How to Make and Freeze Pumpkin Toaster Waffles ~ stock your freezer with these homemade toaster waffles and watch them disappear!
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 ~
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.
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 Spice 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
- Put all the wet ingredients in a bowl and whisk together well.
- Whisk together all the dry ingredients in a large bowl, taking care to work out any lumps of brown sugar.
- Add the wet ingredients to the dry, and blend just until everything is combined.
- 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.
- 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.
- 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.
- 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!
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!
Can you use almond milk or lactaid milk?
Definitely!
this sounds soooo good!! Gotta try this out soon.
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!
Love this idea! I have a hard time getting creative for breakfast in the morning when I work and this sounds perfect!
Great idea using pumpkin puree, love these waffles.
You are brilliant, I could eat these waffles every day of the week!
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
I am so ready for all the pumpkin recipes and this is a perfect autumn breakfast.
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.
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!