Buttermilk waffles make an amazing breakfast or dessert! Serve with a homemade strawberry compote & they’re hard to beat.

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buttermilk waffles with strawberry compote

If you want to take your homemade waffles to the next level, this is the recipe for you! These are super fluffy on the inside, crisp on the outside & have a rich, buttery flavour.

Served with a quick & easy, homemade strawberry compote & a drizzle of maple syrup for the ultimate breakfast or dessert!

Using Buttermilk In Waffles

Using buttermilk makes the best waffle batter! Because it is acidic, it will react with the bicarbonate of soda, giving the waffles a better rise. Combine this with the moisture that buttermilk also adds & we have the fluffiest waffles ever!

It’s not just the texture that is improved by buttermilk but the flavour as well. If you want an incredibly rich tasting waffle then buttermilk is the best choice.

Waffle VS Pancake Batter

Both batters contain similar ingredients but waffle batter tends to be thicker & contain more fat & sugar than pancake batter. This is why homemade waffles taste richer & have a crispier exterior when compared to pancakes.

If you’d like to make a batch of super soft & fluffy buttermilk pancakes, then you should check out my Elvis pancake recipe! Here, homemade pancakes are served with maple glazed bacon & a peanut & roasted banana butter. It’s a belter!

cooked waffle

Ingredients Used To Make Buttermilk Waffles

Buttermilk

Buttermilk is used to add moisture & richness to our waffles. It will also react with the bicarbonate of soda, producing a fluffier texture.

Plain Flour

We’re using plain/all purpose flour for the softest, fluffiest waffles.

Caster Sugar

After experimenting with different sugars, caster came out on top. This gives the waffles a subtle sweetness & a crisp, golden exterior.

Melted Butter

Incorporating melted butter into our batter adds richness. Make sure that it has cooled down slightly before adding in!

Eggs

Eggs are vital for our waffles’ structure & fluffy texture. For the best results, 2 large eggs should be used.

Baking Powder & Bicarbonate Of Soda

This is what makes our waffles rise! We’re using bicarbonate of soda as well as baking powder because it will react with the buttermilk, which in turn makes the waffles even fluffier.

Salt

A small amount of table salt is used to improve our waffles’ flavour.

Vanilla

A small amount of good quality vanilla extract adds another layer of flavour.

buttermilk waffle batter

How To Make Buttermilk Pancakes

Step 1 – Making The Batter

Making the waffle batter is super easy but keep in mind that it needs cooking almost straight away.

First, the dry ingredients (flour, sugar, salt, raising agents) are whisked together in a bowl. Next, the wet ingredients (buttermilk, melted butter, eggs & vanilla) are mixed in another. Both of these are then whisked together until just combined. We don’t want to overmix!

Mixing the two types of ingredients separately might seem slightly excessive but it means that we’re able to whisk the batter together without overmixing, which would negatively affect the texture & rise of the cooked waffles.

Step 2 – Cooking The Waffles

The batter needs cooking as soon as possible, so I like to preheat the waffle iron whilst making the batter!

Once the waffle iron is up to temperature, give the grates a spray with cooking oil. Next, add a spoonful of batter into the middle of each grate then quickly spread it out, to completely cover the grate. Give the top grates another spray of oil then close the lid. Cook for 4-5 minutes or until golden brown & crispy.

A Note On Waffle Irons:

As all waffle irons are different, I’d recommend cooking one waffle off first to test how much batter & time they will need. The cooking instructions for your waffle iron is a good starting point!

Step 3 – Serving

Time to serve! For best results, serve the waffles as soon as they are cooked, so that they stay crispy. If you’re cooking all the batter together & not serving straight away, giving the waffles 5 minutes in a 180°c/355°f oven will crisp them back up nicely.

waffles and strawberries

Serving Suggestions

These waffles will work with any number of toppings. Whether it’s butter & maple syrup, bacon or fruit. For this recipe, I’m serving them with a homemade strawberry compote & a generous drizzle of maple syrup.

Strawberry Compote

This compote is quick & easy to make! Simply combine strawberries, sugar, lemon juice & a pinch of salt in a saucepan then cook until syrupy. These can be made in advance & will keep in the fridge for up to 3 days. I’ve used frozen strawberries for this recipe but if they’re in season, feel free to use fresh.

Maple Syrup

This is a classic waffle topping for a reason. It also pairs nicely with the strawberries!

strawberry compote
Our homemade strawberry compote

Buttermilk Waffles Tips & Tricks

  • Don’t overmix the waffle batter, a few lumps are fine!
  • Use the waffle batter straight away.
  • Give the waffle iron time to heat up between waffles.
  • A spray of cooking spray/oil onto the waffle iron stops the waffles from sticking.
  • If you’re not serving the waffles straight away, pop them in the oven to crisp back up.

Frequently Asked Questions

Do I have to use buttermilk?

For this recipe, you will need to use buttermilk as the acidity is needed to activate the bicarbonate of soda.

Can the waffles be made in advance?

The waffles are best served fresh but can be made in advance & stored in the fridge. To reheat, bake them in a 180°c/355°f oven for 5-10 minutes.

Can the compote be made with a different fruit?

The compote will work with most other berries. Raspberries & blackberries would work well.

Do I need a waffle iron?

To cook the waffles, you will need a waffle iron. These can be picked up online. The one that I use is linked below.

Equipment Used

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Buttermilk Waffles With Strawberry Compote

Buttermilk waffles make an amazing breakfast or dessert! Serve with a homemade strawberry compote & they're hard to beat.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: American
Servings: 6 People
Author: Ben Racey

Equipment

  • Waffle Iron
  • Medium Saucepan
  • Mixing Bowls
  • Heatproof Jug

Ingredients

Strawberry Compote

  • 400 g Strawberries Fresh Or Frozen
  • 100 g Caster Sugar
  • 1 tbsp Lemon Juice
  • ¼ tsp Fine Sea Salt

Buttermilk Waffles

  • 250 g Plain Flour
  • 100 g Caster Sugar
  • 1 tsp Baking Powder
  • ¾ tsp Bicarbonate Of Soda
  • ½ tsp Table Salt
  • 270 g Buttermilk
  • 125 g Unsalted Butter
  • 2 Large Eggs
  • 1 tsp Vanilla Extract

To Cook

  • Spray Oil

To Serve

  • Maple Syrup
  • Icing Sugar

Instructions

Strawberry Compote

  • If you're using fresh strawberries, wash & hull them, cut in half then place into a medium saucepan. If using frozen, let them defrost then place into a saucepan.
  • Add in the sugar, lemon juice & salt then place the pan over a low heat. Cook gently, stirring regularly until the sugar has dissolved completely.
  • Increase the heat to medium-high & bring the strawberries to the boil. Cook until the liquid has reduced by half & the strawberries are thick & syrupy. This will take roughly 3-4 minutes.
  • Leave the compote to cool then transfer to a container. Refrigerate until required.
    The compote can be made up to 3 days in advance.

Buttermilk Waffles

  • Preheat your waffle iron whilst you make the batter.
  • Place the butter into a jug & melt in a microwave (melt in a saucepan if you don't have a microwave) then set aside to cool slightly.
  • Next, place the flour, sugar, baking powder, bicarbonate of soda & salt into a large mixing bowl. Whisk together then set aside.
  • Add in the buttermilk, eggs & vanilla into the melted butter then whisk together.
  • Pour the butter mixture into the flour then whisk until just combined. Don't worry if there's a couple of lumps, we don't want to overmix the batter.
  • The batter needs cooking straight away!
    To do this, give your waffle iron's grates a spray of cooking oil, add a spoonful of batter into the centre of each one then quickly spread the batter out so that it completely covers the grates.
    Give the top grates another spray of oil then gently close. Cook for 4-5 minutes or until the waffles are golden brown & crispy. Serve straight away – see notes.
    As all waffle irons are slightly different, I'd recommend cooking one waffle first to see how much batter & cooking time is needed.
  • Repeat with the remaining batter, making sure that the waffle iron is up to temperature before cooking.

To Serve

  • To serve, place a waffle or two onto a plate & top with a spoonful of strawberry compote, a drizzle of maple syrup & a dusting of icing sugar.

Notes

Depending the size of your waffle iron, this recipe will make around 6 waffles.
For the best results, the batter needs cooking as soon as it has been made.
If you don’t serve the waffles straight away, they tend to soften slightly. To crisp them back up place them into a 180°c/355°f  oven for 5 minutes. This is useful if you want to cook all the batter in one go.
If you’d prefer a different fruit compote, replace the strawberries with a different berry. Raspberries & blackberries would work well.

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