My favorite thing to do when I make this waffle recipe (though the technique should work with any waffle recipe) is to make all nine sheets of the waffles (following the directions on the recipe card), and put them on a cooling rack after they are done cooking. Then I let them completely cool to room temperature...then, I split them into single serving size (half sheet or two squares) and I put them in some gallon-sized zip freezer bags. Once the waffles have frozen, I take out one serving each morning (broken into squares if needed) and either put it in the toaster (just like I would a store-bought freezer waffle), or nuke it in the microwave for about a minute. This is something that I do as part of my healthy meal prepping for the week, and it saves me so much time not having to make waffles every day... which actually makes it much easier to stick to the healthy breakfast habit because making waffles every day would be a total pain.