Savory Waffles
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My wholesome savory waffles are filled with cheese and green onions, making for a quick and easy breakfast on busy mornings. They are crispy on the outside, fluffy in the middle, and are so easy to customize. Perfect for meal prep, too.
The savory breakfast you’ll love
I used to think I was a sweet breakfast or brunch person, but after sharing my savory pancakes, that quickly changed. To add some variety, I tweaked and refined the pancake batter to see how it would fare in the waffle maker, which is how these savory waffles were born!
They have the perfect texture: crispy, golden edges, with a soft, fluffy center. I tested them with and without cheese (spoiler: the cheese wins every time), and I love treating the batter as a blank canvas. My family loves the addition of chopped bacon, ham, bell peppers, and onions. Enjoy them on their own or round them out with over easy eggs and breakfast potatoes for a filling and healthy meal.
Bonus? They freeze beautifully and are great for meal prepping!
Key Ingredients
Find the printable recipe with measurements below.
- Eggs. Eggs are responsible for the structure of the batter. They also add flavor and richness.
- Milk. I prefer using whole or non-fat milk, but non-dairy milk also works.
- Greek yogurt. My secret ingredient! It not only adds extra protein to the recipe but also keeps the middles of the waffles soft. Not a fan of Greek yogurt? Try sour cream.
- Self-rising flour. Skip the expensive pre-made stuff and make my homemade self rising flour.
- Olive oil. I know it sounds a little odd to add oil to the batter, but the extra fat ensures a smooth consistency and fluffier waffles. It is also responsible for the crispy exterior. If you don’t like the flavor of olive oil, use melted butter.
- Shredded cheese. What makes these waffles truly savory is the shredded cheese in the batter. I typically use sharp cheddar or Mexican cheese (I love that pop of color!).
- Green onions. Adds a pop of green and subtle flavor to the waffles.
Recipe variations
- Use different cheeses, like Monterey Jack, Asiago, or any cheese that you like and that melts well.
- Mix in some greens, like English spinach, baby spinach, or arugula.
- Add protein. Diced bacon, ham, chopped chicken, tuna, and even ground beef.
- Veggie ideas. Try mushrooms, chopped broccoli, bell peppers, and onion.
- Change up the seasonings, and use chives, garlic powder, or other herbs.
- For gluten-free waffles, use gluten-free self-rising flour.
- To make them eggless, use an egg substitute.
How to make savory waffles
Step 1- Make the base. Whisk eggs in a bowl, then mix in Greek yogurt, olive oil, and a drizzle of milk.
Step 2- Add mix-ins. Gradually mix in self-rising flour until smooth, then fold in the cheese.
Step 3- Cook. Heat and butter the waffle iron. Add batter and cook per your waffle maker’s instructions. Repeat until all batter is used.
Step 4– Serve the waffles while they are still warm.
★★★★★ REVIEW
“I made these tonight in my Belgian waffle maker. I used two sections of it as a hamburger bun. It was yummy! Thanks for the great recipe!” – Heather
Arman’s recipe tips
- Grease the waffle iron. Even a non-stick waffle iron needs a little help. Always grease your waffle iron with some oil or butter, as it prevents the waffles from sticking to it.
- Don’t overfill the waffle iron. I know it’s tempting to load it up, but as it cooks, the batter will seep out and the waffles can turn gummy. Add just enough batter to coat the plates and close the lid comfortably. You’ll get crisp, perfectly cooked waffles every time.
- Don’t over-mix the batter. Mix the dry and wet ingredients until they are just combined. Avoid unnecessary mixing, or you will end up with tough and gummy waffles.
Frequently asked questions
Yes, this batter works well as pancakes, too. My only suggestion is to add two extra tablespoons of milk or water to compensate.
Yes, you can. Once you’ve made the batter, cover the bowl and keep it refrigerated until you are ready to cook them.
Storage instructions
To store: Place leftover waffles in an airtight container and store them in the fridge for up to 5 days.
To freeze: Once the waffles have cooled, transfer them to a ziplock bag and store them in the freezer for up to 3 months.
If you tried this Savory Waffles recipe, please leave a star rating and comment. It helps others thinking of making this.
Crispy Savory Waffles
Video
Ingredients
- 2 large eggs
- 2 tablespoons olive oil
- 1/2 cup milk
- 1/2 cup Greek Yogurt
- 1 1/2 cups self rising flour
- 3 large green onions chopped
- 1 1/2 cups shredded cheese
Instructions
- In a large mixing bowl, whisk together the eggs, olive oil, milk, greek yogurt until smooth. Slowly add the self rising flour until combined. Fold in the shredded cheese and green onions.
- Add butter to a waffle iron and heat up. Once hot, add batter to the waffle iron and cook as per waffle iron instructions. Repeat the process until all the waffles are cooked up.
- Serve with sour cream and sprinkle with more green onions.
Notes
- Leftovers: Keep in the fridge for up to 5 days or in the freezer for two months.
- Mix-ins: Chopped veggies, protein, and herbs.
- Make ahead: Cover the batter and keep in the fridge overnight.
Nutrition
Ways to serve and variations
I find a creamy element, like sour cream, plain Greek yogurt, or even some flavored cream cheese, is best for topping savory waffles. Alternatively, some of my family’s favorites are:
Keen on having them for lunch or dinner? Pair them with some salads and/or with some simply cooked protein, like air fryer salmon, parmesan crusted chicken, or beef shanks.
A fried egg (try over easy eggs, over medium eggs, and over hard eggs).
If you love the sweet and savory, pair the waffles with bacon, potatoes, and a drizzle of maple syrup.
I made this recipe this morning. I usually make it as written the first time without changes. Unfortunately, after getting most of the ingredients together, I realized I only had mozzarella instead of cheddar and self rising whole wheat flour. Using the self rising whole wheat flour I had to add almost an extra 1 cup of milk as it was mortar without it …lol All in all an excellent recipe and very tasty. The whole family enjoyed it. Thank you for posting this recipe …extra yummy!
So good. i love these with bacon and eggs.
Love the base recipe but needs a couple tweaks. Batter is too thick. Add an additional 1/4 cup of milk and add a pinch of salt to bring out the flavours. Delicious with smoked salmon and avocado slices!
I only cook sweet pancakes, but for this I really want to experiment.
It can be “pancake lunch”.
Fantastic recipe, can this be adapted into a sweet waffle recipe?
My twins loved this
Really happy I found your site, thanks.
Hello.
I don’t see nutrition facts for this recipe.
Thanks
Niti
Savory waffles are the best! These would be perfect for mini sandwiches!
I wish I could grab them through the screen! They look divine!
I, for one, am so glad you picked up that waffle iron. These look amazing! Can’t wait to try them.
Thanks heaps, Sabrina! 🙂