Buttermilk Waffles- Doubled Recipe

Buttermilk Waffles- Doubled Recipe

This recipe is simply the doubled version of this Buttermilk Waffle recipe .  I love to make extra breakfast food to freeze and serve during the week.  These buttermilk waffles freeze wonderfully and are a welcome addition to busy weekdays.



Buttermilk Waffles- Doubled Recipe

  • 4 large eggs
  • 3.5 cups (28 ounces) buttermilk
  • 1 cup butter or coconut oil, melted and cooled to room temperature
  • 4 teaspoons vanilla extract
  • 3.5 cups all-purpose flour
  • 4 tablespoons sugar
  • 4 teaspoons baking powder
  • 2 teaspoon baking soda
  • 2 teaspoon salt


  1. Preheat waffle iron
  2. In a medium-sized bowl, beat together the eggs, buttermilk, melted butter, and vanilla. In another bowl whisk together the dry ingredients; combine the wet and dry ingredients just until smooth.
  3. I use  about 1/3 – 1/2 cup batter per waffle (adjust according to waffle iron size). Cook for 2 to 3 minutes, until the iron stops steaming.


Buttermilk Waffles- Doubled Recipe

Buttermilk Waffles

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