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


  1. Combine flour, salt, pepper, sugar, and leavening agents into a medium sized bowl. Hand whisk together.

  2. Pour in buttermilk and melted butter. Stir with a wooden spoon until a batter is formed.

  3. Add cheese, spinach, and tomatoes. Stir until evenly distributed.

  4. 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. )

  5. Spray waffle iron with non stick coconut oil spray.
  6. Spoon batter into each waffle section ( or 3/4 of entire circle for large single round waffle)

  7. Batter will be thick so spread across with spoon to cover enough surface area for waffle.

  8. Close lid and let bake for 8-9 min. 

  9. Remove waffles and serve warm.