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Buttermilk Waffles.jpeg

These fluffy buttermilk waffles are so easy to whip up for a quick and delicious meal and are one of our favorite ways to enjoy our organic maple syrup. Whether topped with fruit and whipped cream or fried chicken and pickles,  this recipe is the standard.

Prep time: 10 min               |                Cook time: 25              |                  Total: 35 min          |                 Makes 10


6 tablespoons unsalted butter, more for waffle iron

2 cups all-purpose flour

1 tablespoon sugar

1 teaspoon baking powder

1 teaspoon fine sea salt

1/2 teaspoon baking soda

1 cup buttermilk

1 cup whole milk

4 large farm fresh eggs

Toppings of choice


Melt butter on the stove or in the microwave and set aside.

In a large bowl, whisk together flour, sugar, baking powder, sea salt, and baking soda.


In a separate bowl, whisk together buttermilk, whole milk, melted butter, and eggs (see note for a way to get even fluffier pancakes).

Fold wet ingredients into dry ingredients, mixing well.

Preheat the waffle iron and lightly coat with butter using a pastry brush or paper towel.

Cook the waffle batter using about half a cup per waffle until golden brown, and butter the waffle iron as needed between batches.

Serve immediately with your favorite toppings and a heavy pour of Vermont maple syrup or keep warm in the oven at 200 °F until ready to serve.

Notes: To get even fluffier waffles, separate 2 of the eggs in Step 3, add the yolks to the batter, and whip the egg whites into stiff peaks before folding into the batter. Waffles can also be frozen to be used during the week. Just throw in the toaster for a quick meal.

Recipe borrowed from Melissa Clark at NYT Cooking

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