These rich, crispy waffle sticks make a delightful breakfast — or anytime — treat on their own. For an extra-special touch, dust them with powdered sugar and serve with fresh fruit and a sweetened ricotta or maple syrup for dipping.
Many people simply call them waffle sticks. In my family, my granddaughters Sophia (nine) and Ava (five) call them “our favorite,” my two-year-old grandson Dylan calls them “mom-mom sticks,” and my nearly fifteen-year-old grandson Ryan usually prefers French toast.
- Sift the flour, baking powder, salt, and sugar into a large bowl.
- In another bowl, combine the egg yolks, milk, cooled melted butter, and vanilla; beat well.
- Lightly stir the flour mixture into the wet ingredients until just blended.
- Place the egg whites in a clean medium bowl and beat until stiff peaks form.
- Gently fold the beaten egg whites into the batter with a large spoon.
Separating the eggs and folding in the whipped whites adds a light, airy texture to the finished waffle sticks.
Need a gluten-free option?
This recipe works well with a gluten-free all-purpose flour blend. Many commercial gluten-free pancake mixes also perform nicely when used to make waffles on the stovetop.
Making the waffle sticks
I use a Nordic Ware waffle stick pan made of cast aluminum; it consists of two hinged pans that form a mold and cook four waffle sticks evenly on the stovetop. The stainless-steel handle stays cool, making it easy to flip the pan halfway through cooking.
Lightly brush the inner surfaces with melted butter or a neutral oil, preheat the outside of both pans over medium heat, fill the indentations of one pan until the batter is level, attach the preheated top pan, and flip the pan halfway through cooking.
- Cook about 2 to 3 minutes per side, depending on your stove.
- The pan’s nonstick interior should release the waffles easily.
- Dust with powdered sugar, if desired, and serve immediately with maple syrup for dipping.
An added bonus: the stainless-steel handle stays cool, so flipping is simple.
Keeping them warm
Place finished waffle sticks on a baking sheet and keep them warm in a 250°F oven while you cook remaining batches. Serve with ricotta and fresh fruit or the classic maple syrup. Kids (and grown-ups) love dipping finger foods.
Best way to enjoy them
Sophia and Ava’s favorite: fold a handful of mini semi-sweet chocolate chips into the batter and serve the chocolate chip waffle sticks with Nutella for dipping.
Rich & Crispy Waffle Sticks
This recipe makes rich, delicate waffles, either as handheld waffle sticks or in a traditional waffle iron.
Ingredients
- 1 1/2 cups all-purpose flour (or gluten-free all-purpose flour)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons granulated sugar
- 3 large eggs, separated
- 1 cup milk
- 4 tablespoons unsalted butter, melted and cooled
- 2 teaspoons pure vanilla extract
- Powdered sugar, for serving (optional)
Instructions
- Sift the flour, baking powder, salt, and sugar into a large bowl.
- In another bowl, whisk together the egg yolks, milk, cooled melted butter, and vanilla. Beat well, then gently stir in the flour mixture until just combined.
- In a clean bowl, beat the egg whites until stiff peaks form. Fold the beaten egg whites into the batter gently.
- Brush the inner surfaces of the waffle stick pans lightly with melted butter or neutral oil. Preheat both pans over medium heat. Fill the indentations of the bottom pan until the batter is level, attach the top pan, and flip the pan halfway through cooking.
- Cook about 2–3 minutes per side, depending on your stove. The nonstick interior should release the waffles easily.
- Dust with powdered sugar if desired and serve immediately with maple syrup or your preferred dip.
Disclosure: Some product mentions were previously linked; this recipe and my recommendations come from personal experience.
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