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.
Ingredients
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
Directions
- Preheat waffle iron
- 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.
- 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
Serves: 16-20
Time: 30 minutes
Difficulty: Easy
