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These Crisp and Fluffy Buttermilk Waffles will make all your brunch dreams come true. These waffles are thick but still light, slightly crisp on the outside and fluffy on the inside. Your family will be asking for these every weekend!

Buttermilk Waffle topped with sliced strawberries and blueberries, pats of butter and maple syrup.

Oil or Butter?

These Buttermilk Waffles are made with oil instead of butter. Although I like using melted butter in my buttermilk pancakes, we found that these waffles turn out better when using oil. Don’t worry, they still have tons of flavor thanks to the buttermilk and vanilla. We use canola oil, but any neutral oil will work.

Ingredients for buttermilk Waffles: Flour, cornstarch, baking powder, baking soda, salt, sugar, vanilla extract, egg, buttermilk, oil.

The secret ingredient to crispy and fluffy waffles

Although buttermilk has a starring role in making these waffles super fluffy, there is a secret ingredient that makes them extra crisp – cornstarch! My husband and I have been making the Aretha Frankenstein Waffles of Insane Greatness for years, and over time he has adapted the recipe a bit here and there. One thing that recipe does is use cornstarch – it helps the waffles crisp up and stay tender, while the flour holds the batter together.

Buttermilk Waffle batter resting in a ceramic bowl with a blue spatula.

Why rest the batter?

The cornstarch absorbs liquid faster than flour does, so you want to give the flour some extra time. Once everything is nice and hydrated, it will get nice and crispy as it cooks.

Best Toppings for Buttermilk Waffles

  • Pure Maple Syrup
  • Butter
  • Fresh Fruit
  • Whipped Cream
  • Yogurt
  • Peanut Butter
A stack of fluffy buttermilk waffles with maple syrup being poured over them.

Which waffle iron is best for buttermilk waffles?

One can fall down the rabbit hole reading reviews of waffle irons – trust me, I’ve been there. So to save you the hassle, I’ll share a few picks. We currently have THIS waffle iron, and we like it. It is a good value and makes great, thick Belgian style waffles. The one thing I don’t like about it, is it doesn’t beep when the waffle is done. That can lead to disaster if you walk away and get distracted.

If you prefer a square waffle maker, Cuisinart makes one for the same price. And a more expensive but highly rated square waffle maker can be found HERE.

Buttermilk waffle topped with fresh fruit and maple syrup.

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Buttermilk Waffles

Prep 10 minutes
Cook 15 minutes
Resting Time 15 minutes
Servings 4 Servings
These Crisp and Fluffy Buttermilk Waffles will make all your brunch dreams come true. These waffles are thick but still light, slightly crisp on the outside and fluffy on the inside. Your family will be asking for these every weekend!


  • ¾ cup all purpose flour
  • ¼ cup cornstarch
  • ½ tsp baking soda
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • ¼ cup canola oil
  • ¾ cup buttermilk
  • 1 egg
  • 1 tbsp sugar
  • 1 tsp vanilla extract


  • Preheat your waffle iron.
  • In one bowl, mix together the flour, cornstarch, baking powder, baking soda and salt. Mix until well combined, set aside.
  • In a second bowl, whisk together the buttermilk, oil, egg, sugar and vanilla extract. Mix until well combined.
  • Add the dry ingredients to the wet ingredients. Gently stir until just combined and no dry spots remain. A few lumps are ok, don’t overmix.
  • Let batter rest for 15 minutes.
  • When waffle iron is ready, add batter according to manufacturer instructions, and cook until the waffle iron indicates they are done – usually 2-3 minutes.
  • Serve right away with butter and maple syrup if desired. Or keep warm in a 250 degree F until ready to serve.


To freeze, allow waffles to cool completely, then wrap individually in plastic wrap and place in a freezer bag.  Freeze for up to 3 months.  To reheat, microwave for 30-60 seconds.
Adapted from Aretha Frankenstein Waffles of Insane Greatness


Serving: 1waffle | Calories: 299kcal | Carbohydrates: 31g | Protein: 5g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 46mg | Sodium: 783mg | Potassium: 204mg | Fiber: 1g | Sugar: 5g | Vitamin A: 134IU | Calcium: 105mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast, Brunch
Cuisine: American
Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!
Hello! I’m Meghan.

I am so glad that you are here! I am the recipe developer, photographer, and writer here at my blog Fox and Briar. I am a passionate, self-taught home cook and believe that most things are better homemade and that good food doesn’t need to be complicated.

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