Everyone loves the recipe so much, so I figured it’s time to post for you guys!
Waffles from scratch are such a classic breakfast and brunch necessity.
These homemade waffles have an incredibly tasty golden brown exterior and a soft, pillowy inside.
I think my favorite part of these buttermilk waffles are the perfect pockets that can hold peanut butter, maple syrup, butter, fresh berries, whip cream, and the list goes on!
Making waffles from scratch is 100% less intimidating than you may think. Or if you feel like it will be a hassle, I am telling you this recipe is EASY PEASY.
Buttermilk waffles ingredients
(For the full recipe, scroll down to the recipe card below) For this homemade waffle recipe, you’ll need:
All-purpose flour Granulated sugar Baking powder Salt Eggs Buttermilk Unsalted butter, melted Vanilla extract
(For the full recipe, scroll down to the recipe card below)
How to whip egg whites
Whipping the egg whites cannot be skipped if you’re looking for big, pillowy waffles from scratch! Use a handheld or stand mixer to get he job done. Not sure how to beat the egg whites? Take out your stand mixer or a hand mixer and beat the egg whites continuously until soft peaks form. Check for the soft peaks by turning over your whisk and looking for a peak shape, but one that is loose (not pointy). see video for guidance These buttermilk waffles make a hearty breakfast on their own, but they are also great with savory sides like scrambled eggs, breakfast sausage, or your favorite bacon! Some waffle toppings you should try with these from-scratch waffles include:
Peanut butter/almond butter/any nut butter Powdered sugar + maple syrup Fresh berries (such as raspberries, blueberries and strawberries) with whipped cream Honey butter (melt honey + butter in a small saucepan on the stove, pour on top. So good with pancakes too!) Fried egg + bacon
How to store waffles from scratch
These classic buttermilk waffles will last in the fridge up to 5 days in a sealed baggie. If you’re not going to eat them all that soon, you can also freeze them!
To freeze waffles, let them cool to room temperature before sealing them inside a freezer bag.
I love reheating them in the toaster or in the oven (But never in the microwave because they will get soggy that way!)
If you don’t have buttermilk, I recommend using whole milk instead of trying to make a homemade buttermilk substitute. You want real buttermilk if you plan on making buttermilk waffles!
Also, don’t skip the salt in this recipe. Don’t worry, your waffles from scratch won’t taste salty at all. The salt just adds flavor to the batter and makes these buttermilk waffles taste even better.
Waffles from scratch are best served immediately, as the exterior loses its slight crispness over time.
If you’re making buttermilk waffles for a crowd, place them in the oven on an oven-safe dish and cover loosely with a damp tea towel. (The oven temperature should be very low.)
