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Home » Einkorn Flour » Einkorn Waffles You can Freeze

Einkorn Waffles You can Freeze

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April 20, 2016 by Victoria 18 Comments

Part of my Monthly Meal Plan includes waffles on Sunday mornings before church. I hear that some people actually get up early enough to cook before church... I am not one of those people!

So I make the entire month's worth of waffles in one go and freeze them for easy re-heating for a fresh, delicious breakfast in minutes!

These freezer waffles have seriously saved the day more than once! Talk about a quick and delicious breakfast! These things are amazing!! Einkorn freezer waffles for everyday!!

Ok, so I have always loved waffles... Seriously, I own five different waffle makers.

A Character Shaped Design Waffle Maker (The Grinch)
A Belgian Waffle Maker
A Waffle CONE Maker
A Regular Waffle Maker
and a Waffle Iron that makes Mini Donuts...

I may have a problem ;-)

Anyway, the point is, I have always LOVED waffles... but then I tried Einkorn waffles and I fell in love all over again. These babies are DE-licious! And SO fluffy!!

Einkorn Freezer Waffles

It was a little tedious to make a sextuple batch of waffles, but it was worth it to be able to sleep a little longer on Sundays!

Einkorn Freezer Waffles

The recipe is very simple and comes together quickly.

Note: This will NOT work in a Belgian waffle maker... ask me how I know ;-) (3 failed attempts later...)

Once the waffles are cooked, we either eat them right away or freeze them in one meal portions.

These last about 6 months in the freezer, though they hardly ever stay there that long!

Einkorn Waffles

Recipe for A SINGLE batch of Einkorn Waffles
5 from 8 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Author: A Modern Homestead

Ingredients

  • 1 cup raw milk
  • 1 egg
  • 2 tablespoons butter
  • Pinch of salt
  • 2 tablespoons sugar
  • Splash of vanilla extract
  • 1 teaspoon baking soda
  • 1 cup Einkorn flour

Instructions

  • In a medium-sized bowl or mixer, combine together milk, egg, butter, and salt.
  • Add flour, sugar, vanilla, and baking soda. Mix together until combined and batter is smooth and lump-free.
  • Pour 1/3 cup batter into waffle iron and bake on medium-low heat.
  • Remove from waffle iron.
  • Eat right away or allow to cool before freezing.
  • Freeze 4-6 in each 1 gallon ziploc bag.

Notes

To reheat after freezing -
Place in cold oven directly on rack.
Turn oven to 375 degrees.
Once the preheat cycle is complete, remove waffles from oven and enjoy!
*Heat times may vary by oven.
Tried this recipe?Mention @AModHomestead or tag ##amodernhomestead!
Have you tried these waffles? What did you think?

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Other Freezer Recipes You Might Like:

Einkorn Chocolate Chip CookiesThe very best einkorn chocolate chip cookies!! This is seriously a game changer! I make a HUGE batch of these and then I can enjoy fresh cookies for months! Love it!!

How to Freeze Mashed PotatoesHow to freeze mashed potatoes for later! I love this idea! Make a bunch at once and have them ready to go.... you could also freeze left over mashed potatoes this way too!

Einkorn Banana BreadHands down, the easiest banana bread ever! Seriously, I've made this like 20 times already!!

Einkorn Freezer Waffles

Filed Under: All Posts, Einkorn Flour, Featured Recipes, From Scratch Tagged With: Breakfast, Cooking, Einkorn, Freezer, From scratch, Make Ahead, Raw Dairy

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Comments

  1. Emily Grogg says

    January 3, 2016 at 5:22 pm

    I noticed when making the Einkorn waffle recipe this morning that your ingredient list calls for 1 teaspoon baking soda, though the instructions say to use baking powder. Which one should be used, or are both used?

    Thank you,
    Emily

    Reply
    • Victoria says

      January 3, 2016 at 5:33 pm

      Whoops!! Baking soda is correct!! Thank you for catching that, fixing it now!!

      Reply
  2. Amy says

    May 4, 2016 at 4:29 pm

    Could I use sprouted einkorn flour that I just ground up myself? What adjustments do you think might need to be made? Thanks so much!

    Reply
    • Victoria says

      May 5, 2016 at 4:05 pm

      Hmm, I’ve never actually used home-ground einkorn, but I would recommend just adding the liquid slowly until you reach the right consistency.

      Einkorn tends to be a bit tricky, so I’m not sure what you would want to do about sprouted home-ground flour! I would love to hear about it when you try it!

      Reply
    • Teresa says

      March 11, 2018 at 8:06 am

      When I first started using einkorn, I used the all-purpose flour, thinking the whole ground berries would make everything taste like whole wheat. This is not the case, and I have now switched to using the ground berries for most recipes.

      Reply
  3. Catherine says

    September 26, 2016 at 8:57 pm

    I would like to make pumpkin waffles. Do you think this would do well if add pumpkin purée?

    Reply
    • Victoria says

      September 27, 2016 at 9:34 am

      Yes, that should work! If you added about 1/4 cup per batch, and some cinnamon, nutmeg, and ginger, that would be amazing!

      Reply
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Trackbacks

  1. Six Month Meal Plan - A Modern Homestead says:
    July 8, 2016 at 5:17 pm

    […] is delicious and you can dress it up a ton of different ways. We did opt for pancakes and waffles on the weekends just to indulge a […]

    Reply
  2. Super Fluffy Einkorn Pancakes | A Modern Homestead says:
    July 19, 2017 at 9:33 pm

    […] can do the same thing with waffles and pretty much never had to make breakfast fresh again […]

    Reply

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Hi there! I’m Victoria – a work at home mom to an active 4 year old, homesteader, from scratch chef, and full time blogger!
Here you will find delicious real food recipes, canning and gardening help, frugal living tips, and more! Learn more about our story here!

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