easy freezer waffles

A few months ago, and honestly not for the first or realistically the last time, my family betrayed me. It started, almost predictably, with the youngest. I made waffles one morning, so proud of myself for remembering to start the yeasted waffle batter, my favorite, the night before — and my daughter told me that she prefers the waffles at grandma’s house. “What kind does grandma make?” I asked. “They’re in the freezer,” she told me. “I think they say ‘egg’ on them?”

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I think we all know where this was going. I was traveling a wee bit over the last few months and decided before a trip to surprise her with a giant box of Eggos in the freezer. When I got home at the end of the week, the whole box was gone. It turns out that it isn’t just my daughter who prefers them, it’s my son too, and even my husband. The treachery!

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A normal person who cooks might shrug and be at peace with having one less thing that needs to be made from scratch. I’m perfectly comfortable, for example, simply never making croissants at home. But waffles? I love homemade weekend morning waffles. So I did the less rational but very me thing and got very obsessed with cracking the code of homemade freezer waffles. I learned a few things along the way:

  • The goal: Forgive me if you’re an absolute Eggo die-hard, but after trying my share, I’m going to go out on a limb and suggest it may not be the unique or nuanced flavor that makes these waffles special. It’s the fact that they’re perfect texture straight out of the toaster: crisp on the outside, tender inside. This is a tricky feat to pull off in almost any waffle iron. They’re largely nonstick and trap steam. Homemade recipes go to tremendous lengths to create crisp exteriors — yeast, whipped egg whites, cornstarch, and more — but none have the ease or reliability of, you know, popping a frozen waffle in the toaster. I get it, I really do.
  • The trick: But making a waffle, freezing it, and toasting it is not quite right, either. They dry out, and seem more like toast. The trick I’ve found is to undercook the waffle in the iron. The moment my waffle holds its shape — as little as 30 to 60 seconds in a tiny waffle iron — I’ll gently yank it out and drop it on a cooling rack. When the rack is full, I’ll freeze the waffles, suspended in their semi-cooked state. When toasted, they cook through and crisp beautifully.
  • The eggs, the milk: I found that using a bit more egg that I might normally put in a pancake or waffle batter leads to a less cakey texture inside and protects the interiors from drying out even if you leave the waffles in the toaster a little long. An equal proportion of yogurt and milk is the ideal liquid, and I tried everything from buttermilk to water, in every proportion possible. It’s not very sweet, as we at Casa Smitten are going to drown them in syrup. And this recipe is one-bowl, not that you even have to ask.
  • About the waffle iron: I have a favorite waffle iron of all time, with deep pockets and removable, dishwasher-safe plates. I told you about it almost eight years ago; it’s still perfect. I’ve just been cheating on it. I bought my sister one of these tiny, adorable waffle irons I kept seeing all over TikTok for Hanukkah but when I realized it wasn’t going to arrive in time, ordered one from a different store, with plans to return the first one when it arrived. But it was so cute, I could not part with it. It was only $13 (or two for $16?). I am only human. And when you’re trying to convince a suspicious 7 year-old to try “Deb-Os” [“no, they’re Mommy-Os!”] waffles, it helped that they also looked the part.

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6 months ago: Eggplant Involtini
1 year ago: Castle Breakfast
2 years ago: Rigatoni alla Vodka
3 years ago: Perfect Vegetable Lasagna
4 years ago: Bodega-Style Egg and Cheese Sandwich and Chocolate Puddle Cakes
5 years ago: Slow-Roasted Sweet Potatoes and Korean-Braised Short Ribs
6 years ago: Small-Batch Tiramisu
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15 years ago: Seven-Yolk Pasta Dough and Best Chocolate Pudding
16 years ago: For Beaming, Bewitching Breads

Easy Freezer Waffles

  • Servings: 16 to 18 small (4-inch) waffles
  • Source: Smitten Kitchen
  • Print

  • 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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141 comments on easy freezer waffles

  1. Liz

    My 13 year old son (who received one of these tiny waffle makers as a gift) and I have been eagerly awaiting this recipe! Can’t wait to try it! Thank you!!

    1. JR

      Ahhh! Printing this recipe, putting together the dry ingredients and ordering a tiny waffle iron for a birthday present for an 11yr old girl right now! Maybe a few sprinkles and a sprinkle hair clip for a bow🎂 Thanks for the fantastic idea.

    2. Liz

      I can now report back – they’re a hit for both the 13 year old waffle-maker owner and his 16 year old brother! Thanks, Deb!

  2. Bentley

    What else are grandmas for!! Eggos and drumsticks, any time of day heh. My son ate pretty much only eggos and chicken nuggets for several years and I stressed to no end over it and now suddenly there’s very little he won’t eat, borne heavily by the grocery budget. These look very fun, going on the list for this week! I love that you didn’t just accept the toastiness from fully frozen waffles which you deal with when there are leftovers, although that’s less and less of a problem now. Also team yeasty overnight waffles forever, personally.

  3. Errign

    If you wanted to make some for the freezer and some for breakfast all at once, could you just cook the “eat right now” ones until done? 😊

    1. Kate

      To taste-test a couple, I cooked until done and then put in toaster oven for 8 minutes or so to crisp them up. I am putting first batch in the freezer now and look forward to comparing taste and texture.

  4. These are beautiful! Eggo waffles got me through pregnancy and I don’t think I’m yet ready to look at them again. You’re absolutely right about the texture being so key, though. That crunch!

        1. stephanie

          i think it’s intending to link to the waffle iron and not the cooking spray. i’m sure deb would be happy to share what spray she uses but also if it significantly impacted the recipe in any way she would have wrote it out in the notes or the recipe itself :)

          (i know nobody cares what a random not-deb thinks on this topic but as a devoted pam user for eons [one of the few brand name things i insisted on] i recently used the target brand canola oil spray out of necessity and it’s literally the exact same at a fraction of the price. the only thing i dislike is that the lid doesn’t stay on very well.)

          1. Lisa

            Stephanie, FWIW, I care! Just because we don’t have gazillion fans, fabulous cookbooks, websites, insta whatever, doesn’t mean we can’t learn from each other, right???!!!! Thanks for the tip!

          2. Barb

            Thanks for the hint on the Target brand one. Years ago I tried substitutes for the one that rhymes with Sham and was super disappointed. It actually stained my cookware! I’m willing to try something at a better price and Target does make good stuff so thanks.

  5. Erika

    Your yeasted waffle recipe makes the best waffles I have ever tasted, but, I can see how these freezer ones would come in very handy! I think you are right in that it has a lot to do with shape/texture. Now I’m craving waffles….

  6. Nina

    These are pretty darn cute! How much batter do you use for the 4” waffle maker? My mother-in-law gave my daughter one for her birthday and we haven’t used it yet!

  7. Jess

    Hi!! Thrilled to try this. My 4 sweethearts love frozen waffles!! I read full post but didn’t see…could I sub sour cream ok for yogurt? Would it be the same as using Greek yogurt, so to use 1-2tbsp less and replace with milk or water? Thank you!!

  8. Elizabeth

    “Par-cook waffles: Heat waffle iron according to manufacturer’s instructions and coat with nonstick spray. [I’m using this one.]”

    To follow up on the exchange regarding a link to a waffle iron that a reader believed would lead to a recommended nonstick spray, I offer the quote from the recipe where clicking the word “this” lands on Amazon’s page for the appliance.

  9. Michelle Ng

    hi! I see it says in the ingredient list yogurt that is not greek. I have a ton of plain greek yogurt to use up, will it negatively affect the recipe if I use Greek instead of regular? Thank you!

    1. Liz

      The note at the bottom says that if you have Greek yogurt, use 1-2T less and sub in water or milk. I almost missed that too! :)

    2. Robin Lewis

      Can you just make pancakes with this recipe if you don’t have a waffle maker? (Dumb question? Maybe, but I’m having guests this weekend and my brain is spinning about what to have on hand for a while week.)

  10. Angie A.

    Can’t wait to make these. I made perhaps the fastest impulse purchase of my life just now, and my tiny waffle iron should arrive very soon!

  11. LitProf

    You’ve dethroned Mark Bittmann, Ina Garten, and, um, yourself with this recipe! I’ll never make any other waffles! Welcome back and thank you for a perfect recipe. Did a “breakfast for dinner” thing this evening and served these waffles with an assortment of sweet toppings (jam, syrup, powdered sugar) and savory accompaniments (bellavitano cheese, chicken chili, roasted sweet potato). Used my battered Cuisinart waffle iron and each waffle came out golden and crispy and fluffy. Brava, Deb!

  12. Kari

    I do this sort of parbake effect with your essential waffles recipe all the time. I’m single, so even a half-batch of that recipe has me in waffles for a few days. Will have to try these for those days when I want waffles but hadn’t thought to prep the night before.

  13. Lauren

    I literally bought one of those tiny waffle makers less than an hour ago before reading this post, which you serendipitously posted on the same day of my purchase.

    This is a sign. Waffles for dinner. Thank you.

  14. Deb, just keep the large empty box of Eggos and stuff your new homemade ones in there. I swear they will never know the difference. Thanks for the recipe.

  15. Stevie

    Can’t wait to try these. Could I ask spinach to this? I always make spinach waffles for my kids. Normally just add spinach to the batter and blend it all up. Please let me know. thank you!!!

  16. Dahlink

    Hah! This brings back memories of when our boys were little. One of Andrew’s first words was “wawa!” and no, he didn’t mean water.

  17. stephanie

    i used to have the dash mini waffle maker. it was so cute and so cheap, and mine was pink so it matched my food processor and immersion blender. it’s just my partner and i so i thought it would be perfect. honestly…i very quickly learned it was a big mistake and after using it a few times it went out onto the curb. i’m surprised to hear you say how much you like yours. my problem was that it took forever (5+ minutes) to make one very tiny waffle. so if you only want 1 or 2, maybe it’s fine. but if you want to make a whole batch, or even enough to feed two or three normal sized humans, it takes AGES. like two hours standing there making waffles. which means when you finally reach the end you can either eat cold waffles, microwave and eat soggy waffles, or take them out of the oven at its lowest setting and eat dried out waffles.

    i guess for this very specific recipe where you’re not cooking them all the way and it’s just 30 seconds it’s fine but just want to warn others to think it through if you’re gonna use it for regular waffle making.

    1. deb

      Ah, while I’m not surprised it’s not top quality (we get what we pay for etc.) mine cooks pretty fast. If minne stopped working in a couple months, I’d definitely try to get my money back on principle.

    2. YK

      I have a few different versions of these tiny waffle makers (heart shaped, pumpkin shaped, and one with gingerbread man on it) and each one cooks differently. I often use all three for one batch of batter (my kids don’t seem to mind having off season icons on their waffles) and each one has slightly different cooking times. I imagine the QA on these aren’t that great. I still like them but it is a caveat to take note.

  18. Ruth

    ::clicks right over to buy waffle iron, especially with TINY WAFFLES all over it:: My 7 and 4 year olds ADORE freezer waffles so this is PERFECT. Thank you as always for living inside my brain!

  19. PegC

    Deb – you had me chuckling “the treachery”!! My granddaughters prefer those too! I will make these for them. You are brilliant!!

  20. ritam

    Hmm, how times have changed! I clicked on your waffle iron choice, cute, only to find that the $13 price you paid has gone up to $69. Wow!

    1. JP

      I think what you are seeing is that Target tries to sell you 3 or 4 other items when you are looking at the mini waffle maker and that makes the total price $69+ The old “others are buying this, too” idea. The waffle iron itself is $9.99, Although very cute, I think I could use my regular waffle iron that puts out 4 squares and break them into quarters to freeze. That way, they would fit nicely in the toaster.
      Thanks, Deb for the great idea!

    2. Aurora

      Also possible that you clicked the link to Deb’s “favorite waffle iron of all time,” which is not the mini and is closer to $69.

  21. Robin Lewis

    Curious if you can make the batter and just use it over a few days (rather than making all the waffles all at once)?

    1. Cy

      I’ve done this and the batter seems to be fine after being in the fridge overnight. My sister was a breakfast cook and she used to “refresh” her batter with a little extra baking powder, so try that if you are worried.

  22. Marti

    If you think that tiny waffle-maker is adorable and fun, try the Dash mini-pie maker. It turns a handful of berries and a really nasty bit of “Danish Dessert” (or other fruitless filling) into a pie. It’s ridiculous amounts of fun.
    Looking forward to trying my heart-shaped waffle-maker with your recipe. Already tried the yeasted ones! (Huge hit when I threw a “whatever fits in a waffler” themed party.)

  23. Cy

    I’ve had the same tiny waffle maker for several years and I really love it. I was surprised another reader said hers took forever to cook. Mine gets very hot and cooks fast!.Excited to make these waffles now. I’ve done my own version, but interested to see what happens with your tweaks. Thanks, Deb.

  24. Joyce Green

    Deb, I make Fannie Farmer’s yeast waffles and freeze the leftovers — I let them cool, then pop them into Ziploc bags. I set my toaster oven at 325 and they come out just as crisp & tender as the morning I made them fresh. Honest!

  25. Debra

    Oh yes. Reminds me of the time I was carefully composing spaghetti sauce and my young daughter formed me that she preferred the spaghetti sauce our next-door neighbor made. When I asked my neighbor for her recipe, she said, “Chef Boyardee.” Of course many years later my daughter is a gourmet and cook of the first order.

  26. Lindsey

    I have the Dash mini waffle maker you used and was determined not to overbake them in the iron. I froze and toasted this morning, but almost all of them were still batter in the center. :( I’m so sad! The ones that were actually cooked through were amazing, so I’m going to try again. I think they’ll need at least a full minute in the mini iron.

  27. Hazel

    Most disappointed to discover that the DASH iron discussed here is not suitable for use in the UK (*cries*) – does anyone have a recommendation for something nearly as cute that works with our power supply?

    1. Hero

      Hazel, if you’re still looking, Aldi near me has a “3 in 1 Snackmaker” (20 quid) just now which is really similar – bonus you get plates for mini doughnuts and brownies too. I haven’t tried anything but waffles yet but it works well for me. :)

  28. Anna

    I would happily make so many things from scratch for my kids but they usually prefer the store bought version so I totally get trying to figure out the perfect freezer waffles!

  29. Lizzie

    Hi Deb, do you think the same concept could be applied to pancakes? I love your tall fluffy buttermilk pancakes but they also tend to dry out in the toaster when I have leftovers. Should I try undercooking them for the reheat?

    1. Olivia

      For my frozen pancakes, I always microwave them first and then pop them in the toaster just to crisp the edges. Maybe that will work for you!

  30. Camille

    5 years ago I bought the same tiny waffle iron and proceeded to cease buying frozen waffles and now just stock my freezer with my own creations. I get to pick all the flavors — speculaas! huckleberry! — and add the protein powder of my choice. Way cheaper than buying boxes of the frozen “power” waffles at the store.

  31. Jackie

    I feel I’ve been part of this waffle journey along with Deb since she first posted about the tiny waffle maker! My son and I saw the tiny waffle maker at the store and had to buy it. We got it home and I followed a copycat eggo recipe that was not tasty and I told my husband, I cannot wait until the Smitten Kitchen blog lady puts her masterful spin on this recipe. Today was that day to follow her recipe and it does not disappoint. This recipe is what Eggos and other waffles wish they could be when they grow up. Thank you for this waffle recipe! I used half buttermilk and half whole milk for the milk in the recipe. Well done recipe!

  32. Maryka

    This is just a great waffle recipe. A tiny waffle iron caught my eye at Target yesterday, so I brought it home and made a batch this morning. Most of them went right into the freezer, but I cooked the last one until it was golden. It was perfect: tender on the inside and crisp but not too crisp on the outside.

  33. Kaye

    ‚These are the best waffles you’ve made!’ Said my husband 😊 So Thank you for this recipe 😊 my 4 year old ate 4 of these! 😊
    Thank you!

  34. Tara

    Thank you Deb! As a fellow mom who also wonders whyyyyyy re: the Eggo fascination, this is much appreciated. Gave it a go this weekend and the kids raved!

  35. Lauren

    These are so good!! Just made them using my dash waffle iron. They are very fluffy and filling with the amount of eggs. Great quick breakfast for my littles on busy mornings.

  36. Gio

    Deb, these sound amazing! I am also a yeasted waffle lover but nothing compares to the convenience of a frozen waffle. What a great story too, I love how your family contributes to your recipe repertoire. Thanks for sharing your enthusiasm and passion, I love popping in to see what you’ve been up to and you never disappoint. I’m also really enjoying your most recent book & have made the turkey meat loaf twice now. It is divine. Love from Austin, TX <3

  37. Deanna McNeil

    Do you know how to turn this recipe into a high protein version? I’m working so hard on my weight and would love a high protein mini waffle every once in a while!

  38. Mrs. Vandertramp

    I made these last night and just FYI, if you only have vanilla Icelandic yogurt on hand, it will work just fine! Delicious for breakfast this morning.

  39. David Kellett

    I’ve been making your yeasted overnight waffles for years now. I absolutely love them!! I can’t really imagine that there could be any waffle that is better than them. But I may try these ones – just to make sure that I’m not missing out.
    I’ve also made the yeasted overnight ones with buckwheat flour and they were great – perhaps more suited to savory purposes than sweet. I also made them with buckwheat, goat’s milk and goat’s butter. They were also great. I made that batch for a friend who doesn’t get on with gluten or cow dairy.

  40. jjjeanie

    I love my waffle iron, but it’s a “standard” kind, not the “Belgain” kind with the big holes. Will it still work?

  41. Margaret

    Ahhh, waffles. I’m going to try this, BUT I have an oversupply of Greek yogurt at the moment. Any chance I can change the balance of yogurt:milk and get away with it?

  42. Angie A.

    My little waffle maker arrived today, and I made these immediately. I feared it would be too futzy, a big reason I seldom make waffles, but the process was very simple. They’re in the freezer now, and I’m excited to try them out!

    Oh, and I subbed sour cream, and thinned the tiniest bit, and the texture is fine, in case anyone finds themselves yogurt-less.

  43. Simi bali

    Hi! Love making waffles too .My only concern is the all purpose flour ,can I substitute wheat flour in your recipe ? Thanx!

    1. deb

      I didn’t test it with whole wheat flour but I’m sure a partial swap would be good. I wouldn’t do a full swap without trying a partial swap first and making sure you like the way the texture is going.

  44. Nina

    Well, these are great. I have the same Dash mini waffle maker, and cooked them for a minute each. They were too wet after 30 seconds, and just fell apart when I tried to pull them out. I added an extra tablespoon of sugar and a big shake of cinnamon, since my kid eats them plain. The texture is perfect, like a real waffle. This is a massive improvement over an Eggo, and fun to make as well. Love it!

  45. Shane

    First time waffle maker here. I tried the recipe using the mini waffle maker. I had two issues (not with the recipe, with my cooking method I think)

    1) The batter kept seeping out and over the edge at the front near the handle — I put in approx a 1/4 cup of batter

    2) No matter how I poured the batter in, the waffles were always thicker at the front near the handle, thinner at the back

    Any suggestions?

    1. deb

      It might just be the waffle iron — maybe you got one that didn’t come together well? Might be worth exchanging if it seems like it should work better.

  46. Denise

    I made these today and they are so delicious! They were easy to make and turned out perfectly. You never disappoint with your recipes!

  47. JoDee

    This recipe is a Keeper (even if it isn’t in the book)! My kids (12, 8, 5) love having waffles to toast in the morning and this is a healthy recipe for a school morning. The waffle competition isn’t Eggos, it’s the Smitten Kitchen waffles my husband makes — my kids prefer these which annoys my husband and delights me. :)

    This is a VERY forgiving recipe built for real life. Here are the subs I’ve made that so far haven’t led to disaster:
    – Butter: Up to half coconut oil melted along with butter.
    – Flour: Use up to half wheat flour. Instead of AP, used some old self-rising flour and adjusted baking powder and salt accordingly. Also used a random mix of wheat, self-rising and AP. Next time I’m using a mystery jar of flour that I’ve been scared to use in any other recipe. (Always label your flours!)
    – Dairy: It’s about the right amount of liquid and fat I think. So 3 different types of yogurt; half & half; buttermilk; 1% milk haven’t caused disaster. I didn’t have nearly enough yogurt one time so I used a combo of liquid dairies and then whisked in some protein powder to thicken and add back protein missing from the yogurt.
    – General unfocused baking/cooking: I have added ingredients at different times, I have added too much and too little baking powder, I have undermixed and overmixed.

    1. Kyle

      Thanks for that, Jodee. I have way, way too much sour cream from our delivery service and am going to water it down a bit and give it a go.

  48. Katherine

    How much batter do you recommend using? I am making these right now and it seems like I’m using way too much. Thank you!

  49. LMD

    It took less than 2 weeks of me seeing this recipe to buy a probably very-superfluous, almost-certainly-underused kitchen gadget that I almost certainly don’t, well, need, but definitely want. (All of the people who live in my house prefer pancakes to waffles, but I love waffles. I can be the only one who enjoys a freezer stash, right?!?!)

    Also, it makes me sad that you’ll never make croissants, Deb, because now I’ll probably have to tackle them on my own and I’ll miss your erudite guidance on all things involving finicky pastry dough and copious amounts of butter.

    1. deb

      Aw. Okay, here’s what I learned when I’ve made them: You can do everything perfectly in the recipe but the final rise is really everything. They need to get very puffy and jiggly in a warm/moist environment and I found covering them with plastic very difficult because it drapes into them and sticks and toothpicks are wobbly and I’m sure there’s a better method, but I never got them jiggly so my results were… ok, and mediocre compared to the many different excellent croissants I can buy within a few-block radius of my apartment any day of the week. (I’m spoiled.) I trust Erin McDowell’s croissant recipe implicitly if you’re looking for a place to start!

      1. Jade

        Deb, have you tried putting a cooling rack over them before covering with plastic? Should give them enough space to rise without getting stuck on the dough. My racks are the stackable kind that have a few inches between each layer so they are tall enough.

        Alternatively I’ve had good success with smaller trays just putting the whole tray into a clear plastic storage bin with the lid closed.

  50. Kat Gatti

    Can you make the batter the night before and make them in the morning? Do I need to modify the recipe in any way? Add milk to thin the batter in the morning?

  51. I just tried making these easy freezer waffles and they turned out amazing! They’re so light and fluffy – perfect for breakfast or an afternoon snack. A great way to make a large batch of waffles that can be enjoyed all week long. Thanks for the recipe!

  52. Helga

    I read this and went down a waffle rabbit hole because I used to go to Go Get ‘Em Tiger in Highland Park (Los Angeles, CA) to get their yeasty waffles. I am a great fan of waffles and I loved these particular ones so much that I stopped ordering any other waffles from any other place. They disappeared from the menu during the recent plague and my life has been waffle free. The yeasted waffles sound like they might be the exact thing I need in my life. I hate my waffle maker because cleaning it is difficult and also ineffective but I decided to settle. I grabbed the stepladder and ransacked the cabinet above the refrigerator to find that waffle maker. I found it but the cabinet was a mess so I decided to organize it. Among other things (when did I get a pressure cooker, why did I think I had time to make my own pasta, what is the expiration date on this club soda), I found a second waffle maker. It is neither Cuisinart or Hamilton Beach. It is Black & Decker. And yes, the removable griddle plates are in the dishwasher as I type.

  53. Charity O

    Ive made these twice BUT we’ve never made it to the par-cook/freeze stage. We just cook them 3-3.5 minutes and eat day of. They are so delicious!

  54. Katherine

    Delicious. So far we only have eaten them fresh off the waffle iron (cooked for about five minutes) and they made me so happy. Looking forward to trying the parcooked ones we now have in the freezer.

  55. Jenn

    I didn’t have yogurt so I made these with sour cream and an extra 1 tsp of sugar. Also didn’t have vanilla so I just left it out. They were still delicious!

    1. Emily B.

      Has anyone tried subbing almond flour for the AP? I’m diabetic and looking for ways to cut down carbs that spike my blood sugar!

  56. Kelly

    I am a huge SK fan and have been making recipes from the website and all the cookbooks for years. I and my spouse were not a fan of this recipe. They tasted very similar to eggos, but I have another waffle recipe that we both prefer. This one wasn’t necessarily bad, just not our favorite. Put them in the freezer, so we’ll eat them in the future, but we won’t be making this one again.

  57. Barb

    I have a chocolate chip waffle lover in my household. Any hints about adding chocolate chips and reheating them? I am a little worried that if she sticks them in the toaster with chocolate chips it’s going to be a disaster. We don’t have a toaster oven, just have regular toaster…

  58. Mary B.

    I love the Overnight Yeasted Waffle recipe (it is my go-to for special occasions) but I will definitely be trying this recipe. There’s something about an Eggo that just hits perfectly.

  59. Ohhh, I’ll have to try yogurt! never have – I bet they’re delicious! And who can resist that baby waffle maker…definitely on the want list!

  60. Jennifer

    Yum! These are so very very tasty! I made a batch to give to my college student who gave them a thumbs up as well. Thanks, Deb!

  61. What’s the saying, “Out of the mouths of babes.” Don’t you just love it when your kids tell you grandma is a better cook? Thanks so much for this quick little reminder that freezer exist for something more than pizza and ice cream, the staple of any house. I like the idea of no preservatives – makes for a healthy and tasty treat, try peanut butter and bacon on top. But then again what doesn’t taste better with bacon?

  62. Whitney

    I made these earlier this month because I was out of eg/go waffles. And even though I edited the recipe a little (didn’t have all the ingredients), they still turned out great!! Crispy and soft!!! I love eg/go waffles but am so excited to have a great recipe to make my own that taste BETTER for CHEAPER!!! I used coconut milk yogurt mixed with milk kefir to get enough yogurt and used 1:1 cream of tartar mixed with baking soda in place of baking powder (no idea why just thought that might work). I’m making a bigger batch today and I’m so excited.

  63. Den M.

    Is there any reason this mini waffle maker can’t be used for any of Debs waffles. We love the pumpkin waffles. I’m thinking it’s possible the ingredient balance in this eggo recipe is geared for success in this little device or has anyone used the mini successfully for all waffle recipes? Thank you for any experience you can share.

    1. deb

      It should work for all waffles that you’d make in a thin waffle iron. Some of my recipes are a little better, texture-wise, in a deep one, but use what you have.

  64. Vicenta

    I was super excited to have found this recipe. I’m leaving town for a few days for a procedure and my boys do love frozen waffles, so this find was perfect for my mom Heart. I will make these so they can have them while I’m away. Thank you for working out all the kinks before hand! They are in the freezer now setting so I’ll report back once we’ve toasted them up.

  65. Christa

    My son was like that with Swedish meatballs when he was around 5 years old. I used Granny’s old recipe, but he “preferred” the ones “from the bag”.
    This was in Sweden about 35 years ago, and you could buy ready-made meatballs that you just fried up quickly in the pan, which was convenient and actually cheaper than to buy the ingredients.
    Apparently, mine didn’t taste anything (in other words, no MSG or similar), he said.

    And he still prefers the bagged ready-made meatballs. He was 40 years old this spring and some things simply doesn’t change I guess :)

  66. Deb

    Another awesome recipe (of course)! Made these with Greek yogurt because I read too fast and didn’t notice the “non-Greek” ingredient, but thought they came out great nonetheless. I’ll try them again with regular yogurt next time for comparison.

    Curious to know if you’ve tried them with berries or other fruit in the batter and if that impacts texture once frozen?

  67. Bentley

    This recipe has been on my list since you posted it so I finally bought myself a heart shaped dash mini for my birthday, and I am absolutely delighted by both!! These are fantastic and the cuteness is almost unbearable.

  68. Bailey

    I have made these waffles a BUNCH of times since this recipe came out, and every time I make them I love them even more! A few spins I’ve done that I’ve really loved:

    – sub 1/4 of the flour with cornmeal, add cheddar cheese and fresh corn to batter to make a cornbread-esque waffle
    – sub 1/4-1/3 of flour with buckwheat, add lemon zest and blueberries

    SO DELISH! For what it’s worth, I always use Greek yogurt because it’s what I keep in the house. To make them loose enough, I use 200g of Greek yogurt (instead of the 225 that the recipe calls for) and add an extra egg. Eggy, bouncy, puffy perfection.

  69. Sherri

    I’m not one to leave comments on blogs often (even though I love me a good food blog, and I’ve been coming back to this one for at least a decade now), but i had to for this. I’ve made this recipe at least 4 times since I first read it, it’s so perfect. Also, pro tip, if you only have fruit flavored yogurt, use it! (Just omit the sugar). I used a blueberry yogurt and the waffles were amazing.

  70. Laura Dunlap

    While we have a mini waffle maker, my son insisted that all he wanted in the world was for me to make big waffles. My “big waffle” recipe is an overnight yeast one, so I decided to give this a try to save myself time during our morning rush. I was worried about the cook time in a standard sized waffle iron, so thought I’d share with everyone that cooking it for one minute was perfect. 1.5 minutes cooked the waffle all the way through (which I accidentally did for a few), and less time was too runny to pull off the iron. After a minute, I was able to pull these from the waffle iron and freeze them. This morning my son declared that they were perfect (and he only needed one, so that was pretty perfect too). I toasted it just once through in our toaster oven on one of the lower settings, and it crisped up and warmed through in just about 1.5 minutes. What a great way to start the day!

  71. Emily

    We are addicted to these in my house!! I even bought the same mini waffle iron, breaking my “no new kitchen gadgets” rule and I have zero regrets. They freeze and toast up so beautifully. I like mixing freeze-dried blueberries (Trader Joe’s sells them) into the batter for a blueberry version. Deb, I’d love to see some more riffs on this recipe someday! Maybe a pumpkin version? :)

    1. Mary

      I was just wondering how I could add pumpkin to these as well! I think I’d sub some of the liquid (either from the yogurt or milk), but not sure which would be better suited to reduce or by what amounts. Maybe Deb will see this and offer some advice? (Please!)

  72. Liza

    What an awesome recipe!! So easy to make and taste wonderful!!! Will never return to carboard-tasting eggos.
    One question: dash waffle maker is cute and easy, but the teflon plates are yikes. Any recommendation for a better cooking plate waffle maker?
    Thank you again Deb!! ❤️❤️

    1. Mary

      I bought a current version of the removable plate regular size Belgium waffle maker that Deb recommended. I adapted this excellent recipe for full size waffles. I cook them for 1/2 the recommended cooking time of my waffle maker model. The waffles freeze well and I prefer toasting them in my toaster oven to reheat.
      This recipe is also good cooked for the full recommended time for waffles that are to be eaten right away.

  73. jjjeanie

    I made these just as written (well, a 2/3 recipe), and there is no doubt: they are delicious–both fresh and toasted from frozen. I’ve never eaten a store-bought frozen waffle, but I can’t imagine they’d come anywhere close. But when all is said and done, I don’t really need yet another gadget, and making Marion Cunningham’s waffle batter ( is not really any harder and, to me, SO much better. (Still, I’m glad I tried these.) I guess it comes down to how you organize your morning—and if you have kids in the house. Thumbs up in any case.

  74. Your freezer waffle saga made me smile! The relatable family dynamics and the Eggos twist are too funny. Thanks for sharing the humor in the kitchen chaos. Excited to try your easy freezer waffle recipe and see if it can win over the whole crew!