Homemade waffles

When you want waffles but don’t have buttermilk, make these homemade waffles. No buttermilk required here!


My in-laws visited us a few weeks ago. They came in town to watch Addie perform at her dance studio’s annual spring showcase. I wanted to make waffles for everyone but didn’t have any time to make the Belgian liege waffles or the Belgian yeasted waffles that I shared recently. That weekend was so jam packed that I didn’t have any time to prep for breakfast the next day.

The day after Addie’s performance, I made these homemade waffles for brunch. What I love about this recipe is that it doesn’t require any buttermilk. While I enjoy buttermilk waffles (and pancakes), I never buy it. And I didn’t have enough milk to make my own (by adding a teaspoon of white vinegar to a cup of milk). This recipe is the next best thing to fluffy waffles. And it comes together in about 10 minutes.


The batter is enough to make about 12 (individual) waffles. My Belgian-style waffle maker makes 4 waffles at a time so I filled the waffle iron 2 and 1/2 times. My waffles were soft and fluffy, and I topped mine with maple syrup and fresh fruit.

This is SO MUCH better than the boxed waffle mix at the grocery store. And it doesn’t take much longer to make, either. I hope you all enjoy these because my family and I eat these waffles about once every few weeks. We love our waffles!

Homemade waffles

If you don't have any buttermilk, never fear! These awesome and fluffy homemade waffles don't require it!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Keyword: Breakfast
Servings: 12 waffles
Author: Eva Bakes


  • 1 and 3/4 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1 and 3/4 cups milk of choice
  • 2 large eggs
  • 1/2 cup (1 stick) melted butter slightly cooled
  • 1 teaspoon vanilla extract


  • In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In a medium sized bowl, mix together the milk, eggs, butter, and vanilla extract. If the butter is still warm, it may seize up and harden - that's OK. Transfer this mixture to the large bowl with the dry ingredients and mix until everything just comes together.
  • At this point, you can either allow the batter to sit for another 10-15 minutes or place it in the refrigerator to use for later.
  • Heat up your waffle iron according to the manufacturer's directions. Pour batter into the waffle iron until about 2/3 of it is covered (it will spread out as it cooks). Close the iron and cook until it is golden. Repeat with remaining batter. Garnish waffles with fruit, butter, maple syrup, whipped cream or whatever toppings you like.


Leftover waffles should be covered in an airtight container and refrigerated or frozen.
Source: In Jennie's Kitchen

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