Homemade Freezer Waffles

Method

1. Preheat your waffle iron.
2. Whisk together the flour, sugar, baking powder, and salt in a large bowl.
3. In a separate bowl, whisk the egg yolks, milk, melted butter, and vanilla.
4. In a clean bowl, beat the egg whites with an electric mixer until stiff peaks form. (This step makes the waffles extra fluffy and crispy. You can skip it and just use whole eggs in step 3 if you're in a rush.)
5. Pour the wet ingredients into the dry and stir until just combined. Gently fold in the beaten egg whites.
6. Cook in your waffle iron according to the manufacturer's instructions. Cook until deeply golden and crispy — a minute longer than you think.
7. Let waffles cool completely on a wire rack.
8. *To freeze:** Once cool, place in a single layer on a baking sheet and freeze for 1 hour. Transfer to a zip-top bag with parchment between layers.
9. *To reheat:** Straight from freezer to toaster. Toast on medium-high until hot and crispy.
10. *Storage:** Freeze for up to 3 months.