There are a few items I like to have in my freezer all the time. My homemade sprouted wheat waffles are one of them. I get panicky when I run out. The reason I like frozen waffles so much is because they’re quick, healthy, and filling. And we all like them.
Whenever I make waffles I double my waffle recipe. It makes enough to fill about 2 gallon freezer bags full of waffles. The initial batch takes a while to cook, but it’s worth it because an easy breakfast waits in the freezer when you’re rushed or can’t think of anything else to eat.
If you throw waffles together in a bag and stick them in the freezer right after cooking, they’re going to stick together in a big clump. They’ll be hard to separate without making a mess. You may end up having to thaw all of them, rather than eating just one or two.
Freezing waffles isn’t hard, but there are a few steps you should take to get the best results:
- Cooked waffles
- Baking sheet
- Freezer bag or container
- After cooking the waffles, allow them to cool down.
- Find a baking sheet that fits in your freezer.
- Place the waffles on the baking sheet in a single layer.
- Put the baking sheet in the freezer until the waffles are frozen (about 1 hour).
- Place the frozen waffles in a freezer bag or container and place back in the freezer.
- Wipe any condensation off the baking sheet.
- Repeat with more waffles.
Using a freezer bag allows you to write the date on them. Waffles are good for about 3 months in the freezer. Mine are always gone too quickly to worry about labeling them though!
When I reheat my waffles I use the microwave and the toaster. You can also use the oven. I microwave them for about 1 minute and then put them in the toaster on a low time setting. Don’t microwave or toast them for too long or they’ll become way too crispy. Serve them with butter, fresh strawberries, real maple syrup, and you’re done! A delicious and super easy breakfast.