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The Ultimate Waffle Recipe

62 Reviews

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.

More Sweet Breakfast Options:

The Ultimate Waffle Recipe

Raised in the Kitchen - Carrian Cheney

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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.

The Ultimate Waffle Recipe

4.26 from 62 votes
Prep Time: 30 minutes
Cook Time: 3 minutes
Total Time: 33 minutes
Servings: 4
The best waffles you'll ever make and every tip you need to know to get them to turn out.


  • 1 3/4 Cup Flour
  • 2 1/4 Teaspoons Baking Powder
  • 1/4 Teaspoon Baking Soda
  • 2 Tablespoons Cornstarch
  • 3 Tablespoons Sugar plus 1 Teaspoon
  • 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.


Waffles can be kept in the refrigerator for 5-7 days.
Nutrition Facts
The Ultimate Waffle Recipe
Amount Per Serving (1 g)
Calories 647 Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 26g163%
Trans Fat 1g
Polyunsaturated Fat 15g
Cholesterol 253mg84%
Sodium 774mg34%
Carbohydrates 51g17%
Fiber 2g8%
Sugar 5g6%
Protein 13g26%
* Percent Daily Values are based on a 2000 calorie diet.

Waffle love food truck copycat recipe ohsweetbasil.com

Liege Waffles

Fluffy waffles filled with sweet apples and crisp bacon are already delicious, but top it with the best apple cider syrup and we are hooked! ohsweetbasil.com-3

Apple Bacon Waffles

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Healthy Habits That Help Me!

About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating


  • Looks like a good recipe, but have you seen the price of heavy cream lately?

    • Reply
    • Oh I know! The price of everything lately is making me sick! Butter. Eggs. When will it end??

      • Reply
  • Hi! I was wondering if I can make the batter the night before and leave it in the fridge overnight and then cook it in the morning?
    Thank you,

    • Reply
    • Hi Danielle! Great question! Yes, it can be made the night before. Just store it in an airtight container and let it sit out for 20-30 minutes before cooking them to take the chill off the batter.

      • Reply
  • Hands down the best waffle recipe! I tried many and keep coming back to yours! Many of my friends will enjoy your hard work in the form of morning breakfasts at our cabin! You nailed it! I will never need another waffle recipe! 😘

    • Reply
    • Thank you, Kim!! This seriously makes my day!

      • Reply
  • Hands down the best waffle recipe! I tried many and keep coming back to yours! Many of my friends will enjoy your hard work in the form of morning breakfasts at our cabin! You nailed it! I will never need another waffle recipe! 😘

    • Reply
  • Excellent, full of taste and balanced recipe! Not too light and not too heavy. Easy to put together, but mix it only barely! Swells up with time! Batter is super thick but waffle is lighter and bready with crisp exterior. I timed it and I have to cook it between 5-6 min. If some were soggy, I put them in toaster for a minute. Loved it!

    • Reply
    • Thank you so much for the feedback! So glad you enjoyed them!

      • Reply
  • These are wonderful! This recipe is a keeper! My husband and I love them. Can’t wait for this pandemic to be over so we can have company again and I can serve these to our guests.

    • Reply
    • Thank you for the feedback Gretchen! Praying the pandemic ends soon for sooooooo many reasons, especially having friends and family over again for meals! Xoxo!

      • Reply
  • Glad to be of any help! 🙂 Incidentally, I learned about your Web site from the Pancake Princess blog. Of all the waffle recipes she tested, she rated yours at the very top.

    • Reply
    • Yay! That is good to know! Thanks Sam!

      • Reply
  • I made these last night. And I made a few substitutions: I never eat white flour, so I used whole-grain sprouted spelt flour instead. I also didn’t have any cornstarch, so I substituted arrowroot. Finally, since it’s almost impossible to find heavy cream that isn’t ultrapasteurized, I replaced the cream with a mixture of about 75% full-fat coconut milk and 25% butter.

    My batter ended up being really thick. Since I have a vertical waffle maker, I didn’t think I could pour the batter into it properly, so I ended up adding some water to thin it out a bit.

    The waffles turned out very well! After taking them out of the waffle maker, I put them in a 250 oven for a while to crisp them up a bit. They tasted almost like cookies!

    I really like your recipe—and definitely plan to make it again. Thanks so much for publishing it on the Web. 🙂

    A couple of notes:

    1) If you use whole-wheat (or whole-spelt) flour, you don’t have to worry about overmixing, because apparently the bran cuts the gluten.

    2) I imagine that softened (instead of melted) butter would work here as well. I plan to try that next time.

    • Reply
    • Thank you so much for the all the tips! I love all your substitutes and appreciate you taking time to share your experience with us and our readers!

      • Reply
  • If I have extra buttermilk that will go bad soon, do you think I could whip up a batch of batter and store it in the freezer?

    • Reply
    • Hey Christine! Unfortunately, dairy just doesn’t do well in the freezer. It tends to separate when it thaws. I wouldn’t recommend freezing the batter.

      • Reply
  • This recipe looks really good. Exactly how many waffles does this make (using 1/3 cup batter per waffle)? Thanks for any info.

    • Reply
    • It should make about 8-10 waffles.

      • Reply
      • Thank you. Can’t wait to try these! 🙂

  • 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. 

    • Reply
    • Yahoo!! Thank you for the feedback!! So glad they were a hit in your house!

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

    • Reply
    • Yay!! Enjoy! Let us know what you think!

      • Reply
  • 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.


    • Reply
    • Yes, you can absolutely double or triple it. Hope your brunch goes well!!

      • Reply
  • Can you premake the batter the night before for waffles?

    • Reply
    • 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.

      • Reply
  • 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. 

    • Reply
    • FINALLY – a waffle that cracks the code to amazing flavor, a tender fluffyy interior and a delicate crust exterior!! I’ve cooked dozens of recipes ( including Bobby Flay’s) this is by far the best. Truly the ultimate waffle!!

      • Reply
      • Yahoo!! Thank you for the feedback Terry!

  • 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

    • Reply
    • Love that you used heavy cream and water for your buttermilk sub. That’s a great idea as regular milk and vinegar aren’t thick and creamy enough. Thanks!

      • Reply
  • 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….)

    • Reply
    • 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!

      • Reply
      • 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: https://amzn.to/2DyY6Ru. 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.

  • 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.

    • Reply
    • Well that would have thrown me too! I’m not sure how our recipe pulled from the link we added for the bacon apple cheddar waffle but we’ve corrected it!

      • Reply
  • 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.

    • Reply
    • We can’t lie, there was a time where we couldn’t even look at another waffle and had to take a complete break from them in order to start testing again, haha

      • Reply

Healthy Habits That Help Me!