The Ultimate Waffle Recipe


We tested over 100 waffles and this is the best buttermilk recipe out there! The ultimate waffle recipe and it’s all thanks to a few simple secrets.

What Makes Waffles Soggy?

Don’t overstir the batter. It’s okay if there are a few lumps -– they will dissipate during cooking.

No peeking! Lifting the lid of the waffle iron will cause it to lose heat, leading to a collapsed waffle.

A good hint as to whether your waffle is done is to watch the steam coming out of the waffle iron.

If there’s still a good amount of steam billowing out of it, your waffle isn’t ready yet.

Once you remove the golden, crisp waffle from the iron, toss it back and forth between your hands to allow some of the steam to dissipate.

Then, rest it on a wire rack so steam can continue to escape on all sides without making the bottom soggy.

Serve as soon as possible


We tested over 100 waffles and this is the best buttermilk recipe out there! The ultimate waffle recipe and it's all thanks to a few simple secrets. OHSWEETBASIL.COM


Everyone claims to have the ultimate waffle recipe, but we are going to be so bold as to challenge all of those recipes to a throw down. We spent way too much time pulling up every recipe we could find for buttermilk waffles and even more time testing all of the recipes. We even pulled out the Bobby Flay waffle recipe from his chicken and waffles throw down, it was good, but it was not the ultimate.

This recipe has been EXCLUSIVE to our cookbook, Our Sweet Basil Kitchen but today you get it on the blog!! Make sure you pick up your copy, which is on sale again this week, before you read the rest of the post and thank you so, so much for your continued love and support of our site!


Let’s get on with the recipe!


First, there’s the fats. Oil, butter, margarine, shortening, coconut oil and even yogurt were all tested but we definitely loved butter the most. No surprise there, except one little thing, when to add the butter. That ended up being the absolute most important thing. But I’m getting ahead of myself.


We tested over 100 waffles and this is the best buttermilk recipe out there! The ultimate waffle recipe and it's all thanks to a few simple secrets. OHSWEETBASIL.COM


So buttermilk clearly deserves to be in waffles but in experimenting we were all over the board with how much. Almost all recipes were around the same measurements, but at one point we found ourselves just shy of the needed amount so on a whim I threw in heavy cream. Oh. Sweet. Mercy. Eureka!! The waffles turned out with a better texture and flavor than anything we had previously tried. Suddenly the batch of straight buttermilk waffles were totally out of the running. We did a side to side comparison and sure enough, the sweet cream addition led to a less eggy and better flavored waffle.


Then there’s a few small notes, sugar or no sugar, and if sugar how much? Baking powder versus baking soda and of course, the secret ingredient, corn starch. We ended up feeling that the no sugar waffles were just too plain and while the sugar didn’t necessarily make them sweet it did sweeten things up just enough to round out the flavor.


We tested over 100 waffles and this is the best buttermilk recipe out there! The ultimate waffle recipe and it's all thanks to a few simple secrets. OHSWEETBASIL.COM


We also decided that both baking powder to give a fluffy rise and soda which is activated by the buttermilk, to give a nice texture were needed. And the cornstarch, well we learned that one from Completely Delicious and we love that it helps to create a crisp outside.


We can’t chat about waffles without mentioning that over-mixing is the devil and you should avoid it as such. Truly, stirring these babies will destroy them  no matter what ingredients are added. There should still be plenty of streaks of flour after you stir in the wet ingredients.


And that butter thing is the winner for a soft inside and crisp outside. You MUST gently stir in the butter at the very end which may leave you with a lumpy batter but the flour will be gone.


Finally, the secret was leaving the batter to rest. In our final stages of testing we got distracted with kids and the batter sat for 30 minutes and holy moly it was the best batch yet! I don’t know the science but I know it works!


We tested over 100 waffles and this is the best buttermilk recipe out there! The ultimate waffle recipe and it's all thanks to a few simple secrets.

Can Waffle Mixture be Frozen?

You can store batter in the freezer for up to a month. When you’re ready to do some pancake making, just thaw in warm water or overnight in the refrigerator.



The Ultimate Waffle Recipe


We tested over 100 waffles and this is the best buttermilk recipe out there! The ultimate waffle recipe and it's all thanks to a few simple secrets.
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The Ultimate Waffle Recipe

The best waffles you'll ever make and every tip you need to know to get them to turn out.
Prep Time30 mins
Cook Time3 mins
Total Time33 mins
Course: Over 200 Favorite Easy Breakfast Recipes
Keyword: breakfast, waffles
Servings: 4
Calories: 647kcal
Author: Sweet Basil


  • 1 3/4 Cup Flour
  • 2 1/4 Teaspoons Baking Powder
  • 1/4 Teaspoon Baking Soda
  • 2 Tablespoons Cornstarch
  • 3 Tablespoons plus 1 Teaspoon Sugar
  • 1/2 Teaspoon Fine Sea Salt
  • 3 Large Eggs
  • 3/4 Cup Buttermilk
  • 3/4 Cup Heavy Cream
  • 1/2 Cup Unsalted Butter melted and cooled slightly


  • In a bowl, whisk together the flour, baking powder, baking soda, corn starch, sugar and salt.
  • In another bowl, whisk together the eggs, buttermilk and heavy cream.
  • Using a wooden spoon, stir the wet ingredients into the dry ingredients until a few streaks of flour remain, but the batter is almost mixed together.
  • Add the butter and stir until just combined. Important!! Allow to rest for 15-30 minutes.
  • Heat a waffle iron.
  • Brush butter on both sides of the waffle iron.
  • Pour about 1/3 cup onto the iron and cook per instructions.


Serving: 1g | Calories: 647kcal | Carbohydrates: 51g | Protein: 13g | Fat: 44g | Saturated Fat: 26g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 253mg | Sodium: 774mg | Fiber: 2g | Sugar: 5g
Tried this recipe?Mention @OhSweetBasil or tag #OhSweetBasil!

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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23 comments on “The Ultimate Waffle Recipe”

  1. Best waffle I have made!!! Perfectly luscious inside and not only smelled amazing but tasted amazing!! Thank you for the recipe 🙂  My 2 year old and 6 month loved them. 

  2. My husband and I love your pancake recipe. We can’t wait to try the waffles with my new waffle maker.

  3. Hi! Was wondering if the recipe can be increased (doubled/tripled) easily, or what adjustments you’d suggest. Planning a brunch for about 20 people with a waffle station and want to have batter available for DIY.


  4. Pingback: Best Buttermilk Waffle Bake Off | The Pancake Princess

  5. Can you premake the batter the night before for waffles?

    • I wouldn’t do it the night before. When I make them the night before, I measure all the dry ingredients out and store them in an airtight container. Then I measure the wet ingredients our and store them in the refrigerator in individual containers. Then I just throw it all together in the morning.

  6. I follow your Instagram account and saw these and thought they sure looked good! So this Christmas Eve morning I threw them together! They were very good! The only change I made was that I did not have butter milk so I used whole milk  with with vinegar. My house smells like a bakery! I was wondering what syrup you use? I make a butter milk syrup for them and it was good but wondering if you have another suggestion. 

  7. I made this recipe tonight for dinner. I didn’t have buttermilk. So, I substituted that by using 1 cup of heavy cream and a 1/2 cup of water. Since there wasn’t any acid after removing the buttermilk. I used 2 teaspoons of white vinegar. I also added 1 tablespoon of vanilla. The recipe was followed otherwise.
    The texture of the waffle was spot on. It had a thin outer crust/crunch and the inside was tender. This is a denser waffle, but it’s not “brickish”. The only complaint I have is that for me it is too eggy. I believe the next time I try this recipe. I will reduce the recipe by one egg and increase the water I think that will hit the sweet spot for me.

    Thanks for the recipe

  8. Is this the correct recipe for the waffles? Like Rod on Pender Island, I’m scratching my head on the bacon and cheese called for in the instructions. They do not appear on the ingredient list. (Although there is a picture of apple and bacon on a waffle below this one….)

    • Hi Laurie,

      We are scratching our heads as well. Not sure how in the world our site pulled from the apple cheddar waffle but it appears that it did. We’ve deleted and added the recipe once again but please let us know if you see that mistake pop up again!

      • This looks like a great recipe and I will definitely be trying it soon! But first I had one big question what kind of waffle maker do you use? I’ve tried lots of different recipes with lots of different waffle irons and gotten many different results. I believe the waffle maker itself can make or break the waffle. What waffle maker do you use or is there a waffle iron that you could recommend? Thank you!

      • I totally agree. We love our double waffle maker by Cuisinart. Here’s a link to it: A huge thing I’ve found is to not open the waffle iron before the waffle is done. Once steam stops coming out of the sides of the waffle iron, it’s a pretty good sign it’s done.

  9. An enormous amount of work for you, and I’m eager to give them a try. However, the slice of cheese and the crumbled bacon sure came outta left field.

  10. 100 waffles? Holy camoley! That is and extraordinary amount of waffles to be eating. These look good, however, and I wish I had the motivation right now (its 6am) to get up and cook me a batch. Maybe in an hour or two.