Go Back
+ servings

Buttermilk Waffles

Homemade Buttermilk Waffles made with fresh ingredients in 30 minutes time. All in the comfort of your own home. Breakfast never tasted so good!
0 from 0 votes
Print Pin
Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 Waffles
Calories: 364kcal


  • KitchenAid Stand Mixer
  • KitchenAid Waffle Baker


  • 2 large Eggs
  • 1 3/4 cups Buttermilk
  • 1 stick Butter melted and cooled to room temperature
  • 2 tsp Vanilla Extract
  • 1-3/4 cups Unbleached All-Purpose Flour
  • 2 tbsp Granulated Sugar
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Salt


  • Spray your waffle iron with a non-stick cooking spray before preheating it. Preheat on high heat.
  • In a medium-sized mixing bowl (or KitchenAid Stand Mixer fitted with a paddle attachment), beat together the eggs, buttermilk, melted butter, and vanilla.
  • In another bowl whisk together the dry ingredients.
  • Combine the wet and dry ingredients just until almost smooth.
  • For an 8-inch round waffle iron or , use about 1/3 cup batter. Cook for 2 to 3 minutes, until the iron stops steaming. Yield: about ten 8-inch waffles.



  • Yield: Four, 8-inch waffles with KitchenAid Waffle Baker or 12 3.5 x 4.25 in rectangle waffles from the Cuisinart Griddler Waffle Plates.
  • Freeze leftovers by laying flat in between parchment paper in a freezer bag. Freezes well for up to 6 months.
  • To reheat frozen waffles, simple place in toaster oven and set to medium toast setting. Heat until warm and crispy. I've never tested and reheated in the microwave!


Serving: 1g | Calories: 364kcal | Carbohydrates: 19g | Protein: 8g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 165mg | Sodium: 1246mg | Potassium: 429mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1014IU | Calcium: 250mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!