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

Buttermilk waffles are an essential recipe. This large batch buttermilk waffle recipe freezes well and serves a crowd!
5 from 2 votes

Review Recipe

Print Recipe

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 18 waffles
Author: Robyn Stone | Add a Pinch

Ingredients

  • 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

Instructions

  • 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.
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Enjoy!
Robyn xo

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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22 Comments Leave a comment or review

  1. Waffles are just one of those classic, all-time favorites, aren’t they? Kids and adults both love them. When my grandchildren are here, I make them quite often sometimes adding in fresh fruit, but their favorite is when I crumble some crispy bacon into the batter!

  2. This post made me soooooo hungry!! I have done the same thing in the past! I will be doing it more when school starts back. I am going to give your recipe a try! Cant wait ’til the taste test 😉

  3. I love that this waffle recipe doesn’t require you to separate the eggs, beat the whites, and then fold them in. It always seemed like too much fuss for waffles! thanks for the recipe and make-ahead tips!

  4. I used this recipe for our waffle brunch for Canada Day July 1, 2017. It was a hit would highly recommend it. The waffles were fluffy and tasted awesome. Thanks for posting it.

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

    1. 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.

  6. 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?

  7. 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. 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

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