Homemade freezer waffles that rival the store-bought frozen kind — crispy exterior, tender interior, and the crust sets when toasted. Par-cook, freeze, and keep a stash for weekday mornings. Makes 16–18 small (4-inch) waffles.

Ingredients

  • 4 tablespoons (55g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 1 cup (225g) plain, non-Greek yogurt
  • 3 large eggs
  • 1 cup (235g) milk, any variety
  • 1 teaspoon (5g) vanilla extract
  • 4 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 cups (260g) all-purpose flour
  • Nonstick spray for coating the waffle iron

Instructions

  1. Make batter. Combine melted butter, sugar, and yogurt in a large bowl. Add eggs and whisk until evenly combined, then milk and vanilla. Sprinkle baking powder and salt over the batter surface and whisk thoroughly to disperse. Add flour and mix until incorporated.

  2. Par-cook waffles. Heat the waffle iron and coat with nonstick spray. Cook the first waffle until it just begins to color on top and the shape sets but it’s not fully cooked through (about 30–60 seconds in a mini iron). Use a knife to lift an edge, then tongs to transfer the soft waffle to a cooling rack. Repeat with the remaining batter.

  3. Freeze. Freeze the waffles on the cooling rack until completely solid (1–2 hours, or overnight). Transfer to an airtight bag or container.

  4. Toast and serve. Drop frozen waffles directly into the toaster and cook until crisp and lightly browned. Alternatively, toast in a 400°F oven on a rack for ~8 minutes, or on a baking sheet flipping halfway through. Serve hot with salted butter, maple syrup, and fresh berries.

Notes

  • If using Greek yogurt, reduce by 1–2 tablespoons and replace with milk or water.
  • Frozen waffles will keep for months in an airtight container.
  • Frozen waffles may need slightly longer toasting than standard store-bought frozen waffles.