Waffles are one of the best breakfasts EVER. I’m going to risk the backlash and say, perhaps even better than pancakes. All those little pockets that hold extra syrup (and peanut butter) make them irresistible. The only thing about them is they can be kind of a pain in the butt to make for breakfast. They are a little messy and time consuming when you just want to get your day started.
Here’s the thing…. we’ve solved that problem so now you can have waffles at the drop of a hat any time you want them. (Helloooo breakfast for dinner!)
Make Ahead Big Batch Buttermilk Belgian Waffles
6 cups flour
1 tsp salt
4 1/2 Tbsp sugar
4 1/2 tsp baking powder
2 1/4 tsp baking soda
6 cups buttermilk
3/4 cup butter, melted
1 Tbsp vanilla
Melted butter for brushing on waffle iron
In a large bowl, whisk together flour, salt, sugar, baking powder, and baking soda. In a smaller bowl, whisk together buttermilk, eggs, melted butter, and vanilla. Stir the wet ingredients into the dry ingredients until just combined and no flour streaks remain.
Let sit while your waffle iron heats up. When the iron is ready, brush with melted butter.
Scoop enough batter to cover the bottom of the waffle iron, spreading as necessary so it is not too thick – about 1/2 to 3/4 of a cup. Cook in waffle iron until just lightly golden. (NOTE – only cook to light golden if you are preparing them for use later. If you are eating them right away then cook to a bit deeper brown!) Remove from the waffle iron and place on wire racks to cool.
Continue with remaining batter. I always get between 12 and 13 Belgian waffles.
When they are cool you can wrap them individually in plastic wrap and freeze them (or place them all in a large Tupperware-type container that is air tight).
When ready to eat: remove a waffle from the freezer and unwrap. Place in microwave for 1 minute (until just thawed) and then place in toaster to crisp up. NOTE – you can also thaw them at room temp and place on a griddle to crisp up)
Top with your favorite toppings! (Pictured here: warm apricot puree with whipped cream)
Pictured below: warm apple pie compote with whipped cream.
12 giant Belgian waffles that you can eat whenever you like! What’s not to love?
I cook them a bit longer if we are eating them straight off the waffle iron but leave them a little softer if I am going to be re-heating. You could use these to make regular style waffles but I’m not sure how many you would get. Instead of 12 maybe 18 or so? If you do try it please let us know!