Black & Decker Double Flip Waffle Maker

Why I reached for a double-flip waffle maker

I host weekend breakfasts often enough that a single-plate waffle iron feels like a bottleneck. The Double Flip promised to solve the throughput problem with two rotating plates, a locking handle, and extra-deep grids for tall, topping-ready waffles. After several weeks of regular use—weekday freezer-stash batches and a couple of crowd breakfasts—I have a clear sense of where this machine excels and where it asks for a little finesse.

Setup and first impressions

The unit is hefty and stable, which I appreciate when rotating a full plate of batter. At roughly 14 inches wide and over 10 inches tall, it’s not a dainty appliance; plan on giving it a permanent spot or a deep cabinet. The cool-touch handle stays comfortable during use, and the locking latch is positive enough that I don’t worry about batter leaks while flipping.

There are only two indicator lights (power and ready) and no browning dial. That’s by design—time is your control. The nonstick plates are fixed (not removable), and the drip tray slides out easily to catch any overflows. Out of the box, I wiped down the plates, ran a dry preheat, and was cooking within minutes.

Preheat, capacity, and the rotation workflow

Preheat on my unit takes about 6 minutes from cold; the ready light cycles as the plates stabilize. I get the most consistent results if I let the ready light come on twice before starting the first batch. The machine is designed to cook two waffles at once: pour batter into one side, close and lock, rotate, and then pour the other. They cook concurrently from there.

A scant 1/2 cup per waffle (about 7 tablespoons) is the sweet spot for me. The deep grids leave room for expansion and prevent spillovers as long as I pour in the center and resist the urge to “chase” the edges. The removable drip tray is a nice safety net if you do overfill—cleanup stays contained.

Cooking performance and evenness

The Double Flip can produce impressively crisp exteriors with custardy interiors, especially with Belgian and yeasted batters. For classic buttermilk, my timings shook out like this:

• 3–3.5 minutes: light golden, soft exterior
• 4–4.5 minutes: medium golden, crisp edges, tender center
• 5 minutes: deeply browned, very crisp throughout

There’s no dial, so your browning is all about time and the visual cue of steam. My reliable indicator is steam output: when the steam slows to a wisp, the waffle is set; give it 30–60 seconds more for extra crispness. The ready light isn’t a “done” signal; it just reflects plate temperature cycling.

Evenness is good overall, but technique matters. If you pour batter on one side and then get distracted before pouring the other, the first waffle will spend more time in contact with the hottest plate and can finish a shade darker. I avoid that by staging batter in two pre-measured cups and pouring both sides back-to-back before the first rotation heat surge evens out.

Texture, thickness, and topping capacity

The extra-deep grids make thick, sturdy waffles with well-defined pockets. That’s a plus if you like heavy toppings—fruit, fried chicken, or whipped cream stay put. It also means the waffles hold onto syrup without turning soggy immediately. With a higher-hydration batter, I get crisp edges and a slightly custardy center; dryer batters finish more uniformly crisp. If you’re chasing diner-thin waffles, this isn’t the style; this machine is tuned for Belgian thickness.

Two-at-once throughput

In practice, “two at a time” with this format means you’re pouring on both sides within 10–15 seconds, rotating once, and letting them run together. On my test mornings, I consistently produced four waffles in about 8–10 minutes, including pour time, plate swaps, and brief rests. For a family breakfast, that pace is a game-changer versus single-plate irons. The weight and balance of the rotating mechanism make flipping easy even when both plates are full.

One note on rhythm: between batches, I close the plates and lock the handle so heat stays in while I portion the next batter. That habit reduces temperature swings and makes the first waffle of each batch match the last.

Cleanup and care

Because the plates aren’t removable, most cleanup is wipe-down. Once the iron cools to warm, I brush out crumbs with a soft pastry brush and wipe the grids with a damp microfiber cloth. The nonstick surface releases well if you measure batter properly. I avoid aerosol cooking sprays—they tend to leave a sticky residue on nonstick over time—and instead rely on a light pass with a silicone brush and neutral oil for the first batch only. The drip tray goes to the sink for a quick rinse.

A few care tips that helped me keep the surface pristine:
- Use silicone or wooden tools; never metal.
- Don’t scrape dried batter—soften it with a warm, damp cloth first.
- Skip abrasive pads and harsh detergents on the plates.

Build quality and heat management

The housing gets warm, but not dangerously so, and the handle remains cool throughout. The latch has been reliable and hasn’t loosened under repeated flips. At about 12 pounds, the base feels planted; I never had to chase it across the counter. Heat recovery between batches is fast, but like most compact waffle makers, there’s some temperature cycling. That’s normal and part of why time and steam are better indicators than the ready light.

I didn’t experience coating flake-off, but as with any nonstick surface, longevity depends heavily on user habits. If you treat it like a cast-iron griddle and start scraping, you’ll shorten its life. Follow the care routine above and it should hold up.

What could be better

• No browning dial: Time-based control is fine once you learn it, but a simple thermostat knob would give beginners more leeway.
• Asymmetric browning if you dawdle: A staggered pour works great, but you do need to pour both sides promptly for matched color.
• Storage footprint: The double mechanism occupies real counter space and cabinet height. Plan accordingly.
• Fixed plates: Fast to wipe but impossible to dunk. If you regularly overfill, you’ll want to be diligent about warm wipe-downs so residue doesn’t bake on.

Tips for consistent results

• Preheat until the ready light cycles twice before the first batch.
• Pre-measure batter into two small cups so you can pour both sides back-to-back.
• Use a scant 1/2 cup for each waffle and pour directly into the center—don’t spread with utensils.
• Rotate immediately after locking, then leave it alone.
• Watch steam: when it nearly stops, check. Add 30–60 seconds for extra crispness.
• For maximum crisp, move cooked waffles to a wire rack, not a plate, while you finish the batch.

Who it’s for

The Double Flip shines if you want restaurant-style, thick waffles and need to serve more than one person at a time. Households that entertain or batch-cook for the freezer will appreciate the throughput. If you prefer ultra-precise browning control, wafer-thin waffles, or removable plates for dishwashing, there are better fits elsewhere.

The bottom line

This is a capable, fast, and straightforward double waffle maker that rewards a small learning curve with consistent, tall, crisp waffles and real two-at-once efficiency. The rotate-and-cook design works, the drip tray prevents messes, and the handle and latch inspire confidence. Its main compromises—time-based browning, fixed plates, and a sizable footprint—are worth living with if capacity and speed are your priorities.

Recommendation: I recommend it for families, brunch hosts, and anyone who values turning out two thick, evenly cooked waffles in the time many single irons make one. Learn the steam cue, pour promptly on both sides, and take basic care of the nonstick, and the Double Flip delivers exactly what it promises. If you need a compact machine with a browning dial and removable plates, look elsewhere; for volume and dependable results, this one earns its spot on the counter.