Whole Grain Freezer Waffles, A Perfect Grab-And-Go Breakfast On Busy School Mornings.
These Whole Grain Freezer Waffles are the PERFECT addition to you collection of fast freezer meals! Have a bag tucked away, and even the youngest of kids can help themselves by popping one of these straight from freezer into the toaster (or microwave). Grab the syrup or fruit and you are DONE!
FREEZER NOTES: Once I have make the entire batch of waffles, I lay them on one or more cookie sheets and place them in freezer. It takes about 2 hours for these to "flash freeze" nice and solid. Once they are frozen I can safely stack them into a large freezer bag without fear of sticking together. This makes it super easy for the kids to help themselves. If you want to learn more about "flash freezing" I love this short article from the Pioneer Woman.
TO REHEAT: I place my waffle direct from freezer into the toaster. I lower the heat as these can burn due to the sugar in the batter. You could also reheat in a toaster oven, a conventional oven, or the microwave.
- 1.5 C. white whole wheat flour (King Arthur Flour is my fave)
- ½ C. all purpose flour
- 1 Tbls. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 2 C. buttermilk (make your own: take 2 C. milk, add 2 TBLS lemon juice and let sit 5 minutes.)
- 3 eggs
- 1 TBLS brown sugar
- 6 TBLS melted butter
- ⅛ tsp. cinnamon
- 1 tsp. vanilla
- Heat waffle iron
- mix all dry ingredients in a large bowl
- in small bowl, whisk together buttermilk and eggs
- add milk mixture to dry ingredients and stir until just combined
- stir in melted butter
- when waffle iron is ready, ladle batter into iron until batter just reach the outer edges.
- cook until brown and crisp, or until your iron gives you the signal (mine blinks green light when ready)
- IMPORTANT: mix batter every time before ladling onto iron. I find that the ingredients settle into bottom of bowl, and need to be redistributed to avoid a variation in waffles as you cook.