Make that special someone breakfast in bed with fluffy, pillowy Sunday Morning Buttermilk Waffles. Sweet, classic, and perfect for a relaxed weekend morning.
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Weekend brunch is one of those little luxuries that makes the whole week feel worth it. Bacon, biscuits, pancakes — these are the dishes we save for days when time and attention are on our side. Waffles fit right into that ritual: they’re a bit more indulgent than weekday fare, they invite toppings and accompaniments, and they’re a great reason to bring family into the kitchen. When my daughter offered to help make these, the whole morning felt sweeter for it.
There’s something playful about making waffles with kids around — even when a superhero poster watches from above. These waffles are approachable enough for an older child to make with supervision, and forgiving enough that small variations in cook time still yield delicious results. We aimed for soft, tender waffles, but you can easily adjust for a crisper finish by cooking a little longer.
These waffles rely on buttermilk for their signature tang and tender crumb. Buttermilk reacts with the leaveners to give light lift and a pleasant depth of flavor that plain milk doesn’t provide. If you enjoy waffles that are soft on the inside with slightly golden edges, this batter will deliver. If you prefer a crunchier exterior, simply increase the cooking time or set your iron to a higher setting if it has temperature controls.
We used our new waffle iron to make these, and while I have a few more ambitious recipes coming soon that will also use that same tool, this particular batter is a timeless, reliable favorite. The night before, my daughter asked if we could make waffles in the morning, and that simple request set the tone for a warm and easy family breakfast.
Sunday Morning Buttermilk Waffles
Author: Erica
Equipment
- Waffle iron
Ingredients
- 1 3/4 cups light buttermilk
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon kosher salt
- 4 tablespoons unsalted butter, melted
Instructions
- Whisk together all the ingredients in a large bowl until just combined. It’s fine if the batter has a few small lumps; overmixing can make waffles tough.
- Preheat your waffle iron according to the manufacturer’s instructions. If your iron has settings, choose a medium setting for soft, tender waffles or a higher setting for crispier edges.
- Using about 1/2 cup of batter per waffle (adjust amount to fit your waffle iron), pour the batter onto the hot iron and cook until the waffles are golden and cooked through. Cooking time will vary by iron; my smaller waffle iron makes eight waffles per batch.
- Serve warm with butter, maple syrup, fresh fruit, yogurt, or any favorite toppings. Waffles can be kept warm in a low oven on a wire rack while you finish cooking the rest.
Yields: approximately 4 servings (varies by waffle size).
Tips and Serving Ideas
If you have time, letting the batter rest briefly can help hydrate the flour and improve the texture. Use room-temperature eggs for easier mixing and an even batter. For added flavor, top the waffles with fresh berries, sliced bananas, whipped cream, or a sprinkle of powdered sugar. Leftover waffles freeze well—cool them completely, then store in an airtight container or freezer bag for quick breakfasts later in the week. Reheat in a toaster or oven for best results.
These buttermilk waffles are simple, dependable, and delicious — a breakfast that feels special without requiring complicated steps. They’re perfect for weekend mornings, family gatherings, or any time you want a comforting, homemade treat.