XXL Silicone Bag
One gallon, leakproof, lies flat in the fridge. A whole week in one bag.
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Freezer Buttermilk Waffles
A waffle iron takes the same twenty minutes to heat and clean whether you make two waffles or twenty, which is the entire argument for making twenty. These go into the freezer and come out of the toaster crisper than they were on day one, because a night in the freezer dries the surface slightly and the toaster does the rest. That is a real thing, not a consolation. Make the batter thick, cook them a shade past golden, and you have three weeks of breakfasts that beat the box.
Ingredients
- 4 cups all-purpose flour
- 1/2 cup cornstarch
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 2 tablespoons granulated sugar
- 2 teaspoons kosher salt
- 4 cups buttermilk
- 6 large eggs, separated
- 1 cup unsalted butter, melted and cooled
- 1 tablespoon vanilla extract
Directions
- Heat the waffle iron. Whisk the flour, cornstarch, baking powder, baking soda, sugar and salt in a large bowl. The cornstarch is what makes the outside shatter instead of bend.
- Whisk the buttermilk, egg yolks, melted butter and vanilla in a second bowl.
- Beat the egg whites to soft peaks in a clean bowl. This is the difference between a waffle and a pancake cooked in a grid.
- Pour the wet into the dry and stir just until no dry flour remains. Lumps are fine. Fold in the whites in two additions, keeping as much air as you can.
- Cook the waffles one at a time until deep golden and no more steam escapes the iron, about 4 minutes each. Cool them in a single layer on a wire rack, never stacked.
- Stack the cooled waffles with parchment between them, slide the stacks into the gallon bag, press out the air and freeze. Toast from frozen on medium for 3 minutes.
Tips and variations
- Cool on a rack in a single layer. Stacking warm waffles steams them soft and they never fully recover.
- Cook one shade darker than you would for eating fresh. The toaster finishes them, and pale waffles come out limp.
- Parchment between the waffles means you can pull out two without prying apart the whole block.
- No buttermilk: stir 4 tablespoons of lemon juice into 4 cups of milk and leave it 10 minutes.
- Add a cup of blueberries to the batter after folding in the whites, or a teaspoon of cinnamon to the dry mix.
The bag this recipe is built around
Twenty waffles will not go in a sandwich bag. The XXL Blue bag takes the full batch in parchment-separated stacks, seals flat, and keeps the freezer smell out, which matters more with something you eat plain. It also does not crack at the seam the way a box-store freezer bag does after a few months in the cold.
See the Blue XXL Bag
Common questions
- Can you freeze homemade waffles
- Yes, and they reheat better than almost anything else you can freeze. Cool them completely on a rack first, then freeze them in a sealed bag with parchment between them.
- How do you reheat frozen waffles
- Straight into the toaster on a medium setting for about 3 minutes. Do not thaw them first, which makes them soggy. An oven at 350F for 8 minutes works for a crowd.
- How long do frozen waffles keep
- Up to three months sealed. They stay safe longer but start picking up freezer flavors once air gets in.
- Why are my waffles not crispy
- Usually too much liquid, not enough cornstarch, or pulling them out early. Wait until steam stops escaping the iron, which is the real signal that they are done.
More breakfast recipes
Keep the ones that work
Copy this one onto a 4x6 card. Title across the top, the ten ingredients down the left, the six steps down the right, and Makes 20, Toast 3 min along the header. File it behind the Breakfast divider. Built to outlast the screenshot.
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