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Buttermilk Waffles with Sausage

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I don’t know about y’all, but after making breakfast every Monday through Friday, the menu can get bor-ring.  Not only do I get tired of fixing the same thing, I need food that I can put on the table in a hurry with as little fuss as possible.  TA-DA…waffle iron to the rescue!  I finally found the best Buttermilk Waffle recipe and the great thing is, you can make a BIG batch, freeze them, then heat them up in the toaster.  Hallelujah!  This has made a big difference in our morning routine since we don’t have to have the same ol, same ol, everyday – now, it’s just waffles on demand.

 

Of course, I couldn’t just let this recipe go as it was, I had to give it a little southern twist.  I had some sausage crumbles that were left over from another dish and they were just calling out for waffles & syrup!  Simple and easy, just add your batter to the waffle maker then sprinkle on the cooked sausage.  It’s the perfect match with warm syrup, add a little fruit on the side and you are ready to start your day.

Buttermilk Waffles

This is the best Buttermilk Waffle recipe and the great thing is, you can make a BIG batch, freeze them, then heat them up in the toaster.
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Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4
Author: Donya Mullins

Ingredients

  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups buttermilk
  • 6 tablespoons butter - melted
  • 2 eggs , slightly beaten

Instructions

  • In a medium size bowl, whisk together flour, baking powder, baking soda, salt.
  • Make a well in the middle of dry ingredients and stir in buttermilk, butter and eggs.
  • Stir until thoroughly mixed - batter will be thick.
  • Pour a scoop of batter into waffle maker - size of scoop will differ depending on size of waffle plate.
  • If adding sausage - sprinkle 1/3 cup of crumbled cooked sausage on top of batter then continue with cooking instruction.
  • Close lid and cook for 4 -5 minutes or until golden.
  • Serve immediately with warm syrup.

Notes

If freezing - let cool on a baking rack. Place in an airtight freezer bag with parchment separating each waffle.

A Couple of Things ~ if you have a thing against bacon, you can always substitute chopped bacon. When I put the waffles in my toaster, due to the size, I break them in half with the round edge at the top then reheat on the “toast” setting. Yum….

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