Buttermilk Waffles for a Crowd
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5.0
18 reviews
Excellent
Buttermilk Waffles for a Crowd
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Buttermilk waffles are an essential recipe. This large batch buttermilk waffle recipe freezes well and serves a crowd!
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Ingredients
- 4 cups all-purpose flour
- 1 teaspoon kosher salt
- 3 tablespoons sugar
- 3 teaspoons baking powder
- 1 1/2 /2 teaspoons baking soda
- 4 cups buttermilk
- 4 large eggs
- 1/2 /2 cup butter melted
- 2 teaspoons vanilla extract
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.
Nutrition Information
Show Details
Calories
203kcal
(10%)
Carbohydrates
26g
(9%)
Protein
6g
(12%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
56mg
(19%)
Sodium
337mg
(14%)
Potassium
185mg
(5%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
298IU
(6%)
Calcium
102mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 18waffles
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Calories | 203kcal | 10% |
| Carbohydrates | 26g | 9% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 56mg | 19% |
| Sodium | 337mg | 14% |
| Potassium | 185mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 298IU | 6% |
| Calcium | 102mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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