These from-scratch waffles can be made ahead on the weekends, then quickly reheated on busy mornings.
Now that school is back in session, our mornings are crazy! To help our hectic mornings go more smoothly, I like to make a big batch of waffles on the weekends and freeze them. Then they’re ready to go for a quick weekday breakfast. My kids love these waffles.
First off, let’s all oooh and aaaahhh over this gorgeous new addition to my kitchen:
I’ve had my eye on the Smeg toaster for years. The retro vibe, the happy color, that little ball handle… swoon. It’s pricey, I’ll admit. But I had a gift card and I’m counting it as my birthday present.
The toaster is also one of the most-used appliances in our house and one of only two items I leave sitting out on my kitchen counters, so to me it was worth getting something beautiful because I see it all day, every day.
Anyway, back to the topic at hand.
The first trick to good make-ahead waffles is to reheat them in the toaster. Yep… the toaster! When waffles are reheated in the toaster, they stay crispy and delicious and you’ll avoid the dreaded “soggy waffle.”
The other trick to awesome make-ahead waffles is to not overcook them when you first make them. Just let them get lightly golden in the waffle maker, then pull them out. If we’re eating waffles fresh, I like to let them get really crispy in the waffle iron. But since these waffles will go in the freezer and be reheated in the toaster, they don’t need to cook as long. This will help prevent the waffles from drying out. If you’ve struggled with dried out reheated waffles, try this trick next time!
Once you’ve cooked all of your waffles, place them in a gallon sized plastic bag or some other airtight container and freeze. These waffles will be good in your freezer for up to 2 months.
One last word about this waffle recipe: it makes A LOT! You can easily cut the recipe in half if you have a smaller family or not enough freezer space.
Make a big batch of these freezer waffles on the weekends and enjoy them on busy weekday mornings.
- 4 eggs
- 3.5 cups milk
- 1 cup vegetable oil
- 4 cups all purpose flour
- 2 tablespoons sugar
- 2.5 tablespoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla
Whisk eggs, milk and oil together until smooth.
Add dry ingredients and whisk until the batter is fairly smooth.
Pour batter into a waffle maker and cook until lightly brown.
Cool, then freeze waffles in an airtight container.
To reheat waffles, place them in the toaster until crisp and warmed through.