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rosemary and cheddar buttermilk waffles with remoulade sauce
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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
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 8 square waffles
Calories 283kcal

Ingredients

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

Instructions

Waffle Batter

  • Combine all ingredients into a medium sized bowl. Stir with a wooden spoon until well mixed.
  • 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)
  • 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 press down to cover enough surface area for waffle.
  • Close lid and let bake for 7-8 min. max.
  • Remove waffles and serve warm.

Remoulade Sauce

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

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.

Nutrition

Calories: 283kcal