Want a delicious hot breakfast in the middle of the week, but have limited time? Make your own frozen waffles with this delicious tried and true freezer recipe. Make these easy waffles ahead of time, freeze them and pop them into the toaster when you want hot fresh waffles in a hurry.
You’ll Need:
4 eggs
4 cups of flour (white or whole wheat, whichever you prefer)
3 1/2 cups of Milk
1 c. vegetable oil
2 Tbs White Sugar
1 Tbs Brown Sugar
2 TBS + 2 tsp Baking Powder
1/2 tsp salt
2 tsp vanilla extract
Beat egg yolks, milk, brown sugar and oil together until smooth, add flour, baking powder and salt, mixing well.
In a separate (medium size bowl) Beat room temperature egg whites until peaks start form, add white sugar, and continue beating until Stiff peaks form.
Gently fold the egg whites back into the batter but do not over-mix.
Pour about 1/3- 1/2 cup batter into a hot, lightly oiled waffle iron.
Bake about 5 minutes or until steaming stops.
Repeat procedure until all batter is used.
Cool completely, flash freeze prior to vacuum sealing, or wrap in saran wrap and freeze.
For a quick breakfast, pop 2 in the toaster and serve with butter and maple syrup.
Optional Add in: 1 tsp of Cinnamon Makes 12 servings
© Can Stock Photo Inc. / Res_Art
Make Ahead Waffles
Ingredients
- 4 eggs
- 4 cups flour
- 3 ½ cups milk
- 1 cup vegetable oil
- 2 tablespoons white sugar
- 1 tablespoon brown sugar
- 2 tablespoons plus 2 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon optional
Equipment
Instructions
- Separate the eggs, placing the yolks in a large bowl and the whites in a medium bowl.
- Beat the egg yolks, milk, brown sugar, and oil together until smooth.
- Add the flour, baking powder, salt, and cinnamon if using, then mix well.
- In a separate bowl, beat the room temperature egg whites until peaks start to form.
- Add the white sugar to the egg whites and continue beating until stiff peaks form.
- Gently fold the egg whites into the batter without overmixing.
- Pour about 1/3 to 1/2 cup batter into a hot, lightly oiled waffle iron.
- Bake about 5 minutes, or until steaming stops.
- Repeat until all batter is used.
- Cool completely, flash freeze, then vacuum seal or wrap well and freeze.
- To serve, toast 2 waffles and serve with butter and maple syrup if desired.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Prep and cook times are estimates based on separating eggs, whipping whites, and cooking multiple waffle batches.
For best quality, freeze cooled waffles in a single layer first, then store well wrapped for 2 to 4 months.
Cooked waffles can be refrigerated in an airtight container for 3 to 4 days.
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is the flour for this self rising or all purpose? i saw that you add baking powder i don’t bake, when i do i usually use self rising flour…thanks!!
This recipe calls for All purpose Flour. If a recipe contains flour, baking powder and salt, chances are it’s all purpose flour, otherwise you’re doubling the leavening agent.
can you use self rising flour and not add the baking soda?
best recipe i’ve tried so far. have siome in the feezer. will make it again.
snowbank351
could you add fruit to these when you make them and still have them freeze well???? i know probably a silly question but wanted to make sure.
what do you mean by flash freeze? do you put it in the freezer unwrapped first?
I’ve made these several times now and they are so good ! TY
OK.so ma y ideas. Home sick. So where do I start.
One income family!y of two here.