These decadent buttermilk waffles are fluffy inside and crispy outside. Serve them with berries and whipped cream or maple syrup and butter.
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4.5 from 8 votes

Easy Buttermilk Waffles

These are the most amazing waffles I've ever eaten! They are crispy on the outside and soft and fluffy on the inside.  The recipe is a simple bowl affair that will have breakfast on the table in 15 minutes! No excuses - breakfast is ON. 
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast
Cuisine: American
Keyword: one bowl buttermilk waffles, easy waffles, classic waffles, crispy waffles, fluffy waffles
Servings: 5 waffles (6.5")
Calories: 258kcal
Author: Mirlandra

Ingredients

  • 1 1/3 cup all-purpose flour
  • 1/3 cup powdered sugar
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 3/4 cups cultured lowfat buttermilk
  • 3 Tbsp. salted butter melted
  • 2 large egg whites

Instructions

  • Set the waffle iron to medium heat. Start the waffle iron preheating. (Most modern waffle irons have an indicator light that will tell you when it is preheated. Don’t add the batter until the machine has fully preheated.)
  • In a large mixing bowl, combine flour, powdered sugar, salt, baking soda, and baking powder. Whisk together until combined.
  • Add the buttermilk, melted butter and egg whites. Whisk just until smooth.
  • Put ½ cup batter into the waffle maker or more for a larger waffle iron. Cook until the indicator light tells you the waffle is done.
  • Remove to a plate and eat immediately or place in a single layer on a baking rack as you cook. Waffles don’t keep well warm in an oven and if you stack them they will get soggy.

Notes

How much batter goes into the waffle maker? Put enough batter on to cover ¾ of the griddle surface.
Can I freeze waffles? Yep! I tear mine into quarters so they fit well into a toaster. If you have a toaster oven you can leave them whole. Freeze in a ziplock bag or air tight container for up to 3 months. Toast to rewarm. This is a great option for kids instead of traditional frozen waffles.
How do I separate eggs? There are lots of methods. My favorite is to crack an egg into my hand letting the white run out into one bowl and holding the yolk in my fingers. I discard the yolk or freeze for another recipe. If you dislike this method, crack the egg in half and pour all the white from one side to the other. Dump the yolk and save the white for your recipe.

Nutrition

Calories: 258kcal | Carbohydrates: 33g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 412mg | Potassium: 106mg | Sugar: 8g | Vitamin A: 220IU | Calcium: 28mg | Iron: 1.6mg