After her daughter declared a preference for the frozen waffles at grandma's house, a parent set out to create a homemade version that could be frozen and toasted just like the store-bought kind. The result is a recipe for par-cooked waffles that are frozen solid, then finished in a toaster or oven.
The recipe makes 16 to 18 small (4-inch) waffles. It calls for melted butter, sugar, plain non-Greek yogurt, eggs, milk, vanilla, baking powder, salt, and all-purpose flour. The method involves cooking the waffles briefly—just until they set but not fully browned—then cooling them on a rack before freezing.
According to the source, the par-cooking step takes 30 to 60 seconds in a small waffle iron. The soft waffles are removed with a knife and tongs, then frozen on a rack for an hour or two, or overnight. Once solid, they are transferred to an airtight bag or container.
To serve, the frozen waffles go directly into a toaster until crisp and lightly browned. Alternatively, they can be toasted in a 400°F oven for 8 minutes on a rack, or on a baking sheet with a flip midway. The source notes they will keep for months in the freezer.
The author, who describes a love for homemade weekend waffles, explains that the project was a response to family members—including her husband and son—preferring the store-bought version. The recipe is presented as a solution for making homemade waffles ahead of time without losing the convenience of frozen ones.
Why Par-Cooking Matters
The technique of partially cooking the waffles before freezing is key. It sets the shape without fully browning, so that when reheated, the waffle crisps up without drying out. The source specifies that the waffle should be just beginning to color on top when removed.
Freezing and Reheating
Freezing the waffles individually on a rack prevents them from sticking together. Once solid, they can be stored in a bag or container. Reheating directly in a toaster mimics the convenience of store-bought frozen waffles. The source also offers an oven method for larger batches.
The recipe is attributed to the original author, who shares it as a personal solution to a family preference. No official testing or nutritional information is provided.
Editorial Notes