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Classic Buttermilk Waffle Recipe: Smoky and Spicy

Crisp-edged, tender-centered buttermilk waffles with a subtle smoky heat. Perfect for sweet and savory toppings, from maple butter to fried chicken.

Author By Matt Campbell
4.8
A stack of golden buttermilk waffles with crisp edges on a plate, topped with a pat of butter and a drizzle of maple syrup, with a small ramekin of chili honey in the background
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Sometimes you want a waffle that tastes like a hug. Sometimes you want a waffle that tastes like a hug that also has a leather jacket and rides a motorcycle.

This is that second waffle, but still family-friendly. We start with a classic buttermilk batter for tang and tenderness, then add a little smoked paprika for campfire vibes and cayenne for a warm finish that shows up after the syrup hits. The result is crisp on the outside, fluffy inside, and dangerously good with both sweet toppings and savory ones.

If you are a “breakfast for dinner” household, this recipe is about to become a repeat customer.

A waffle iron open on a kitchen counter with freshly cooked waffle steam rising

Why It Works

  • Buttermilk does the heavy lifting: It adds tang and helps keep the crumb tender, especially with a hot waffle iron.
  • Smoke plus spice, not smoke plus pain: Smoked paprika gives depth, while cayenne is kept modest so you get warmth without overwhelming the waffle.
  • Crisp edges, every time: A batter with enough fat and proper preheating helps the waffle release cleanly and brown evenly.
  • Mixing method matters: We keep stirring gentle so the waffles stay light, not bready.

Pairs Well With

Storage Tips

Waffles are basically built for leftovers, as long as you store them like you want them to stay crisp.

Fridge (up to 3 days)

  • Let waffles cool completely on a rack.
  • Store in an airtight container with parchment between layers to reduce sogginess (crisping up again in the toaster or oven is part of the plan).
  • Reheat in a toaster or 375°F oven for 5 to 8 minutes until crisp.

Freezer (best within 1 to 2 months)

  • Cool completely, then freeze in a single layer on a sheet pan until firm.
  • Transfer to a freezer bag with parchment between waffles.
  • Reheat straight from frozen in a toaster or 375°F oven for 8 to 12 minutes.

Avoid the microwave unless you like “soft waffle energy.” It will taste fine, but the crispness takes a nap.

Common Questions

Can I make the batter ahead?

You can mix the dry ingredients ahead and keep them in a container. For the wet ingredients, you can whisk them together and refrigerate overnight. When you are ready, combine wet and dry and cook. Fully mixed batter can be made a few hours ahead, but it may lose some lift as it sits.

How spicy are these?

As written, they are mild to medium. You notice warmth more than heat. If cooking for kids or spice-sensitive folks, use the “mild” option in the ingredient list. If you want bolder heat, bump cayenne up slowly.

What if I do not have buttermilk?

In a pinch, make a quick stand-in (aka “soured milk”): add 2 tablespoons lemon juice or white vinegar to a measuring cup, then fill with milk to the 2-cup line. Stir and let sit 5 minutes. It will be thinner and less tangy than real buttermilk, but it still gets the job done and gives the baking soda enough acidity to work.

Why are my waffles sticking?

Most common causes: the iron was not fully preheated, you opened the lid too early, or the nonstick surface needs a light oiling. Preheat longer than you think, and wait until steam slows down before lifting the lid. If your iron is older, a quick brush of oil between batches can help.

Why are my waffles not crisp?

Usually one of three things: the iron was not hot enough, the waffles were pulled too early, or they were stacked (steam is the enemy of crunch). Cook until deeply golden, then cool on a wire rack. For a crowd, keep them in a 200°F oven on a rack, not on a plate.

How do I keep waffles warm for a crowd?

Set a wire rack on a sheet pan and keep waffles in a 200°F oven. Do not stack them, or they will steam and soften.

I love classic waffles, but I also have a habit of looking at perfectly good recipes and thinking, “What if we gave this a little attitude?” The first time I stirred smoked paprika into waffle batter, the kitchen smelled like brunch met a backyard cookout, and I was immediately in.

These are the waffles I make when I want something cozy but not boring. They are for slow Sunday mornings, yes. They are also for weeknights when you need a win and you have exactly enough energy to plug in the waffle iron and commit to joy.