Breakfast Freezer Friendly Freezer Meal Plan

Simple Waffles and How to Make Frozen Waffles

updated on

So many recipes, so little time.  I came up with this method of homemade frozen waffles because we always have leftovers of waffles because every recipe makes more than we can consume.  After about 5 different recipes this year, this one for simple waffles topped them all.  I also experimented with storage.  I think the very best method would be to slightly slightly undercook the waffle so that when you microwave it and toast it, then it would be perfectly done.  But usually I’m not watching them that closely and they are all pretty much cooked to go.

To make Frozen Waffles at home:

1.  Cook waffle like normal on your waffle iron.  (or slightly underdone because it will finish cooking later)
2.  Cool waffle and place in a freezer bag and suck the air out.  Air leads to water crystals and those are yuck.  A straw works well for this.
3.  When you want your waffle in the morning, heat in the microwave until just thawed and slightly warm, not hot.
4.  Stick the waffle in your toaster or toaster oven for about 60-90 seconds… just enough to get nice and crispy.  This will depend on your toaster of course.
5.  Add syrup and butter and anything else you would like!

Another reader suggested to just stick them directly in your toaster like you would an Eggo waffle.  This gets them very very crispy – the way her son likes them.

Basic Waffles
yields 16 normal size waffles

4.75 oz. AP flour  (about 1 cup) (*Update* I’ve used white whole wheat flour, and it works well, too!)
4.75 oz. whole wheat flour (about 1 cup)
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
3 Tbs. sugar
3 eggs, beaten
4 Tbs. (2 oz.) butter, melted (*Update* I usually substitute applesauce instead.  Then, toast in the toaster to make them crispy)
16 oz. (2 cups)  buttermilk, room temperature* (this is so the melted butter won’t solidify in the cold milk)
vegetable spray for waffle iron

*I used my usual substitute of 1 Tbs. of lemon juice and then add milk until reaches 1 cup.  (or in this case 2 Tbs. lemon juice and add milk until it hits 2 cups)  I do this step first so it sits for at least 5 minutes.

1.  Whisk Together flours, soda, powder, salt and sugar.  Mix in another bowl the eggs and butter, then buttermilk.  Add wet to dry and mix to combine.  Sit 5 minutes.

2.  Pour the waffle mixture into your iron and follow its instructions.  Should be golden brown and yummy.  Serve promptly or it will get soggy.  Your waffle iron is also very important in creating crispy waffles.  Crisp edges and a very hot iron as well as following its instructions are essential.

Recipe from Alton Brown’s “Good Eats”

Part of the reason you will see lots of Alton Brown is because other than he is awesome, I received the other two “Good Eats” books for Christmas.  I already owned #3 from the book signing in October.

You may also like...

Double Chocolate Oat Muffins

Cherry Orange Granola

Chocolate Granola

Blueberry Scones with Orange Glaze

Banana Pumpkin PB Smoothie

Taco Pasta

46 Comments

  1. first time visit to you blog, am totally enjoying your posts as I read back a few days…

    I have been doing frozen waffles for my family for quite a few years now, but we don’t microwave them to warm them, we just toast them in the toaster — but it takes a knack to do it right. First pop into the toaster for about 30 seconds, this defrosts them, then cool for a moment and reinsert in toaster for whatever is the best setting for you — my son likes them quite dark — the second toasting makes them crisp up on the outside.

    1. I’ll have to try that! Thanks for visiting. I love your crafts. I wish I could crochet. I just could never could get the knack of it.

  2. I have been planning on doing this lately… I am so glad I cam across your blog! I would love it if you have the chance to link up @ my blog this week!
    cookingwithkaryn.blogspot.com

  4. I love Alton Brown’s waffle recipe and I also use it regularly. But I have learned from experience that getting the wet ingredients to mix without the melted butter “seizing” is tricky. I’ve also learned that using the same amount of oil instead of butter will make for a crispier waffle – if that’s how your family likes them.! 🙂

    1. I’ve never had a problem with the butter seizing. Are all the ingredients room temperature? If the hot melted butter hit cold eggs and/or buttermilk, then I can see that happening.
      Have you made his chocolate version? I haven’t but it looks awesome.

  5. We always go straight to the toaster with my homemade frozen waffles. Crispy & delicious! You can also sub mashed banana for the butter. Mmmm.

  7. Looks yummy. I’ll have to try these. I personally like my waffles in the toaster first then slathered with butter and put in the microwave until the butter is all melted and the middle of the waffle is soggy but the outside is crispy. Weird, I know 🙂

  9. My daughter loves the waffles. I use the Bisquick recipe and freeze them. Much cheaper than buying them in the box! This is a life-saver in the morning when trying to get out the door!

    1. You’re welcome! Your blog ideas look great! I have a small tray with compartments like that. I will have to try it with the kiddos.

    1. All of my books state that baked goods stored properly in the freezer will last for 3 months. Make sure all the air is sucked out of the bag with a straw for sure and if you know they will be in the freezer a while, double bag.

  22. […] I tried to cook some of this batter as a pancake… just to see what would happen.  It was a really, really thick pancake.  Not bad, but not my idea of a pancake even after I tried to thin the batter a bit.  The recipe makes a lot – which is great because you can always freeze the leftovers. […]

  30. Do you have a calorie listing for these waffles and your other recipes (especially the Baked Peach Blueberry Oatmeal)? They look tasty and healthier than my regular recipe!

      1. Thank you so much!!! I just made the waffles this morning with 1/2 unbleached regular flour, 1/2 whole wheat flour and with applesauce instead of butter. They were really good! I’ll definitely make them again. Now I may just go make the baked oatmeal with the peaches and blueberries in my freezer!

        2. That’s what I made this morning, too! I did a double batch, so we’re set for the week when I freeze ’em. My friend also made the baked oatmeal with raspberries and peach. Kind of like a peach melba and said it was delicious!

  31. I made these today and used my five of hearts waffle iron. It made a ton because that iron makes thin waffles. My kids and I ate a bunch of hearts and they were delicious. It’s a great recipe. I plan to use the hearts to make little egg breakfast sandwiches throughout the next few weeks.

Leave a Reply

Copyright © 2011 - 2024 Mary Ellen Riley All Rights Reserved. WP Plugins