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See 5 recipes Download free cookbookCrisp Make-Ahead Buttermilk Waffles
Prep Time:20 minCook Time:30 minTotal Time:50 minServings:8Difficulty:Easy
A freezer stocked with homemade waffles turns a busy brunch into a simple reheating job. This batter uses buttermilk for tenderness and a modest amount of sugar, so the finished waffles suit berries and syrup just as comfortably as eggs or other savory toppings.
The key to a crisp make-ahead waffle is letting steam escape. Cook each waffle until deeply golden, then move it directly to a wire rack rather than stacking it. Once cool, a brief uncovered freeze keeps the waffles separate before they go into a storage bag.
Reheat the waffles directly from frozen in a hot oven or toaster. The outside becomes crisp again while the center stays tender, and every waffle reaches the table at roughly the same time instead of leaving the cook stationed at the waffle iron.
The recipe makes eight round Belgian-style waffles or a similar quantity from a standard iron. Waffle makers vary, so use the amount of batter recommended for yours and rely on deep golden color and slowing steam as the best signs of doneness.
Nutrition (per serving)
Calories:315 kcal
Protein:9 g
Carbs:42 g
Fat:12 g
Directions
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1
Preheat the waffle iron to medium-high according to the manufacturer's directions. Set a large wire rack over a sheet pan and clear enough freezer space for the pan.
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2
Whisk the flour, cornstarch, sugar, baking powder, baking soda, and salt in a large bowl until evenly combined.
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3
In a second bowl, whisk the eggs, buttermilk, melted butter, and vanilla until smooth.
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4
Pour the wet mixture into the dry ingredients. Fold gently just until no large dry pockets remain; a few small lumps are fine. Rest the batter for 10 minutes.
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5
Lightly brush the hot waffle plates with oil. Add the amount of batter recommended for the iron, close it, and cook until the waffle is deep golden and the escaping steam has slowed, about 4 to 6 minutes.
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6
Transfer each waffle directly to the wire rack in a single layer. Repeat with the remaining batter, allowing the waffles to cool completely without stacking.
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7
Arrange the cooled waffles in one layer on the sheet pan and freeze uncovered until firm, about 1 hour. Transfer them to a freezer bag with parchment between layers, press out excess air, and freeze for up to 2 months.
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8
To serve, heat the oven to 400°F. Arrange frozen waffles directly on the oven rack and bake until hot and crisp, 7 to 10 minutes, or toast individual waffles in a toaster until crisp.
Ingredients
- All-Purpose Flour:2 1/2 cups
- Cornstarch:1/2 cup
- Granulated Sugar:2 tablespoons
- Baking Powder:1 tablespoon
- Baking Soda:1 teaspoon
- Kosher Salt:1 teaspoon
- Large Eggs:3
- Buttermilk:2 1/2 cups
- Unsalted Butter, Melted and Cooled Slightly:8 tablespoons
- Vanilla Extract:1 teaspoon
- Neutral Oil for the Waffle Iron:1 tablespoon
Tips & Notes
- Cool the waffles completely before freezing; trapped steam creates ice crystals and softens the crust.
- For an overnight head start, whisk the dry ingredients and refrigerate the covered wet mixture separately, then combine them in the morning.
- Avoid the microwave for reheating because it softens the waffles instead of restoring their crisp edges.
