Better Than The Freezer Aisle: Copy Cat Eggo Waffles
Oh, my kids and their waffles. Chocolate chip waffles to be more specific. Several months ago while perusing the grocery store I spotted a box of Eggo Chocolate Chip waffles on sale and thought my kids might just think I was the world’s greatest mom if made those for breakfast. I was right. Then they asked for them the next morning. And the next morning. And the next morning.
When we started going through a jumbo box in less than a week, I knew we needed to find
Copy Cat Eggo Chocolate Chip Waffles – Kid Approved!
another solution, especially after the sale ended. So I ordered a waffle iron (I had been wanting one anyway) and got to work coming up with a recipe that would pass the test. I’ll be honest, this was the third version we tried and was by far the most popular. The greatest part about these? The kids now reject the store-bought ones. They ask me for “square waffles, not the circle ones” now. Yay! I am sure in a crunch they will have Eggo’s again, but it is nice to know that mom can make something that they prefer!
Price comparison: I estimated that my version costs about 23 cents per waffle (not bad if you ask me!) Eggo runs between $4 and $5 a box depending on sales, making them at least 40 cents per waffle. So you are basically cutting your costs in half and cutting out all of the mystery ingredients.
Better Than The Freezer Aisle: Copy Cat Eggo Waffles
Author/Source:
Tricia @ Onceamonthmom.com
Ingredients:
- 2 eggs
- 2 cups all purpose flour
- 1.75 cups milk
- 0.5 cups butter, melted
- 1 Tablespoon sugar
- 4 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 teaspoons vanilla
- 0.5 cups mini chocolate chips, blueberries, or dried strawberries
Directions:
Preheat waffle iron. 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, blueberries or dried strawberries. Pour mix onto hot waffle iron. Cook until golden brown.
Freezing Directions:
Flash freeze. After freezing, place into gallon freezer bag. Label and freeze. To serve: reheat in microwave for 30 seconds.
Servings: 12 waffles (approximately 6 servings)
**conversion chart image provided by Erik Spiekermann
We absolutely love this in our house. The kids want waffles every day. I got tired of buying them and have been flash freezing 5 batches of waffles at a time. My kids love the cinnamon toast egos. It took me a long time to figure out that the mini cinnamon chips were the secret. Tastes just like the Egos!
Oh that is a good suggestion! I will have to try that too.
Great recipe! Can’t wait to try this with our new waffle stick maker :) Thanks for posting this!
Oh that sounds fun!
I am loving your better than freezer aisle posts. Are these all organized in a pinterest board?
Thanks. Keep them coming!
We’re happy to hear it Gina! You can find them here http://pinterest.com/onceamonthmom/national-frozen-food-day/
What does flash freeze mean?
See this post on flash freezing for more info: http://onceamonthmom.com/flash-freezing/
Thank you! My girls LOVE their frozen waffles but because of the price and nutritional value, I don’t buy them often enough for them. I have been looking for a comparable recipe. Thank you so much!!!
Has anyone tried putting them in a toaster oven instead of the microwave after freezing?
Oh yes, we do that ALL. THE. TIME. I will add that to the post.
Is there a reason these require flash freezing, but the multigrain ones don’t? In flash freezing, do you put the waffles in hot? Thanks!
No, flash freezing just helps reduce freezer burn by freezing the items separately as quickly as possible.
I am having trouble saving this recipe. When I try to log in I am not recognized. I am using the same login info that I used to create an account on this site!
The Save Recipe has to do with Ziplist (confusing I know) not your oamm account. You can learn about Ziplist here – http://onceamonthmom.com/get-started-using-ziplist/
Anyone tried swapping in some whole wheat flour? I was thinking about subbing 1 C. whole wheat flour.
Alexis, I subbed whole-wheat PASTRY flour for all of the white flour and was very pleased. Quick breads require a softer wheat flour than regular whole-wheat flour for best results, in my opinion. Please see my post (#10).
Very good waffles! The grandsons liked the chocolate chips in the batter, the adults, not so much, but the basic batter is great.
I substituted 2 cups (9.9 oz, 280 g) whole-wheat PASTRY flour for the 2 cups of all-purpose flour in the batter and it was perfect. Let the batter stand for 5 minutes before making the waffles. This made 8 (6-inch) waffles.
Don’t pile all the batter in the center of the waffle iron (make a ring of the batter) – mine did not flow much. You might have to spread the batter a bit to cover the bottom of the iron (I didn’t have to, though). For my 6″ round waffle baker I used a #8 (1/2 cup) scoop of batter.
I might try adding 1 or 2 tablespoons more milk next time, but it will be hard to improve on the ones I made yesterday.
I agree with Tricia – reheat the waffles in a toaster oven and they will regain their crispy texture.
What waffle iron did you use? Our Belgian iron makes them so large they are overwhelming to my 8 year old.
Wendy, have you tried to cut the waffles at the “seams” to make them smaller? I use a Belgian waffle iron as well but just freeze them in the smaller sizes and make 2 or 3 if they request more.