Leggo My Eggo! How to Make Waffles Without a Waffle Iron
Everyone loves waffles on a lazy Sunday. But if you don’t own a waffle iron, you might consider this pleasure a restaurant-only treat. But it doest have to be that way! Why? Because you’re about to learn how to make homemade waffles without a waffle iron.
Photos via CakeSpy
Making waffles without a waffle iron is simple, here’s how!
Your favorite waffle batter can be cooked to perfection using a common kitchen tool: the grill pan. Whether you don’t have the space for a waffle iron or just don’t like single-use gadgets, the grill pan method works great. Plus, the grill pan can be used for a plethora of other food and cooking activities, from grilling meats and vegetables to making panini-style sandwiches with fresh homemade bread.
Using the grill pan to make waffles: what’s different?
When making waffles without a waffle iron, the results might look a little bit like pancakes. But, the taste and texture is all waffle, complete with crispy exterior and light, airy interior.
Another notable difference is that grill pan waffles hold syrup and butter differently from the pockets of a traditional waffle. Syrup on these waffles pools in wonderful, sugary little streams along the ridges.
Waffle iron-less waffle recipe
Method adapted from Jamie Oliver
- 1 batch of your favorite waffle batter
- butter, for greasing the pan
- grill pan
- pastry brush,
- wire rack, for cooling
Prepare your favorite waffle recipe. Any waffle recipe will do for this method.
Grab your grill pan and put it on the burner. Heat on medium until it’s nice and toasty. Sprinkle a few drops of water on the pan to test the heat; if it “dances,” you are ready to roll.
Once it’s warm, brush the grill pan with butter. It should melt right away and even sizzle a bit.
Spoon the batter on to the pan and let it spread into a circle. You can do large or small dollop, depending on your preference.
Your circles might be a little “off” because of the pan’s ridges, but it’s OK. They’ll come out just fine. I find the slightly imperfect, almost cloud-shaped appearance of the waffles sort of charming.
Now, lower the heat of the pan to medium-low. Lowering the heat is important for this particular recipe. It allows the little waffles to form ridges from the pan and get a nice “char” without burning the waffle on the outside.
Let the batter cook until bubbles start to form on the top, the edges look dry and the bottom is set.
Now, it’s time to flip. Using a spatula, flip the waffle. Try to flip it so that the lines are facing the same way. If you can’t manage that, don’t panic! They will still taste good, I promise!
Press lightly on the waffle with the back of your spatula to ensure it adheres to the pan’s ridges. Cook until this side is finished and transfer to a wire rack.
Now that you’ve gotten some confidence, you can load up the grill pan with more than one waffle at a time. We found that working with three or four at once was a manageable amount.
Remember to brush the pan with more butter as needed.
Continue until you’ve used all of the batter. Try turning on your oven to the lowest heat setting to keep finished waffles warm while you cook.
Once you’re read to eat, load up those waffles with whatever delicious toppings you want! Maybe go savory and make a waffle sandwich with sausage, egg and cheese. Or go sweet, topping the waffles with homemade jam and whipped cream. And really go the extra mile by serving these with delicious homemade butter. Yum!