Description
This Homemade Freezer Waffles recipe creates light, fluffy, and crispy mini waffles that can be made in advance and frozen for quick breakfasts. Perfectly balanced with a mix of flour and cornstarch, these waffles use whipped egg whites for extra fluffiness and can easily be reheated in a toaster oven, air fryer, or oven, making busy mornings effortless and delicious.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- ¼ cup cornstarch
- 3 Tablespoons granulated sugar
- 2 ¼ teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients
- 1 cup + 2 Tablespoons milk (any kind)
- 6 Tablespoons vegetable oil (or avocado oil or melted coconut oil)
- 2 large eggs (separated)
- 1 teaspoon vanilla extract
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornstarch, sugar, baking powder, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, combine the milk, vegetable oil, egg yolks, and vanilla extract, mixing thoroughly.
- Combine Mixtures: Gradually add the dry ingredients into the wet ingredients bowl and stir to form a smooth batter. Set aside.
- Preheat Waffle Iron: Heat your waffle iron according to the manufacturer’s instructions until hot and ready for cooking.
- Beat Egg Whites: In a clean bowl, use a hand mixer to beat the egg whites until soft peaks form, creating a light foam.
- Fold Egg Whites: Gently fold the beaten egg whites into the batter to retain the fluffiness without deflating the mixture.
- Cook Waffles: Lightly grease the hot waffle iron, pour a scant ¼ cup of batter per mini waffle, and cook until just lightly golden, slightly less than usual to prepare for freezing.
- Cool Waffles: Remove waffles and place them on a wire rack to cool completely, preventing sogginess on the bottoms.
- Freeze for Storage: Once cooled, transfer waffles into a freezer-safe bag or container. They can be stored in the freezer for up to 6 months.
- Reheat Suggestions: To serve, warm waffles in a toaster oven or air fryer at 350°F for 2-3 minutes; alternatively, reheat multiple waffles together in a 350°F oven for 5 minutes by placing them directly on the oven rack.
Notes
- Yield: This recipe makes about 18 mini waffles; one mini waffle is considered one serving.
- Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free flour blend. If the batter is too thick, add a small splash more milk to reach the right consistency.
- For best texture, cook the waffles slightly less than usual before freezing to avoid overcooking upon reheating.
- Store cooled waffles in an airtight container or freezer bag to prevent freezer burn and maintain freshness up to 6 months.
- Use vegetable oil, avocado oil, or melted coconut oil interchangeably for desired flavor variations.
Keywords: homemade waffles, freezer waffles, mini waffles, make ahead breakfast, easy waffle recipe, crispy waffles, fluffy waffles