How to Freeze Waffles
Waffle batter made, cooked, cooled, then frozen for easy reheating later. Cooled waffles are flash-frozen on a baking sheet, transferred to an airtight container or freezer bag, and reheated from frozen in a toaster, toaster oven, or oven.
Servings: 6 servings
Ingredients
Ingredients
- 1 cupall-purpose flour
- 1 cupwhite whole wheat flour
- 1/2 teaspoonbaking soda
- 1 teaspoonbaking powder
- 1 teaspoonsalt
- 3 tablespoonssugar
- 3 large eggsbeaten
- 2 ouncesbutterunsalted and melted
- 2 cupsbuttermilk at room temperture
Instructions
Instructions
- Preheat your waffle iron according to the manufacturer's instructions.
- In a medium bowl whisk together 1 cup all-purpose flour, 1 cup white whole wheat flour, 1/2 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt, and 3 tablespoons sugar until evenly combined.
- In a separate bowl combine the 3 large eggs (beaten), 2 ounces unsalted melted butter, and 2 cups buttermilk (at room temperature); whisk until uniform.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined; small lumps are okay—do not overmix. Let the batter rest for 5 minutes.
- When the waffle iron is fully heated, cook the batter according to your waffle iron’s instructions: pour the appropriate amount of batter, close the iron, and cook until the waffles are golden brown and crisp.
- Transfer cooked waffles to a wire rack to cool completely; do not stack while still warm (stacking will trap steam and make them soggy).
- To freeze: arrange the completely cooled waffles in a single layer on a baking sheet and place in the freezer until firm (about 1–2 hours).
- Once firm, transfer the waffles to an airtight, freezer-safe container or resealable freezer bag (separate layers with parchment or wax paper if stacking). Label with the date and return to the freezer.
- Reheat frozen waffles from frozen in a toaster, toaster oven, or oven until heated through and crisp.
Equipment
- Waffle Iron
- Measuring Cups and Spoons
- Medium Bowl
- Separate Bowl
- Whisk
- Wire Rack
- Baking Sheet
- freezer
- airtight freezer-safe container or resealable freezer bag
- parchment or wax paper
- Toaster or oven
Notes
Notes
Cook the waffles and let them completely cool on a backing rack. Once they are cool, place them on a baking sheet lined with parchment paper. Flash freeze for about two hours then remove them from the freezer, and put them in individual freezer bags or airtight containers. This is where a Foodsaver comes in super handy! I took the parchment paper and slide them between each waffle. Some I packed with four and others six or eight.
To
REHEAT
In the oven, preheat oven to 350 degrees. Place waffles on a baking sheet and warm for 10-15 minutes.
In a toaster, place frozen waffle in toaster and heat for 1-2 minutes. This will vary depending on the setting of your toaster.
Cook the waffles and let them completely cool on a backing rack. Once they are cool, place them on a baking sheet lined with parchment paper. Flash freeze for about two hours then remove them from the freezer, and put them in individual freezer bags or airtight containers. This is where a Foodsaver comes in super handy! I took the parchment paper and slide them between each waffle. Some I packed with four and others six or eight.
To
REHEAT
In the oven, preheat oven to 350 degrees. Place waffles on a baking sheet and warm for 10-15 minutes.
In a toaster, place frozen waffle in toaster and heat for 1-2 minutes. This will vary depending on the setting of your toaster.