The Daily Whisk

Breakfast & Brunch

Homemade Waffles

Golden, crisp-edged buttermilk waffles with light, fluffy centers, thanks to whipped egg whites. Top with fresh fruit and maple syrup.

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Waffles topped with strawberries and banana slices with a small dish of syrup
Photo: Belgian waffles & fruit - Brewhouse & Kitchen 2026-04-14 by Andy Li, CC0, via Wikimedia Commons

Great waffles are crisp outside and light and fluffy inside. This buttermilk batter gets its lift from baking powder, baking soda and whipped egg whites folded in at the end, which make the waffles airy and help the outsides crisp. Plenty of melted butter adds flavor and stops them from sticking to the iron.

Why this recipe works

  • Buttermilk. It makes waffles tender and slightly tangy and reacts with the baking soda for extra rise.
  • Whipped egg whites. Beating the whites separately and folding them in gives the lightest, fluffiest texture.
  • A lumpy batter. Stir only until combined. Overmixing makes waffles tough.
  • Do not open the iron early. Wait until the steam slows; opening too soon tears the waffle.

Belgian or classic iron?

This batter works in both. A Belgian waffle iron has deeper pockets and makes thicker waffles, like the ones pictured; it needs a little more batter per waffle and a minute or two longer. Follow your iron's guidance for quantities.

Keeping waffles crisp

Place cooked waffles in a single layer on a wire rack set over a sheet pan in a 200°F (95°C) oven while you cook the rest. Stacking them traps steam and makes them soft.

FAQ

Can I skip whipping the egg whites?

Yes. Whisk the whole eggs into the wet ingredients. The waffles will be slightly denser but still very good. For a thinner breakfast treat, try our crêpes.

Homemade Waffles

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Prep time
Cook time
Total time
Servings
4
Yield
About 8 waffles, depending on the iron
Difficulty
Easy
Course
Breakfast
Cuisine
American

Ingredients

Conversions are rounded for convenience. For baking, use the original measurements where possible.

Instructions

  1. Heat your waffle iron. If you are cooking in batches, heat the oven to 200°F (95°C) and set a wire rack on a sheet pan.

  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

  3. In another bowl, whisk the egg yolks, buttermilk, melted butter and vanilla.

  4. In a clean bowl, beat the egg whites with an electric mixer until they hold stiff peaks.

  5. Pour the buttermilk mixture into the dry ingredients and stir until just combined; a few lumps are fine. Gently fold in the egg whites in two additions.

  6. Lightly grease the waffle iron if needed. Pour in enough batter to cover about two-thirds of the grid and close the lid.

  7. Cook according to your iron, usually 3 to 5 minutes, until deep golden and crisp and steam has mostly stopped.

  8. Keep warm in the oven in a single layer while you cook the rest. Serve with fruit and maple syrup.

Notes

  • Batter quantities vary by iron; a standard round iron uses about ½ cup per waffle and a Belgian iron about ¾ cup.

Tips

  • Brush the iron with melted butter or a neutral oil rather than using cooking spray, which can build up on nonstick surfaces.

Substitutions

  • No buttermilk: stir 1½ tbsp lemon juice into 1¾ cups (420 ml) milk and let stand 5 minutes.
  • Whole wheat: replace up to half the flour with whole wheat flour.

Storage and reheating

  • Cool completely and freeze in a single layer, then transfer to a freezer bag for up to 3 months.
  • Reheat from frozen in a toaster or a 375°F (190°C) oven until crisp.
Breakfast & Brunch #breakfast #brunch #buttermilk #freezer friendly

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