Classic Buttermilk Waffles

20 min.
4 Servings
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Make perfect buttermilk waffles every time with this classic waffle recipe for tasty, homestyle waffles your whole family will love.


  • ½ cup Giant Eagle unsalted butter
  • 2 large Giant Eagle eggs
  • 2 cups Dean’s® cultured buttermilk
  • ½ tsp. kosher salt
  • 2 Tbsp. Giant Eagle granulated sugar
  • 1 tsp. McCormick® pure vanilla extract
  • 2 cups Giant Eagle all-purpose flour
  • 2 tsp. Clabber Girl® baking powder
  • 1 tsp. Arm & Hammer® baking soda
  • ⅛ tsp. McCormick® cinnamon
  • Pam® cooking spray
  • 4 Tbsp. Giant Eagle unsalted butter
  • ½ cup Market District 100% maple syrup


  Prep Time: 10 min. • Cook Time: 10 min.

Melt the butter and let cool.

In a medium-sized mixing bowl, beat together the eggs, buttermilk, salt, sugar, melted butter, and vanilla.

In a separate bowl whisk together the flour, baking powder, baking soda, and a pinch of cinnamon.

Combine the wet and dry ingredients, stirring just until nearly smooth; a few small lumps may remain.

Spray your waffle iron with a non-stick cooking spray before preheating it. Cook waffles according to the manufacturer's directions. For an 8-inch round waffle iron, use about ⅓ cup batter; cook for 2-3 minutes or until the iron stops steaming.

If desired, top your waffles with a pat of butter and maple syrup.

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