These Freezer Waffles have saved busy mornings in our house more times than I can count. Just pop them in the toaster and breakfast is ready in minutes and way better than anything from a box!
Batch-It-and-Forget-It Freezer Waffles
I'm sure I'm not the only one who loved Eggo waffles as a kid, and this freezer waffles recipe was inspired by that! I wanted the same thin and crisp waffle that you can grab from the freezer and stick in the toaster for a really quick breakfast. Now I'm obsessed and these Freezer Waffles have become a staple in our house on busy mornings!
They're so much better quality than store-bought, and they're significantly cheaper, too. The secret is beating those egg whites separately, which makes them light and fluffy instead of dense, and the cornstarch which helps them get crispy on the oustside but stay tender.
I use this inexpensive Dash mini waffle maker, but any size/shape waffle maker will work.
Don't miss my other easy breakfast recipes like, Sheet Pan Pancakes, Freezer Breakfast Sandwiches, Breakfast Burritos, Chocolate Overnight Oats, or Hashbrown Breakfast Casserole!
How to make Freezer Waffles:
Make Waffle Batter: Combine dry ingredients into a mixing bowl then wet ingredients into a separate mixing bowl then mix with wet ingredients. Beat egg whites in another clean bowl until soft peaks (I promise this step is well worth it!). Fold into waffle batter.
Cook: Pour a scant ¼ cup (just under a ¼ cup) into a preheated mini waffle maker. Cook until lightly golden (if you plan to freeze and reheat them, cook them slightly less than you normally would).
Cool: Cool completely on a wire rack then place in freezer bag and store in the freezer for up to 6 months. Reheat in the toaster, air fryer, or oven.
Homemade Freezer Waffles Recipe
Equipment
Ingredients
- 1 ½ cups all-purpose flour
- 1/4 cup cornstarch
- 3 Tablespoons granulated sugar
- 2 ¼ teaspoons baking powder
- 1/4 teaspoon salt
- 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
- Dry Ingredients: In a large bowl, whisk together flour, cornstarch, sugar, baking powder, and salt.1 ½ cups all-purpose flour, ¼ cup cornstarch, 3 Tablespoons granulated sugar, 2 ¼ teaspoons baking powder, ¼ teaspoon salt
- Wet Ingredients: In a separate bowl mix milk, oil, egg yolks and vanilla extract.1 cup+ 2 Tablespoons milk, 6 Tablespoons vegetable oil, 2 large eggs (separated), 1 teaspoon vanilla extract
- Combine dry ingredients into wet and set aside.
- Pre-heat waffle iron.
- Beat Egg Whites: In another clean bowl, beat the egg whites with a hand mixer until soft peaks form. Gently fold the beaten egg whites into the batter.
- Cook: Grease hot waffle iron and use about a scant ¼ cup of batter per waffle– cook until just lightly golden (cook a little less than you would normally for eating, if you plan to freeze them, and re-toast them later).
- Cool on a wire rack to keep the bottoms from getting soggy.
- Freeze: Add cooled waffles to a freezer safe bag or container and freeze up to 6 months.
- To Reheat: place in toaster oven until warmed, or air fryer at 350 degrees for 2-3 minutes. You could also rewarm all at the same time in the oven, placing waffles directly on oven rack and cook at 350 degrees for 5 minutes.
Notes
Nutrition
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