These easy Homemade Waffles are a delicious way to start the day. Make a batch in advance and follow the easy freezer directions for a quick weekday breakfast.
We are all experiencing a very uncertain back to school time this year. But, whether your kiddos will be heading out the door or staying home for virtual learning, Homemade Waffles are a great way to fill those tummies with a warm breakfast.
Not only do I consider this to be the best classic waffle recipe in existence, they freeze beautifully. Whip up a batch to feed your home-schoolers or make them in advance to freeze for an easy heat and serve breakfast that kids can make for themselves on busy mornings.
My back to school “kid”, Adam, starts University of Washington Law School this fall and will be studying from home virtually. As much as I’m sorry he will miss the on-campus experience that he so deserves, this mama is feeling pretty relieved we don’t have to go through sending him off in such uncertain times. My heart goes out to all the parents dealing with this right now.
He made these waffles for me on Mother’s day this year which I immediately blasted all over Instagram. Proud mom moment!
Ingredients
All the ingredients are pantry staples which means waffles from scratch can happen on a whim.
A note about the cinnamon. It doesn’t add a heavy cinnamon flavor but warms up the flavor in a really nice way. Feel free to add a little more if you’d like a stronger cinnamon flavor.
Instructions
- Combine the flour, baking powder, cinnamon and salt in a small mixing bowl.
- Crack the eggs into a large mixing bowl and use an electric mixer to beat them until light and fluffy, about 1 or 2 minutes (until you see lots of air bubbles).
- Add the vegetable oil, sugar, and vanilla extract, and beat again to combine.
- Add the flour mixture to the wet mixture all at once and beat for about 20 seconds to just lightly combine it with the egg mixture.
- Add the milk and beat again, just until combined, being careful not to over work the mixture.
- The waffle batter will be somewhat thin with some small lumps. Let the batter rest for 5 minutes (it will thicken a bit as it rests).
- Coat your preheated waffle iron with non-stick cooking spray. Pour batter on the hot waffle iron in the amount suggested for your particular unit. I use 1/2 cup of batter per waffle in my Cuisinart Round Classic Waffle Maker.
- Cook until golden brown and serve immediately with the toppings of your choice.
- Transfer any leftovers to a plastic storage bag and store them in the refrigerator for up to 4 to 5 days. If you want them to keep longer, follow the easy freezer directions below.
How to Freeze Homemade Waffles
Homemade Waffles for breakfast can be a reality any day of the week! These waffles and my Buttermilk Cornbread Waffles both freeze beautifully and will be just as tasty when reheated properly. The key is to flash freeze the completely cooled waffles. Once frozen, they won’t stick to each other and can be stored in a freezer safe plastic storage bag, allowing you to remove just one or as many as you need for reheating.
- Allow the waffles to cool completely. Line a baking sheet with parchment or wax paper and place the waffles in a single layer with a bit of space in between.
- If you have more than one layer of waffles to freeze, top the first layer with another sheet of parchment or wax paper and stack another layer of waffles on top. Use a 2nd baking sheet if you have more than 2 layers to freeze.
- Transfer the baking sheet to the freezer for 2 to 3 hours or until the waffles are frozen solid.
- Transfer the frozen waffles to a freezer safe plastic storage bag. Press out as much air as possible and seal the bag. Use a permanent marker to label the bag with the date and store it in the freezer.
- For the best quality I recommend using your frozen waffles within 3 months.
Reheating Waffles
Whether you are reheating leftover refrigerated or frozen waffles, I don’t recommend reheating them in the microwave for the best result.
Refrigerated Waffles
- Reheat leftover refrigerated waffles in your toaster oven or standard toaster until nicely crisped.
Frozen Waffles
- Use your toaster or toaster oven to reheat and crisp individual waffles straight from the freezer.
- For a larger batch of waffles, lightly coat a baking sheet with nonstick cooking spray and preheat your oven to 350 degrees F. Transfer frozen waffles to the prepared baking sheet and bake for 10 minutes, or until warmed through and crisped.
Best Waffle Toppings
Nine times out of ten, my go-to toppings are fresh berries and warmed pure maple syrup but the possibilities are endless! These toppings will transform this breakfast food into a tasty afternoon snack for the kiddos (or for you!).
- For cinnamon toast waffles, slather a warm waffle with butter and sprinkle on a mixture of cinnamon and sugar.
- Spread them with a layer of peanut butter (or your favorite nut butter) and top with sliced bananas.
- Top with a dollop of plain Greek yogurt, a drizzle of honey, and sliced almonds. Creamy and sweet with a crunch. Add some fresh berries for a wholesome breakfast or snack.
More Breakfast Favorites
- Brioche French Toast
- Mom’s Buttermilk Pancakes
- Nutella Stuffed French Toast Sticks (kids love these!)
- Buttermilk Cornbread Waffles
Homemade Waffles
Equipment
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1½ teaspoons cinnamon
- ¼ teaspoon salt
- 2 eggs
- ½ cup vegetable oil
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1¾ cups milk
Optional Toppings
- fresh berries
- pure maple syrup
Instructions
- Preheat your waffle iron.
- Meanwhile, combine the flour, baking powder, cinnamon and salt in a small mixing bowl. Set aside.
- Crack the eggs into a large mixing bowl and use an electric mixer to beat them until light and fluffy, about 1 or 2 minutes (until you see lots of air bubbles). Add the vegetable oil, sugar, and vanilla extract, and beat again to combine.
- Add the flour mixture all at once and beat for about 20 seconds to just lightly combine it with the egg mixture. Add the milk and beat again, just until combined, being careful not to over work the mixture. The waffle batter will be somewhat thin with some small lumps. Let the batter rest for 5 minutes (it will thicken a bit as it rests).
- Coat your preheated waffle iron with nonstick cooking spray. Pour batter on the hot waffle iron in the amount suggested for your particular unit. Cook until golden brown. Serve immediately.
- Transfer any leftovers to a plastic storage bag and store in the refrigerator for up to 4 to 5 days. If you want them to keep longer, follow the easy freezer directions below.
To Reheat Refrigerated Waffles
- Reheat leftover refrigerated waffles in your toaster oven or standard toaster until nicely crisped. I don't recommend reheating them in the microwave for the best result.
Freezer Directions
- Allow the waffles to cool completely. Line a baking sheet with parchment or wax paper. Lay the waffles out on the baking sheet in a single layer with a bit of space in between. If you have more than one layer of waffles to freeze, top the first layer with another sheet of parchment or wax paper and stack another layer of waffles on top. Use a 2nd baking sheet if you have more than 2 layers to freeze. Transfer the baking sheet to the freezer for 2 to 3 hours or until the waffles are frozen solid.
- Transfer the completely frozen waffles to a freezer safe gallon sized plastic storage bag. Press out as much air as possible and seal the bag. Use a permanent marker to label the bag with the date and store it in the freezer. Once frozen, they won't stick to each other and you can remove as many as you'd like for reheating.
- For the best quality, use frozen waffles within 3 months.
To Reheat Frozen Waffles
- Use your toaster or toaster oven to reheat and crisp individual waffles to your liking.
- For a larger batch of waffles, lightly coat a baking sheet with nonstick cooking spray and preheat your oven to 350 degrees F. Transfer waffles to the prepared baking sheet and bake for 10 minutes.
Notes
- My favorite go-to toppings are warmed pure maple syrup and a mixture of fresh berries.
- For cinnamon toast waffles, slather a warm waffle with butter and sprinkle on a mixture of cinnamon and sugar.
- Spread them with a layer of peanut butter (or your favorite nut butter) and top with sliced bananas.
- Top with a dollop of plain Greek yogurt, a drizzle of honey, and sliced almonds. Creamy and sweet with a crunch. Add some fresh berries for a wholesome breakfast.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
I was able to make my own waffle according to your recipe. It is simple and useful. I made it to treat guests at parties, everyone complimented it. I’m very happy. Thank you very much.
Perfect timing! I have been craving a homemade waffle and these look delicious!
I hope you love them, Beckie! Please let me know how they work out for you 🙂