Basic Buttermilk Waffles

Serves:
8 large waffles
Prep Time:
Total Time:

Just a moment please...

The best way to freeze and reheat waffles! Make a big batch and have quick and delicious breakfasts ready to go in minutes!
Print Recipe

Helpful Equipment:

Waffle Maker

A walkthrough on how to freeze waffles for later. They reheat perfectly! The technique also works for pancakes!

Ingredients

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/4 cup brown sugar
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
3 large eggs
2 cups buttermilk
1 teaspoon vanilla extract
4 tablespoons unsalted butter, melted
Maple syrup, for serving
Butter, for serving

Directions

1) Whisk together dry ingredients in a large bowl. In a medium bowl whisk together eggs, buttermilk, and vanilla.

2) Stir wet ingredients into dry ingredients to form the batter. Try not to over-mix, but stir out any large lumps. If the batter is super-thick (not pourable) add another 1/4-1/2 cup buttermilk. Stir in melted (and cooled) butter.

3) Pour batter into heated waffle iron in 1/3 cup batches. Cook waffles according to waffle iron instructions.

To freeze: Remove waffles from iron and let cool completely at room temperature to pull off any steam. Wrap each waffle tightly in plastic wrap. Then wrap two waffles together in foil. Freeze waffles. They will keep fine for 3-4 months.

To reheat waffles: Unwrap waffle and just place right back in the waffle iron! Let heat for 2-3 minutes and serve immediately!