Can you freeze waffle batter?
We have made too much waffle batter. The recipe includes flour, baking powder, salt, eggs and milk (no fat), and part of the instructions are to beat the eggs until frothy - we're assuming this is to encorporate air into the mixture.
Can we freeze half of the batter, and if so, will we need to do anything to it when we come to use it (i.e. beating it to re-encorporate air)?
Best Answer
StillTasty says you can safely store waffle batter for 3 months, but I've had bad luck freezing it as far as quality goes. After thawing and cooking the batter, the waffles didn't really "rise" enough to be worthwhile. They tasted ok, but the texture wasn't nearly what I wanted.
Waffles are essentially a quick bread, and I believe the baking powder doesn't have the same effect after freezing. I do know that you lose the frothy goodness that you get from the whisking/beating, which is important in achieving the light, fluffy lift inside the crispy exterior. I was told that if you use a yeast recipe instead of a baking powder recipe, you can thaw it overnight and it will give the yeast time to activate by morning - unfortunately I haven't tried it so I'm only passing it on as a suggestion.
What I've found works:
- Making a bunch of waffles and freezing them between layers of wax paper. Not as good as fresh, but better than store-bought frozen, and very convenient.
- Storing the dry mix in the pantry (short-term) or freezer (longer-term), as I generally have milk and eggs on hand and have time for a quick whisk. Not as convenient or portable, but tastier. If you modify the recipe using evaporated milk or dried buttermilk, you can make them with water and egg instead of milk and egg.
As a side note, you probably have about 3 days in the fridge.
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Quick Answer about "Can you freeze waffle batter?"
Yes, waffle batter can be frozen. Freezing the waffle batter in batches makes it easier to portion out. When it comes to freezing waffle batter, choosing the right freezer container will be paramount in ensuring the waffle batter keeps the quality it needs to make some delicious waffles.Can you freeze or refrigerate waffle batter?
Our answer Waffle batter is similar to pancake batter and is based on eggs, flour and milk. It is possible to keep the batter in the fridge and the eggs are the most perishable ingredient so they tend to set the keeping time.How do you freeze homemade waffles?
Arrange the waffles on a baking sheet and freeze until hard, about two hours. Next, you can stack the pieces into a resealable plastic bag with each layer separated by either parchment or wax paper. Squeeze as much air out of the bag as possible before sealing. The waffles will keep in the freezer for several months.What can I do with extra waffle batter?
Storing Leftover Pancake Batter. Store batter in the fridge for up to two days. Cover your bowl of extra batter with plastic wrap and keep it in the fridge for a day or two. Alternatively, consider storing your extra pancake batter in a plastic container with a resealable lid.How long can I keep waffle batter?
Waffle batter that's made ahead of time can be stored in the fridge for up to 2 days in a bowl or up to 5 days in an airtight container. Yes, you can store waffle batter in the refrigerator. But you can't just keep it there as long as you like.👩🍳 Cook With Me: MAKE AHEAD and FREEZE Homemade Waffles Recipe | Large Family Freezer Meals
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Answer 2
I would suggest freezing the waffles instead. Baking soda/powder–based batters don't thaw too well, and there's the issue of the egg whites collapsing. Whisking the batter after thawing it would be more likely to result in gluten formation than in light, fluffy waffles. Frozen waffles, on the other hand, are a lovely convenience food - just stick 'em in the toaster to thaw.
Answer 3
Baking powder typically contains two rising agents, one water-activated and one heat activated. The water-activated agent is usually sodium bicarbonate which will start reacting with the liquid in the waffle batter, start releasing CO2-gas which makes the batter start to get small bubbles. (Sodium bicarbonate is usually sold as baking soda, for making English Scones.
If you freeze the batter, and then re-thaw it that gas will probably escape from the batter.
I'm guessing that you can add some more baking soda to replace the lost gas-bubbles, but I havn't tried it.
See wikipedia for details on baking powder.
/Leif
Answer 4
I make classic belgian waffle batter with yeast and have tried it fresh, kept in the frig overnight and frozen then thawed. All the waffles turned out crispy, fluffy and good although I always love the fresh waffles - might just be in my mind tho.
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