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Golden Buttermilk Waffles Recipe

Golden Buttermilk Waffles Recipe

You won't get any complaints from family or friends when you stack up these golden waffles for breakfast! Reader Kim Branges of grand Canyon, Arizona shares the tender morning mainstay that her clan requests regularily.
TOTAL TIME: Prep/Total Time: 25 min. YIELD:8 servings


  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 cups buttermilk
  • 1/3 cup canola oil
  • Strawberry pancake syrup and whipped cream, optional


  • 1. In a large bowl, combine the flour, baking powder, baking soda and salt. In another bowl, beat the eggs; add buttermilk and oil. Stir into dry ingredients just until combined.
  • 2. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with syrup and whipped cream if desired. Yield: 16 waffles (4 inches).

Nutritional Facts

2 each: 223 calories, 11g fat (2g saturated fat), 56mg cholesterol, 435mg sodium, 24g carbohydrate (4g sugars, 1g fiber), 6g protein

Reviews for Golden Buttermilk Waffles

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Reviewed Jan. 23, 2016

"It's a simple base recipe, though I ended up exchanging butter for oil, adding a little sugar and vanilla."

Reviewed Oct. 3, 2015 Edited Jan. 16, 2016

"Not bad. These are the only waffles I have made that are actually crispy. Only complaint, they smell and somewhat taste like fish. It likely is the canola oil. I'll find a substitute to use for next time.

I used a Belgian waffle maker. Great texture.
Edit: tried with coconut oil. Less fishy, but no flavor. I even tried adding sugar and vanilla but it didn't help. If someone can find a way to add taste to this texture, they would be great."

Reviewed Nov. 2, 2014

"This was terrific. I read the 'coffeeandcake' review and was hooked. I also added vanilla and more buttermilk, but went overboard and put in small pieces of pineapple. It was fabulous!"

Reviewed Jul. 20, 2014

"Delicious! I used whole wheat instead of all purpose flour & butter instead of oil - fabulous!"

Reviewed Feb. 8, 2014

"easy, tasted great and cooked up well."

Reviewed Dec. 25, 2013

"Made these waffles in my mom's 50+ year old Sunbeam waffle maker for Christmas breakfast and they were crispy and light with great flavor. I used more buttermilk - thought the batter was too thick - and added some vanilla. Much better than the boxed mix that I usually use."

Reviewed May. 20, 2013

"Easy to prepare. Yummy!"

Reviewed Apr. 20, 2013

"Had leftover buttermilk to use up, so I tried this recipe. The waffles were delicious! Nice and light, with great flavor. I used a Belgian wafflemaker, and they were as pretty as they were tasty!"

Reviewed Mar. 21, 2013

"Will make this my family recipe for now on....terrific!!!!"

Reviewed Dec. 9, 2012

"After 30 years of using another waffle recipe, we have switched to this one. My family loves the flavor."

Reviewed May. 28, 2012

"These were delicious. One small change: I didn't have enough buttermilk, so I added about 2 tablespoons of Coffeemate Vanilla Caramel coffee creamer to make up the difference. Just the lightest hint of vanilla-caramel. My brother, though, said they tasted like marshmallows. They were yummy just the same! Thanks for sharing the recipe!"

Reviewed May. 13, 2012

"This recipe was very delightful and easy to make. We had lots of buttermilk left and I thought this recipe would be great to use it up. We used some of the waffles to have with icecream and the rest we saved for Mother's Day breakfast. Very tasty and fluffy."

Reviewed Apr. 23, 2012

"I made these for dinner tonight and my family loved them. I added 1tbsp. of brown sugar and 1tsp. of vanilla when I made them. I will now use this as my standard waffle recipe."

Reviewed Jan. 20, 2012

"I had leftover buttermilk and looked for something to do with it when I found this recipe, we tried it because it used all the buttermilk we had left. We have been making it ever since. The four kids love these waffles and without adding sugar they will regularly eat the leftovers cold and without anything on them. They like it when I use almond extract instead of vanilla also, so we alternate. We use 1 cup of whole wheat spelt flour in place of regular, it adds a nice, nutty taste. These are a staple in our house, I have tried other recipes like gingerbread waffles, etc, and they prefer this recipe."

Reviewed Nov. 10, 2011

"This is our family favorite!"

Reviewed Jul. 18, 2011

"I added 2 tblsp of sugar, 2 tblsp of melted butter, 1 egg white, beaten, 1 tsp of vanilla, a pinch of cinnamon, + 1/4 c. oatmeal to thicken the batter. I also substituted 1/2 soy flour for part of the white flour to add more protein."

Reviewed Feb. 6, 2011

"The first batch of waffles that I made from this recipe was awful, but edible, I ended up putting away the leftover batter in the fridge for a couple of hours, then took it out to make some more. There was a definite improvement to the taste."

Reviewed Aug. 15, 2010

"This recipe was AWFUL! The batter was too thin....almost like pancake batter."

Reviewed Jun. 6, 2010

"These were very bland. I have a Martha Stewart recipe that is much better & not much harder to make."

Reviewed Jan. 3, 2010

"YUM says it all. I'm sure I will using this recipe time after time after time .. .. .."

Reviewed Jul. 19, 2009

"These waffles are fabulous! I use 1 cup whole wheat flour, 3/4 cup all-purpose. Yummy!"

Reviewed Aug. 24, 2008

"These are great!"

Reviewed Jan. 20, 2008

"The buttermilk flavor really stands out in these waffles."

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