Mozzarella Stick Waffles
on Oct 30, 2026
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Add as Google preferred sourceThese mozzarella stick waffles are a fun twist on classic mozzarella sticks! Slices of mozzarella cheese are dipped into a savory Parmesan waffle batter, lightly coated in crispy panko breadcrumbs, and cooked until golden in a waffle maker. Serve them warm with marinara sauce for dipping for an easy, cheesy snack the whole family will love!
Traditional mozzarella sticks are usually breaded and fried, but this version uses a savory waffle batter to create a golden coating around the cheese. The Parmesan, garlic powder, and touch of Italian seasoning add just the right amount of flavor, while the panko breadcrumbs give the outside a little extra crunch. Once the coated cheese pieces hit the waffle maker, the batter puffs up to make cheesy, crispy-on-the-outside bites that are perfect for dipping into marinara sauce.
If you love switching up classic waffles, you’ll also love these chicken waffle bites, banana waffle bites, and apple slice waffles for a few more fun ways to put your waffle maker to use!
Table of Contents
What You’ll Need
Here is what you’ll need to make these mozzarella stick waffles:
- Mozzarella Cheese: Use a block of low-moisture mozzarella cheese and slice it into thin rectangles. Low-moisture mozzarella works best because it contains less water than fresh mozzarella and melts nicely inside the waffle coating.
- All-Purpose Flour: Provides structure for the fluffy waffle coating.
- Baking Powder: Helps the waffle batter puff up around the mozzarella as it cooks.
- Italian Seasoning: Adds a subtle herby flavor that pairs well with the mozzarella and Parmesan.
- Garlic Powder/Salt: Adds savory flavor to both the waffle batter and breadcrumb coating.
- Egg: Helps bind the batter together and gives the waffle coating structure.
- Milk: Adds moisture to form a thick, smooth batter that coats the mozzarella.
- Oil: Helps the waffle coating cook up golden with lightly crisp edges.
- Parmesan Cheese: Adds a rich, cheesy flavor to both the waffle batter and panko coating.
- Panko Breadcrumbs: Give the outside of the waffles a lightly crispy coating, similar to traditional mozzarella sticks.
See the recipe card below for full information on ingredients and quantities.
Ingredient Substitutions & Additions
- Milk: Can be replaced with any unsweetened, unflavored dairy-free alternative.
- Egg: Replace with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). Let the mixture sit for 5–10 minutes to thicken before adding it to the batter. The waffle coating may be slightly softer and less fluffy with this swap. If you’re looking for an egg-free waffle batter specifically, you can also try the batter from these egg-free waffles.
- Oil: Can be replaced with an equal amount of melted, slightly cooled butter.
- Panko Breadcrumbs: Can be replaced with regular breadcrumbs, though panko gives the waffles a lighter, crispier coating. You can also omit it and keep the waffle coating plain.
Step-by-Step Instructions
STEP 1: Slice the mozzarella block into rectangular pieces that are about ¼-inch-thick (Image 1).
STEP 2: In a medium bowl, whisk together the flour, baking powder, Italian seasoning, salt, garlic powder, and Parmesan cheese (Image 2).
STEP 3: In a separate large bowl, whisk together the milk, egg, and oil until well combined (Images 3 & 4).
STEP 4: Add the dry ingredients to the wet ingredients and mix until just combined (Images 5 & 6). The batter should be thick enough to stick to the mozzarella pieces, but still easily dippable. If it seems too thick, add milk 1 teaspoon at a time until it reaches the right consistency.
STEP 5: In a separate shallow bowl, combine the panko breadcrumbs, Parmesan cheese, and garlic powder (Image 7).
STEP 6: Dip one slice of mozzarella into the waffle batter, making sure it is fully coated on all sides. Lift the coated mozzarella out of the batter and allow any excess to drip off for a few seconds (Image 8).
STEP 7: Place the coated mozzarella onto a preheated, lightly greased waffle maker and sprinkle a little of the Parmesan-panko mixture on top (Image 9). If you prefer a crispier coating on all sides, you can lightly roll the battered mozzarella in the breadcrumb mixture before placing it in the waffle maker.
STEP 8: Close the waffle maker gently without pressing down and cook for about 3.5 to 4 minutes, or until the waffle coating is golden and cooked through (Image 10). Repeat with the remaining mozzarella slices. Serve warm with marinara sauce on the side for dipping.
Storage Instructions
Let the mozzarella stick waffles cool completely before storing them in an airtight container in the refrigerator for up to 3 days. Reheat them in an air fryer or toaster oven at 350°F until warmed through and lightly crisp on the outside. Keep an eye on them while reheating to prevent the mozzarella from melting out. For longer storage, let the mozzarella stick waffles cool completely and freeze them in a single layer on a parchment-lined baking sheet until firm. Transfer them to a freezer-safe container or bag and freeze for up to 2 months.
Tips For Success
- Use low-moisture mozzarella cheese. A block of low-moisture mozzarella works best for these waffles because it holds its shape better than fresh mozzarella and contains less excess moisture. I recommend slicing the cheese into rectangles that are about ¼-inch-thick so that you get a good balance of cheese and waffle coating in every bite. Mozzarella string cheese sticks can also work! Just slice the string cheese in half lengthwise to make thinner pieces before dipping them into the waffle batter.
- Keep the mozzarella cold before dipping. Cold mozzarella gives the waffle batter a little more time to cook before the cheese completely melts. If you notice the cheese leaking out too quickly, try placing the sliced mozzarella in the freezer for a few minutes before coating.
- Make sure your waffle maker is fully preheated. A hot waffle maker helps the batter set quickly around the mozzarella and gives the outside a golden finish.
- Don’t overload the breadcrumbs. Sprinkle a little of the Parmesan-panko mixture over the battered mozzarella once it’s in the waffle maker, or lightly roll it in the mixture before cooking. Avoid adding too much so the waffle batter can still expand properly.
- Avoid overcooking. The mozzarella will melt as the waffle coating cooks, so avoid leaving the waffles in the waffle maker for too long. Start checking around 3 minutes and remove them once the coating is golden and cooked through.
- I used a Dash mini waffle maker to make these mozzarella stick waffles, but you can also use a full-sized waffle maker or a multi-mini waffle maker to cook multiple pieces at once. Cooking times may vary depending on the waffle maker.
Recipe FAQs
A little melted cheese leaking out is normal, but extra leaking can happen if the mozzarella is too thick, the waffle maker isn’t fully preheated, or the waffles cook for too long. Make sure to use thin slices of cold mozzarella and fully coat each piece in waffle batter before adding the breadcrumbs. Avoid pressing down firmly on the waffle maker lid, which can squeeze the melted cheese out.
Yes! Mozzarella string cheese works well for these waffles. Cut each string cheese into smaller pieces before dipping into the batter and coating with breadcrumbs. Keep in mind that string cheese is usually thicker than the rectangular slices cut from a block, so you may need to adjust the cooking time slightly.
I don’t recommend using shredded mozzarella for this recipe. The mozzarella needs to hold its shape while being dipped into the waffle batter, and shredded cheese won’t create the same melty center. A block of low-moisture mozzarella or mozzarella string cheese sticks works best.
More Savory Waffles You’ll Love
Pizza Waffles
Leftover Mashed Potato Waffles
Carrot Waffles (Savory)
Vegetarian Waffles (Cheesy Zucchini Waffles)
If you tried these Mozzarella Stick Waffles, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Mozzarella Stick Waffles
Ingredients
Waffle Base
- 5-6 oz low-moisture mozzarella cheese, about 15 thin rectangular slices
- ½ cup all purpose flour
- 1 tsp baking powder
- ¼ tsp Italian seasoning
- ¼ tsp salt
- 2 tbsp finely grated Parmesan cheese
- 1 large egg
- ⅓ cup milk
- 1 tbsp mild-tasting oil
Parmesan-Panko Coating
- ⅓ cup plain panko breadcrumbs
- 2 tbsp finely grated Parmesan cheese
- ⅛ tsp garlic powder
Instructions
- Slice the mozzarella block into rectangular pieces that are about ¼-inch-thick.
- In a medium bowl, whisk together the flour, baking powder, Italian seasoning, salt, garlic powder, and Parmesan cheese.
- In a separate large bowl, whisk together the milk, egg, and oil until well combined.
- Add the dry ingredients to the wet ingredients and mix until just combined. The batter should be thick enough to stick to the mozzarella pieces, but still easily dippable. If it seems too thick, add milk 1 teaspoon at a time until it reaches the right consistency.
- In a separate shallow bowl, combine the panko breadcrumbs, Parmesan cheese, and garlic powder.
- Dip one slice of mozzarella into the waffle batter, making sure it is fully coated on all sides. Lift the coated mozzarella out of the batter and allow any excess to drip off for a few seconds.
- Place the coated mozzarella onto a preheated, lightly greased waffle maker and sprinkle a little of the Parmesan-panko mixture on top. If you prefer a crispier coating on all sides, you can lightly roll the battered mozzarella in the breadcrumb mixture before placing it in the waffle maker.
- Close the waffle maker gently without pressing down and cook for about 3.5 to 4 minutes, or until the waffle coating is golden and cooked through. Repeat with the remaining mozzarella slices. Serve warm with marinara sauce on the side for dipping.
Notes
- Use low-moisture mozzarella cheese. A block of low-moisture mozzarella works best for these waffles because it holds its shape better than fresh mozzarella and contains less excess moisture. I recommend slicing the cheese into rectangles that are about ¼-inch-thick so that you get a good balance of cheese and waffle coating in every bite. Mozzarella string cheese sticks can also work! Just slice the string cheese in half lengthwise to make thinner pieces before dipping them into the waffle batter.
- Keep the mozzarella cold before dipping. Cold mozzarella gives the waffle batter a little more time to cook before the cheese completely melts. If you notice the cheese leaking out too quickly, try placing the sliced mozzarella in the freezer for a few minutes before coating.
- Make sure your waffle maker is fully preheated. A hot waffle maker helps the batter set quickly around the mozzarella and gives the outside a golden finish.
- Don’t overload the breadcrumbs. Sprinkle a little of the Parmesan-panko mixture over the battered mozzarella once it’s in the waffle maker, or lightly roll it in the mixture before cooking. Avoid adding too much so the waffle batter can still expand properly.
- Avoid overcooking. The mozzarella will melt as the waffle coating cooks, so avoid leaving the waffles in the waffle maker for too long. Start checking around 3 minutes and remove them once the coating is golden and cooked through.
- I used a Dash mini waffle maker to make these mozzarella stick waffles, but you can also use a full-sized waffle maker or a multi-mini waffle maker to cook multiple pieces at once. Cooking times may vary depending on the waffle maker.
