Buttermilk Waffles Recipe for a Crowd


5 from 6 votes
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Buttermilk waffles are an essential recipe. This large batch buttermilk waffles 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 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!

Buttermilk Waffles for a Crowd

5 from 6 votes
Buttermilk waffles are an essential recipe. This large batch buttermilk waffle recipe freezes well and serves a crowd!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 18 waffles


  • 4 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 3 tablespoons sugar
  • 3 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 4 cups buttermilk
  • 4 large eggs
  • 1/2 cup butter, melted
  • 2 teaspoons vanilla extract


  • 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.

To freeze:

  • Allow waffles to cool completely in a single layer on a cooling rack.
  • When cooled, divide and package into zip top freezer bags.

To cook after freezing:

  • 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.


Calories: 203kcal | Carbohydrates: 26g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 337mg | Potassium: 185mg | Fiber: 1g | Sugar: 5g | Vitamin A: 298IU | Calcium: 102mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review


  1. Heidi A says:

    Can this batter be mixed up the day before?

    1. Robyn Stone says:

      Heidi, when I make ahead for a crowd if I don’t make them and freeze them, I mix the dry ingredients in one airtight container and the wet ingredients in another. Refrigerate the wet ingredients. I wait until the next day then to make the waffles. I hope this helps.

  2. Kelly Peeters says:

    This is by far…the best place to get a recipe! Robyn you have a concise and systematic style that cannot be beat!!

    1. Robyn Stone says:

      Thanks so much, Kelly. I’m happy you love my recipes.

  3. Matt says:

    5 stars
    Tried several recipes for waffles. These are not bland like so many.

    1. Robyn Stone says:

      Thanks, Matt.

  4. Allison says:

    Made these as a treat for my Latin class. Was a relief to find a large batch recipe that also tastes very yummy!

    1. Robyn Stone says:

      I’m so happy everyone enjoyed these, Allison. Thanks

  5. Eduk8or says:

    5 stars
    Very good waffles! These cooked up perfectly in the waffle maker. I used a bit of spray oil, but they didn’t stick at all. Tasted delicious. My kids loved them!

    1. Robyn Stone says:

      This is one of my son’s and his friends favorites. I’m so glad your kids loved them, too.

  6. Kara says:

    Making them now! One question though, the baking powder is not included in your demo pics or the instructions. It’s only in the recipe. 3 teaspoons is correct right?

    1. Robyn Stone says:

      Hi Kara,
      I’m sorry that was left out of the instructions by mistake – thanks so much for letting me know!
      You will add the baking powder to the other dry ingredients. Yes the amount is correct.
      Thanks so much! Enjoy the waffles – they are a family favorite! xo

  7. Autumn says:

    I’m always confused with the serving size. Does it make 18 squares, or 18 of the 4 count squares (72 squares). Is a serving size 1 square or more?

    1. Robyn Stone says:

      Hi Autumn,
      This recipe should make 18 large square waffles. I hope you enjoy them! Thanks!

  8. Maria D. says:

    Would this recipe work with gluten free flower?

    Thank you

    1. Robyn Stone says:

      Hi Maria,
      I’ve had good luck using gluten-free flour with this recipe. I’ve used Bob’s Red Mill as well as King Arthur gluten-free and Cup 4 Cup. Let me know how it works for you.

  9. Janelle C. says:

    5 stars
    I made exactly 18 large waffles …… how about that? Just like your recipe states! They’re delicious. I love this recipe!