Granddaddy’s Crispy Southern Buttermilk Waffles
Long before the first brisket ever hit the smoke at our family BBQ joint in Memphis, Granddaddy was already in the kitchen firing up the heavy cast iron. At 5:00 AM, the air was a thick mix of sweet hickory smoke from the pits and the heavenly aroma of sizzling Southern Buttermilk Waffles and melted butter. Granddaddy had a firm rule: a man couldn’t manage a 12-hour smoke on an empty stomach. These waffles weren’t just breakfast; they were the fuel that built our family legacy.
In the world of BBQ, we talk a lot about the “bark”—that beautiful, flavorful crust on a brisket. Well, these crispy buttermilk waffles have a bark of their own. Thanks to a little family secret involving a dusting of fine-ground cornmeal, these beauties have a shattering-crisp exterior that stands up to a lake of syrup without ever losing its spirit.
The Secret to Southern Buttermilk Waffles is in the Rest
Now, I know you’re hungry, but great things in the South take time. Just like I wouldn’t rush a pork shoulder through the stall, you can’t rush this batter. We use a technique I call the “Low-and-Slow” Batter Rest.
Letting that buttermilk and flour sit together for 30 minutes isn’t just for show. It allows the starches to fully hydrate and the gluten to relax. This is how you get a waffle that is light as a Memphis summer breeze on the inside but tough enough to hold its own on the plate. If you skip the rest, you’re just making pancakes in a fancy iron (and if you prefer those, try my Blue-Ribbon Buttermilk Pancakes).
Fire Management and the “Jiggle”
In the pit, I judge a brisket by the “jiggle”—that specific way the meat moves when it’s perfectly tender. Waffle batter has its own jiggle. After the rest, you want a consistency that’s viscous but fluid. If it’s sitting there like a lump of clay, your waffle will be heavy. A little extra splash of buttermilk usually does the trick to get that rhythm right.
When it comes to the iron, treat it like a smoker. You want it hot and consistent. I wait to hear the steam stop. That’s the waffle’s way of talking to you. When the steam stops whispering, the moisture has evaporated from the surface, leaving you with that deep golden, competition-worthy crunch.
Serving the Pit Crew with Southern Breakfast Traditions
Back home, we’d serve these with a thick slab of salted butter and a side of peppered bacon. If you’re looking to prep Southern breakfast traditions in advance, I recommend my Make-Ahead Freezer Waffles. If you’re feeling adventurous, these are the absolute best foundation for Nashville Hot Chicken. The tang of the buttermilk and the sweetness of the syrup cut right through that cayenne heat.
Whether you’re gearing up for a long day at the smoker or just trying to win “Grand Champion” of Sunday brunch with this old fashioned waffle recipe, these homemade waffles from scratch will get you there. Just remember: trust the process, mind your heat, and never—ever—stack your waffles.
If you’re looking for something to serve alongside these, Smoked Peppered Bacon is the perfect partner for this Southern classic. You can also explore more variations in my roundup of the best Waffles.
Enjoy the cook, and remember: good BBQ (and good breakfast) takes time and love.
Granddaddy’s Crispy Southern Buttermilk Waffles
Ingredients
Instructions
In a large bowl, whisk together the flour, fine-ground cornmeal, sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk the room-temperature buttermilk, melted butter, egg yolks, and vanilla extract. If your buttermilk is too cold, the butter will seize up—keep it warm, neighbors.
Make a well in the dry ingredients and pour in the buttermilk mixture. Stir gently with a wooden spoon until just combined. Don't worry about the lumps; overworking the batter is the enemy of an airy waffle.
The 'Low-and-Slow' Rest: Let the batter sit on the counter for 30 minutes. This allows the cornmeal and flour to hydrate properly, building that heritage structure.
While the batter rests, beat the egg whites in a clean bowl until they reach soft peaks. They should look like little clouds.
After the rest, check the 'jiggle.' The batter should move like heavy cream—viscous but fluid. If it's a solid clump, whisk in a tablespoon of buttermilk.
Gently fold the whipped egg whites into the rested batter using a spatula. You want to see white streaks; don't deflate the air you worked so hard to get.
Preheat your waffle iron until it's 'smoking hot' then back it off just a hair. Grease lightly with butter or oil.
Pour the batter onto the iron. Listen for the steam—when the steam stops whispering, the waffle is telling you it's done. Look for a deep golden 'bark' on the outside.
Serve immediately with a slab of salted butter and warm sorghum or maple syrup.