Savory Waffles Crispy Fluffy

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.

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.

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. “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. 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.

Storage instructions

To store: Place leftover waffles in an airtight container and store them in the fridge for up to 5 days. 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. 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.

To freeze: Once the waffles have cooled, transfer them to a ziplock bag and store them in the freezer for up to 3 months.