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Start your mornings with something savory, with my crispy and fluffy savory waffles. Cheesy, protein-packed, and so easy to customize.
Craving more savory breakfast recipes? Try my crustless quiche, egg white omelet, and turkey breakfast sausage.
I used to think I was a sweet breakfast or brunch person, but after sharing my savory pancakes, that quickly changed. I do need some variety, though, so I loosely tweaked them to be transformed into crispy, savory waffles.
Table of Contents
Why I love this recipe
- Simple ingredients. My recipe calls for flour, eggs, and milk, with a few little additions to take it to the next level. You can also customize it with different filling ideas.
- It’s easy to make. The beauty of a waffle iron is that it does all the hard work for you!
- Perfect texture. Crispy edges, golden brown on the outside, and soft and fluffy on the inside.
- Healthy. Packed with protein, healthy fats, and fiber, these are a meal in one. Oh, and they are also gluten-free.
★★★★★ 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
Ingredients needed
- Eggs. Eggs are responsible for the structure of the batter. They also add flavor and richness.
- Milk. Add moisture to the batter and act as a binding agent between eggs and the dry ingredients. I prefer using whole milk or non-fat milk, but non-dairy milk will also work.
- Greek yogurt. My secret ingredient! It not only adds extra protein to the recipe but 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.
How to make savory waffles
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the batter. Start by adding the eggs to a mixing bowl and whisk them together. Mix in the Greek yogurt and olive oil, and drizzle in the milk.
Slowly add the self-rising flour to the rest of the ingredients and mix until there are no lumps in the batter. Fold through the cheese at the end.
Step 2- Cook the waffles Next, heat the waffle iron and butter it. Ladle the waffle batter into it when it is hot. Cook the waffles following the instructions of your waffle maker. Repeat this process until all the batter is used up.
Step 3– Serve the waffles while they are still warm. I like to keep it simple with my toppings: a dollop of sour cream and some chopped green onions.
What to serve with these
I find a creamy element, like sour cream, plain Greek yogurt, or even some flavored cream cheese, is best for topping savory waffles. Alternatively, you could add 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.
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.
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.
- Beat the egg whites separately. If you want to make the fluffiest waffles, take a few extra minutes to whip the egg whites separately. Then fold them into the batter carefully. This will help the waffles rise to their full potential.
- 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.
Variations
As mentioned above, these waffles are a blank canvas that is so easy to customize:
- 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 roasted veggies, like sweet potato cubes, butternut squash, or even potatoes.
- 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.
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.
More waffle and pancake recipes
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, sour cream 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
Nutrition
Originally published September 2022, updated and republished April 2024
I want these with some bacon and two fried eggs with a runny yolk. Yep, I do.
That actually sounds perfect right now.
I’ve never considered making a savoury waffle before – I love this idea! I think with a few “tweaks” I could probably make them vegan too – score!
YES! I’ve had a couple of readers use a chia egg and added a nutritional yeast sauce 🙂
Arman, I love that you made these high in protein! It’s easy to fall into the carbohydrate trap in the morning, when the carbs just make you sluggish. Unfortunately, I’m allergic to all forms of coconut, so I’ll have to use my standby… Bob’s Redmill Low Carb baking mix! 🙂
Oh wow- I’ve never heard of that baking mix but seeing as I’m about to move over to your end of the world- I better find it in the supermarket 🙂
It may be from a “cheapo” waffle maker, but they sound delish!! And I’m jealous… I don’t have even a cheapo one 🙁 I need to be on the hunt for one, though. These would be top of my list to make 😉
I made theses tonight in my Belgian waffle maker. I used 2 sections of it as a hamburger bun. It was yummy!
Thanks for the great recipe!
Heather, thank you SO MUCH for stopping by and for making them- using them as a hamburger bun is absolutely genius!
Haha! My pancake griddle was a grocery store impulse buy! And I swear it’s one of my favorite appliances!
Interesting to see the peanut flour in these…does the flavor actually come through with all the herbs and cheese? And YAY for Vegemite!!! 😀
You can definitely taste the peanut flour if you don’t add enough herbs and cheese- That’s the excuse to add EXTRA cheese. Sometimes impulse buys are SO worth it.
You know I love these. You had me at whole eggs, two cheeses and garlic. I am totally digging on the savory waffle idea, although I’ll just have to make your savory pancakes again because I don’t have a waffle iron. Boo! These are genius though.
I’ll let you in on a secret…these were made pancake form first. And in case you don’t have the flours I used, they definitely work with wholewheat, white or oat- I made them that way for my sister (who proclaimed the cheese to pancake ratio had to be 3:1).
Your sister is a genius, and I’m pretty sure you know the way to my stomach. The mystery flours was the only thing holding me back. Not anymore. Keep up the delicious savory recipes.
Another little secret- All my recipes using strange flours are ALWAYS trialled with my sister first using whole wheat, white etc. Goat flour.
Goat flour. Whatcha talking about Willis?!
I am kind of a marketer’s dream… even though I’m a marketer. Most products that are fancily displayed can get me. I’ve never had savory waffles but I keep seeing yours and need. to. try!
LOL…Cass that made me lol.
You’re like a double standard…in human form. Try these out as pancakes first…they work just as well!
You were right. Seriously, this sounds like the PERFECT savory waffle to try. I am a sucker for cheese, so it just makes sense to say that I already love this.
I haven’t put my waffle make to much use, but now I found a reason to. 😉
Oh you whip out that waffle maker like a boss, Natalie! 😉
Another delicious sounding recipe! I haven’t used my waffle maker in ages and never for savory waffles. Gotta get on both of those!
Random and if you don’t know, no worries – but for the peanut flour, think that PB2 stuff (powdered peanut butter) would work okay?
OF course!
YES! PB2 is the same as peanut flour, except for a teeny bit of sugar and salt. 🙂
Boo and hiss to peanut flour! You and Davs are both out to kill me — I swear. But savoury waffles sound all sorts of fabulous. I’ve never had them before, but I’m definitely not opposed to the idea. I would probably leave out the garlic, though, and top them with plenty of maple syrup for a sweet and salty combo that I love oh so much. And speaking of maple syrup — definitely the best thing to put on waffles or pancakes. I -am- Canadian, after all 😉
Sunshine spoon, you can sub the almond flour for oat, whole wheat or white. Stop making excuses and buy a damn waffle iron.
…Hmmm. Okay, this weekend I think I need to try out maple syrup on cheese waffles. (potentially) genius spoon.