PREP: 5 min
  COOK: 5 min

Freezer Friendly Waffles


  • 2 cups flour
  • 1/2 tsp salt
  • 4 tsp baking powder
  • 1 tablespoon sugar
  • 1 3/4 cup Oakhurst Whole Milk
  • 2 eggs – beaten
  • 1/3 cup oil


  1. Put all the ingredients into a big bowl and whisk together. Leave the batter slightly lumpy.
  2. Preheat your waffle iron. I do this step after I mix all my ingredients together as I find it gives the baking powder a chance to activate…which yields a fluffier waffle.
  3. Grease your waffle iron well before putting on the first batch. Even if your waffle iron is “nonstick”, still give it a light spray. Don’t overfill your waffle iron. This will lead to a big mess. I use my large ice cream scoop to fill each square of my iron.
  4. Bake waffles according to your waffle iron instructions. I love crispy waffles but if I’m freezing them then I cook them until they are just lightly golden which is about 5 minutes for my iron. That way they don’t over bake when I put them in my toaster oven later.

To freeze: Let the waffles cool on a wire baking rack. Once cool, you can either throw them into a gallon freezer bag, a freezer safe container, or wrap first with plastic wrap then tin foil. They will freeze for about 2 months… if they last that long (never do in my house!) Just pop into a toaster for about 2-3 minutes and enjoy with real maple syrup and butter!

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