DIY Freezer Waffle Batter Recipe: I like the convenience of pulling waffles out of the freezer and popping them in the toaster, but I hate paying extra for that convenience so I created my own Freezer Waffle Recipe. (See my Gluten Free Waffle Recipe here.)
These Freezer Waffles are part of my 1 Week of Breakfasts in 1 Hour Freezer Cooking Plan here.
We make these in large batches and freeze them individually on cookie sheets. Once they are frozen we put them into freezer zipper bags (which we wash and reuse once the bag is empty).
You can see the cost savings breakdown here.
(We have a round waffle iron, so we have to break these in half to fit them in the toaster or warm them in the oven. If you have a square waffle iron the waffles will fit into a toaster better. )
Ingredients
- 3 cups all-purpose unbleached flour
- 2 tablespoons baking powder (not soda!)
- 1/2 teaspoon salt
- 2 eggs
- 2 cups milk + 1 cup water
- 1 cup light olive oil or preferred cooking oil
Instructions
- Heat waffle iron and spray with oil.
- In a large mixing bowl, combine flour, baking powder and salt.
- In a separate bowl, lightly beat the eggs.
- Add milk, water and oil and beat until well combined.
- Add liquid to flour mixture.
- Stir until well combined but slightly lumpy.
- Pour approximately 1/2 cup of batter onto waffle iron (amount depends on the size of your iron).
- Cook for the recommended time for your waffle iron.
- Spray iron between waffles.
Click here for my delicious gluten free waffle recipe!
And click here for my easy DIY Waffle Syrup recipe!
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Perfect! I was looking for just such a recipe! 🙂 I want to make a quick, mess-free breakfast for the kids on weekends or during school breaks. I’m going to add a bit of syrup to the batter so they don’t have to handle the syrup bottle without supervision. Thanks for posting this.
You are very welcome! Glad that I could help. 🙂
This looks like a great idea. I have a waffle iron already. I plan on making some of these to help out this spring/summer because I’m having a baby in May. Your cost analysis was very interesting. I live about 30 miles from the big grocery store, but I can buy milk, eggs, basics, etc at a competitive price at the little grocery store on my way home from work. I wonder how that would affect MY cost. Before I got married, I had always lived in town, so the “out of town” factor is something I have had to learn to deal with.
Thanks Michelle. Of course you will have to do your own calculations, but if you are paying reasonable prices for the ingredients I imagine it is more cost effective to make them from scratch. The other big benefit is that you know what’s in the waffles and you are avoiding chemicals in the store bought version. That can only be a good thing. 🙂
These are wonderful!!! I added a pink wiltons frosting dye for Valentine’s day! Cooled them for about 10 minutes. Froze them on cookie sheets for 15 before I bagged them. That way I could throw them in the toaster in the am since I was making them so late.
I am so glad that you enjoyed them Elizabeth! 🙂
I am really excited to try our whole wheat waffle recipe – I think the reason it never worked for us before was I was simply cooling the waffles before bagging and freezing. I like the idea of freezing on that cookie sheet first. It will be wonderful to have a freezer of good waffles before schools starts!
Confused about where the water comes in. I made the recipe and we enjoyed the waffles, but I just left the water out b/c it never said to add it.
Sorry about that Hannah. I was thinking of the milk and water already being combined, so I just wrote milk in the recipe. I just updated the recipe so it is clear now. Thanks for letting me know! 🙂
Thanks! 🙂
Just learning about processed foods and trying to cook more from scratch to avoid all those harmful additives. I have a question and you may laugh, what is the difference health wise between regular flour and not bleached flour? I have regular flour. I tossed the bag out when I put it in my flour jar, but I’m sure it said “bleached” on it. I was avoiding using it all together until I got some answers. 🙂
From what I understand, the bleaching process is used to make the flour bright white because wheat is naturally a light tan color. The healthiest alternative is to use fresh ground whole wheat (or other grain if you are gluten free) flour, but I use unbleached flour so at least we are avoiding the chemicals used in bleaching. Hope that helps. 🙂
Hey Kimberlee! I just bought a waffle iron today at a thrift store for $5! I’m excited to make freezer waffles for my waffle-loving husband! We haven’t had any in a while because I saw the store-bought as a waste of $$ and with suspicious ingredients. Thanks for the inspiration!
Cool! Hope you enjoy those waffles. 🙂
Do you mind if I ask why you use the oil? I use a similar recipe, called Mickey Mouse Waffle Batter, which from what I understand is the recipe for batter that came with some Mickey Mouse Waffle Iron (go figure, right?). Anyway, you can look it up, but it calls for 3 eggs and no oil (also a tsp of sugar and some vanilla, but those are inconsequential for the question). I would not think it would take a cup of oil to compensate for one egg. I don’t know. I was gonna make up some waffles tonight anyway, so I guess I’ll try your recipe and let you know what if any differences there are!
They came out as light, but crispier, and held up better to sitting in a stack. Normally by the time I’m done making them up, the first few waffles are completely limp and soggy (not wet, just not firm). But with this recipe they were all crisp still. I think what it is is that the oil kinda fries the waffle. Where the recipe I was using it was more of a ‘speed bake’ process, these are closer to like a funnel cake. Either way is delicious for sure. I may experiment reducing the number of eggs and figure out a oil to egg ratio, in case I don’t happen to have eggs on hand.
Hi Nathan- Sorry I didn’t see your comment before your experiment. You are correct, the more fat (oil or butter) you use, the crispier the waffle. I am glad you enjoyed them!