Making a Belgian Waffle Recipe in Bulk for the Freezer

The hubby rotates three different breakfasts in the mornings; cereal, eggs and waffles. Making  this Belgian waffle recipe in bulk for the freezer is so much easier than making them fresh. He simply heats one up in the toaster oven (affiliate link). After I make them I simply put them in a freezer safe container and then I pull one out when I need it for his breakfast.

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Making a Belgian Waffle Recipe in Bulk to Freeze

Now for those waffles!  Using the aptly named cookbook, Waffles I used a basic recipe changing a fair bit to make it more healthy. I also doubled it so there were plenty of waffles to freeze. Using white whole wheat flour and adding oat bran, plus instead of melted butter I used half vegetable oil and half orange juice were the changes I made. So when you get down to it I made a just about a whole new recipe.

Healthier Belgian Waffle Recipe

Makes 10

3 cups milk 
6 TBS granulated sugar
6 large eggs separated
1/2 cup olive oil
1/2 cup orange juice
1 tsp pure vanilla extract
3 1/2 cups white whole wheat flour
1 cup oat bran
4 tsp baking powder
1/2 tsp salt

In a large bowl combine the flour, oat bran, baking powder and salt, Whisk to combine. In another bowl add the egg yolks, milk, vanilla, orange juice and oil. Whisk ’til mixed well.

Add the egg whites to the bowl of a stand mixer. Whip on med-high until they start to get foamy. Turn the mixer to high and add the sugar one tablespoon at a time and continue whipping until stiff peaks form. Or you can do this in a large bowl with a hand mixer.

Add the wet ingredients to the dry and mix well. Add the egg whites to the mixture. Carefully fold in until well combined. You don’t want to collapse the meringue but you want it incorporated. It’s what adds the lightness to the waffles.

As you can see there might be small bits not fully mixed in – that is OK. You just want a well mixed, yet light batter.

Heat your Belgian Waffle maker according to its directions.

Add the batter to the waffle maker so as to cover the bottom. Close the lid and let cook for a couple of minutes. With my waffle maker you flip it over and let it cook a couple of more minutes.

When the waffles are done – you want them to be a lovely brown color – remove them to a cooling rack.
(Or eat one.)

The recipe as written above made 10 waffles in my waffle maker. The number you get might vary depending on how big your maker is.

How is it Making the Belgian Waffle Recipe in Bulk to Freeze?

I have been very happy with how this Belgian waffle recipe holds up to being in the freezer for up to two months. The hubby eats a quarter of a waffle at a time so one batch lasts for a while but the last quarter tastes as fresh as the first. I do believe it is vital to store them in a quality freezer container so do keep that in mind. 

How do these waffles taste? Quite yummy – they have a lightly sweet, slightly nutty flavor. They are very light and airy. They have a nice crispy exterior whether fresh out of the waffle maker or after being reheated in the toaster oven. The hubby enjoys them with some real maple syrup and I sneak one now and again. I enjoy mine with some homemade jam.

Making Waffles in Bulk for the Freezer

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big, fluffy, light, Belgian waffles

• Author: Patty@bookscookslooks.com
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 10 1x
• Category: Breakfast
• Method: waffle maker
• Cuisine: American

Ingredients

Scale 1x2x3x

• 3 cups milk
• 6 TBS granulated sugar
• 6 large eggs separated
• 1/2 cup vegetable oil
• 1/2 cup orange juice
• 3 1/2 cups white whole wheat flour
• 1 cup oat bran
• 4 tsp baking powder
• 1/2 tsp salt

Instructions

• In a large bowl combine the flour, oat bran, baking powder and salt, Whisk to combine. In another bowl add the egg yolks, milk, vanilla, orange juice and oil. Whisk ’til mixed well.
• Add the egg whites to the bowl of a stand mixer. Whip on med-high until they start to get foamy. Turn the mixer to high and add the sugar one tablespoon at a time and continue whipping until stiff peaks form. Or you can do this in a large bowl with a hand mixer
• Add the wet ingredients to the dry and mix well. Add the egg whites to the mixture. Carefully fold in until well combined. You don’t want to collapse the meringue but you want it incorporated. It’s what adds the lightness to the waffles.
• Heat your Belgian Waffle maker according to its directions.
• Add the batter to the waffle maker so as to cover the bottom. Close the lid and let cook for a couple of minutes. With my waffle maker you flip it over and let it cook a couple of more minutes.
• When the waffles are done – you want them to be a lovely brown color – remove them to a cooling rack. When they are cooled you can pack them up for the freezer.

Keywords: Belgian waffle, waffle