Vanilla Buttermilk Waffles

Homemade Vanilla Buttermilk Waffles is our favorite way to enjoy breakfast on the weekends. They are light and fluffy, and golden crisp around the edges. The extra vanilla gives these a warm touch. They also freeze well so you can enjoy them throughout the week!

I have an old vintage waffle maker my mom past down to me that I’ve been using for many years. It makes 4 thin waffles and the plates are reversible so you can make grilled cheese sandwiches on the other side. It’s super cute and fun to use. It’s also heavy, hard to clean, and the cord gets hot so it’s probably not the safest anymore. It definitely served its purpose when we had a craving for homemade waffles.

My husband recently gifted me a new waffle maker for Christmas and I absolutely love it. I have literally been making waffles almost every weekend for over a month. It’s easy to use AND clean, and I love the deep pockets it creates for the butter and syrup to nest in. I’ve been testing many recipes and ingredient combinations to perfect a waffle we love, and my Vanilla Buttermilk Waffles won by a landslide!

These waffles have a sweet vanilla flavor that makes them delicious enough to eat plain. The buttermilk lends a light and fluffy inside, while coconut oil results a tender golden crisp outside; just the way we love our waffles.

Unlike other waffle recipes that call for a lot of butter and sugar, I found that coconut oil and a touch of sugar achieve the same results, plus you get the nutritional benefits. Don’t get me wrong, I do love to smear a little butter on my waffles, but because we eat waffles often, I wanted to feel good about the overall ingredients without compromising the flavor.

Coconut oil is great for the skin and has medium-chain fatty acids, which can help improve the gut environment. It also has anti-inflammatory, anti-microbial and anti-fungal properties.

Buttermilk is a great source of protein and many store brands have extra vitamins and minerals like vitamin A and D. Additionally, buttermilk can also be easier to digest so if you’re sensitive to dairy products, this may be a good alternative.

These Vanilla Buttermilk Waffles have the best of both worlds- wholesome and healthy, and completely delicious.

We love our waffles fairly simple with a little butter and maple syrup, sometimes peanut butter and sliced bananas. My daughter loves to top hers with a few chocolate chips, and if I have fresh berries on hand, I’ll set those out as well. We hope you enjoy them as much as we do!

Other Breakfast Ideas You Might Enjoy:

• Lemon Poppy-Seed Tea Bread
• Easy Breakfast Casserole
• Caramel Apple French Toast Bake

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Let’s eat!🤍

Vanilla Buttermilk Waffles

These homemade Vanilla Buttermilk Waffles is our favorite way to enjoy breakfast on the weekends. They are light and fluffy, and golden crisp around the edges. And the extra vanilla gives these a warm touch. They also freeze well so you can enjoy these throughout the week!

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Course Breakfast, Brunch

Cuisine American

Servings 4 waffles

Calories 305 kcal

Equipment

• Waffle maker

Ingredients

  

• 1 3/4 cup all-purpose flour
• 1 tbsp granulated sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 eggs
• 1 3/4 cup reduced-fat buttermilk or 16oz container see notes for buttermilk replacement
• 1/3 cup melted coconut oil, slightly cooled melt first, then measure
• 2 1/2 tsp pure vanilla extract
• non-stick cooking spray

Instructions

 

Heat waffle maker

• In a large mixing bowl combine flour, sugar, baking powder, baking soda and salt.
• In a small bowl add eggs and beat well. Then add buttermilk, coconut oil, and vanilla extract.
• Add the wet ingredients to the dry and whisk gently until just combined. You should still see some lumps but no loose flour. Be careful not to overmix. This will make the waffles tough.
• Spray waffle maker with non-stick cooking spray when it's heated and ready to use. Depending on your waffle maker manufactures instructions, add batter and cook according to directions. My waffle maker holds almost 1 full cup and I cook it for 4-5 minutes, sometimes a little longer if I want it more crisp.
• Serve immediately and top with your favorite waffle toppings.

Notes

Buttermilk substitute- 

If you don’t have buttermilk on hand use one of these methods:

• 1 cup buttermilk = 1 cup plain yogurt
• 1 cup buttermilk = ¾ cup sour cream + ¼ cup water or milk
• 1 cup buttermilk = 1 cup milk + 1 tablespoon lemon juice
• 1 cup buttermilk = 1 cup milk + 1 tablespoon distilled white vinegar

 

Freezing waffles-

Make sure waffles are completely cooled before freezing. Place in a freezer safe Ziploc bag or container. These will keep up to two months. To reheat, simply place in a toaster oven or toaster and heat until crisp and warmed through. 

 

This recipe makes roughly 4 medium size waffles. Calories are for 1 full waffle.

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

Keyword All-purpose flour, Buttermilk, Sugar, vanilla extract, waffles

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