Crisp on the outside, tender on the inside, these vanilla-scented buttermilk waffles have great flavor and texture. You can make them in any kind of waffle maker (read Wirecutter's Top Picks), and you can make them and freeze them, too. For more tips and flavor variations, be sure to read Baking Together #37: Making All Day, Any Day Waffles. Serve the waffles with plenty of maple syrup, butter, and berries if you like. Or try Cinnamon Sugar Butter for a change (recipe below).

Makes eight 6 to 6 1/2-inch round waffles

  • 2 1/2 cups (11 3/8 ounces) all-purpose flour
  • 1/4 cup (1 3/4 ounces) granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon table salt
  • 1/4 teaspoon baking soda
  • 2 cups (16 ounces) buttermilk
  • 4 large eggs
  • 6 tablespoons (2 7/8 ounces) neutral oil + more for the iron, if needed  
  • 1 teaspoon pure vanilla extract
  • 6 tablespoons (3 ounces) unsalted butter, melted


For Serving:

  • maple syrup
  • butter, melted butter, whipped butter, or  Cinnamon Sugar Butter (see below)
  • berries or any other favorite waffle toppings  


1. Whisk the flour, sugar, baking powder, salt and baking soda in a large bowl until well blended. Put the buttermilk, eggs, oil and vanilla in a medium bowl (or use a 4-cup measure) and whisk until well blended. Pour the buttermilk mixture along with the melted butter over the dry ingredients. Using a spatula, gently stir and fold until just blended with a few lumps remaining.

2. Heat the waffle iron according to the manufacturer’s instructions and brush or spray the grid with a little of the extra oil as directed. Scoop about 1/2 to 3/4 cup of batter (amounts will vary depending on the size of your iron) onto the center of the hot waffle iron. Do not spread – this will happen when you close the lid.

3. Cook without opening the lid until the waffle is nicely browned, 3 to 5 minutes (timing will vary depending on the size and model of your iron). Using the tines of a fork, gently pull the waffle up from the iron. Reheat the iron between batches and repeat with the remaining batter, lightly brushing or spraying the iron with a little more of the oil every couple of waffles if recommended. Serve immediately or keep warm on a rack in a 225°F oven until all the batter is used.


Cinnamon Sugar Butter

  • 4 ounces unsalted butter, softened
  • 4 teaspoons granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • Table salt, to taste


Combine until well blended. Taste and add more salt until the flavors are vibrant. Smear on warm waffles or refrigerate up to two weeks.