rosemary and cheddar buttermilk waffles with remoulade sauce

Rosemary Cheddar Buttermilk Waffles

Recipe for Rosemary and Cheddar Buttermilk Waffles, a savory breakfast dish topped with a spicy Remoulade sauce. Servings consist of either 8 small square waffles or 2 large Belgium waffles.

Course Breakfast
Cuisine American
Keyword buttermilk waffles, rosemary cheddar
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 8 square waffles
Calories 283 kcal


Waffle Batter

  • 2 1/4 cups sifted all-purpose flour
  • 1 3/4 cups buttermilk more if needed
  • 1/2 cup melted and cooled unsalted butter
  • 1 1/4 cup grated sharp cheddar cheese
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon black pepper
  • 1/4 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 tablespoon organic raw sugar

Remoulade Sauce

  • 1 1/4 cups vegan mayonnaise.
  • 1/4 cup mustard spicy brown mustard
  • 1 Tbsp sweet paprika.
  • 2 tsps cajun seasoning
  • 1 tsp garlic powder
  • 2 tsps dill pickle juice
  • 2 tsps hot sauce


Waffle Batter

  1. Combine all ingredients into a medium sized bowl. Stir with a wooden spoon until well mixed.
  2. The batter will be thicker than regular waffle/pancake batter but if looks very dry, just add some more buttermilk. Do not add so much buttermilk that its runny. (should look like biscuit dough)
  3. Spray waffle iron with non stick coconut oil spray.
  4. Spoon batter into each waffle section ( or 3/4 of entire circle for large single round waffle).
  5. Batter will be thick so press down to cover enough surface area for waffle.
  6. Close lid and let bake for 7-8 min. max.
  7. Remove waffles and serve warm.

Remoulade Sauce

  1. Combine all ingredients together in a small bowl. Whisk thoroughly to create a pinkish mayo like consistency.

Recipe Notes

Keep leftover waffles in an airtight container in fridge for 2-3 days. Store Remoulade sauce in an airtight container in fridge for 2 weeks.