Buttermilk waffles are an essential recipe. This large batch buttermilk waffle recipe freezes well and serves a crowd!
It’s hard to beat a warm, buttermilk waffle with a dollop of butter and a drizzle of maple syrup in the mornings. Light, fluffy and one of my son’s favorite breakfasts. But I have to be honest, I don’t have time every morning to get up and mix up waffle batter and make a stack of fresh waffles.
So, this is what I do. I mix a big batch of waffle batter on the weekend or even sometimes after my son has gone to bed. Then I make my waffles, let them cool, and then freeze them! It’s the perfect solution for those hectic mornings! Just pull a few out of the freezer, pop them into your toaster and voila… homemade buttermilk waffles in a snap!
This recipe is my classic buttermilk waffle recipe, but you can easily do a batch and mix in your favorite fruit like blueberries, blackberries, raspberries or even a few chocolate chips if you’d like.
You’ll need about 20-30 minutes to mix up the batter and go ahead and make, cool and freeze your waffles.
The time you’ll save in the mornings is priceless!
Here’s how I make them.
Add your flour into a large mixing bowl.
Add in your salt.
Next comes your sugar.
And baking soda.
Give all of your dry ingredients a quick stir with your whisk to sift them all together.
In a separate large bowl, mix together your melted butter, buttermilk and then add in your eggs.
Pour in your vanilla.
And give all of your wet ingredients a quick whisk to combine.
Pour your wet ingredients into the bowl with your dry ingredients.
And just until combined.
Heat your waffle iron and then spray the top and the bottom of the iron with a non-stick cooking spray.
Scoop your batter onto waffle iron.
Then take the back of the scoop and make sure to get the batter spread evenly on the waffle iron.
I used to not take that step until my son asked me what was wrong with one of my waffles that didn’t have four square corners.
Now it’s a step I just don’t skip.
Cook according to your waffle iron’s instructions.
If you are planning on freezing this batch of waffles, then remove to a baking sheet with a cooling rack to allow all of the waffles to cool.
You don’t want to immediately stack your waffles as they’ll steam and lose their crispness on the outside.
Good golly Miss Molly that looks yummy!
My recipe makes 16-18 really large waffles.
To freeze, just place a few waffles in a zip top freezer bag and close, being sure to get as much air out of the bag as possible.
Then when you are ready to serve them, just pull what you need out of your freezer bag and place in your toaster oven. You’ll have delicious, homemade from scratch buttermilk waffles ready in minutes!
Now that’s what I call a great morning!
Everyone else just calls it yummy!
- 4 cups all-purpose flour
- 1 teaspoon salt
- 3 tablespoons sugar
- 3 teaspoons baking powder
- 1½ teaspoons baking soda
- 4 cups buttermilk
- 4 eggs
- 1 stick butter, melted
- 2 teaspoons vanilla
- Whisk together flour, salt, sugar, and baking soda.
- Mix together buttermilk, eggs, butter, and vanilla.
- Pour into dry mixture and stir together just until combined.
- Pour batter into waffle iron and cook to your iron's instructions.
- Serve immediately with your favorite syrup.
- Allow waffles to cool completely in a single layer on a cooling rack.
- When cooled, divide and package into zip top freezer bags.
- Simply remove number of waffles you would like to prepare for your meal from the zip top bag and toast in your toaster oven according to your toaster directions.