SAEDNEWS: When my own kids ditched my homemade waffles for grandma’s freezer Eggos, I turned heartbreak into a mission, and invented the ultimate homemade version. This secret recipe will make your children happy!
A few months ago my family betrayed me — again. It began, as it so often does, with the youngest. One morning I made waffles, even remembering to prep my beloved yeasted batter the night before, only for my daughter to casually tell me she preferred the waffles at grandma’s. “What kind does grandma make?” I asked. “They’re in the freezer,” she said. “I think they say ‘egg’ on them?”
I already knew where this was heading. Before a trip, I decided to surprise her with a giant box of Eggos in the freezer. When I returned a week later, the box had vanished. It wasn’t just my daughter — my son and even my husband had joined the Eggo allegiance.
Most people would shrug and happily let go of one homemade task. I, for instance, never attempt croissants at home. But waffles? Weekend waffles are my love language. So instead of giving in, I became obsessed with creating a homemade freezer waffle that could compete. Here’s what I learned.
The goal: I’m sorry, Eggo purists, but I don’t think their magic lies in some mystical flavor. It’s the texture — that perfect crisp exterior and tender middle right out of the toaster. Achieving this balance in a waffle iron is tricky since most are nonstick and trap steam. Homemade recipes can use yeast, whipped egg whites, or cornstarch to boost crispness, but none match the toaster-perfect reliability of a frozen waffle. I understand the appeal.
The trick: Simply freezing a fully cooked waffle and toasting it later doesn’t work — it dries out and tastes more like toast. The solution is to undercook the waffles slightly in the iron. As soon as the waffle holds its shape — sometimes just 30–60 seconds in a mini waffle iron — I transfer it to a cooling rack. Once the rack is full, I freeze the waffles in this semi-cooked state. When toasted, they finish cooking and crisp up beautifully.
The eggs and the milk: Adding a little more egg than in a typical pancake batter keeps the texture lighter and less cakey while protecting the inside from drying out, even if you toast it longer. My favorite liquid ratio is equal parts yogurt and milk — I’ve tried everything from buttermilk to water, but this blend gives the best result. The batter isn’t overly sweet since, in my house, syrup is non-negotiable. Bonus: the recipe is one-bowl easy.
About the waffle iron: My all-time favorite waffle iron — deep pockets, removable dishwasher-safe plates — has been with me for years. But I also succumbed to TikTok temptation and bought one of those tiny, adorable waffle irons as a gift… and kept it. At only $13, it was too cute to resist. Plus, when trying to win over a suspicious 7-year-old to “Deb-Os” (or “Mommy-Os”), the mini size sealed the deal.
