Waffle House-Style Classic Buttermilk Waffle

A crisp-outside, fluffy-inside copycat of the iconic Waffle House waffle, made with organic spelt flour, grass-fed butter, and pure maple syrup instead of processed shortcuts.

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Ingredients

  • 1 3/4 cups organic spelt flour
  • 2 tsp aluminum-free baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 tbsp organic coconut sugar
  • 2 large pasture-raised eggs, separated
  • 1 1/2 cups organic whole-milk buttermilk (or 1 1/4 cups whole milk + 2 tbsp apple cider vinegar)
  • 4 tbsp grass-fed unsalted butter, melted and slightly cooled
  • 1 tsp pure vanilla extract
  • Pure maple syrup and grass-fed butter, for serving

Clean swaps

How we upgrade the restaurant version with better ingredients.

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Reorder the shelf-stable staples for this recipe.

What you'll need

Instructions

  1. Preheat your waffle iron on medium-high heat and lightly grease with grass-fed butter or avocado oil spray.
  2. In a large bowl, whisk together the spelt flour, baking powder, baking soda, sea salt, and coconut sugar.
  3. Separate the eggs. In a medium bowl, whisk together the egg yolks, buttermilk, melted butter, and vanilla extract.
  4. In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined — a few lumps are fine. Do not overmix.
  6. Gently fold the beaten egg whites into the batter in two additions, keeping as much air as possible.
  7. Pour approximately 3/4 cup of batter onto the center of the preheated waffle iron. Close and cook until the steam stops and the waffle is golden and crisp, about 4–5 minutes.
  8. Serve immediately with grass-fed butter and pure maple syrup.

FAQ

Can I make these ahead and freeze them?

Yes — cook completely, cool on a wire rack, then freeze in a single layer before stacking in a zip bag. Reheat in a toaster for a crisp result.

Why beat the egg whites separately?

Folding whipped egg whites into the batter adds air pockets that give the waffle its characteristic light interior and crisp exterior — the same trick Waffle House uses with their batter.

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