Homemade Vanilla Buttermilk Waffles are our favorite weekend breakfast. They turn out light and fluffy with golden, crisp edges, and the extra vanilla adds a warm, comforting flavor. They freeze well, so you can enjoy them throughout the week.
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I have an old vintage waffle maker that my mom passed down to me. It makes four thin waffles and the plates are reversible so you can grill sandwiches on the other side. It’s charming and fun to use, though it’s heavy, harder to clean, and the cord gets hot, so it’s not the safest appliance anymore. Still, it served us well whenever we craved homemade waffles.
My husband recently gifted me a new waffle maker for Christmas and I’ve been making waffles almost every weekend since. The newer model is easy to use and clean, and its deep pockets are perfect for holding butter and syrup. After testing many recipes and ingredient combinations, our Vanilla Buttermilk Waffles emerged as the clear favorite.
These waffles have a gentle vanilla sweetness that makes them delicious even without toppings. The buttermilk creates a light, tender interior, while coconut oil helps produce a golden, slightly crisp exterior — exactly how we like them.
Instead of using a lot of butter and sugar like some recipes, I use melted coconut oil and a touch of sugar to get the same tender, flavorful results. I do enjoy butter on my waffles, but since we eat them often, I prefer ingredients that feel a bit lighter without sacrificing taste.
Coconut oil adds tenderness and has medium-chain fatty acids that may support digestion. It also has natural anti-inflammatory and anti-microbial properties. Buttermilk contributes protein and often comes fortified with vitamins like A and D; it can also be easier to digest for those with mild dairy sensitivities.
These Vanilla Buttermilk Waffles strike a nice balance between wholesome ingredients and classic, comforting flavor.
We usually keep our toppings simple: a little butter and maple syrup or sometimes peanut butter and sliced bananas. My daughter loves a few chocolate chips on hers, and when fresh berries are available I set those out too. I hope you enjoy them as much as we do!
Other Breakfast Ideas You Might Enjoy:
- Lemon Poppy-Seed Tea Bread
- Easy Breakfast Casserole
- Caramel Apple French Toast Bake
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Let’s eat! 🤍
Vanilla Buttermilk Waffles
Equipment
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Waffle maker
Ingredients
- 1 ¾ cup all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs
- 1 ¾ cup reduced-fat buttermilk (or 16 oz container) see notes for buttermilk replacements
- ⅓ cup melted coconut oil, slightly cooled melt first, then measure
- 2 ½ teaspoon pure vanilla extract
- non-stick cooking spray
Instructions
Heat waffle maker
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In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
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In a small bowl, beat the eggs, then whisk in the buttermilk, melted coconut oil, and vanilla extract.
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Add the wet ingredients to the dry and whisk gently until just combined. The batter should still have some small lumps but no loose flour. Avoid overmixing to keep the waffles tender.
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When the waffle maker is hot, spray it lightly with non-stick cooking spray. Depending on your waffle maker’s capacity, add batter and cook according to the manufacturer’s directions. My waffle maker holds about 1 cup and cooks each waffle in 4–5 minutes; cook a little longer for extra crispness.
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Serve right away with your favorite toppings.
Notes
- 1 cup buttermilk = 1 cup plain yogurt
- 1 cup buttermilk = ¾ cup sour cream + ¼ cup water or milk
- 1 cup buttermilk = 1 cup milk + 1 tablespoon lemon juice
- 1 cup buttermilk = 1 cup milk + 1 tablespoon distilled white vinegar
Freezing waffles
Nutrition
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My Favorite Kitchen Tools For This Recipe:
Waffle maker, mixing bowls, whisk, and measuring cups. These simple tools make the recipe quick and reliable.