Freezer-Friendly Mini Waffles

Skip the store-bought and stock your freezer with these kid-friendly mini waffles! They stay crispy & reheat beautifully in the toaster or air fryer!

Course Bread, Breakfast

Cuisine American

Keyword belgian waffles, crispy waffles, homemade waffles

Prep Time 20

Cook Time 5

Total Time 25

Servings mini waffles

Calories 217kcal

Author Melissa Rose

Ingredients

2 cups all-purpose flour
½ cup cornstarch
¼ cup granulated sugar (i.e. 4 tablespoons)
1 tablespoon baking powder
½ teaspoon baking soda this is what really helps create a golden brown color!
¼ teaspoon salt
¼ cup unsalted butter (i.e. ½ stick)
1 ½ cups whole milk can also use 1% or 2%
¼ cup vegetable oil coconut oil also works well
1 teaspoon vanilla extract
2 large eggs, divided separate the yolks & whites (but don't discard, we're using both!)

Instructions

Preheat your mini waffle iron the highest setting.
In a large mixing bowl, whisk together all-purpose flour (2 cups), cornstarch (½ cup), granulated sugar (¼ cup), baking powder (1 tablespoon), baking soda (½ teaspoon), and salt (¼ teaspoon). Set aside.
In a separate medium-sized bowl, melt the butter (¼ cup). Once melted, add in the milk (1½ cups) and vegetable oil (¼ cup), then give it a quick stir until combined.
Next, add 2 egg yolks (not the whites yet!) and vanilla extract (1 teaspoon) and mix until combined.
Tip: We're adding the milk to the hot butter first so that it will cool it down and prevent you from accidentally cooking the egg yolk!
Add the milk mixture to the dry ingredients and mix until just combined (don’t stir too much or you can cause the batter to become tough!).
In a clean small bowl, use an electric mixer to beat the 2 egg whites for 1-2 minutes until light, fluffy, and stiff (”stiff peaks”). Use a spatula (not the electric mixer) to *gently* fold the egg whites into the batter. You want to mix until it's about 90% combined, where you can still see some streaks of egg whites.
Spray mini waffle iron with nonstick cooking spray, then scoop batter into the preheated waffle iron. I fill my mini waffle iron with about ¼ cup of batter, then spread it to the ends.
Tip: The batter will be thick & a little lumpy, which is why you want to help spread it to the edges of the waffle iron.
Cook until golden brown, or to your liking! Note that to get a nice crispy waffle, you will need to cook it a little longer than you would typically do. A golden color is what we're going for!
Serve immediately or keep them on a baking sheet or oven rack in the oven at 200℉ to stay warm & crispy. Top with your favorite toppings and enjoy!
To freeze: Allow to fully cool then place in a freezer-safe bag. When ready to eat, reheat in the toaster or the air fryer (they only need a couple of minutes to heat back up!).

Notes

Nutrition information is calculated using an ingredient database and should be considered an estimate. Nutrition is based on 1 waffle.

Nutrition