Savory Waffles

5 from 19 votes

These cheesy waffles served with sour cream and green onion are the perfect thing to make if you are craving a savory breakfast or waffles for dinner. Easy to customize and filling. 

savory waffles.

Waffles don’t always need to be sweet. You can make them savory too. We love them when we want something savory for breakfast or also if it’s breakfast for dinner too!

Why you’ll love this recipe

  • Simple ingredients. They use basic ingredients like flour, eggs, and milk, with a few little additions to take it to the next level. 
  • Easy to make. The beauty of a waffle iron is that it takes care of all the hard work for you! 
  • Crispy and fluffy. In terms of texture, these tick all the boxes.
  • Healthy. Packed with protein, healthy fats, and fiber, these are a meal in one. Oh, and they are also gluten free.

What we love about this savory waffle recipe is just how easy they are to customize! You can literally throw in leftover veggies, deli meat (or even last night’s dinner) and honestly, they’ll still taste amazing. 

What are savory waffles made of?

There are hundreds of waffle recipes online. But only a few yield waffles that are airy inside and crisp on the edges. Here’s everything you will need to make the best savory waffles. 

  • Eggs. Like any other classic waffle batter, this one starts with eggs too. Eggs are responsible for the structure of the batter. They also add flavor and richness.
  • Milk. Add moisture to the waffle batter and acts as a binding agent between eggs and the dry ingredients. Whole milk works perfectly for waffle batter. You can use plant milk instead of cow’s milk if that is what you prefer. 
  • Greek yogurt. Using Greek yogurt for the batter is an excellent way to enrich them with protein and make them more filling. They also keep them soft in the middle. 
  • Self-rising flour. Skip the expensive pre-made stuff and make your own
  • Olive oil. Adding a little oil to the waffle batter is always a good idea. The extra fat ensures the smooth consistency of the batter and results in fluffy waffles. It is also responsible for the crispy exterior. If you don’t like the flavor of olive oil, use any neutral-flavored vegetable oil instead. 
  • Cheese. What makes these waffles truly savory is the shredded cheese in the batter. I use a Mexican cheese and Cheddar cheese blend for a rich, cheesy flavor. You can go with only one type of cheese and use cheddar, Monterey Jack, Asiago, or any cheese that you like and that melts well. 
  • Green onions. Adds a pop of green and subtle flavor to the waffles.

How to make them 

This recipe is very simple and requires very few steps. Honestly, the waffle iron takes care of all the hard work! Ready to make some waffles?

Step 1- Make the batter

Start by adding the eggs to a mixing bowl and whisk them together. Mix in the Greek yogurt, olive oil, and drizzle in the milk.

eggs and flour.

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. 

savory waffle batter.

Step 2- Cook the waffles 

Next, heat the waffle iron and butter it. Ladle the 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. 

cooked waffles.

Step 3- Serve 

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. 

waffles for dinner.

What to serve with savory waffles

You can eat savory waffles for any meal of the day. Here are some serving suggestions depending on which meal it is: 

  • For breakfast. Scrambled or fried eggs, avocado, bacon, or breakfast sausage.
  • For lunch. Pair it with a simple salad or something classic, like coleslaw.
  • For dinner. We often use these waffles as an evening carb source and pair it with some protein. Our favorites include chicken breast, steak, pork chops, or lamb chops

Tips to make the best recipe 

As we mentioned earlier, this recipe is foolproof, but there are a couple of tips for success: 

Grease the waffle iron. Even a non-stick waffle iron needs a little help. Always grease your waffle iron with some vegetable 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. Doing this makes the waffles rise to their full potential. 

Don’t over-mix the batter. Beating the egg whites separately won’t make sense if you over-mix the batter. Mix the dry and wet ingredients until they are nicely mixed. Avoid unnecessary mixing or you will end up with tough and thin waffles. 

Storage info 

If you made more savory waffles than you could eat, transfer them into an airtight container once they cool and store them in the refrigerator. Properly stored waffles will be good for 3 to 5 days.

You can also freeze leftover waffles. Put the waffles in a heavy-duty zip-top bag. Place sheets of parchment paper in between the waffles to prevent them from sticking to each other. Push out the excess air from the bag and store them in the freezer for up to 3 months. 

savory waffle.

More savory breakfast recipes to try

Frequently Asked Questions

What do you put on top of waffles?

A creamy element is best for topping savory waffles, like sour cream, plain Greek yogurt, or even some flavored cream cheese. Alternatively, you could add some eggs (try over easy, over medium, and over hard varieties).

Can I substitute the eggs?

These waffles cook best with some egg in them, but you can try an egg substitute.

savory waffles recipe.

Savory Waffles In 5 Minutes | Crispy, Fluffy, And Healthy

These cheesy waffles served with sour cream and green onion are the perfect thing to make if you are craving a savory breakfast or waffles for dinner. Easy to customize and filling. 
5 from 19 votes
Print Rate
Course: Breakfast
Cuisine: American
Prep Time: 1 minute
Cook Time: 4 minutes
Total Time: 5 minutes
Servings: 8 waffles
Author: Arman

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

TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 5 days. 
TO FREEZE: Place the cooked and cooled waffles in a ziplock bag and store them in the freezer for up to 6 months. 
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Comments

65 thoughts on “Savory Waffles

  1. 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 😉

    1. 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.

  2. 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?

    1. OF course!

      YES! PB2 is the same as peanut flour, except for a teeny bit of sugar and salt. 🙂

  3. 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. 😉

    1. 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!

  4. 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.

    1. 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).

      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.

        1. Another little secret- All my recipes using strange flours are ALWAYS trialled with my sister first using whole wheat, white etc. Goat flour.

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  6. 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!!! 😀

    1. 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.

    1. Heather, thank you SO MUCH for stopping by and for making them- using them as a hamburger bun is absolutely genius!

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  10. 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! 🙂

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