Overnight Freezer Waffles

 

I grew up eating two Eggo waffles pretty much everyday before school.  If it weren't waffles then it was cereal or toaster streudels {remember those?}.  My two siblings are older than me and were already out of the house and in college by the time I was in upper elementary school, so most mornings it was just me!

 

I think that gave me my love for waffles.  Crispy and crunchy on the outside, yet soft and chewy on the inside.  I rarely went outside the box topping them with anything other than butter and maple syrup.  Today I often do peanut butter, or my homemade jam or even some Greek yogurt.

 

So really...what kid doesn't like waffles?

 

 

This year we have two kids in school, our oldest everyday and our middle one just two days a week.  That means Monday through Friday we need to be leaving the house at 8 a.m.

 

Some days are easier than others.

 

Some days it is a complete scramble.  Kids fighting, we can't find school papers to turn in, someone doesn't want to brush their teeth, the baby needs to eat, etc.  You name it, it probably happens in between those crazy morning hours of 7 a.m. to 8 a.m.

 

With that being said, I tripled my waffle batter yesterday.  I was on a mission to make a TON {21 huge waffles or 84 triangles}.  I wanted to freeze these for our hectic mornings.  Typically my kids will only eat one triangle or two, so these will end up lasting us a long time.

 

 

And can I just say this is the best waffle recipe....EVER?  I found it and tweaked it long ago and I've been using it ever since.  I do believe the key is the yeast in the batter.  You also make it the night before and let it sit and ferment overnight in the fridge.

 

I'm thinking it would be a pretty good doughnut batter too?

 

I kept a few in the fridge for the coming days ahead, but taking the time to cook up this big batch has also given me four bags like the one shown above in my freezer.

 

When ready to eat you just pop out a slice, put it in the toaster and eat!

Overnight Freezer Waffles

Print this Recipe!

*makes 21 large waffles, a triple batch

6 3/4 c. flour
6 T. sugar
6 3/4 t. yeast
1 1/2 t. salt
3 t. cinnamon
6 eggs
1 c. oil
5 1/4 c. milk or buttermilk
3 t. vanilla

1.  In a very large bowl combine all dry ingredients and stir well.
2.  Add in wet ingredients, stirring just to combine, some lumps are fine.
3.  Cover with a lid or tin foil and place in the fridge overnight.
4.  When ready to cook in the morning, give the batter a good stir.
5.  Heat and grease waffle iron.
6.  Pour in one large soup ladel full of waffle batter and cook according to your waffle maker's directions.
7.  Remove waffle when done and let cool on a rack, breaking the waffle into sections.
8.  When the waffles are cool, place them in a single layer on a large rimmed cookie sheet.
9.  Place in the freezer for at least one hour.
10.  When frozen remove from the freezer and place in a large plastic zipped bag.  Label and freeze.
11.  These waffles will stay fresh for 3 months.
12.  When ready to eat, pull a slice out of the bag and place in the toaster until desired doneness.