How to Make Waffles Without an Iron

by Zora Hughes ; Updated October 17, 2017

Without a waffle iron, it's nearly impossible to make traditional waffles at home. Waffle irons give waffles that signature crisp, honeycombed surface, but they can be a pricey investment if you only use it once in a while. If you don't mind a different shape, the ridges of a grill pan can create the crispy surface and tender interior of classic waffles that are pretty close to the real thing. Here's our best alternative to this breakfast classic.

Prepare waffle batter per your recipe in a mixing bowl. Set it aside.

Grease a small grill pan generously with butter or cooking spray. Place the grill pan over high heat on the stove.

Pour a spoonful of waffle batter onto the center of the grill pan over the ridges. Let it spread out slightly into a circular shape. Cover the entire grill pan with batter if you prefer, but doing so makes the waffle more difficult to flip.

Reduce the heat to medium-low and let the griddle waffle cook for five to six minutes until it is golden brown and the waffle's ridges feel crisp.

Flip the griddle waffle over carefully and cook for another five to six minutes until golden and crisp. Continue flipping as needed to get the waffle as crisp as you prefer on both sides. Serve topped with syrup, butter, fruit compote, whipped cream or yogurt.


  • Keep waffles warm while you make more in a preheated 200 degrees Fahrenheit oven, placing them directly on the oven racks to keep them crisp.

    Start with a basic waffle batter, which includes flour, baking powder, milk, eggs, butter and a dash of salt. Use buttermilk instead of regular milk for more flavor. Add additional ingredients into the batter as you see desire, such as cinnamon, sugar and blueberries.

    Make a crispier waffle by separating the egg yolk from the whites. Whip the whites into stiff peaks before folding them into the batter. You can reduce the amount of flour by a 1/4 cup and replace it with cornstarch, which helps keep the waffles crisp after cooking.

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About the Author

Based in Los Angeles, Zora Hughes has been writing travel, parenting, cooking and relationship articles since 2010. Her work includes writing city profiles for Groupon. She also writes screenplays and won the S. Randolph Playwriting Award in 2004. She holds a Bachelor of Arts in television writing/producing and a Master of Arts Management in entertainment media management, both from Columbia College.