Sometimes you crave some fresh hot waffles for breakfast, but don't have ready access to a waffle maker. Don't despair, you can easily learn how to make waffles without a waffle maker with ease! We explain five simple methods below.
(But, if you're planning to make waffles on a regular basis, we have some suggestions for great budget-friendly Oster Duraceramic waffle makers.)
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Waffle cake pan
A waffle cake pan is a mold made of aluminum, similar to a muffin tray. It has 6 individual waffle molds with indents to form the traditional waffle shape.
They are usually made of a non-stick material and are very durable. The pan will conduct the heat of the oven to ensure your waffles have crispy edges and the soft interior we all love.
The issue with this method is that only one side of the waffle will have the traditional cross-hatching design while the other will be completely flat. This is because the pans are open-topped and so only one side will have the pattern baked in.
They are incredibly easy to clean and all you need to use them is an oven. We advise greasing the pan before adding the waffle mix, to reduce the risk of the waffles getting stuck.
It is best to avoid overfilling the molds as this can cause the top of the waffle to some and not lay flat on the plate.
Reviewers say that these pans produce waffles similar to those from a waffle iron. There is no taste or textural loss from using the waffle cake pan instead of a waffle iron.
Waffles should take around 15 to 20 minutes to cook in an oven preheated to 350 degrees Fahrenheit.
Silicone waffle mold
Silicone waffle molds are a similar concept to the waffle cake pan above but made of silicone. This makes it easier to pop the waffles out of the tray when cooked.
They are easy to clean and tend to be dishwasher safe, which is not always the case with pans made from metal.
You can purchase silicone molds in a variety shapes to suit your fancy. These molds are non-stick and can go in the oven, microwave, and dishwasher.
This is a very easy way to make waffles without a waffle iron. Heat an oven-safe grill pan over a low heat and heat your broiler to a high temperature.
Pour some oil into the pan and pour in enough batter to cover the base of the grill pan. For smaller waffles, you can ladle on individual portions of batter.
Alternatively, you can use a heatproof cookie cutter to create perfectly round miniature waffles.
Cook the waffle for 5 minutes on the stove and then transfer the grill pan to the bottom shield of your broiler. Leave to cook here for 10 minutes until well-risen and golden brown.
If you are looking to create the traditional waffle marks, a griddle pan works well for this. Pour the batter onto the pan over a medium-low heat.
Cook the waffles until you see bubbles appearing on the surface of the batter. The edges should look dry and the bottom of the waffle should be set.
Flip your waffle using a spatula. If you are serious about making waffles with the grid, try to flip the batter so that the lines are going in the same direction.
Press gently on the surface of the waffle to help it form the ridges. Cook until this side is well browned and then transfer to a wire rack to cool, or a plate to eat!
If you wish to make a grid, before removing from the heat, turn the waffle so that ridges form perpendicular to the first ones. Press down gently, being careful not to overcook.
Sandwich presses work in a very similar manner to waffle irons. Simply grease the toaster trays lightly before you pour in your waffle batter. Add the batter, taking care not to overfill.
Close the lid and cook the waffles for around 10 minutes. They should be crispy on the outside, golden brown in color, and be deliciously soft when you cut into them.
This method would also work on panini presses, George Foreman grills, and any machine similarly designed.
We all know the traditional county fair food, the humble funnel cake. WIthout a waffle iron, this is a great way to mimic the taste and texture of traditional waffles.
Once you have made the waffle batter, heat a large pan of boiling oil, or a deep fat fryer. Pour the waffle batter into a piping bag with a straight nozzle, or into a ziplock bag with the corner cut off. Carefully pipe a slow and constant stream of waffle batter into the hot oil.
You can move the batter stream in any direction you like and create whatever patterns feel right. You can even attempt some cross-hatching by piping a string of parallel lines into the pan and topping with some more, at a right angle to the first ones you piped. This creates a fried, indulgent, waffle-like product.
Allow the batter to cook for a few minutes on either side, until crispy and golden brown. Once floating and cooked, remove the waffle funnel cake from the hot oil and place on a few sheets of kitchen paper to drain. Toss in confectioners’ sugar and serve.
Frequently Asked Questions
Will waffles taste the same without a waffle iron?
Not exactly. Your waffles will still be fluffy and delicious with a crispy exterior, but they will not be identical to traditional waffles.
They are likely to differ in shape and they have distinctly different cooking methods so it is unfeasible to expect the final result to be the same.
What is the ideal waffle batter consistency?
The ideal waffle batter consistency is similar to runny honey. It should be thick and viscous but still pourable. As a general rule, the thicker the batter, the better the resulting waffles.
Thinner batters will produce crispier waffles. There should not be lumps in the waffle batter.
Are waffles better with oil or butter?
Butter browns at a lower temperature than oil, so waffles made with butter will do the same.
If you substitute butter in a recipe that calls for oil, your waffles may burn a lot faster than the original.