Buttermilk Waffles

Buttermilk Waffles

This recipe is based off of the Betty Crocker Classic Pancake recipe, with a couple of my own modifications. This recipe makes about 6-8 waffles depending on your iron. Enjoy!


  • 2 cups all purpose flour
  • 2 tablespoons white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 2 eggs
  • 2 cups buttermilk
  • 1/2 cup vegetable oil or melted butter
  • 1 tablespoon vanilla extract


  1. Heat your waffle iron based on the manufacturers instructions.
  2. In a medium bowl, wisk all the dry ingredients (flour, sugar, baking powder, baking soda, and salt)
  3. In a large bowl, beat eggs with a wire whisk until fluffy, about a good minute of vigorous whisking or use a hand mixer. Beat in remaining ingredients, buttermilk, oil, and vanilla.
  4. Add the dry mix into the wet mix and blend only until BARELY mixed. You should see lumps, that’s OK.
  5. Pour about 3/4-1 cup of batter into your hot iron, or follow your iron’s instructions.
  6. Bake until waffles are golden brown, about 5 minutes (my iron has a red light that goes off when the waffles are done).


These waffles freeze wonderfully. Place remaining waffles on a silicon or parchment lined cookie sheet, freeze about an hour until firm. Place frozen waffles in a silicone/plastic bag. To reheat, either pop in your toaster or heat in the oven at 350F for about 10 minutes.

Original Betty Crocker “Classic Pancakes” recipe: https://www.bettycrocker.com/recipes/classic-pancakes/77a89da1-fd56-494b-874a-55f9195c1413

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