Cheese

Our Favorite Savory, Cheese Waffles

by:
January 11, 2018
5
6 Ratings
Our Favorite Savory, Cheese Waffles
Photo by Mark Weinberg
  • Prep time 10 minutes
  • Cook time 30 minutes
  • Makes about 8 to 10 waffles
Author Notes

These are our go-to waffles come the weekend. We use a thinner waffle maker (the heart-shaped one, not the Belgian style), which results in a nice crisp waffle. Make sure you go for a really sharp cheese, like an aged cheddar or robust pecorino, as the cheese flavor gets muted in the cooking. Also, don't be tempted to use just a stick of butter; you need all 9 tablespoons. (I've tried going with just 8 and it's not as good!) Serve these warm and enjoy with all the brunch fixins: crispy bacon, lox, or one of the other suggestions below.

The best thing about this recipe is that it's easily adaptable; sometimes we'll omit the cheese and add a little sugar to the batter, topping the finished waffles with ice cream.

We've partnered with Bosch, makers of modern appliances like the Benchmark Induction Slide-In Range, to showcase a few ways to keep your friends and family together at the stovetop all year long. To learn more about this recipe (and see it in action), read the story A Savory, Cheesy Waffle That’ll Turn You into a Weekend Brunch Star. —Hana Asbrink

What You'll Need
Ingredients
  • 9 tablespoons unsalted butter
  • 1 3/4 cups all-purpose flour (about 210g)
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt (more or less, depending on how salty the cheese is)
  • 2 eggs
  • 7 ounces whole milk, plus a bit more if needed
  • 7 ounces cold water, plus a bit more if needed
  • 1 cup grated extra sharp cheddar cheese (like a nice aged English or Irish cheddar); grated pecorino is also super, if you want more bite!
Directions
  1. In a small saucepan, melt the butter. Turn off the heat and let it cool a bit.
  2. In a small bowl, combine the flour, baking powder, and salt. Set aside.
  3. In a large bowl, whisk the eggs. Add the milk. Slowly add in the dry ingredients while continuing to whisk. Stir until any lumps are gone.
  4. Slowly add the butter to the mixture and whisk until fully incorporated (you're aiming for a glossy batter, and you shouldn't see any fat along the sides of the bowl). Slowly add the water, whisking to combine. You might need to add more milk and/or water until you get a nice consistency (not too thin, not too thick).
  5. Add the grated cheese, whisking to combine. You can also change to a wooden spoon now to make it easier.
  6. Cook up waffles according to the waffle maker's directions. (Make sure they're golden and crisp!) Serve immediately. If making for a large group, put finished waffles on a cooling rack over a baking sheet, then place in a warm (200° F) oven. Enjoy with your choice of toppings: crispy bacon and maple syrup, smoked salmon, lox, sour cream or crème fraîche, thinly sliced red onion, chopped chives, chopped dill, capers, a variety of roes (whitefish, bleak, tobiko, or even caviar if you're feeling fancy).
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  • Alex Gabriel
    Alex Gabriel
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    NA
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    Amy
  • Caroline Lee Smith
    Caroline Lee Smith
  • Hana Asbrink
    Hana Asbrink
Hana Asbrink
Hana is a food writer/editor based in New York.

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12 Reviews

Rachel P.
Rachel P. April 24, 2022
Decadent. And tasty - used aged white cheddar and while the adults loved it, the picky eater didn’t. I did notice that quite a bit of butter vacated the waffle press during cooking. I have a very old press, but I’m curious, is the butter-outpouring to be expected?
 
Amanda
Amanda August 30, 2020
I found these a little fussy while whisking the butter and water into the thicker batter. I also found the final product rather bland and generally lacking flavour, despite using a sharp cheese. I love so many of Food52’s recipes (hello Merrill’s buttermilk waffles!) but this one was a big miss for me.
 
Alex G.
Alex G. May 22, 2020
These are amazing! I was looking for a quick and easy dinner, and these caught my attention. I had to pull out and season my antique cast iron flip-type waffle iron (the only one I have) to make them. I was concerned with the aged Irish white cheddar that the waffles would stick but they came out beautifully. Easy and delicious. The recipe is perfect.
 
Denise H.
Denise H. April 5, 2020
Could these be made with a Belgian waffle maker?
 
Caroline L.
Caroline L. April 6, 2020
Seconding this question! I'd love to make these, but I only have a Belgian waffle maker (and my one-bedroom apartment can't really house two waffle irons).
 
NA
NA January 19, 2020
These are the bomb! Super easy & delicious!
 
Kentley
Kentley March 20, 2018
The flour amount is questionable. 13.5 oz is 383 grams, most sources site flour at 125 grams/cup (ATK uses 142 gram/cup). Using the high of 142 g/c for 1 3/4 cups gives 249 grams...a long way from 383 grams. I usually use weight measures (in grams) since it requires less dirty dishes, and is more repeatable and accurate.
 
Hana A.
Hana A. March 20, 2018
Hi Kentley! Thanks so much for your comment, that was a mix-up on my part, confusing fluid ounces and ounces. I've since gone ahead and corrected the metric measurement to be 210g (where 1 cup AP flour = 120g, per King Arthur Flour). If you're so inclined, the 1 3/4 cup flour measurement is still correct. I appreciate your eye on this, thanks again and hope you try the waffles out for yourself! :)

(PS: I wrote a long comment to you, but it got deleted; this is the shorter version.)
 
Amy
Amy March 8, 2018
My roommate and I made these waffles over the weekend and they're literally so good we couldn't stop eating them. Savory waffles are the only way we should be eating waffles. Amazing recipe. Mind blowing. So so good. Everyone needs to eat these waffles.
 
Hana A.
Hana A. March 8, 2018
Amy! What a way to make a gal's day, thanks so much for your nice words! 😭 I agree, once you go savory, it's hard to go back. You can always make a double-batch, freeze any leftovers, and pop them in the toaster/toaster oven to enjoy during the week. So glad you guys loved it so much!
 
Dave
Dave March 5, 2018
What a wonderful recipe. It's a lot like what my grandmother used to make although she is from a German and Cherokee heritage. I had forgotten about those waffles, not realizing how special they were when I was a kid. I think you can guess what I'm having for breakfast this weekend. With maple syrup and bacon! Thanks!
 
Hana A.
Hana A. March 6, 2018
Thank you for your comment, Dave! Your grandmother sounds like she knew what she was doing. ;) I hope you enjoy these waffles as much as we do. Please let me know how they turn out (and what toppings you like to eat with them!).