Sweet Buttermilk Frozen Waffles

Published by Bonnie on

My kids really enjoy the typical American breakfast foods–waffles, pancakes, french toast.  Unfortunately, these can typically run high in simple carbohydrates and low in nutritional value.  Not so with these babies!

When I first made these, I could not believe how yummy they were just by themselves.  We gobbled them up!

I also discovered that these waffles were especially good, frozen and reheated in the toaster for a quick breakfast or snack.  For extra yumminess, serve them with unsweetened applesauce.

Since they are a little more labor-intesive, I always make a double-batch.  Then we freeze the leftovers, as shown here, with wax paper in between the layers.

If you do not have buttermilk on-hand, you can also substitute the same amount of plain organic yogurt.  I have made them this way before as well, and they still taste yummy.

UPDATE: No-White-Flour Variation

I recently made these again, this time with NO white flour! For a heartier, more filling waffle, but still with great taste, make these substitutions:

Special Note:  When cooking with soy protein powders, NEVER save and reheat your baked goods. This reheating process will damage the soy isoflavones, the most beneficial part of the soy. If you use the soy version, only cook exactly what your family will finish off in one sitting. Save the rest of the batter for later.

Sweet Buttermilk Frozen Waffles

Equipment needed: Hand Mixer, Waffle Iron
Course Breakfast
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 5 servings
Author Bonnie Hershey


  • Hand mixer
  • waffle iron


  • 8 TBL (1 stick) melted unsalted butter, plus more for waffle iron
  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 1/4 cup sucanat or light brown sugar
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 3 large eggs separated, room temperature
  • 2 cups buttermilk room temperature
  • 1 tsp pure vanilla extract


  • Grease & Preheat waffle iron with a small amount of melted butter.
  • In a large bowl, whisk together dry ingredients.
  • In a separate bowl, whisk together egg yolks, buttermilk, melted butter, and vanilla.
  • Pour into dry ingredients, and mix until just combined. (Resist the temptation to get all the lumps out!)
  • In a medium bowl, beat egg whites until stiff but not dry. Fold whites into batter.
  • Poor batter into waffle iron. You will have to experiment to see how much you need to get it to cook to the edges.
  • Close lid, and bake about 3 to 5 minutes, until it reaches your desired done-ness.
  • Keep waffles warm in a very low oven, while using remaining batter.




Bonnie Hershey currently serves as a business and nutrition coach with their business, Hershey Holistic Health. She holds an undergrad degree in education, and a certification in Practical Nutrition from the Northwest Academy of Practical Nutrition. She has over 20 years of leadership experience and enjoys encouraging others in their personal growth.


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