How to Keep Waffles from Sticking (2024)

FAQs

How to Keep Waffles from Sticking? ›

Use a pastry brush

To grease the pan, consider using a pastry brush and neutral oil like vegetable, canola or grapeseed oil to lightly grease the surface.

Spray the inside of your waffle maker with a nonstick cooking spray. Pour in enough batter to fill the inside of the mold without overflowing, typically 1⁄4 to 3⁄4 cups. Use a palette knife or the back of a spoon to evenly spread the batter.

After turning off the waffle iron, we always lubricate it with oil to prevent it from drying out, and every day before work we scrub the plates with a slotted wire brush for a few minutes to remove the softened deposits of baked batter from the previous day, then wipe dry with a cotton towel and only lubricate the ...

Not waiting until the iron heats up properly means your waffles will cook, but never achieve that satisfyingly crisp exterior. Overworking the batter will leave your waffles dense and chewy instead of light and airy. And stacking even the most perfect waffles will cause them to become soggy and limp in minutes.

In a small bowl, make a paste of 1/4 cup of baking soda and 1/2 teaspoon of hydrogen peroxide. Use a paper towel or soft-bristled brush to spread the paste on the waffle plates and anywhere the appliance feels sticky. Leave the paste on the appliance for an hour to absorb the excess oil.

Turn on your waffle maker before you put together your batter. By the time you finish the batter, your maker is ready and waiting! Grease the maker before you pour the batter the first time. Yes, the waffle iron is nonstick, but you still should hit those plates with either cooking spray, or brush on some neutral oil.

BUT THEN I CAME UP WITH A GREAT NON-STICK-SAFE WAY TO GREASE IT!!! In a moment of inspiration during our maiden voyage with the new iron, I grabbed the silicone basting brush out of the drawer, dipped it in the butter (we leave ours out so it was pretty soft) and gave the plates a quick once-over.

Heat a waffle maker following the manufacturer's instructions, brush with a little of the oil, then ladle in enough batter to just cover the surface. Cook following the manufacturer's instructions (usually 5-6 mins) until the waffles are golden brown and crisp.

Brush oil lightly over the surface of your pan instead: if the spray build-up hasn't ruined the pan, this should work. Also, be sure you are not trying to take the waffle out of the pan too soon; if it is not thoroughly cooked, it will stick.

What is the secret to making good waffles? ›

Nonstick waffle makers should only need a light coating of cooking oil before the first time they're used for the day (not before each waffle is made). It's better to use cooking oil either in a refillable spray bottle like a Misto or to brush it on with a pastry brush.

Refrigerate the waffles within 2 hours of cooking them.

Once they are cool enough to handle, store them so they remain safe to eat. Any waffles left out for more than 2 hours could have unsafe bacteria on it, so throw them out instead. Bacteria spreads on any food under 140 °F (60 °C).

Cook frozen waffles on the stove for perfectly crispy edges.

If you prefer your waffles with crunchy, browned edges, preparing them on the stove may be ideal. "Instead of placing them in the toaster, try covering your waffles in butter and cooking them in a hot pan on your stovetop," Young told Insider.

Arrange the waffles on a baking sheet and freeze until hard, about two hours. Next, you can stack the pieces into a resealable plastic bag with each layer separated by either parchment or wax paper.