How long it takes: about 30 minutes, including the time to cook the waffles Equipment you’ll need: mixing bowl, whisk, waffle maker Servings: 4 Belgian-style waffles Since I bought a new waffle maker, I’ve been making lots of waffles for the family (and yes, brownie waffles too), but these savory waffles with melty sharp cheddar cheese and smoky ham have a special place in my heart. Topped with a fried egg (a runny yolk is a must!) or hollandaise sauce, it feels like a restaurant-style breakfast, but these waffles are easy to make at home.
Ham and Cheddar Savory Waffles
Easy to make. Homemade waffles (without using a mix) seem like they’d be a production but they’re actually pretty easy to whip up. These savory waffles might not be on the menu for a busy weekday, but for your average weekend? Totally doable. Hearty and satisfying. Top a waffle with butter and syrup and all those carbs have you crashing halfway to lunchtime. The addition of cheese and ham makes these savory waffles a more filling breakfast option. Savory waffles are perfect for lunches and dinner, too. Freezer-friendly. While you’ve got your waffle iron out, make a double batch and freeze some waffles for later. Pop them in the toaster and they’ll be gloriously crispy on the edges—perfection!
Ingredient Notes
All-Purpose Flour: You’ll need 2 cups of regular flour, bleached or unbleached. For gluten-free savory waffles, use a measure-for-measure gluten-free flour substitute. Baking Powder: To make the waffles light and fluffy, a leavening agent is needed. In this case, it’s baking powder. Sugar: Even though these are savory waffles, you still need a little bit of sugar to enhance the flavor. Salt: Salt is another flavor enhancer. Milk: Any kind of unflavored milk you have on hand will work here. Vegetable Oil: Any neutral-flavored oil you like to use for cooking, like canola oil, will be fine. Eggs: If you let the eggs come to room temperature before adding them to the waffle batter, they’ll hold more air when beaten, giving your waffles a little more lift. Sharp Cheddar Cheese: A sharp cheddar adds more punch than mild. If you prefer mild cheese, or another type of cheese, that’s fine. Deli Ham: Better quality deli ham has less water added. Leftover crockpot ham also works if you mince it very finely. Cooked bacon (try air fryer bacon) is another great choice. Green Onions: I like to use green onions for their flavor and texture but you can use chives instead if you want a milder flavor. You can leave them out, too, if you want. Dried Dill Weed: Dill pairs well with the cheddar and ham but it’s optional. Cooking Spray or Melted Butter: Just a little is needed to grease the waffle iron.
How to make Savory Waffles
Preheat. Preheat your waffle maker according to the manufacturer’s instructions. Mix wet ingredients. In a large bowl, whisk together the milk, vegetable oil, and eggs until the eggs are beaten and the mixture is smooth. Add dry ingredients. Add the flour, baking powder, sugar, and salt on top of the wet ingredients. Gently toss the dry ingredients together before stirring them into the wet ingredients (this method keeps you from having to wash a second mixing bowl). A few lumps in the batter is fine; you don’t want to over-mix. Add mix-ins. Fold the shredded cheese, ham, green onions, and dill into the savory waffle batter. Cook the waffles. Lightly coat the waffle iron with nonstick spray or brush with melted butter. Pour some of the batter into the waffle iron, close, and cook. Consult your waffle maker manual for the exact amount of batter and cooking time. Mine takes about 1 cup of batter each and the waffles are done in 3 ½ minutes. Keep warm. Remove the cooked waffle from the waffle iron and repeat with the remaining batter. If you need to keep the cooked waffles warm, put them in a warm oven (200°F) on a wire rack set on a baking sheet. Serve immediately. Serve the waffles with additional shredded cheddar, diced ham, green onions, and dill on top, if desired, or try one of the toppings suggested below.
Make It Your Own
Add toppings: Serve with a dollop of sour cream, salsa, or a poached or fried egg on top. If you have extra ham, shredded cheese, and green onions, they can be used as a topping, too. If you like a sweet/salty combination, maple syrup or hot honey tastes great on savory waffles. Swap bacon for the ham : Crispy cooked bacon makes a delicious addition to savory waffles instead of ham. You can use the bacon drippings to grease the waffle iron, too, for extra flavor. Try another cheese: Pepper jack, gouda, or a smoked cheese would all work well in place of sharp cheddar. Freshly grated Parmesan is another tasty option.
What to Serve With Savory Waffles
Eggs: For an extra filling breakfast, serve savory waffles with sheet pan eggs, air fryer boiled eggs, or crustless quiche. Breakfast meats: Serve waffles with your favorite breakfast sausage, or try air fryer bacon, candied bacon, or baked bacon. Fruit: Balance your savory with something sweet. Fresh cut fruit makes a light side dish for waffles. We love this citrus salad! Salad: Savory waffles go well with a simple green salad, with tender greens tossed in a light vinaigrette. Try my white wine vinaigrette or lemon basil vinaigrette.
Make Ahead, Storage, Reheating
Storage: These savory waffles are freezer friendly! Make a big batch and store them with wax or parchment paper between the layers and freeze them for up to 3 months. If you just have a few leftover waffles, refrigerate them in an airtight container for up to 4 days. Reheating: You can reheat frozen waffles, unthawed, in a 400ºF oven, air fryer, or toaster oven. The microwave works too, but they won’t have the irresistible crispy edges. Interested in a weekly meal plan that includes this recipe? Take a look at Meal Plan #88. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. We add a new meal plan weekly.
