Fluffy Buttermilk Waffles

Waffles have European roots dating to medieval times, but the American buttermilk version rose to popularity in the 18th and 19th centuries, especially after Thomas Jefferson brought a waffle iron back from France. Buttermilk became the go-to leavening partner for baking soda by the 20th century, giving American waffles their signature light, tangy fluff.

Crisp outside, pillowy soft inside

A simple buttermilk batter creates waffles with golden, crispy edges and a tender, fluffy interior, perfect topped with syrup and butter.