Freezable Toaster Cinnamon Waffles

What’s better on a Saturday morning than waffles? Waffles you don’t have to labor in front of the waffle iron for! These come right out of the freezer into the toaster, or in my appliance-lite life under the broiler, for a few minutes and get slathered in butter and syrup for a completely scrumptious way to start a lazy Saturday.

I don’t know about you but I have a thing for cinnamon. I mean it’s really what all the fall time, pumpkin SPICE , apple pie stuff is about anyway, right? It’s the cinnamon. Yet I never see it displayed like it deserves. Not here my friend. Here we give cinnamon the respect it’s earned for being there in all those dishes declaring warmth and comfort with just the right kick to keep things interesting. Enter: CINNAMON WAFFLES

Seriously guys. I love these even without the butter and syrup and fixin’s. As does my eldest daughter. We’re weird like that. Though sometimes when I’m feeling extra sweet I’ll mix up some cinnamon sugar and sprinkle it right on top before closing the waffle iron. But that’s only for the super adventurous.

You could separate your eggs and whip the whites to fold in at the end if you’re feeling like you want extra work but I never do. I do however keep that aerosol can of oil far far away from my waffle iron! just a paper towel to smear around some oil or butter will do. Especially if you’re planning on freezing them because you’ll need to pull them out of the iron just before they get crispy on the outside. Which means they’ll want to stick. However if you’re cooking them till golden they should come off most non stick irons without additional oils.

Freezable Toaster Cinnamon Waffles

Delicious Cinnamon Waffles perfect for freezing and reheating in the toaster for a quick morning treat.

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Servings: 12 waffles

Course: Breakfast

Ingredients Method

Ingredients

  

Wet Ingredients

• 4 lg eggs
• 1/2 C sugar
• 3/4 C milk
• 1/4 C oil any kind you prefer
• 1 1/4 tsp cinnamon ground
• 1 tsp vanilla extract

Dry Ingredients

• 2 C flour sifted
• 1 tbsp baking powder
• 1/4 tsp salt

Method

 

1. Preheat your waffle iron. In a large mixing beat all wet ingredients until well incorporated. Using a flour sifter or fine mesh strainer sift dry ingredients into mixing bowl with wet ingredients in 2 batches. Sift half in, mix, then the remaining and mix until no flour lumps remain.

   When your waffle iron is ready use a paper towel and a bit of oil or butter to grease the waffle irons lightly. Add batter to iron and close. Flip if possible and allow to cook until steam stops coming out of sides of iron.

   Freeze waffles on a baking rack in one layer an hour to two before adding to freezer bag. Or if eating immediately allow to crisp an extra minute after steam stops.

   To reheat place waffle in toaster or under low broil in oven flipping once until crisp and warmed through.