Description
This Homemade Freezer Waffles recipe provides a simple and delicious way to prepare waffles in advance and enjoy them fresh anytime. Made with basic pantry ingredients like all-purpose flour, cornstarch, milk, and eggs, these waffles are cooked on a waffle iron until lightly golden, then cooled and frozen for up to six months. Perfect for quick breakfasts, the waffles can be reheated in a toaster oven, air fryer, or oven to regain their crisp texture. The recipe also offers an easy gluten-free substitution.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- ¼ cup cornstarch
- 3 Tablespoons granulated sugar
- 2 ¼ teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients
- 1 cup + 2 Tablespoons milk (any kind)
- 6 Tablespoons vegetable oil, avocado oil, or melted coconut oil
- 2 large eggs, separated
- 1 teaspoon vanilla extract
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornstarch, granulated sugar, baking powder, and salt until well combined.
- Prepare Wet Ingredients: In a separate bowl, mix the milk, vegetable or alternative oil, egg yolks, and vanilla extract until fully incorporated.
- Combine Ingredients: Pour the dry ingredients into the wet ingredients bowl and stir to combine, forming the waffle batter base.
- Preheat Waffle Iron: Turn on your waffle iron and allow it to heat thoroughly to ensure even cooking and crisp waffles.
- Beat Egg Whites: In a clean bowl, use a hand mixer to beat the egg whites until soft peaks form. Gently fold the beaten egg whites into the batter to add lightness and fluffiness.
- Cook Waffles: Grease the hot waffle iron lightly. Pour about a scant ¼ cup of batter per waffle onto the surface and cook until the waffles are just lightly golden – this is slightly less than usual to prevent overcooking when reheated from frozen.
- Cool Waffles: Transfer cooked waffles to a wire rack and let them cool completely to prevent sogginess on the bottoms.
- Freeze Waffles: Once cooled, place waffles in a freezer-safe bag or container. Store in the freezer for up to 6 months.
- Reheat: To enjoy, reheat waffles in a toaster oven until warmed through, or use an air fryer at 350°F (175°C) for 2-3 minutes. Alternatively, reheat several waffles at once by placing them directly on an oven rack and cooking at 350°F (175°C) for about 5 minutes.
Notes
- Yield: About 18 mini waffles. Serving size is 1 mini waffle.
- Gluten Free Option: Substitute with a 1:1 gluten free flour blend. Add a splash of additional milk if the batter becomes too thick.
- For best texture, do not overcook the waffles before freezing.
- Store waffles in a single layer or separated by parchment paper when freezing to prevent sticking.
- Reheating in a toaster oven or air fryer helps maintain crispness compared to microwaving.
Keywords: freezer waffles, make ahead waffles, easy waffle recipe, breakfast waffles, homemade waffles, freezer friendly breakfast