Trial and error has finally lead me here, to the best buttermilk waffle recipe— golden brown and crispy on the outside, but soft and cakey on the inside, all thanks to a secret ingredient you already have in your pantry.

Best Buttermilk Waffles |

Leading up to last month’s Inspire Retreat, I suggested a waffle bar for the breakfast a few of us were to plan and prepare. It was a wonderful idea, until I realized that by taking charge I would be responsible for providing a waffle recipe worthy of the scrutiny of some of my best food blogger buddies.

I stressed about it, and tried several recipes with no success before Heidi of Foodie Crush came to my rescue. Her Coconut Waffles, posted just days before the retreat, were a revelation. Her secret ingredient to perfect waffles? Cornstarch.

Best Buttermilk Waffles |

After reading her post, I did some research and it turns out cornstarch in waffles isn’t that big of a secret. If only I’d known sooner, I’ve been serving limp waffles for years… blech.

Using Heidi’s recipe as a guide, I tweaked my own recipe and loved the first hot crisp waffle so much it was devoured right on the spot. I may have even done a happy dance.

Best Buttermilk Waffles | Best Buttermilk Waffles |
Best Buttermilk Waffles | Best Buttermilk Waffles |

The waffles we served Sunday morning at the retreat were a huge hit and I was overwhelmed with compliments. So, the recipe stays as is and will be a permanent fixture in my family’s weekend brunch rotation.

Best Buttermilk Waffles |

These waffles are crisp on the outside, but light and tender on the inside. The buttermilk and vanilla extract lend such great flavor that I have no problem eating them completely plain , but I also highly recommend topping them with some whipped cream and berries, or butter and maple syrup.

Best Buttermilk Waffles |

Best Buttermilk Waffles
The best buttermilk waffles, slightly sweet and crispy on the outside but soft and cakey on the inside.
Yield: 4 waffles
  • 1½ cup (180 grams) all-purpose flour
  • ¼ cup (50 grams) sugar
  • ¼ cup (28 grams) cornstarch
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1¼ cup (295 ml) buttermilk
  • 2 large eggs
  • ½ cup (113 grams) unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  1. In a large bowl, combine the flour, sugar, cornstarch, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, eggs, melted butter and vanilla. Add the buttermilk mixture to the dry ingredients and stir until just combined.
  2. Preheat a waffle maker according to manufacturer's instructions. Grease with non-stick spray if necessary. Pour scant 1 cup batter into the hot waffle maker (1/2 cup for smaller waffle irons). Cook until golden brown (this was about 5-6 minutes in my waffle iron.)
  3. Serve immediately, or keep warm in a 200 degree F oven in a single-layer.
Note: Waffles may be stored in the fridge for up to 1 week or several months in the freezer. Reheat in a toaster.

Recipe inspired by Foodie Crush.

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45 Responses to Best Buttermilk Waffles

  1. I love this recipe! Buttermilk waffles are my favorite breakfast!

  2. Bruce says:

    These look awesome! I’m going to try them out this weekend.

  3. Flavia says:

    I just ordered myself a new waffle maker. Your recipe came just in time! I’m trying these out next weekend. Lovely photos, Annalise!

  4. I love homemade waffles on Saturday mornings. Saving and pinning this one for later.

  5. These are the most beautiful of waffles! Mine never look that durn amazing!! I’d jump on these in a heartbeat!

  6. I’ve put cornstarch in my waffles on and off over the years- I think they do make for an extra crispy exterior! Can’t go wrong with berries and whipped cream!

  7. Pinned this! The husband is super picky about his waffles…I have yet to find a recipe that blows him away. Here’s to hoping yours is it! Ha!

  8. Angela says:

    I’m so excited to try this recipe! I’ve been looking for the perfect waffle recipe. I have one questions though, can regular milk be substituted for the buttermilk? And will the texture still come out as crispy outside and fluffy inside? Thanks again for sharing a great recipe 🙂

    • Annalise says:

      The buttermilk really does make a difference in the flavor, so I would highly recommend it. If you don’t have it stocked in your fridge, try making a simple substitute: 1 tablespoon lemon juice and enough regular milk to make 1 cup total. Let sit 5 minutes.

  9. Isn’t it crazy what a difference the cornstarch makes? Yours look DEEVINE. I’ll be giving yours a whirl. Those berries will make Smudge say, “MORE!”

  10. Deborah says:

    I have been eagerly waiting for this recipe!! Now I just need to find my waffle maker, and waffles will be on the menu!!

  11. kim says:

    i liked that these waffles had a soft chewy center with a crispy outside, but both my husband and I agreed that there was too much butter…i didn’t have to spray my waffle iron at all and there was still butter oozing out of it…i’ll try this recipe again, but cut down on the butter, to maybe a 1/3 cup and see how that works.

    • Annalise says:

      I’m sorry you had trouble with this recipe. Reducing the butter to 1/3 cup shouldn’t affect anything but the flavor, so you should be fine. Better luck next time!

  12. These look perfect. . definitely am going to try this recipe! yum!

  13. Oh my…these have to be the best and most appealing waffles I’ve ever seen! Really, they look simply perfect and oh, so delicious! I can’t wait to start using cornstarch…who knew it would be such a magic ingredient?!

    xo, Elisa

  14. Karen says:

    I made these this weekend. The flavor was great but my current waffle maker consistently makes soggy waffles. Yours look perfect and crisp. Can you tell me what brand your waffle maker is? Thanks!

  15. Claudia says:

    Came across this recipe on Pinterest… THANK YOU! I too have gone through several recipes unsatisfied with all of them. Sometimes they were soggy, sometimes way too dry. I was excited to try this recipe yesterday morning and they turned out GREAT! Perfect outside and soft inside. My husband told me to make sure I kept this recipe because it was perfect! Haha

  16. Michelle says:

    This recipe was just what i needed. I hadn’t used my waffle maker in over a year because of previous bad results. The waffles turned out great and i think i will be using it a lot more this year 🙂

  17. Jennifer says:

    Omg… These are the BEST I have ever made! They were perfect in every way.. Thanks for a great waffle!!

  18. Carolyn says:

    My teenaged son inspired me to make chicken and waffles, which I’ve never made nor eaten. (I don’t fry chicken.) well, I fried the chicken then discovered I’ve lost my trusty ‘ole waffle recipe. Thankful for an Ipad and Pinterest, I found your straightforward recipe. They are FANTASTIC. I like easy, these were easy but SO good. The chicken? It’s pretty good. But these WAFFLES!!

  19. Mary-Lynn says:

    I found this on Pinterst, looking for a recipe to use up buttermilk left over from another recipe. It’s now replaced my usual waffle recipe and I’ll keep buttermilk on hand.

    Thank you!

  20. Rachel says:

    yum! Thank you for this recipe. My kiddos loved it… I did add some chocolate chips to a few and they were great.

  21. Dary says:

    I just made these and they are great! My whole family loved them!

  22. Jussy says:

    I bought great Waffle Maker few weeks ago and finally I made waffles. You recipe is awesome. simple and delicious, I love it ! Thank you …

  23. Cherie says:

    I have tried to make waffles like this for years. I’ve tried many different recipes, I invested in an expensive waffle iron, but I’ve never made waffles like this. Crisps on the outside, soft on the inside wow! I love this it. Thanks so much.

  24. Joann says:

    This is my go-to waffle recipe! I love everything about this recipe except for the amount of butter. Is there a way to cut down on the amount of butter or have a substitution?

  25. Kymberle Cheney says:

    I’ve just started making mk pancakes and waffles from scratch and I’ve gone thru a bunch of recipes and tried quite a few as well but this waffle recipe is hands down the best I’ve ever tasted honestly. If you want to make some extra good waffles this is the recipe to follow

  26. Kathleen says:

    How many does this recipe make?

  27. Leisa says:

    Using cornstarch in biscuit recipes is also beneficial. There several on the internet

  28. Jess says:

    Can the batter be stored in the fridge or freezer?

    • Annalise says:

      The batter should be used right away because of the baking soda and baking powder. Once the leaveners react with moisture, they only work for a short amount of time. Many baking powders are “double-acting”, meaning they act once when mixed with liquids and again when they encounter heat. But I still wouldn’t mix it all ahead of time. If you want to prepare things the night before, you could mix up the wet and dry ingredients separately and combine them in the morning. Hope this is helpful!

  29. Randy says:

    Can’t wait to try this recipe, anything with buttermilk has to be terrific. I like to toast some chopped walnuts on the iron just before putting on the batter, makes them extra yummy!

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