Breakfast Main Dishes

Buttermilk Waffles


Buttermilk Waffles

Buttermilk is better known for use with pancakes, but I have always preferred waffles. This makes a large recipe, but I refrigerate them and use the leftovers for chicken nuggets and waffles the next day. Get a quart of buttermilk and reserve the remaining 1/2 cup to make the buttermilk syrup. It's the best.


  • 3 ½ c. flour
  • 4 tbsp. granulated sugar
  • 4 tsp. baking powder
  • 2 tsp. baking soda
  • 2 tsp. salt
  • 3 ½ c. buttermilk
  • 1 c. unsalted butter melted and slightly cooled
  • 4 eggs
  • 4 tsp. vanilla extract

Buttermilk Syrup

  • 1 c. granulated sugar
  • ½ c. unsalted butter
  • ½ c. buttermilk
  • 1 tsp baking soda
  • 1 tsp vanilla extract


  • In a large bowl, mix flour, sugar, baking powder, baking soda, and salt.
  • In another bowl, combine cooled butter, buttermilk, eggs, and vanilla extract.
  • Make a well in the dry ingredients and add the wet ingredients. Mix enough to combine, but don't overmix or the batter will start to harden. Heat waffle iron and scoop approx. 1/3 c. of batter into the waffle iron. This may differ depending on the size of your waffle iron.

Buttermilk Syrup

  • To make syrup, heat butter, sugar, and buttermilk in a medium saucepan over medium heat until butter fully melts. Add baking powder and vanilla. There will be a foam reaction once the baking soda is added and this is normal. Mix well and serve over buttermilk waffles.

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