Better Than the Freezer Aisle: Copycat Eggo Waffles
6
Servings
9
Ingredients
7
Comments
The kids will be begging for more of these Copy Cat Eggo Waffles.
6
Servings
9
Ingredients
7
Comments
Ingredients
- 2 individual Egg
- 2 cups Flour, All-Purpose
- 1 ¾ cups Milk
- ½ cups melt Butter
- 1 tablespoon Sugar
- 4 teaspoons Baking Powder
- ¼ teaspoons Salt
- ½ teaspoons Vanilla Extract
- ½ cups Chocolate Chips, Mini
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Waffle Iron
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Beat eggs in large bowl with a whisk until well beaten and fluffy.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
Waffle Iron
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Beat eggs in large bowl with a whisk until well beaten and fluffy.
- Using the whisk, mix in flour, milk, butter, sugar, baking powder, salt and vanilla, just until smooth.
- Add in chocolate chips.
- Pour mix onto hot waffle iron.
- Cook until golden brown.
- Repeat until all batter is cooked.
7 Comments
Join the discussionI’m not a fan of using the microwave. For how long and at what temp would you recommend heating them in the oven?
Jan, you could use a toaster oven as well. If using a conventional oven, broil for a few (2-4) minutes, or set 350 degrees for 5-10 minutes.
I freeze them in batches and when ready to eat just pop them in the toaster, they are always perfect!
Do you just use the normal setting like the frozen egos?
Yep!
I’ve been using this recipe reliably for years. It makes solid, slightly dense waffles. They stand up well to reheating in the toaster. Thank you!
So glad this recipe has held up for you over the years Kim! Thanks for sharing.