Savory Waffles are just what you need when that waffle craving strikes, but you’re tired of sweets. Made with buttermilk for that homemade biscuit flavor with a nice waffle crunch. You can add any combo of chopped veggies, bacon, herbs, or cheese to the batter. I like to toss in sharp cheddar cheese, spinach, and fire roasted tomatoes to the mix. Either way I know you’re going to be making these more than once!
Tips for Savory Waffles:
- Use a four count waffle iron or belgian waffle iron with this recipe.
- Give your waffle iron a light coating of non-stick cooking spray before adding batter.
- Stir your waffle batter in a large bowl with a wooden spoon.
- Chop your spinach and fire roasted tomatoes into small chunks. This helps with even baking.
- This a thicker waffle batter. Spoon batter onto the waffle maker, then spread evenly into sections.
- If you feel the batter is too thick for your liking, just add a Tbsp at a time of buttermilk and stir until desired consistency.
- I love cheddar cheese in this recipe, but feel free to swap it out for your favorite.
- Add in fresh or dried herbs to taste.
- I also suggest frying an egg, ditching the toast and making a waffle sandwich!!!!
- Take two waffles, place a fried egg and a slice of cheese in the middle, stick on a panini press for a quick melt and feed your taste buds!
- Top you savory waffles with a homemade remoulade sauce!
Remoulade Sauce:
- 1 1/4 Cup Mayonnaise
- 1/4 Cup Spicy Brown Mustard
- 1 Tbsp Paprika
- 2 tsp Cajun Seasoning
- 1 tsp Garlic Powder
- 2 tsp Dill Pickle Juice
- 2 tsp Hot Sauce
Mix all ingredients together with a fork or whisk. Pour or smear onto your waffles and enjoy 🙂
Ingredients
Waffle Batter
- 2 1/4 Cups All Purpose flour
- 1 3/4 Cups Buttermilk more if needed
- 1/2 Cup Unsalted Butter melted and cooled
- 1/4 tsp baking soda
- 1 Tbsp baking powder
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 Tbsp organic raw sugar
- 1 1/4 Cup Sharp Cheddar Cheese shredded
- 1/2 Cup Fresh Spinach Leaves chopped
- 1/4 Cup Fire Roasted Tomatoes chopped
Instructions
- Combine flour, salt, pepper, sugar, and leavening agents into a medium sized bowl. Hand whisk together.
- Pour in buttermilk and melted butter. Stir with a wooden spoon until a batter is formed.
- Add cheese, spinach, and tomatoes. Stir until evenly distributed.
- The batter will be thicker than regular waffle/pancake batter but if looks very dry, just add some more buttermilk a Tbsp at a time. (Do not add a lot of buttermilk to make it runny. )
- Spray waffle iron with non stick coconut oil spray.
- Spoon batter into each waffle section ( or 3/4 of entire circle for large single round waffle)
- Batter will be thick so spread across with spoon to cover enough surface area for waffle.
- Close lid and let bake for 8-9 min.
- Remove waffles and serve warm.
did you make this recipe?Mention @twocupsflour or tag #twocupsflour!
Valarie
Is buttermilk a must for this recipe? Could I sub Almond milk?