I whipped up a triple batch of waffles before dinner tonight.
While I know that some people like pancakes and waffles fresh, I’ve found it’s so much more convenient to make a big batch of waffles and then freeze them for breakfasts later in the month.
And it’s so much cheaper than paying for frozen waffles!
Plus, while the waffle iron is baking one waffle, you can be doing other things in the kitchen — cleaning, baking something else, or even getting some blogging done, like I did today! Waffles are a great multi-tasking project since you have about 1.5 minutes in between each waffle to get something else done.
{Yes, can you tell I’m Type A that I think like this? My apologies to those of you who are Type Z and don’t get excited over the long list of possibilities you can dream up to accomplish while baking waffles! :)}
Here’s our favorite whole-wheat waffle recipe, adapted from the Better Homes and Gardens cookbook – a cookbook I think every woman should own!
Homemade Freezer-Friendly Waffles
Makes 6 Belgian waffles
- 1 3/4 cups flour (whole-wheat, white, or a mixture of both)
- 2 Tablespoons sugar (or raw sugar)
- 1 Tablespoon baking powder
- 2 eggs
- 1 3/4 cup milk (You can use half milk/half water, if you prefer.)
- 1/2 cup oil or melted butter
- 1 teaspoon vanilla
Mix together dry ingredients in one bowl. Lightly beat together wet ingredients in another. Add egg mixture to dry ingredients and stir just until moistened. Pour batter onto lightly-oiled or buttered waffle iron and bake until done.
To freeze: Let cool and stick 4-6 waffles in a freezer bag. Remove air and seal.
To thaw: Pull desired number of waffles out of the freezer and heat in the microwave, in a toaster oven, or in the oven.
Did you do any freezer cooking today? If so, I’d love to see the results of your efforts! Link up your blog posts below or tell us about your success in the comments.




























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