My classic homemade Buttermilk Waffles are sure to be your new breakfast staple. This recipe is your ticket to a perfectly crisp and golden waffle, ready to be topped with whatever your heart desires.
I made this old-fashioned recipe that I inherited years ago a bit healthier by substituting some of the white flour for whole wheat and cutting back on the butter. I find that using part (not all) whole wheat flour gives the best texture without leaving them too dry, but of course you can use whatever ratio of these flours you wish.
I am no stranger to a making a good waffle! Over the years I have made several different variations. Here are some of my favourites:
How to Keep Waffles Warm
If making a big batch of these for a crowd, heat your oven to 200 F and place your cooked waffles in a single layer on baking sheets. Keep warm (for up to 30 minutes) until ready to enjoy!
Tip: don’t stack until ready to eat! The steam from the waffles will transfer to the waffles underneath when stacked, making them soggy. Don’t cover them in foil for the same reason! If you do, simply pop them in a toaster for a moment to crisp them back up.
Can You Freeze Homemade Waffles?
YES! These waffles can be frozen in an airtight container or bag. Simply pop them into your toaster from frozen when ready to enjoy.
How to Make Buttermilk
Don’t have buttermilk? No problem. I actually make my own buttermilk more often than buy it! The trick is to add an acid. For every 1 cup of milk, stir in 1 tablespoon of white vinegar or lemon juice. Let the mixture stand for 10 minutes. You can scale the recipe up or down depending on how much you need!
For more breakfast inspiration head here!
If you make this recipe, be sure to tag me on Instagram with the hashtag #fraicheliving and leave a comment/rating below. I would love to know how you liked it!
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 2 teaspoons vanilla
- 2 eggs separated
- 1 1/4 cup buttermilk
- 3 tablespoons melted butter
- Whisk together both flours, baking powder, baking soda, sugar and salt in a medium bowl.
- In a medium bowl, beat the egg whites with an electric mixer on high until stiff.
In a separate small bowl, whisk together the vanilla, egg yolks, buttermilk and melted butter until combined. Stir the wet ingredients into the dry and mix until just combined: fold in the egg whites.
Cook the waffles in a preheated waffle iron according to the manufacturers directions until golden brown and enjoy!
Do you have to use wheat flour or can you use just use AP flour, don’t have any Wheat flour on hand and never really bake with it.
Sorry for the delay in replying I didn’t see the comment somehow? Yes you can use regular all-purpose flour instead of the whole wheat – I’m just always trying to tweak things to make them a bit healthier!
Ahh okay I can always go and get some out of the Bulk beens at either our local natural market or Winco, that way I get just the amount I need
Roxanne West says
beautiful post Tori!
Thanks for sharing this recipe. I am usually one bowl cook so any recipe asking for multiple bowls I don’t cook it. The whipped egg whites made it so fluffy. Great vanilla flavour.
Tori Wesszer says
Thank you Kathy, glad you loved them!
Which waffle iron do you use?
Hi Sara, this is an old heart shaped one I have but I’ve linked something similar in the shop section!
What measuring cup size would you suggest for dropping each waffle into the iron? Thx!
Tori Wesszer says
Hi Ashley, I use about 1/3 cup but it depends on your waffle iron!