Can You Waffle This? Plus 4 Other Wacky Waffles to Try

February  8, 2018

We're constantly impressed with the creativity of our Baking Club members—we know they're very adept at taking recipes from the books we're cooking through and adapting them, whether to fit a differently-sized pan or to make up for a missing ingredient. But we did a double-take when Diana Holtzman posted a photo (below, right) of waffles this week. Why? Well, this month, the Club is baking through Dorie Greenspan's Baking: From My Home to Yours—and there aren't any waffle recipes in the book.

What happens when you waffle a muffin? Is it a waffin? A muffle? Photo by Bobbi Lin, Diana Holzman

It turns out that Diana successfully waffled a muffin recipe! She turned Dorie's Great Grain Muffins into waffles by thining out the batter a little and adding "a touch more milk and reducing the butter slightly"—everything else remained the same. They turned out so well that she's planning on trying this technique with her other muffin recipes, too.

Are you ready to take your waffling to new places? After you test out a waffled version of your favorite muffins, we've got four other ideas to get you going:

Yes, you can waffle your vegetables, like these Zucchini Parmesan Fritters. Waffling hashbrowns or tater tots would be a good move, too.

Waffle your sandwiches for toasty outsides and gooey, cheesy insides. Who needs a panini press when your waffle iron can do double-duty?

To make a sweet breakfast without messing around with waffle batter, waffle puff pastry. It's like a croissant waffle!

And, if you're waffling on which breakfast dish to make, Erin DcDowell brought to life an idea of Jimmy Fallon's—the PanWaffle. She says, "One batter. Two textures. The best breakfast mashup since breakfast burritos."

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And, if you're looking for even more waffle inspiration, Food52er and Club member Joy Huang regularly wows us with her waffling experiments, like the waffled socca and waffled cardamom rice pictured below.

Wondering if it will waffle? Odds are good that Joy has tried it. Photo by Joy Huang

Tell us: What do you like to waffle?

See what other Food52 readers are saying.

  • AntoniaJames
  • HalfPint
I like esoteric facts about vegetables. Author of the IACP Award-nominated cookbook, Cooking with Scraps.


AntoniaJames February 13, 2018
Last night, I took some leftover bread, onions, herbs, etc. on which I had roasted a chicken; I mashed everything with the back of a spoon and beat in one egg per cup of the stuff. I waffled it, and topped the savory waffles with leftover chicken warmed in a light gravy -- actually, some leftover bacon-tamari gravy from Grant Helton, from the freezer. Plus broccoli side = dinner. This is a variation on leftover stuffing waffles, made the same way. Or mashed potatoes.

Here's a tip re savory waffles full of vegetable bits and other non-traditional ingredients: they tend to take quite a bit longer than your standard waffle made with a batter. Dial the heat back a bit so they don't get too dark; expect 8 - 10 minutes per waffle. Keep warm on a cooling rack in a low oven until all are cooked. ;o)
HalfPint February 13, 2018
This weekend, I'm gonna make liege waffles. Got the Belgium pearl sugar and ready to go :)