Martha Stewart's 10-Second Secret to Preventing Soggy Waffles

Whether you're a fan of sweet or savory brunch options, one thing we can all agree on: no one likes a soggy dish. (Unless you're into maple syrup, hollandaise, poached eggs, runny egg yolks, or a soft scramble—those aren't soggy, just luxuriously silky and welcome at any table!)

Soggy bacon, pancakes, or waffles are a bummer, especially when you're cooking for a crowd or stacking them up in a pile. We’ve always relied on our reliable Crispy Oven-Baked Bacon recipe for perfectly crispy bacon, and use the trusty cooling rack + sheet pan method to keep pancakes or waffles warm without them turning soft. (This happens when they’re stacked while still hot, trapping steam and moisture.)

But thanks to a pro tip from the culinary legend Martha Stewart, we now have another trick to avoid soggy waffles.

Martha Stewart’s Solution for Crispy Waffles Every Time

On TikTok, @MarthaStewart's team is bringing back gems from her old TV segments to share expert tips, like this one that caught my attention:

In the video, Martha takes a freshly cooked waffle from the iron and carefully tosses it between her hands to release steam before placing it on top of another waffle. This simple move helps avoid a soggy stack and keeps the crispy edges intact. 'It ensures that the crispiness lasts,' she explains.

As a mom, grandma, business mogul, restaurateur, gardening pro, author, and Snoop Dogg’s bestie, Martha Stewart clearly knows how to juggle many roles. So it makes sense that she’d share a cooking tip that saves both time and waffles.

We Put Martha’s Waffle Trick to the Test

Inspired by Martha's tip, I decided to try making breakfast-for-dinner this week. At 35, I've somehow never been to Waffle House (shocking, I know!), so I whipped up a batch of Waffle House-Style Waffle batter to see what I’ve been missing. But honestly, any waffle recipe, from sweet Sour Cream Waffles to savory Zucchini Waffles, will work perfectly with this method.

I cooked the batter in my waffle maker and used the heat-resistant tongs that came with the appliance to gently lift the waffle once it turned golden brown. Following Martha's advice, I tossed the waffle back and forth between my hands for 10 seconds. (If you’re worried about burning your hands, you can always use a clean pair of heat-proof gloves.)

After this quick tossing trick, I placed the waffle on my plate and used my knife and fork to cut a bite. Sure, it looked a little goofy. But guess what? It actually worked! The tossing technique lets the steam escape, instead of trapping it beneath a waffle on a plate or serving platter. This way, the edges and surface stay wonderfully crispy, even after adding syrup, a dollop of softened butter, or any toppings you like. Inspired by this success, I tried the same trick with my toast the next morning, and it worked just as well.

I’ll probably stick with my cooling rack and low-temp oven method for keeping large batches of waffles (and toast, French toast, and pancakes) warm and crispy, but this quick toss will be my go-to for solo cooking. It’s a game-changer!