Crisp-Edged Buttermilk Waffles
These classic buttermilk waffles cook up deeply golden with crisp edges and a tender, airy center. The batter comes together fast, and a brief rest lets the flour hydrate so the waffle irons bake evenly without toughness. They’re lightly sweet, vanilla-scented, and sturdy enough for syrup, fruit, or fried chicken. Perfect for a lazy weekend breakfast or an easy brunch spread—make a double batch and freeze extras for toaster-worthy mornings all week.
- breakfast
- brunch
- make-ahead
- freezer-friendly
- vegetarian
Ingredients
- •2 cups (260 g) all-purpose flour
- •2 Tbsp granulated sugar
- •2 tsp baking powder
- •1/2 tsp baking soda
- •1 tsp kosher salt
- •2 large eggs, separated
- •1 3/4 cups (420 ml) buttermilk
- •1/2 cup (120 ml) milk
- •6 Tbsp (85 g) unsalted butter, melted and slightly cooled
- •1 tsp vanilla extract
- •Neutral oil or melted butter, for the waffle iron
Instructions
Make the batter
Preheat your waffle iron to medium-high. If it has a light, it should be fully heated before you add batter.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a second bowl, whisk the egg yolks, buttermilk, milk, melted butter, and vanilla until smooth.
Pour the wet mixture into the dry and whisk just until you don’t see dry flour; a few small lumps are good. Let the batter rest 5–10 minutes.
Whip and fold
In a clean bowl, whip the egg whites to medium-stiff peaks (they should stand up with a slight bend at the tip).
Fold the whites into the batter in 2 additions, using a spatula, until mostly combined (a few white streaks are fine—don’t deflate it).
Cook the waffles
Lightly grease the hot waffle iron. Add batter (amount depends on your iron) and close the lid.
Cook until the steam coming out of the iron slows way down and the waffle is deep golden and crisp when you peek—usually 3–6 minutes depending on the iron.
Move waffles to a wire rack (not a plate) to keep them crisp. Repeat with remaining batter, greasing as needed.
Serve
Serve immediately with butter and warm maple syrup, or keep waffles warm on a rack in a 200°F/95°C oven until ready to eat.
Notes
Crispness tip: Don’t stack hot waffles—use a wire rack so steam can escape.
Substitutions: No buttermilk? Mix 1 3/4 cups milk with 1 3/4 Tbsp lemon juice or vinegar; let sit 5 minutes (it won’t be quite as tangy but works well).
Make-ahead/freezer: Cool completely, freeze in a single layer, then bag. Reheat in a toaster until hot and crisp.
Flavor upgrades: Add 1/2 tsp cinnamon or 1 tsp orange zest to the dry ingredients; fold in 1 cup blueberries or chocolate chips after folding the whites.