Buttermilk waffles

Dessert for breakfast!
Buttermilk waffle recipe, two waffles with bananas, blueberries and yoghurt, served on white plates with an orange backgroundPhotography: James Moffatt. Styling: Olivia Blackmore.

This classic buttermilk waffle recipe results in fluffy and crispy waffles your family will love. Perfect for any time of day from breakfast to dessert, this waffle recipe is kid-friendly and so easy, even little chefs can cook up a sweet feast (with supervision, of course!).

Using a waffle maker, this recipe is ready in just 25 minutes and makes six waffles. Serve with yoghurt and fresh fruit, try a decadent topping of chocolate fudge sauce, or even bacon and maple syrup for that deliciously sweet and salty combo.




Place butter in a microwave-safe bowl. Microwave on MEDIUM in 20-second bursts, stirring, until melted. Cool.


Preheat a 2-slice waffle maker.


Place melted butter, buttermilk, eggs and vanilla in a medium jug. Whisk until combined.


Sift flour, sugar, baking powder and salt into a medium bowl. Using a spoon, make a well in the centre of the flour mixture. Slowly pour the buttermilk mixture into the well. Whisk until the batter is combined, thick and lumpy.


Lightly spray the top and bottom of the waffle maker with cooking oil spray. Pour ½ cup of the batter into the centre of each waffle mould. Close the lid and cook for 3 minutes or until golden brown. Transfer waffles to a plate and cover to keep warm. Repeat cooking with remaining batter, spraying the waffle maker in between batches with cooking oil spray, to make 6 waffles in total.


Serve waffles topped with yoghurt, halved bananas and blueberries, drizzled with maple syrup.

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