How to Make and Freeze Toaster Waffles




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Pumpkin Toaster Waffles

How to Make and Freeze Pumpkin Toaster Waffles ~ stock your freezer with these homemade toaster waffles and watch them disappear!

How To Make and Freeze Toaster Waffles

Toaster waffles aren’t just for kids, especially when they are as thick and full of pumpkin and fall spices as these are.  They’re versatile and so user friendly… one of the very few breakfast items that can be made ahead, frozen, and then magically rejuvenated in a jiffy on a busy morning,  Back to school is just one reason why you might want to have these in your freezer.   A crazy work week, an extra chilly morning, an unexpected pumpkin craving…all good reasons to listen up ~

Pumpkin Toaster Waffles

I’m a huge fan of hearty breakfasts, but I hardly ever have the gumption to do anything more than boil the water for my French press coffee.  That’s here toaster waffles come in.  But not the kind in the box…I’m talking homemade, made with pumpkin, buttermilk, brown sugar,  freshly grated nutmeg…With a little bit of prep on a Sunday you can have a week’s worth of hearty and warm breakfasts ready to go.  Freeze them correctly and they’ll stay perfect for a month or so.  But trust me, they won’t need to.  You’ll be fighting over the last one in no time.

Pumpkin Toaster Waffles

TVFGI Recommends

 

I use this Cuisinart WAF-300 Belgian Waffle Maker with Pancake Plates
It makes thick, but not too thick waffles, and can feed four of us at a time.  The waffles release well and it cleans easily.  (Click the photo for more details)

 

 

 

Pumpkin Toaster Waffles

Pumpkin Spice Toaster Waffles
Rate this recipe
2 ratings

Category: breakfast

Yield: makes 14 large waffles

Pumpkin Toaster Waffles

Ingredients

    dry ingredients
  • 4 1/2 cups flour
  • 2/3 cups packed brown sugar
  • 2 Tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • 1 tsp freshly grated nutmeg
  • 1/2 tsp ground cloves
    wet ingredients
  • 4 large eggs
  • 1 1/2 cups pumpkin puree
  • 3/4 cup vegetable oil
  • 3 1/2 cups milk or buttermilk

Instructions

  1. Put all the wet ingredients in a bowl and whisk together well.
  2. Whisk together all the dry ingredients in a large bowl, taking care to work out any lumps of brown sugar.
  3. Add the wet ingredients to the dry, and blend just until everything is combined.
  4. Make the waffles according to the direction for your waffle maker. After each waffle is cooked, put it immediately onto a cooling rack and let cool to room temperature.
  5. Lay out a layer of completely cooled waffles on a baking sheet. Cover with parchment or waxed paper and add another layer on top. Put the entire pan in the freezer and let the waffles freeze until firm. This will take several hours.
  6. When the waffles are frozen, put one (or two) into zip lock freezer baggies. If you want to get really fancy you can suck the extra air out of the bags with a straw (this will help them stay fresh longer.) Close the zipper most of the way, insert a straw, and suck out as much air as you can by inhaling into the straw. Quickly zip the bag shut and return to the freezer.
  7. When toasting the waffles, use the defrost setting of your toaster, if you have one. Otherwise experiment with which setting on your toaster gets the waffles hot throughout.

 

Don’t forget to Pin these Toaster Waffles!

How to Make and Freeze Pumpkin Toaster Waffles ~ stock your freezer with these homemade toasted waffles and watch them disappear! #breakfast #waffles #freezer #backtoschool #kidsbreakfast #kids #pumpkin #fallbreakfast

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27 Comments

    Leave a Reply

  • Reply
    Kerri
    June 5, 2015 at 4:48 pm

    I cooked up a batch of these using fresh buttermilk from the farm up the road from us, and my heirloom pumpkins that I froze last year. These taste amazing and I love the amount of waffles this recipe makes. Other recipes I’ve tried just do not make enough to freeze after my family has breakfast! Thanks for sharing!

  • Reply
    sarah
    August 31, 2014 at 9:57 pm

    Can you use almond milk or lactaid milk?

    • Reply
      Sue
      September 1, 2014 at 7:03 am

      Definitely!

  • Reply
    Jen
    August 20, 2014 at 9:03 pm

    this sounds soooo good!! Gotta try this out soon.

  • Reply
    Susan
    August 20, 2014 at 6:07 am

    I could not get through the busy, morning mayhem without freezing my waffles. It makes life so much easier. I love your take on a pumpkin version. This recipe looks delish and has inspired me!

  • Reply
    Charissa
    August 18, 2014 at 5:26 am

    Love this idea! I have a hard time getting creative for breakfast in the morning when I work and this sounds perfect!

  • Reply
    cheri
    August 14, 2014 at 3:52 pm

    Great idea using pumpkin puree, love these waffles.

  • Reply
    Laura (Tutti Dolci)
    August 14, 2014 at 3:31 pm

    You are brilliant, I could eat these waffles every day of the week!

  • Reply
    Mary Callan
    August 14, 2014 at 1:22 pm

    What fun and how delicious – I can’t believe I’m thinking about back to school already – these would make my youngest a very happy kid!
    Mary

  • Reply
    Angie@Angie's Recipes
    August 14, 2014 at 11:41 am

    I am so ready for all the pumpkin recipes and this is a perfect autumn breakfast.

  • Reply
    John@Kitchen Riffs
    August 13, 2014 at 3:36 pm

    What a great recipe! I haven’t even begun to think about fall yet, but I soon will be. So your timing is perfect — always good to plan ahead! Thanks for this.

    • Reply
      Sue
      August 13, 2014 at 5:43 pm

      I know I’m guilty of jumping the gun, I can’t help it, I’m craving fall…and anyway, the kids went back to school already this week here in CA!

  • Reply
    Valerie
    August 13, 2014 at 3:29 pm

    I’m not ready for autumn or pumpkin(s) but I’d be willing to leap a few months ahead for these scrumptious waffles!! :D

  • Reply
    Pamela @ Brooklyn Farm Girl
    August 13, 2014 at 3:19 pm

    All I have to say is YES YES YES to this recipe! I have some pumpkins I’ll be making puree of shortly so these waffles are going to be made! Can’t wait – pinning now!

  • Reply
    Pat @ Mille Fiori Favoriti
    August 13, 2014 at 2:23 pm

    This is a wonderful idea for the upcoming autumn season! I bought too much pumpkin puree last year as I was afraid there would be another shortage, and now I have another use for it beside pumpkin bread and pies!

    • Reply
      Sue
      August 13, 2014 at 2:30 pm

      Shhhhh Pat —- don’t even MENTION the words pumpkin shortage!

  • Reply
    Dom
    August 13, 2014 at 11:52 am

    and then send them to the UK?

  • Reply
    Eileen
    August 13, 2014 at 11:36 am

    These guys are going to happen as soon as it gets cool enough to pretend it’s fall here in the south bay! I can absolutely get behind some instant pumpkin-based breakfasts. :)

  • Reply
    judith
    August 13, 2014 at 11:12 am

    These look delicious! I know one visitor in the fall who will love them. One query, how do you think they would work with whole wheat flour (what adjustments might be needed)? Merci!

    • Reply
      Sue
      August 13, 2014 at 11:30 am

      I’ve made them with half whole wheat flour and they turn out just as good, no adjustments needed!

  • Reply
    Amy @ Parsley In My Teeth
    August 13, 2014 at 11:09 am

    These are a stroke of genius! What a great breakfast for on the go.

  • Reply
    Tricia @ Saving room for dessert
    August 13, 2014 at 9:40 am

    You are so creative – what a great idea – especially for back to school. I bet these are tasty! Our weather is starting to feel like early fall/autumn – where did the summer go?

    • Reply
      Sue
      August 13, 2014 at 10:27 am

      We’ve had a long hot summer here in LA, and there’s lots more to go for us…but I can dream, can’t I? ;)

  • Reply
    Linda@There and Back Again
    August 13, 2014 at 9:33 am

    Okay, that’s it! I have to go buy a waffle iron. I’ve been without one for years, but now I have what looks like a delicious reason to get one.

    • Reply
      Sue
      August 13, 2014 at 9:42 am

      Over the years there have been periods when I didn’t have one, and I truly don’t use it on a constant basis, but for weekend and holiday family breakfasts, it’s indispensable!

  • Reply
    Amanda
    August 13, 2014 at 9:26 am

    This is such a great recipe idea!!

    • Reply
      Sue
      August 13, 2014 at 9:33 am

      Thanks Amanda!