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