easy freezer waffles – smitten kitchen

  • 4 tablespoons (55 grams) unsalted butter, melted
  • 2 tablespoons (25 grams) granulated sugar
  • 1 cup (225 grams) plain, non-Greek yogurt
  • 3 large eggs
  • 1 cup (235 grams) milk, any variety
  • 1 teaspoon (5 grams) vanilla extract
  • 4 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 cups (260 grams) all-purpose flour
  • Nonstick spray for coating waffle iron
Make batter: Combine melted butter, sugar, and yogurt in a large bowl. Add eggs and whisk until evenly combined, then milk and vanilla. Sprinkle surface of batter with baking powder and salt and whisk to thoroughly disperse into the batter. Add flour and mix until it disappears.

Par-cook waffles: Heat waffle iron according to manufacturer’s instructions and coat with nonstick spray. [I’m using this one.] Cook your first waffle until it’s just beginning to color on top and the shape just sets but is not fully cooked through; in my tiny iron this takes 30 to 60 seconds. I find it easiest to remove these very soft waffles by first poking into the side of the waffle with a knife point, just to lift the edge. Then, use tongs (which you can now slide under and over the waffle) to yank it out. Transfer/plop waffle quickly on a cooling rack. Repeat with remaining batter.

Freeze waffles: Freeze waffles right on this rack until completely solid, an hour or two, or overnight. Once solid, transfer to an airtight bag or container.

Toast and serve: Place frozen waffles directly in toaster and cook until crisp and lightly browned outside. You can also toast them in an oven heated to 400°F, either on an oven-safe rack for 8 minutes, or on a baking sheet, flipping waffles over midway for even toasting.

Serve hot with a pat of salted butter and drizzle of maple syrup and lots of fresh berries, if you’re me, or however you like your waffles best.

Do ahead: Frozen waffles will keep in an airtight bag or container for months, or for as long as you freezer allows it without imparting them with a freezery taste.

Note: If you only have Greek yogurt, use 1 to 2 tablespoon less and replace it with milk or water.


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