Homemade Waffles – amazingly crisp on the outside yet nice and fluffy soft on the inside. You can never have a bad day when you start it with these easy buttermilk waffle mix. Serve it with my homemade whipped cream, berries and syrup for an amazing first meal of the day. Breakfast has never been this easier!
It’s the 2nd day of our Valentine’s Week special – meaning we’re posting up something you can totally make for this coming Friday’s Valentine’s Day or simply any day of the week. Be it breakfast, dinner or a dessert – you can absolutely make use of this easy waffle recipe (thinking of breakfast in bed?).
You’d fall in love with how easy it is to make while maintaining that fluffy softness on the inside and beautiful crispness on the outside. And you can even make them ahead, too. Yes, you can!
Waffle Ingredients
Aside from my childhood favorite Puff Puff (Deep Fried Dough), waffles are definitely on top of my family’s all-time favorite list. They simply smell so cozy and inviting and very versatile. Those deep pockets also allow it to hold the syrup or butter far better than anything else. And the most kept secret in making the best waffle recipe ever???
…BUTTERMILK…
Yes, buttermilk adds a beautiful height and flavor to these waffles while keeping it moist and soft on the inside. If you’ve never made waffles with buttermilk, now is the time to try it.
You’ll just need:
- all-purpose flour
- salt
- granulated sugar
- brown sugar (or white)
- baking powder and baking soda
- eggs
- buttermilk
- butter
- vanilla
Can You Make Waffles Ahead of Time?
Oh yes, you can! Although waffles are best enjoyed when freshly done, you can actually make them in advance and just reheat when you want to (perfect for your busy mornings). Just make them ahead as directed below, let them cool and store in ziploc bags (make sure to put a label) and refrigerate for 2 weeks or freeze for 4-5 months.
How to Reheat Waffles?
Others would use toaster or microwave in reheating waffles, but I’d prefer reheating it in the oven. To reheat waffles, place them on the oven rack at 250 F for about 10-12 minutes or until you achieved desired crispness. Now you have a hearty and delicious breakfast meal for busy mornings.
What to Serve with Homemade Waffles?
For those who are making this as Valentine’s Day breakfast meal, you can top or serve these waffles with any of the following below:
- whipped cream (stay tuned for my HOMEMADE version)
- berries
- powdered sugar
- honey syrup
- butter
- jams
These waffles make a hearty sweet breakfast or brunch, but you can also serve them with something savory like scrambled eggs, oven-baked bacon, sausages or this Southern Fried Chicken for a classic Chicken and Waffle meal. And oh, you could use a good serving of this Mimosa to complete your breakfast!
More Delicious Breakfast Recipes
- Fluffy Pancakes – classic flavorful and delicious pancake with buttermilk
- Easy Crepe – quick, easy and fancy breakfast at a fraction of the price you’d order at restaurants.
- French Toast – classic favorite breakfast bites
- Sausage Egg Casserole – perfect for feeding a crowd
- Hashbrown Breakfast Casserole – another hearty recipe using potatoes
How to Make Homemade Waffles
Spray waffle iron with non-stick cooking spray, then preheat. Then preheat oven to 200 F degrees. (This helps to keep the waffles warm ). Place a wire rack on a baking sheet; set aside. In a medium bowl, combine flour, salt, granulated and brown sugar, and baking powder and baking soda. Set aside. In another bowl, mix together egg yolks, buttermilk, melted butter, and vanilla extract. Pour into dry ingredients just until fully combined. Then beat egg whites until stiff.
Gently fold in beaten egg into the batter. Pour or place about ¾ -1 cup more or less ( see manufacturer’s directions) to preheated waffle iron until golden brown. Mine took about 4 minutes – cooking times vary. Again check your manufacturer directions.
Place in the preheated oven while finishing the rest of the waffles. Serve warm with homemade whipped cream and syrup/honey. Enjoy!
Homemade Waffles - amazingly crisp on the outside yet nice and fluffy soft on the inside. You can never have a bad day when you start it with these easy buttermilk waffle mix. Serve it with my homemade whipped cream, berries and syrup for an amazing first meal of the day. Breakfast has never been this easier!
- 2 cups (250 g) all-purpose flour
- ½ teaspoon (2.5 g) salt
- ¼ -⅓ cup (50 - 66g) granulated sugar
- ¼ cup (50 g) brown sugar (sub with white sugar)
- 2 teaspoons (8 g) baking powder
- 1 teaspoon (6 g) baking soda
- 2 large eggs , separated
- 1 ¾ cups (428.75) buttermilk (see notes for substitution)
- ⅓ -½ cup (83.33 - 125g) butter , melted
- 1 teaspoon (2 g) vanilla extract
- whipped cream, berries and/ or syrup for serving
-
Spray waffle iron with non-stick cooking spray, then preheat. Then preheat oven to 200 F degrees. (This helps to keep the waffles warm ). Place a wire rack on a baking sheet; set aside.
-
In a medium bowl, combine flour, salt, granulated and brown sugar, and baking powder and baking soda. Set aside.
-
In another bowl, mix together egg yolks, buttermilk, melted butter, and vanilla extract.
-
Pour into dry ingredients just until fully combined. Then beat egg whites until stiff; gently fold into batter.
-
Pour or place about ¾ -1 cup more or less ( see manufacturer’s directions) to preheated waffle iron until golden brown. Mine took about 4 minutes - cooking times vary. Again check your manufacturer directions.
-
Place in the preheated oven while finishing the rest of the waffles. Serve warm with homemade whipped cream and syrup/honey. Enjoy!
- To keep the waffles warm all thoughout as you finish cooking the rest, preheat oven to 200 F degrees and place a wire rack on a baking sheet.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Hello Imma, if I am unable to get buttermilk, what can I use as a substitute to still get my yummy, fluffy waffles?
Hi. You may swap buttermilk for plain yogurt or this one >> For each cup of buttermilk, use 1 tablespoon of white vinegar or lemon juice + enough milk to measure 1 cup. Stir, then let stand for 5 minutes before using it.
Your step by step guide, has made me feel extra confident in the kitchen!!! Thank you Imma
I am so glad. When I started, I had the benefit of watching my aunt in the kitchen and I grew my confidence from there. Anything for a good meal!.
Hi Imma….very well done for the work you do on your page.
Love you meal prep and presentation.I asked a question the other day about chick peas…but you didn’t respond.Is chickpeas same as soya beans or is it ‘ okpa'( an Igbo delicacy)
I often wonder what it taste like
Hi. My apologies if I missed your comment. I don’t think soya beans is the same with chickpeas (also known as garbanzo beans, chana, Bengal gram – to name a few). Although these two are both from the legume family. Hope this helps.
Absolutely the best Waffle’s!! I love your recipes!!
Fantastic! Thanks, Sharla! I am so glad you loved this 🙂
Hello Imma and how are you? You + your recipes are a life saver! I’m always refreshing your handle + turned on post notifications . Now I’ve got a question. Howling can the waffle batter keep before “waffling” it.? And can this recipe be adapted for commercial purpose? Thanks and regards.
Hey Ola. Given that this particular waffle batter has an important step of gently folding in beaten egg whites, it is best used immediately to prevent the batter from losing the trapped air and hence resulting in non-fluffy waffles. You could keep it refrigerated in an air-tight container for a day, but mind you, your waffles will not be as fluffy.
Sorry I have never tried making these for commercial purposes. Thanks for stopping by!!
Hello Ola,
Since it’s made with baking powder and soda. It’s best to cook it as soon as you mix it. If not it might lose its texture. You will have to experiment with it. Try it out in small quantities and go from there.
Hi can I use no egg or an egg substitute? I love your cooking , I try your recipes and they cones out great.