Big Batch Waffles to Freeze & Award

About a month ago Alisa from One Frugal Foodie posted an oat waffle recipe. It wasn't so much the recipe that caught my eye, but her tip to cool the waffles and freeze them for breakfasts on the go. Uh.. duh! Another one of those simply genius ideas we seem to overlook until somebody else points them out for you.

My mom used to make a bunch of waffles or pancakes on the weekend and we stored leftovers in the fridge and heated up quickly in the microwave or toaster for school morning breakfasts. We never froze them since they were eaten up so quickly. Since the idea never occurred to me, for some dumbass reason I've been wasting my money buying frozen waffles at the store when I have a waffle maker sitting in my pantry!


I didn't use a waffle recipe, just Bisquick (which is dairy free in case you didn't know!). I made four batches of batter according to the instructions on the side of the box. Each batch was dressed up in its own unique way.

This was the first time I'd ever used my waffle maker to make waffles! The plates come out and are double-sided. One side is to make waffles and one is flat. You can use it like a panini press, but it also unhinges and opens flat like a griddle, which is the only way I'd used it before.

The first waffles of batch one were unfortunately sacrificed to the waffle maker. I didn't let it heat up properly. See? This little light was put there for a reason, not just decoration!


What a mess! I had to chisel some parts out of the grooves! But after I let it heat properly, it started working like a champ and I was able to turn out batch after batch, perfectly!

After spraying both waffle plates, scoop the batter into the center. Close the lid and leave it alone for about 5 minutes, or until steam stops billowing from the sides. Carefully raise the top, remove the waffles with tongs, and start over!

Batch 1, banana:
Bisquick batter
1 tsp vanilla
1 overly ripe banana, mushed

Batch 2, chocolate chip:
Bisquick batter
1 tsp vanilla
1/4 cup chocolate chips

Batch 3, blueberry:
Bisquick batter
1 tsp vanilla
1/2 cup blueberries (mine happened to be frozen)

Batch 4, apple cinnamon:
Bisquick batter
1 tsp vanilla
1/2 cup apple, diced finely
1/2 tsp cinnamon

Let the waffles cool on a wire rack and then separate and put in labeled freezer bags. When ready to eat, simply pop them in the toaster just the same as you would an Eggo!

All four of these batches yielded me almost 40 waffles. I used less than one box of Bisquick, a little over a quart of milk, 1/2 cup of oil, and 4 eggs, which is a steal when you do the math! You can also control the ingredients and nutrition based on your allergies, tastes, and dietary needs with no funky preservatives or mystery ingredients.



I also received another award! Gina at Simply Life gave me the Sunshine Award! Thanks, Gina!

I'm going to pass it onto two of my favorite bloggers, who are also really great friends.

Laura of Hey, What's for Dinner, Mom? who was instrumental in my developement of Friday Firsts. She was the first person I told about it way back in December and gave me the guts to go forward with the project! Incidentally, she's going to be starting "Just another meatless Monday" every Monday for you to link up your vegetarian or vegan dishes to share!

Sophia of Burp & Slurp who really jumped on board and helped with the launch of Friday Firsts by posting about it and linking up immediately, with no hesitation! That's support!