We love waffles around here, but on a typical school morning, I don’t have time to make a new batch of waffles. We used to rely on store-bought frozen waffles during the week and only indulge in the much tastier homemade waffles on the weekends. That was until I discovered how easy it is to freeze then reheat those waffles.
On the weekend when you have plenty of time, whip up a large batch of your favorite waffle batter. Bake the waffles and use the last ones for breakfast with your family. Let the remaining waffles cool.
After you’ve enjoyed your breakfast with the family, pull out a large cookie sheet and line it with wax paper. Place the cooled leftover waffles on the cookie sheet and stick them in the freezer. Come back after about 30 minutes to an hour and see if your waffles are frozen.
If so, pull out a large freezer bag and write Waffles and today’s date on the bag. If you’d like, you can also include how many waffles you’re adding to the bag. Remove frozen waffles from cookie sheet and place in freezer bag.
To avoid freezer burn, be sure to use a good quality freezer bag (I prefer gallon size for these) and squeeze as much air out of the bag as possible before closing. Return the bag to the freezer and repeat layering and freezing the cooked waffles on the cookie sheet until they are all frozen solid.
When you’re ready to enjoy quick homemade waffles, grab a few from the freezer and brand them in your toaster oven. Toast once or twice until hot and golden.