This waffle recipe is just the thing for Sunday breakfast. Freezing waffles for later will make weekday breakfasts a breeze, too.
Originally published September 2015; this post has been updated.
Convenience food often comes at some sort of price — whether it be funky ingredients or creating more unneeded waste. For earth-conscious folks that are busy, that whole scenario can be a bit of an issue. Fortunately, you don’t need to sacrifice quality ingredients or spend hours in the kitchen. Where there is a will there is a way, my friends.
This waffle recipe is excellent fresh out of the waffle iron, but it makes great freezer waffles, too.
New to waffling? Be sure to check out this step-by-step guide to making waffles.
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Creating a Waffle Recipe for Freezing
Everyone loves waffles from the freezer section because they’re a quick, easy breakfast for those mornings that feel like the clock is against you. This waffle recipe allows you to make your own waffles using ingredients you feel confident about.
Freeze half of the batch using the methods below to enjoy a quick and easy homemade breakfast without extra work.
The ingredients for these freezer waffles are basic whole foods: Eggs, flour, and milk with some leavening. The addition of a bit of sugar and vanilla gives these waffles a great flavor.
Serve these waffles with real maple syrup, top them with honey and butter, add fresh fruit, strawberry compote, try this easy blueberry sauce, or slather on your favorite jam or jelly.
Here’s another fun way to use these freezer waffles: Turn them into a sandwich! Pop two of these waffles into the toaster until they’re warm, then spread on peanut butter and jelly for a fresh take on the PB&J.
★ Did you make this waffle recipe? Don’t forget to give it a star rating below! ★
Homemade Waffle Recipe for Breakfast (or the Freezer)
This waffle recipe is just the thing for Sunday breakfast. Freezing waffles for later will make weekday breakfasts a breeze, too.
Ingredients
- 4 large eggs
- 4 cups unbleached organic all-purpose flour
- 1/2 cup refined coconut oil, melted
- 3-3 1/2 cups milk
- 2 Tablespoons sugar, or coconut sugar
- 8 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon sea salt
Instructions
- Pre-heat waffle iron while you're mixing your batter. In one large bowl, mix the dry ingredients together. In another large bowl, mix together the wet ingredients (start with 3 cups of milk first). Add the wet to the dry ingredients and mix well. If the batter is too thick, add the additional 1/2 cup of milk.
- Scoop 1/4 cup of waffle batter into preheated waffle iron and let cook for 5-7 minutes depending on your waffle iron. Once browned, remove from waffle iron and
- Note: If you are going to freeze a majority of these waffles, don't cook them as long as you normally would to prevent overcooking when you reheat them.
Freezing waffles
- Grab your freezer-friendly container (these glass pyrex containers are super durable and have been happily used by Kris). Wrap each waffle in it waxed paper. (If you're being extra careful to avoid toxins, here's a soy-based wax paper to try.) Alternatively, cut wax paper into squares and place a piece in between each waffle. If you are not individually wrapping each waffle, place a layer of wax paper on the bottom of the glass dish so the waffle doesn't stick to it.
- Another option for freezing waffles would be to place the cooled waffles on a baking sheet and stick in the freezer for 5-10 minutes. When the waffles are almost or fully frozen, place them into your freezer-safe container and put them in your freezer. By freezing waffles on a baking sheet first, you reduce the chances of the waffles sticking together and you don't have to use wax paper.
To reheat:
- If the waffles you made are Belgian waffles, break the waffle apart into 1/4 pieces so they will fit your toaster. Toast until fully warmed through. If you have a toaster oven simply place the whole -- or 1/2 waffle depending on the size -- in the oven and toast until fully warmed through.
Notes
How about banana waffles? Chop up some dried bananas and stir banana bits into the batter before pouring it into the waffle iron.
Nutrition Information:
Yield: 16 Serving Size: 1/2 waffleAmount Per Serving: Calories: 281Total Fat: 11gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 59mgSodium: 470mgCarbohydrates: 34gFiber: 1gSugar: 10gProtein: 10g
These turned out great! I used soy milk (because it’s what I had on hand) and I think it was still very effective. The waffles turned out a little dense, but it was definitely my own fault because I melted the coconut oil, poured it in, and then stepped away. That made the oil re-harden and not mix properly. I just scooped the batter in regardless and it melted again in the waffle maker. My batter made around 18 waffles, and I hoped to freeze a batch, but they all ended up getting eaten 🙂
I’m glad they worked for you and got gobbled up 🙂
Totally worth the energy and my 22month old loves them ! Thank you so much for this recipe! I made chicken and waffles
I’m so glad to hear that!
Delicious waffle recipe and so easy to make. Thanks!
We have nut allergies in my household (including coconut) any nut free oil suggestions would be great. Thank you
I would just use a LIGHT olive oil. Or butter.
Every time I make waffles for my kids I triple the batch for the freezer.
Works great.
Breakfast is the hardest meal for me, so I love having these in the freezer.