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Gallery Read the full recipe after the video. Recipe Summary prep: 10 mins total: 30 mins Servings: 4 buttermilk waffles
Ingredients Ingredient Checklist 2 cups all-purpose flour (spooned and leveled) 2 tablespoons sugar 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 cups low-fat buttermilk 1/2 cup (1 stick) unsalted butter, melted 2 large eggs Vegetable oil, for waffle iron Maple-Walnut Sauce Blueberry Sauce Banana-Caramel Sauce Berries-and-Cream Topping
Cook’s Notes Like pancakes, waffles require a gentle hand when preparing the batter. For the most tender results, don’t overmix it – there should still be some lumps.
Gallery Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 30 mins Servings: 4 buttermilk waffles
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 30 mins Servings: 4
Recipe Summary
prep: 10 mins total: 30 mins
Servings: 4
prep: 10 mins
total: 30 mins
prep:
10 mins
total:
30 mins
Servings: 4
4
buttermilk waffles
buttermilk waffles
Ingredients
Ingredients
- 2 cups all-purpose flour (spooned and leveled) 2 tablespoons sugar 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 cups low-fat buttermilk 1/2 cup (1 stick) unsalted butter, melted 2 large eggs Vegetable oil, for waffle iron Maple-Walnut Sauce Blueberry Sauce Banana-Caramel Sauce Berries-and-Cream Topping
Directions
Preheat oven to 275 degrees; set a rack on a baking sheet, and place in oven. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt; set aside. In a large bowl, whisk together buttermilk, butter, and eggs; add flour mixture, and mix just until batter is combined.
Heat waffle iron according to manufacturer’s instructions; brush with oil. Pour batter onto iron (amount depends on iron size), leaving a 1/2-inch border on all sides (spread batter if necessary). Close iron; cook until waffles are golden brown and crisp, 3 to 5 minutes. Transfer to rack in oven to keep warm; repeat with remaining batter.
Cook’s Notes Like pancakes, waffles require a gentle hand when preparing the batter. For the most tender results, don’t overmix it – there should still be some lumps.
Cook’s Notes
Like pancakes, waffles require a gentle hand when preparing the batter. For the most tender results, don’t overmix it – there should still be some lumps.
Reviews (36)
Add Rating & Review 233 Ratings 5 star values: 78 4 star values: 66 3 star values: 59 2 star values: 26 1 star values: 4
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Reviews (36)
Add Rating & Review 233 Ratings 5 star values: 78 4 star values: 66 3 star values: 59 2 star values: 26 1 star values: 4
Add Rating & Review
233 Ratings 5 star values: 78 4 star values: 66 3 star values: 59 2 star values: 26 1 star values: 4
233 Ratings 5 star values: 78 4 star values: 66 3 star values: 59 2 star values: 26 1 star values: 4
233 Ratings 5 star values: 78 4 star values: 66 3 star values: 59 2 star values: 26 1 star values: 4
5 star values: 78 4 star values: 66 3 star values: 59 2 star values: 26 1 star values: 4
Martha Stewart Member Rating: 5.0 stars 08/23/2020 Bunny says they remind her of her Moms!! 🤩🤗 Martha Stewart Member Rating: 5.0 stars 03/28/2020 Ok, why does it look like this recipe has waaaaaay fewer stars than it deserves??? This is an AmAZiNg recipe for the most delicious waffles!! This is super easy and light and fluffy and sooo demanded by my family! Thank you so much, Martha and congrats for getting me hooked on these life-changing waffles! Martha Stewart Member Rating: 3.0 stars 03/07/2020 These were pretty good for a quick mix up and cook recipe. Nice and airy and with a slight crunch to the exterior. Martha Stewart Member Rating: 1.0 stars 01/17/2020 I had very low expectations before trying this recipe and my instincts proved to be correct. We had to throw away the few waffles that we made and dump the batter. I recommend that anyone who uses a proper Belgian waffle recipe with yeast NOT try this recipe. It will only disappoint. Don't waste your ingredients and your time. Martha Stewart Member Rating: 5 stars 09/03/2019 Delicious! I used cake flour and beat the egg whites separately, to stiff peaks, (pinch of cream of tartar) before folding them into the other combined ingredients. Martha Stewart Member Rating: 5 stars 08/09/2019 Easy to make and tasted great! Martha Stewart Member Rating: 5 stars 11/08/2018 I love this recipe. My favorite weekend breakfast! Martha Stewart Member Rating: 5 stars 09/13/2018 I've been making these waffles for over 15 years when it first appeared in MS's Everyday Food magazine. I still have the little page I ripped out of the mag, but I have the recipe memorized. Over the years I've experimented using different ingredients but I think you miss out on a high quality, classic waffle when you do that, so no esoteric "healthy" substitutions anymore. Just keep buttermilk as a staple. The video that goes with this recipe has some big mistakes on it so don't follow Sarah Carey's example. She completely leaves out the baking powder (it's not even mentioned, but its in the recipe). She also inadvertently says "1 cup of melted unsalted butter" but it's really 1/2 cup or 1 stick of melted butter (I use salted). This is a family favorite which I've now passed on to the next generation. Enjoy. Martha Stewart Member Rating: 5 stars 09/13/2018 This recipe appeared in Martha's Everyday Food magazine about 15 years or go, give or take. I ripped the page right out and I still have it in a protective sleeve. I have it memorized though. Over the years I've substituted things for the buttermilk, the 1/2 butter and I've experimented with different types of flours. But now I just keep buttermilk on hand and I follow the recipe exactly. No esoteric "healthy" substitutions anymore. Just the classic waffle cooked in a basic $20 waffle maker that makes one at a time. The video attached to this page shows Sarah skipping the baking powder altogether -- DON'T skip it like she does. She also says some incorrect measurements and doesn't do a good job of mixing the ingredients. It's a HALF a cup of melted butter NOT 1 cup. Martha Stewart Member Rating: 5 stars 02/25/2018 Great Waffles - followed the exact recipe Martha Stewart Member Rating: 5 stars 01/28/2018 Delicious! I made recipe as directed. The batter is very thick but worked great and the waffles were light and crispy on edges with a wonderful flavor. We didn’t need to butter the waffles, just serve with fruit and maple syrup. Martha Stewart Member Rating: 4 stars 01/04/2018 Nice recipe. I replaced the white flour with spelt flour and added almond meal in place of the sugar. Still had a light-tasting waffle but more nutritious. Martha Stewart Member Rating: 4 stars 09/24/2017 Like others, I halved the butter. Especially since I was making a double recipe. When mixing in the bowl, be sure to mix it well but don't overmix. I didn't pay much attention and used nice thick batter for the first waffles but the last few were rather runny and didn't rise as much as I'd have liked. Overall, what I'd expect from something associated with Martha Stewart. Tasty. Martha Stewart Member Rating: 4 stars 08/13/2017 To avoid the issue sticky butter or margarine, try 1/2 cup of extra virgin olive oil instead. Because the baking powder, baking soda, and buttermilk all contain salt, try omitting the salt. Try adding 2 tablespoons of maple syrup instead of cane sugar. We enjoyed the same thickness of texture and a very good flavor. Martha Stewart Member Rating: Unrated 07/09/2016 In this video Sarah says "1 cup of melted butter" This is a big boo boo. It is 1 stick of melted butter= 1/2 cup. OV VEY! Martha Stewart Member Rating: 5 stars 02/13/2016 I loved this recipe, very easy to make. I used margarine instead of butter & when my marg hit the cold buttermilk/egg mixture it solidified. I wonder if it was because of the substitution, next time I'll try it with butter to see if it makes any difference. I just warmed it on the burner on low as it was in a metal bowl. I made a strawberry syrup, we had it with whipped cream & fresh sliced strawberries. My husband & son loved it! This is a keeper for sure! Martha Stewart Member Rating: Unrated 07/29/2015 I used 1/4c. of melted butter vs. the full amount based on the other reviews. These waffles came out great and they are very easy to make. This batch makes about 8 waffles. My kids loved them! Made the blueberry sauce to go with them and that was not as big of a hit for them. Martha Stewart Member Rating: Unrated 04/13/2015 There were SO good! I used kefir in place of the buttermilk and I used all the butter because...we like butter. :-) They are great to make ahead and reheat in the toaster oven. I used all fresh ground flour. Thanks for the recipe, Martha! Martha Stewart Member Rating: Unrated 03/18/2015 This is a great recipe for waffles ! Unfortunately had no buttermilk, but used 1 T. vinegar to each cup of milk. Also, when reading other comments, I chose to cut down on the melted butter and used only 1/3 of a stick . All of these changes didn't make a bit of difference. Try it, you'll like it . This will be my go to waffle recipe now. Martha Stewart Member Rating: 4 stars 12/01/2014 I made these today and they were delicious. Everyone in my family loved them. There were none left! This is my official waffle recipe now. Martha Stewart Member Rating: 5 stars 07/15/2013 These were fabulous! My batter was thick and rich and airy. I've seen a few complaints about runny batter. Make sure you're using fresh baking powder. I don't keep mine over a year. When in doubt, throw it out. My kids flipped over these waffles. We tried ours with apple butter and a little syrup. We will have these over and over again. I also used real buttermilk. I think it's superior to soured milk. Martha Stewart Member Rating: Unrated 07/01/2013 Great waffles - light and crisp, delicious every time! The kids (and adults) just love them. We use half the butter in this recipe as recommended by another reviewer and it is more than plenty. Martha Stewart Member Rating: Unrated 01/12/2013 This recipe makes perfect light fluffy waffles! Martha Stewart Member Rating: Unrated 12/28/2012 When I made this, the batter was so extremely liquid-y that it ran over everywhere, including inside my waffle iron! The batter didn't even have enough thickness for me to cook a normal waffle, just wafer-thin, crispy waffles. Anyone have an idea what went wrong? The taste was superb, the consistency, horrific. Martha Stewart Member Rating: Unrated 12/25/2012 Very yummy just as written but I do agree that about half the butter would be plenty. Martha Stewart Member Rating: Unrated 07/02/2012 I put more [filtered] butter in. So good. Martha Stewart Member Rating: Unrated 02/13/2011 I thought these were too greasy the first time I made them so I now use half the butter (1/4 cup) and they come out perfect every time. I always have leftovers, which I freeze and pop in the toaster for the kids before school throughout the week. Love this recipe - simple with fantastic results! Martha Stewart Member Rating: Unrated 07/12/2010 I only added 1/3 of the amount of butter in the recipe but it STILL turned out fabulous! Best waffles I've made so far! The butter milk makes a real difference! I used regular store bought butter milk..the baking soda and powder makes them so airy..great recipe, thanks! Martha Stewart Member Rating: Unrated 03/30/2010 Loved them! I used vinegar mixed with the milk in lieu of buttermilk and it was fine. Saved the leftovers in the freezer for a few days and they were still delicious. I definitely recommend these. Martha Stewart Member Rating: Unrated 10/24/2009 For such an easy recipe, these came out perfect in my sorry little waffle iron! I've tried some pretty complicated recipes, but these were the only waffles that came out crispy on the outside and soft on the inside. A keeper, thanks! Martha Stewart Member Rating: Unrated 03/28/2009 Perfect waffles! I topped these with the maple-walnut sauce (I toasted the walnuts first) and they were delicious. Martha Stewart Member Rating: Unrated 12/30/2008 Great recipe! It's been years since I'd made waffles from scratch. My husband, kids, our grandkids and I really enjoyed them with fresh fruit, chopped walnuts and whipped cream. I'm keeping this recipe and will be making it again and again. Delicious! Martha Stewart Member Rating: Unrated 12/26/2008 Delicious, we had them with our breakfast for dinner routine. I'll be making them again! Martha Stewart Member Rating: Unrated 12/13/2008 Perfect recipe! These waffles were delicious. I made them with homemade whipped cream and served with fresh strawberries and raspberries :)Martha Stewart Member
Rating: 5.0 stars 08/23/2020
Bunny says they remind her of her Moms!! 🤩🤗
Rating: 5.0 stars
Rating: 5.0 stars 03/28/2020
Ok, why does it look like this recipe has waaaaaay fewer stars than it deserves??? This is an AmAZiNg recipe for the most delicious waffles!! This is super easy and light and fluffy and sooo demanded by my family! Thank you so much, Martha and congrats for getting me hooked on these life-changing waffles!
Rating: 3.0 stars 03/07/2020
These were pretty good for a quick mix up and cook recipe. Nice and airy and with a slight crunch to the exterior.
Rating: 3.0 stars
Rating: 1.0 stars 01/17/2020
I had very low expectations before trying this recipe and my instincts proved to be correct. We had to throw away the few waffles that we made and dump the batter. I recommend that anyone who uses a proper Belgian waffle recipe with yeast NOT try this recipe. It will only disappoint. Don’t waste your ingredients and your time.
Rating: 1.0 stars
Rating: 5 stars 09/03/2019
Delicious! I used cake flour and beat the egg whites separately, to stiff peaks, (pinch of cream of tartar) before folding them into the other combined ingredients.
Rating: 5 stars
Rating: 5 stars 08/09/2019
Easy to make and tasted great!
Rating: 5 stars 11/08/2018
I love this recipe. My favorite weekend breakfast!
Rating: 5 stars 09/13/2018
I’ve been making these waffles for over 15 years when it first appeared in MS’s Everyday Food magazine. I still have the little page I ripped out of the mag, but I have the recipe memorized. Over the years I’ve experimented using different ingredients but I think you miss out on a high quality, classic waffle when you do that, so no esoteric “healthy” substitutions anymore. Just keep buttermilk as a staple. The video that goes with this recipe has some big mistakes on it so don’t follow Sarah Carey’s example. She completely leaves out the baking powder (it’s not even mentioned, but its in the recipe). She also inadvertently says “1 cup of melted unsalted butter” but it’s really 1/2 cup or 1 stick of melted butter (I use salted). This is a family favorite which I’ve now passed on to the next generation. Enjoy.
This recipe appeared in Martha’s Everyday Food magazine about 15 years or go, give or take. I ripped the page right out and I still have it in a protective sleeve. I have it memorized though. Over the years I’ve substituted things for the buttermilk, the 1/2 butter and I’ve experimented with different types of flours. But now I just keep buttermilk on hand and I follow the recipe exactly. No esoteric “healthy” substitutions anymore. Just the classic waffle cooked in a basic $20 waffle maker that makes one at a time. The video attached to this page shows Sarah skipping the baking powder altogether – DON’T skip it like she does. She also says some incorrect measurements and doesn’t do a good job of mixing the ingredients. It’s a HALF a cup of melted butter NOT 1 cup.
Rating: 5 stars 02/25/2018
Great Waffles - followed the exact recipe
Rating: 5 stars 01/28/2018
Delicious! I made recipe as directed. The batter is very thick but worked great and the waffles were light and crispy on edges with a wonderful flavor. We didn’t need to butter the waffles, just serve with fruit and maple syrup.
Rating: 4 stars 01/04/2018
Nice recipe. I replaced the white flour with spelt flour and added almond meal in place of the sugar. Still had a light-tasting waffle but more nutritious.
Rating: 4 stars
Rating: 4 stars 09/24/2017
Like others, I halved the butter. Especially since I was making a double recipe. When mixing in the bowl, be sure to mix it well but don’t overmix. I didn’t pay much attention and used nice thick batter for the first waffles but the last few were rather runny and didn’t rise as much as I’d have liked. Overall, what I’d expect from something associated with Martha Stewart. Tasty.
Rating: 4 stars 08/13/2017
To avoid the issue sticky butter or margarine, try 1/2 cup of extra virgin olive oil instead. Because the baking powder, baking soda, and buttermilk all contain salt, try omitting the salt. Try adding 2 tablespoons of maple syrup instead of cane sugar. We enjoyed the same thickness of texture and a very good flavor.
Rating: Unrated 07/09/2016
In this video Sarah says “1 cup of melted butter” This is a big boo boo. It is 1 stick of melted butter= 1/2 cup. OV VEY!
Rating: Unrated
Rating: 5 stars 02/13/2016
I loved this recipe, very easy to make. I used margarine instead of butter & when my marg hit the cold buttermilk/egg mixture it solidified. I wonder if it was because of the substitution, next time I’ll try it with butter to see if it makes any difference. I just warmed it on the burner on low as it was in a metal bowl. I made a strawberry syrup, we had it with whipped cream & fresh sliced strawberries. My husband & son loved it! This is a keeper for sure!
Rating: Unrated 07/29/2015
I used 1/4c. of melted butter vs. the full amount based on the other reviews. These waffles came out great and they are very easy to make. This batch makes about 8 waffles. My kids loved them! Made the blueberry sauce to go with them and that was not as big of a hit for them.
Rating: Unrated 04/13/2015
There were SO good! I used kefir in place of the buttermilk and I used all the butter because…we like butter. :-) They are great to make ahead and reheat in the toaster oven. I used all fresh ground flour. Thanks for the recipe, Martha!
Rating: Unrated 03/18/2015
This is a great recipe for waffles ! Unfortunately had no buttermilk, but used 1 T. vinegar to each cup of milk. Also, when reading other comments, I chose to cut down on the melted butter and used only 1/3 of a stick . All of these changes didn’t make a bit of difference. Try it, you’ll like it . This will be my go to waffle recipe now.
Rating: 4 stars 12/01/2014
I made these today and they were delicious. Everyone in my family loved them. There were none left! This is my official waffle recipe now.
Rating: 5 stars 07/15/2013
These were fabulous! My batter was thick and rich and airy. I’ve seen a few complaints about runny batter. Make sure you’re using fresh baking powder. I don’t keep mine over a year. When in doubt, throw it out. My kids flipped over these waffles. We tried ours with apple butter and a little syrup. We will have these over and over again. I also used real buttermilk. I think it’s superior to soured milk.
Rating: Unrated 07/01/2013
Great waffles - light and crisp, delicious every time! The kids (and adults) just love them. We use half the butter in this recipe as recommended by another reviewer and it is more than plenty.
Rating: Unrated 01/12/2013
This recipe makes perfect light fluffy waffles!
Rating: Unrated 12/28/2012
When I made this, the batter was so extremely liquid-y that it ran over everywhere, including inside my waffle iron! The batter didn’t even have enough thickness for me to cook a normal waffle, just wafer-thin, crispy waffles. Anyone have an idea what went wrong? The taste was superb, the consistency, horrific.
Rating: Unrated 12/25/2012
Very yummy just as written but I do agree that about half the butter would be plenty.
Rating: Unrated 07/02/2012
I put more [filtered] butter in. So good.
Rating: Unrated 02/13/2011
I thought these were too greasy the first time I made them so I now use half the butter (1/4 cup) and they come out perfect every time. I always have leftovers, which I freeze and pop in the toaster for the kids before school throughout the week. Love this recipe - simple with fantastic results!
Rating: Unrated 07/12/2010
I only added 1/3 of the amount of butter in the recipe but it STILL turned out fabulous! Best waffles I’ve made so far! The butter milk makes a real difference! I used regular store bought butter milk..the baking soda and powder makes them so airy..great recipe, thanks!
Rating: Unrated 03/30/2010
Loved them! I used vinegar mixed with the milk in lieu of buttermilk and it was fine. Saved the leftovers in the freezer for a few days and they were still delicious. I definitely recommend these.
Rating: Unrated 10/24/2009
For such an easy recipe, these came out perfect in my sorry little waffle iron! I’ve tried some pretty complicated recipes, but these were the only waffles that came out crispy on the outside and soft on the inside. A keeper, thanks!
Rating: Unrated 03/28/2009
Perfect waffles! I topped these with the maple-walnut sauce (I toasted the walnuts first) and they were delicious.
Rating: Unrated 12/30/2008
Great recipe! It’s been years since I’d made waffles from scratch. My husband, kids, our grandkids and I really enjoyed them with fresh fruit, chopped walnuts and whipped cream. I’m keeping this recipe and will be making it again and again. Delicious!
Rating: Unrated 12/26/2008
Delicious, we had them with our breakfast for dinner routine. I’ll be making them again!
Rating: Unrated 12/13/2008
Perfect recipe! These waffles were delicious. I made them with homemade whipped cream and served with fresh strawberries and raspberries :)
All Reviews for Buttermilk Waffles
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Buttermilk Waffles
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
