Homemade Frozen Waffles Are Easy, and Here’s Precisely How to Make Them
Never buy the pre-frozen ones again.
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Warm Belgian waffles topped with strawberries, Nutella or just plain-old butter and syrup are the gold-standard of the sweet brunch menu. They are a treat for Saturdays or Sundays yet are often too time-consuming for the weekdays. But here’s an idea: what if the next time you made waffles, you made extra? Double your favorite recipe and freeze the leftovers for a luxurious reheat-and-eat breakfast option. For a complete how-to, follow the steps below.
How to Freeze:
- Make your favorite waffle recipe. Don’t have a go-to? Check out Food Network Kitchen’s recipe for Simple Waffles from Scratch.
- Cool the waffles completely. As you remove each cooked waffle from the iron, lay them on a baking rack so air can circulate underneath while they cool. Any contact with a plate or baking sheet will cause the waffles to steam and get soggy.
- Freeze the waffles flat. Arrange the waffles on a baking sheet and freeze until hard, about two hours. Next, you can stack the pieces into a resealable plastic bag with each layer separated by either parchment or wax paper. Squeeze as much air out of the bag as possible before sealing. The waffles will keep in the freezer for several months.
How to Reheat:
- The toaster method is the quickest way. Toast the waffle on a low heat setting until it’s warmed through and reaches the desired crispness on the outside. If your waffle won’t fit into your toaster, don’t worry: just break the frozen waffle along its seams. It’ll snap easily. While toasting, make sure to check doneness several times because there’s a fine line between perfect and burnt.
- The microwave method is fast, too. Briefly microwave the waffle until it begins to soften but isn’t fully soft and definitely isn’t hot. Then, quickly toast the waffle on low heat. (Fully cooking in the microwave can make the waffle soft, but oddly tough and chewy.)
- The oven method is the most effective technique. Loosely wrap the waffle in foil and place it in a 425-degree oven for about five minutes for a flat waffle and seven to eight minutes for a Belgium waffle. The waffle will crisp up, warm through and remain soft and chewy on the inside without getting tough. Because waffle irons make waffles in different thicknesses, you may need to adjust cook time.
Get creative with your make-ahead toppings:
- Blueberry Compote (pictured above) Yep, you could just dust your waffles in confectioners’ sugar, or you could whip up a batch of Ellie Krieger’s jammy blueberries. Microwave them briefly until they’re warm and spoon them over your nearly-instant waffles.
- Hot Fudge Sauce If fruit isn’t your cup of tea, there is always fudge sauce. Although it isn’t suitable for everyday, it’ll definitely give you a jolt of energy and satisfy your craving for something sweet. Ree Drummond’s version is easy to make. Stash it in the fridge and reheat it in a saucepan over medium-low when you’re ready to use.
- Pumpkin Waffles with Trail-Mix Topping Change up the waffle itself, too, if you’d like – or simply take a cue from this fun topping combination, which is kind of like a deconstructed bowl of granola.