Waffle Sticks and Pops

Use this easy Waffle Sticks recipe to make six flavors for a kid-friendly breakfast! Or turn them into waffle pops for a tasty treat.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 4

Total Time 19

Servings

Calories 185kcal

Combine the flour, cornstarch, brown sugar, baking powder, and salt in a medium bowl.
Add the whole milk, melted butter, egg, and vanilla. Whisk until combined. Set aside to rest. For overnight waffles, cover the bowl and store the batter in the fridge until morning.
Preheat a waffle stick maker.
Measure 1/4 cup of batter (or the appropriate amount for your waffle stick maker) into a small bowl. Stir in any additional ingredients (see notes).
Grease the waffle stick maker, pour batter onto it, and spread it out evenly. Add lollipop sticks if desired.
Cook for 4-5 minutes (depending on your waffle sticks iron) until it stops steaming and the waffle sticks are fully cooked.
Remove the waffle sticks, place them on a cooling rack, and repeat with the remaining batter.

Blueberry: Add 1-2 tablespoons of blueberries to 1/4 cup of batter. If making pops, dip them in blue candy coating, drizzle with white candy coating, and top with sprinkles.
Cinnamon: Add two teaspoons of cinnamon sugar to 1/4 cup of batter. To make pops, dip them in white candy coating and sprinkle them with cinnamon sugar.
Fruity Pebbles: Add 1-2 tablespoons of Fruity Pebbles to 1/4 cup of batter. For pops, dip them in white candy coating, drizzle with aqua candy coating, and sprinkle with Fruity Pebbles.
Strawberry: Add 1-2 tablespoons of diced strawberries to 1/4 cup of batter. To make pops, dip them in pink candy coating, drizzle with white candy coating, and top with sprinkles.
Chocolate Chip: Add 1-2 tablespoons of mini chocolate chips to 1/4 cup of batter. If making pops, dip them in melted chocolate chips, drizzle with melted white candy coating, and top with mini chocolate chips.
Storage: Place cooled waffle sticks in an airtight container or storage bag with parchment paper between layers. Store in the fridge for 2-3 days or in the freezer for up to two months.