Homemade Waffle Recipe

Waffles are so much more fun than pancakes  but I can make 4-6 pancakes in the amount of time it takes to make a waffle.

So when I make them  I find it easiest to double or triple the recipe and freeze all the extras.

Homemade frozen waffles can be reheated in minutes for a quick breakfast with next to no clean up on busy mornings.

• 1 1/2 cups (375 ml) flour
• 2 Tbsp (25 ml) sugar
• 2 tsp (10 ml) baking powder
• ½ tsp (2 ml) baking soda
• ½ tsp (2 ml) salt
• 1 1/4 -1 1/2 cups (300- 375 ml) milk
• 2 eggs

Preheat your waffle iron before making the batter.

Mix together ingredients making the batter slightly runny, it will puff up as you cook the waffles.

Spray waffle iron with cooking spray and ladle batter into the iron.

Close lid and cook as directed for your waffle iron. The waffles should be lightly golden brown on both sides.

Spray between each batch of waffles and repeat until you use all the batter.

To keep waffles crispy as they cool place them on a cooling or baking rack in a single layer.

Stacking them will cause them to soften because of the heat and steam

Freezing Homemade Waffles
Place cooled waffles on a cookie sheet and put in the freezer until firm.

Pack into freezer bags, label, date and add to your freezer inventory sheet.

Serve Frozen Waffles
Waffles can be baked in the oven or cooked in the microwave until warmed through.

For a single serving of crispy waffles reheat them in the toaster once or twice until heated through.

If they stick up past the toaster then flip them and re-toast.

Learn more about freezing breads, carbs and baked goods.

Got questions? Ask me your freezer cooking questions and get answers.

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