Fluffy Buttermilk Waffles in Just 10 Minutes for Blissful Brunch

Name: Fluffy Buttermilk Waffles in Just 10 Minutes for Blissful Brunch
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 cups buttermilk; 2 large eggs; 1/4 cup unsalted butter, melted; 1 teaspoon vanilla extract

Author: Tessa Bloom

Published: November 19, 2025

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Nothing says “weekend” like the smell of buttermilk waffles crisping up in the iron—that golden, slightly tangy scent that makes everyone drift into the kitchen in their pajamas. My recipe gives you that perfect crunch outside with a cloud-soft center, just begging for a drizzle of maple syrup. It’s our family’s go-to brunch centerpiece, and I’ll let you in on all my secrets to make them foolproof.

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Why You’ll Love These Buttermilk Waffles for Brunch

Trust me, once you try these waffles, you’ll never go back to the frozen kind. Here’s why they’re absolute magic:

Effortless mornings: Just 10 minutes of prep—perfect for sleepyheads who still want that homemade brunch feel
That dreamy texture: Crispy golden edges give way to the fluffiest center thanks to the buttermilk’s tangy tenderness
Crowd-pleaser: My secret? They stay crisp longer than most waffles, so they’re ideal for serving groups
Weekend ritual: The batter comes together so fast, you’ll make excuses to have brunch every Saturday

Seriously, your waffle iron will become your most-used kitchen gadget after this.

Ingredients for Buttermilk Waffles for Brunch

Here’s everything you’ll need to make waffles so good, they’ll have your family begging for brunch every weekend. I’m picky about a few key items—trust me, it makes all the difference:

2 cups all-purpose flour (spooned & leveled—don’t pack it down!)
2 tablespoons sugar (granulated, though brown sugar adds a nice caramel hint)
2 teaspoons baking powder (make sure it’s fresh—test it if it’s been in your cupboard forever)
1 teaspoon baking soda (the buttermilk’s tangy partner in crime)
½ teaspoon salt (I use fine sea salt to balance the sweetness)
2 cups buttermilk (full-fat for maximum tenderness, shaken well)
2 large eggs (room temp—they blend smoother)
¼ cup unsalted butter, melted and slightly cooled (real butter only—no substitutions!)
1 teaspoon vanilla extract (the good stuff—this is your flavor booster)

See how simple it is? Now grab that mixing bowl—we’re making magic.

How to Make Buttermilk Waffles for Brunch

Okay, here’s where the magic happens! I’ve made this recipe so many times I could probably do it in my sleep, but I’ll walk you through every step to make sure your waffles come out perfect on the first try.

Step 1: Mix Dry Ingredients

Grab your biggest mixing bowl—trust me, you’ll need the space. Whisk together the flour, sugar, baking powder, baking soda, and salt until they’re all best friends. Don’t skip the whisking! Those tiny lumps of baking powder need to disappear so you get even rising. I like to give it a good 30-second mix while my waffle iron heats up.

Step 2: Whisk Wet Ingredients

In a separate bowl (or I sometimes use my 4-cup measuring cup), gently whisk the buttermilk, eggs, melted butter, and vanilla. The key word here is gently—we’re not making scrambled eggs! Just mix until the yolks break and everything looks creamy. Pro tip: Make sure your butter isn’t piping hot, or it might cook the eggs. Warm to the touch is perfect.

Step 3: Combine and Cook

Now for the most important part—pour the wet ingredients into the dry ingredients and stir just until combined. I mean it when I say don’t overmix! A few lumps are totally fine—they’ll work themselves out in the waffle iron. Overmixing makes tough waffles, and we want clouds, not hockey pucks.

Let the batter rest for 5 minutes while your waffle iron gets screaming hot. This lets the baking powder start working its magic. When you’re ready, lightly grease the iron (I use butter or nonstick spray) and pour about ⅔ cup batter per waffle. Close the lid and resist the urge to peek! They’re done when the steam slows down and they’re golden brown—about 4-5 minutes in my iron.

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Tips for Perfect Buttermilk Waffles for Brunch

After years of waffle experiments (and a few hockey-puck failures), I’ve nailed down the tricks that guarantee perfect results every time:

Rest that batter! Those 5 minutes while your iron heats up? Crucial. The baking powder needs time to bubble up—that’s what gives you those airy pockets.
Grease with finesse: Too much oil makes waffles soggy; too little makes them stick. I swipe melted butter on with a pastry brush—just a whisper-thin layer.
Freeze like a pro: Cool leftovers completely, then layer between parchment in a zip-top bag. They’ll toast up crisp again straight from frozen—weekday breakfast solved!

Oh, and never stack hot waffles unless you want steamed pancakes. Spread them in a single layer on a rack—they’ll stay crisp while you cook the next batch!

Serving Suggestions for Buttermilk Waffles for Brunch

Now for the fun part—dressing up those golden waffles! My family argues over toppings every weekend. Here’s what we can’t get enough of:

Classic maple syrup (warmed slightly for that perfect drizzle)
Fresh berries—strawberries, blueberries, or raspberries add juicy pops of color
Whipped cream with a sprinkle of cinnamon (because why not?)
Crunchy contrast like toasted pecans or crispy bacon bits

My personal favorite? A dollop of lemon curd with powdered sugar—trust me, it’s life-changing!

Storage and Reheating

Here’s the best part—these waffles freeze like a dream! Let them cool completely (no cheating, or they’ll get soggy), then pop them in a zip-top bag with parchment between each one. When the craving hits, just toast frozen waffles straight from the freezer—they’ll come out crisp and golden, like you made them fresh. My kids grab them on busy mornings, and they never know the difference!

Nutritional Information

Here’s the scoop on what’s in these golden beauties (per waffle): about 250 calories with that perfect balance of crispy and fluffy. Remember—values change slightly based on your exact ingredients and toppings. My advice? Drizzle responsibly and enjoy every bite!

Frequently Asked Questions

I’ve answered these waffle questions so many times for friends, I could probably recite them in my sleep! Here’s the inside scoop on making your brunch perfect:

Q: Can I make buttermilk waffles without buttermilk?
Absolutely! For every cup of buttermilk, mix 1 tablespoon lemon juice or vinegar into regular milk and let it sit for 5 minutes. It won’t be quite as tangy, but it works in a pinch! For more baking tips, check out this guide.

Q: My batter seems too thick/thin—what’s the right consistency?
It should pour slowly like heavy cream—thick enough to coat a spoon but runny enough to spread in the iron. If it’s gloopy, add a splash more buttermilk; if watery, sprinkle in a bit more flour.

Q: Why do my waffles stick to the iron?
Three culprits: not enough grease (butter that iron well!), opening too soon (wait for the steam to slow), or old baking powder (check the date—it loses power over time). Learn more about baking ingredients.

Q: Can I make the batter ahead?
You can mix dry and wet ingredients separately overnight, but combine them right before cooking—sitting batter loses its lift!