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
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’m not ready for autumn or pumpkin(s) but I’d be willing to leap a few months ahead for these scrumptious waffles!! 😀
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!
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!
Shhhhh Pat —- don’t even MENTION the words pumpkin shortage!
and then send them to the UK?
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. 🙂
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!
I’ve made them with half whole wheat flour and they turn out just as good, no adjustments needed!
These are a stroke of genius! What a great breakfast for on the go.
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?
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? 😉
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.
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!
This is such a great recipe idea!!
Thanks Amanda!