Let's be honest: Store-bought frozen waffles pale in comparison to the real thing ... but they're still better than trying to make waffles from scratch on a busy weekday morning.
Skip the sad, wimpy waffles in the freezer cases and make your own. Cook these up on the weekend, freeze them, and heat them in the toaster whenever you want satisfying waffles that are perfectly crispy and light.
These are about as healthy as waffles can get. They're made with white whole wheat flour, which boasts all the benefits of classic whole wheat but with a milder taste and texture. I use just a bit of maple syrup for sweetener in vain hope that I can convince my boys they don't need syrup on the side. You can even leave the sweetener out completely — I have, and no one noticed.
It's a very adaptable recipe. Use ground flaxseed and non-dairy milk for vegan waffles, or stir in orange zest or blueberries for different flavor. The one below has wild blueberries baked in and is topped with leftover berry compote from this week's fruit and yogurt cups.
Frozen Whole Wheat Waffles
By all means, enjoy these freshly made! Make a double batch, eat some, and freeze the rest. Grab the waffles straight from the freezer and pop them in the toaster for quick everyday breakfasts. This makes six 4-inch square waffles.
1 1/2 cups white whole-wheat flour or all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon (or other spices — I like a bit of cardamom in everything)
1 egg
1 1/2 cups milk, slightly warmed (may sub in 2 T OJ to cut taste)
2 tablespoons oil or melted butter (used Earth Balance)
2 tablespoons maple syrup
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon (or other spices — I like a bit of cardamom in everything)
1 egg
1 1/2 cups milk, slightly warmed (may sub in 2 T OJ to cut taste)
2 tablespoons oil or melted butter (used Earth Balance)
2 tablespoons maple syrup
Combine dry ingredients in a large bowl. In a separate bowl, whisk together wet ingredients.
Gently combine wet and dry ingredients, being careful not to overmix, and cook according to your waffle maker's directions.
Let waffles cool slightly. Freeze in a single layer for 30 minutes, then package in a zip-top freezer bag. Take frozen waffles from bag and pop them in the toaster.
Variations
Vegan: Use soy or almond milk and canola or coconut oil. Instead of egg, stir 1 tablespoons ground flaxseed into 3 tablespoons of water and let sit a few minutes until thickened.
Extra crispy: Reduce flour by 1/4 cup and add 1/4 cup cornstarch. This is especially good if you’re enjoying some waffles right away and freezing leftovers.
Orange: Reduce milk by 2 tablespoons and add 2 tablespoons orange juice. Add grated zest from one orange to batter.
Blueberry: Add a half-cup of blueberries (tiny wild blueberries from the freezer section work nicely). To keep frozen blueberries from turning your batter purple, roll them in a bit of flour before adding to the batter.
Gently combine wet and dry ingredients, being careful not to overmix, and cook according to your waffle maker's directions.
Let waffles cool slightly. Freeze in a single layer for 30 minutes, then package in a zip-top freezer bag. Take frozen waffles from bag and pop them in the toaster.
Variations
Vegan: Use soy or almond milk and canola or coconut oil. Instead of egg, stir 1 tablespoons ground flaxseed into 3 tablespoons of water and let sit a few minutes until thickened.
Extra crispy: Reduce flour by 1/4 cup and add 1/4 cup cornstarch. This is especially good if you’re enjoying some waffles right away and freezing leftovers.
Orange: Reduce milk by 2 tablespoons and add 2 tablespoons orange juice. Add grated zest from one orange to batter.
Blueberry: Add a half-cup of blueberries (tiny wild blueberries from the freezer section work nicely). To keep frozen blueberries from turning your batter purple, roll them in a bit of flour before adding to the batter.
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