Name: Waffles With Butter And Syrup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 250 g plain flour; 2 tbsp caster sugar; 2 tsp baking powder; ½ tsp bicarbonate of soda; ½ tsp salt; 2 large free-range eggs (separated); 450 ml buttermilk (at room temperature); 1 tsp vanilla extract or bean paste; 115 g unsalted butter (melted and slightly cooled, plus extra for serving); Good quality maple syrup (for serving)

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There’s a certain magic to a slow weekend morning, punctuated by the gentle hiss of a waffle iron and the sweet aroma of batter cooking. For me, a plate of warm, golden homemade waffles, with deep pockets holding pools of melted butter and glistening syrup, is the very definition of contentment. It’s more than just breakfast; it’s a ritual, a moment to pause and savour something truly wonderful before the day gets going. Friends always ask me for this recipe after trying it at brunch parties, and it’s because it delivers on that nostalgic promise every single time.

This isn’t just any waffles with butter and syrup recipe. This is the culmination of years of testing in my own kitchen to achieve the perfect balance: a wonderfully crisp, golden-brown exterior that gives way to a tender, fluffy, and light-as-air interior. The flavour is subtle but distinct, with a gentle tang from buttermilk and a hint of rich vanilla. Unlike shop-bought mixes that can be overly sweet or taste faintly of chemicals, these homemade waffles taste genuinely wholesome and delicious.

It’s a recipe that works beautifully for a lazy Sunday brunch with family, a special birthday breakfast, or even a fun ‘breakfast for dinner’ night during the week. Children adore them (especially when they get to add their own toppings), and adults appreciate the simple, elegant flavour. Let’s get our waffle irons heated up and make something truly special together.

Recipe Overview

This waffles with butter and syrup recipe produces waffles that are exceptionally light and crisp, thanks to a key technique of folding in whipped egg whites. The batter comes together quickly, with a flavour profile that’s rich from the butter and buttermilk, with a delicate sweetness. I’ve found that letting the batter rest for just five minutes while the iron heats up allows the flour to hydrate properly, resulting in a more tender crumb.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 people (makes about 8 waffles)
Difficulty: Easy

Why You’ll Love This Waffles With Butter And Syrup Recipe

Sublime Texture and Flavour: We’re not aiming for dense, chewy waffles here. These are incredibly light, with a satisfyingly crisp shell and a soft, yielding centre. The buttermilk adds a gentle, pleasing tang that beautifully cuts through the richness of the butter and sweetness of the syrup.
Ready in Under 30 Minutes: From gathering your ingredients to pulling the first golden waffle from the iron, the whole process is remarkably straightforward and takes about half an hour.
A Versatile Base: This recipe is a fantastic canvas for your creativity. You can stir in chocolate chips, add a teaspoon of cinnamon for warmth, or top with any fruit you have on hand. It adapts beautifully to your tastes.
Ideal for Weekend Mornings: There is nothing better than waking up on a Saturday knowing these waffles are on the menu. They make any weekend breakfast feel like a special occasion without a huge amount of effort.
Family Tested and Approved: My children would happily eat these for every meal if I let them. It’s one of those recipes that everyone in the family seems to love, from the toddlers to the grandparents.

Waffles With Butter And Syrup Recipe

⏱️ 15 min prep • 🍳 30 min cook • 👥 8 servings

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Ingredients You’ll Need

For the best results, we’ll use simple, high-quality ingredients. Using real buttermilk is non-negotiable for me as it provides the necessary acidity to react with the bicarbonate of soda, creating that signature lift and tang. I always opt for a good quality vanilla bean paste like Nielsen-Massey, as you can see the little flecks in the finished waffles, which I find delightful.

250g plain flour
2 tbsp caster sugar
2 tsp baking powder
½ tsp bicarbonate of soda
½ tsp salt
2 large free-range eggs, separated
450ml buttermilk, at room temperature
1 tsp vanilla extract or bean paste
115g unsalted butter, melted and slightly cooled, plus extra for serving
Good quality maple syrup, for serving

Sophia’s Tip: Make sure your eggs and buttermilk are at room temperature. This helps them emulsify into the batter more evenly, preventing lumps and ensuring a smooth, uniform texture in your finished waffles.

How to Make Waffles With Butter and Syrup

The process is straightforward. The one step that makes all the difference is separating the eggs and whipping the whites. This small bit of effort is rewarded tenfold with the lightest waffles you’ve ever had from your home kitchen.

Preheat and Prepare: Turn on your waffle iron to preheat according to the manufacturer’s instructions. A hot iron is key for a crisp exterior. Place a wire rack over a baking sheet in your oven and set it to a low temperature (around 100°C) to keep the finished waffles warm.
Combine Dry Ingredients: In a large mixing bowl, whisk together the plain flour, caster sugar, baking powder, bicarbonate of soda, and salt. This ensures the leavening agents are evenly distributed.
Mix the Wet Ingredients: In a separate, medium-sized bowl, whisk the two egg yolks. Then, whisk in the room temperature buttermilk and vanilla extract until just combined.
Melt the Butter: Gently melt the 115g of unsalted butter in a small saucepan or in the microwave. Allow it to cool for a minute or two, then slowly whisk it into the buttermilk and egg yolk mixture.
Combine Wet and Dry: Pour the wet mixture into the bowl with the dry ingredients. Gently fold them together with a spatula until they are just combined. A few small lumps are perfectly fine – do not overmix, as this will result in tough waffles. Let the batter rest for 5 minutes.
Whip the Egg Whites: While the batter rests, place the two egg whites in a clean, dry bowl. Using an electric hand mixer or a stand mixer, whisk the egg whites on high speed until they form stiff peaks. I find this usually takes 2-3 minutes. You’ll know they’re ready when you can lift the whisk out and the peak holds its shape.
Fold in the Egg Whites: Gently fold the whipped egg whites into the waffle batter using a spatula. Work in thirds, using light, lifting motions to incorporate them without knocking out all the air you just created. The batter should be light and airy.
Cook the Waffles: Lightly grease your preheated waffle iron if required. Pour the recommended amount of batter onto the centre of the iron (check your manual, but it’s usually around 120-180ml per waffle). Close the lid and cook for 3-5 minutes, or until the waffle is deep golden brown and crisp. The steam will reduce significantly when it’s nearly done.
Keep Warm and Serve: Carefully remove the cooked waffle and place it on the wire rack in the warm oven. Repeat with the remaining batter. Serve the waffles hot, topped with a generous pat of butter and a good drizzle of real maple syrup.

Tips From My Kitchen

The Importance of a Hot Iron: Don’t be tempted to pour the batter onto a lukewarm waffle iron. A properly preheated iron instantly sears the outside of the waffle, creating that essential crisp crust and preventing it from sticking.
The Secret Step: Whipping Egg Whites: I learned that this one step, common in traditional Belgian waffle making, is the key to an airy texture. The whipped egg whites act as a natural leavener, trapping air in the batter and creating a cloud-like interior. Don’t skip it!
Make-Ahead Batter: While the batter is best made fresh due to the whipped egg whites, you can mix the dry ingredients together and store them in an airtight container for up to a month. This cuts down on prep time in the morning.
Storage and Reheating: Leftover waffles are a treat! Let them cool completely on a wire rack, then store in an airtight container in the fridge for up to 2 days. For longer storage, freeze them in a single layer on a baking sheet before transferring to a freezer bag. They reheat beautifully in a toaster or under a grill, becoming even crisper than before.

Equipment You’ll Need

Electric Waffle Iron
Large and Medium Mixing Bowls
Whisk
Rubber or Silicone Spatula
Electric Hand Mixer or Stand Mixer (for egg whites)
Ladle or Measuring Cup for pouring batter

Delicious Variations to Try

Once you’ve mastered the basic recipe, it’s fun to experiment. The batter is very accommodating to new additions. Here are a few ideas we love in my house.

Cinnamon Spice Waffles: Add 1 teaspoon of ground cinnamon and ¼ teaspoon of ground nutmeg to the dry ingredients for a wonderfully warming flavour that’s ideal for autumn mornings.
Chocolate Chip Waffles: After folding in the egg whites, gently stir in 100g of your favourite chocolate chips. They become delightfully melty inside the hot waffles.
Blueberry Waffles: Gently fold 150g of fresh blueberries into the final batter. Be careful not to crush them. The bursts of warm fruit are absolutely delicious.

What to Serve With Your Homemade Waffles

While butter and syrup are the classic companions, these waffles pair well with so many things. It all depends on the occasion and what you’re in the mood for!

Fresh Fruit and Cream: A handful of fresh raspberries or sliced strawberries and a dollop of softly whipped cream turns this breakfast into a lovely dessert. For something a bit more substantial, a side of my Peach Crumb Cheesecake would make for an indulgent brunch.
A Savoury Counterpart: For a brilliant sweet-and-savoury combination, serve these alongside some crispy bacon or sausages. They also make a fantastic base for a chicken-and-waffles dish; my Bacon Brown Sugar Chicken Tenders work especially well.
Drink Pairings: A freshly brewed pot of coffee or a strong cup of tea is essential. For a brunch gathering, a glass of fresh orange juice or even a light, bubbly Prosecco works wonderfully.

Frequently Asked Questions

Can I make the batter ahead of time?

I find this batter is best used immediately. The baking powder and bicarbonate of soda begin reacting as soon as they are mixed with the wet ingredients, and the air in the whipped egg whites will deflate over time. If you must, you can make it up to an hour ahead and keep it in the fridge, but you will lose some of the lightness.

Why are my waffles coming out soggy instead of crisp?

This is almost always due to one of two things: your waffle iron isn’t hot enough, or you’re stacking the cooked waffles. Ensure your iron is fully preheated before adding the first scoop of batter. Secondly, never stack hot waffles on a plate. The trapped steam will soften them. Always place them in a single layer on a wire rack to allow air to circulate.

How do I store leftovers?

Allow the waffles to cool completely to room temperature on a wire rack. You can then store them in a zip-top bag or airtight container in the refrigerator for up to 3 days. For best results, freeze them. Lay them on a baking sheet in the freezer until solid, then transfer to a freezer bag. They’ll keep for up to 3 months and can be reheated directly from frozen in a toaster.

I don’t have buttermilk. Can I use regular milk?

Yes, you can make a substitute. For every 240ml of milk, stir in one tablespoon of lemon juice or white vinegar. Let it stand for 5-10 minutes until it looks slightly curdled. While real buttermilk provides the best flavour and texture, this is a very effective substitute that provides the necessary acidity for the recipe to work. For this recipe, you’d need 450ml of milk and about 2 tablespoons of lemon juice.

How do I stop the waffles from sticking to the iron?

Most modern non-stick waffle irons don’t require much greasing, but a little can help. I use a silicone brush to apply a very thin layer of melted butter or a neutral oil before the first waffle. The butter in the batter itself also helps prevent sticking. Also, ensure you don’t open the iron too early; let the waffle cook fully to form a crust that will release easily.

Waffles With Butter And Syrup Recipe

Classic, fluffy waffles made with buttermilk and whipped egg whites for a light, airy texture. Perfect for a special weekend breakfast, served hot with butter and real maple syrup.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 8 waffles

Course: Breakfast

Cuisine: American

Calories: 480

Ingredients Method Notes

Ingredients

250 g plain flour
2 tbsp caster sugar
2 tsp baking powder
½ tsp bicarbonate of soda
½ tsp salt
2 large free-range eggs separated
450 ml buttermilk at room temperature
1 tsp vanilla extract or bean paste
115 g unsalted butter melted and slightly cooled, plus extra for serving
Good quality maple syrup for serving

Method

Preheat and Prepare: Turn on your waffle iron to preheat according to the manufacturer's instructions. A hot iron is key for a crisp exterior. Place a wire rack over a baking sheet in your oven and set it to a low temperature (around 100°C) to keep the finished waffles warm.
Combine Dry Ingredients: In a large mixing bowl, whisk together the plain flour, caster sugar, baking powder, bicarbonate of soda, and salt. This ensures the leavening agents are evenly distributed.
Mix the Wet Ingredients: In a separate, medium-sized bowl, whisk the two egg yolks. Then, whisk in the room temperature buttermilk and vanilla extract until just combined.
Melt the Butter: Gently melt the 115g of unsalted butter in a small saucepan or in the microwave. Allow it to cool for a minute or two, then slowly whisk it into the buttermilk and egg yolk mixture.
Combine Wet and Dry: Pour the wet mixture into the bowl with the dry ingredients. Gently fold them together with a spatula until they are just combined. A few small lumps are perfectly fine – do not overmix, as this will result in tough waffles. Let the batter rest for 5 minutes.
Whip the Egg Whites: While the batter rests, place the two egg whites in a clean, dry bowl. Using an electric hand mixer or a stand mixer, whisk the egg whites on high speed until they form stiff peaks. I find this usually takes 2-3 minutes. You'll know they're ready when you can lift the whisk out and the peak holds its shape.
Fold in the Egg Whites: Gently fold the whipped egg whites into the waffle batter using a spatula. Work in thirds, using light, lifting motions to incorporate them without knocking out all the air you just created. The batter should be light and airy.
Cook the Waffles: Lightly grease your preheated waffle iron if required. Pour the recommended amount of batter onto the centre of the iron (check your manual, but it's usually around 120-180ml per waffle). Close the lid and cook for 3-5 minutes, or until the waffle is deep golden brown and crisp. The steam will reduce significantly when it's nearly done.
Keep Warm and Serve: Carefully remove the cooked waffle and place it on the wire rack in the warm oven. Repeat with the remaining batter. Serve the waffles hot, topped with a generous pat of butter and a good drizzle of real maple syrup.

Notes

To keep waffles crisp, place them on a wire rack in a warm oven (around 100°C) as you cook the remaining batter.

I hope you and your family enjoy this waffles with butter and syrup recipe as much as we do. There is such simple joy in creating something so delicious from scratch to share with the people you love. Please do let me know how you get on in the comments below – I’d love to hear about it! Happy cooking!
– Sophia