Buttermilk Waffles

Fermented buttermilk waffles with eight different flavour options - savoury and sweet.

5 from 1 reviews

This buttermilk waffle batter is pre-mixed the night before to make for an easy morning. The recipe ideal for gluten free or wholegrain flour. See the section above for 10 different savoury and sweet additions to this simple recipe.


  • 2 cups of flour (see notes)
  • 2 cups of cultured buttermilk
  • 3/4 cup of melted butter
  • 3 eggs
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 2 tbsp sugar (optional)


  1. Mix the flour and buttermilk the night before. Cover with an airtight cover and leave in a warm location for 3-12 hours. This will ensure the flour is well-hydrated and add to the flavour of the waffle.
  2. When ready to make waffles, preheat the waffle iron on medium.
  3. Mix in the remaining ingredients into your batter. Wheat flour will develop a gluten structure. Don’t worry about being gentle, just mix everything until you have a smooth batter.
  4. Cook according to the directions of on your waffle iron and enjoy!


  • Not a morning person? Mix everything but the eggs and baking soda into your batter the night before.
  • As a gluten free person, I usually use gluten free oat flour for my waffles.  Any gluten free or whole grain flour will work. If you want to use white flour with this recipe, use a low-gluten pastry flour (affiliate link) so that the overnight ferment doesn’t build up too much gluten.
  • Milk kefir or yogurt can be used in place of the buttermilk.
  • I use a stove-top waffle maker. It’s ceramic, though close enough to the cast iron waffle maker of my childhood to satisfy me!

Keywords: dessert, snack, treat, dinner, brunch, soaked, prefermented, wholegrain, make ahead, herbs, chocolate chips, apple, blueberry