top of page

Buttermilk Waffles

Buttermilk Waffles are such a wonderful breakfast, don’tcha think? It is high time you dragged that waffle iron out from whatever dusty corner you’re keeping it in, I’m always so happy when I do! This is an old Martha Stewart recipe and it’s the one I always use. Crispy on the outside, fluffy on the inside and just the right kind of sweet, these waffles are ah-mazing! They may look on the thin side, but that’s just my flatter German waffle iron. I’m actually making a double batch and freezing them, so I’ll have some on hand for quick breakfasts when school starts (four more days, eeeek!). Just pop in the toaster and then schmear with jam, maple syrup or Nutella. Please don’t judge me for my kids’ breakfast choices; believe me, I have tried everything under the sun… East or west, Nutella is best!

xoxo Donata


2 cups (240 g) all-purpose flour (spooned and leveled)

2 tablespoons sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 cups (480 ml) buttermilk

1/2 cup (1 stick, 113 g) unsalted butter, melted

2 large eggs

Vegetable oil, for waffle iron


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.

Recipe by Martha Stewart via

344 views0 comments

Recent Posts

See All


bottom of page