Buttermilk Waffles

October 29, 2018


Waffles without buttermilk just make me sad.  The buttermilk makes the waffles taste so good, it gives them a little bit of tang and I love the rich fluffy texture.  I've been making these waffles the same way for years and years and I thought it was the perfect recipe to share now that fall is here and weekend breakfast can be more than a smoothie or egg and toast.



My earliest memory of waffles was at a restaurant in Alaska, we used to go there after church and I would always get the waffle with fresh strawberry sauce and then they put a big dollop of house made whipped cream.  I swear I can still remember how they tasted.  Shout out to Alaska friends.


Around this time last year I shared my apple egg pancake recipe.  Boy is that a winner.  But waffles are just one of those classic staple items.  You can do so much with them in terms of toppings, like the strawberries and whipped cream!  Syrup, honey, fruit and nuts.  My personal favorite {aside from strawberries} is salted butter and warm 100% pure maple syrup.  It doesn't get any better than that.



My daughter loves honey on her waffles and my son like a half and half mixture of honey and syrup.  My husband is a syrup kind of guy.  It's like I offend him when I offer honey, what's up with that man? Probably because he thinks I know better than to offer anything but his precious maple syrup.  I do.


Speaking of maple syrup, once upon a blue moon my in-laws used to bring us some maple syrup from Canada, this stuff was amazing!!  It lasted all but a few weeks.  Yikes.  I am always willing to accept more, wink wink.



One thing you'll notice is that I don't add a lot of sugar to this recipe.  I guess I just figure that it's about to get a sugary topping, what's the point?  I add just a scotch.  A good amount of baking powder makes these so fluffy and delicious.  The key to great waffles is to not overtax the batter.  Don't bother stirring, just repeatedly fold the mixture with a spatula.  Even if there are still big lumps, that's okay!


Let the batter sit 10 minutes or so.  Just so that it can do a really scientific chemical reaction type of thing. You'll notice it fluff up even more when you go to grab your first ladle full, so puffy!



2 c flour

1/2 tsp baking soda

1 tsp salt

2 tsp baking powder

1 tbsp sugar

3 tbsp butter, melted

3 eggs

2 c buttermilk



Preheat your waffle iron.


You'll need two separate bowls.  In the first bowl melt the butter and then add the eggs, one at a time whisking.  Add the buttermilk and mix this up.  In the other bowl combine the flour, baking soda, salt, baking powder and sugar.


Pour the wet ingredients in to the dry ingredients.  Here's the important part, don't over mix this!  Use a spatula to fold the wet and dry ingredients together, scraping the sides and bottom.  It's okay if there are still some dry bits.  Let this rest 10 minutes.


Pour the batter into your waffle maker, pull them out once cooked and enjoy!




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Welcome to

Modern Crumb!

Thanks for stopping by.  I'm Tara.  Food fan, avid crafter and pizza lover extraordinaire.  I'm a wife and a mom of two kids.  

Modern Crumb is a food blog that shares delicious and easy family friendly recipes that everyone wants to eat!





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