgian Waffle Iron is small so one recipe would make almost 8 waffles. I mixed 1/2 of the recipe and it made 4, but, again, it is small.
  • FYI-I had a waffle left over so I kept it in a Hefty, freezer bag in the refrigerator. Later in the week I cut it in half and toasted it and spread peanut butter & jelly…YUM. I have not tried freezing yet.


  • Adapted from

Comments are closed.