Savory Waffles
Wholesome and crispy savory waffles, loaded with cheese and green onions. Quick to make, fluffy inside, and perfect for breakfast, brunch, or meal prep. Nutritious, protein-rich, and endlessly customizable.
Equipment
- 1 large mixing bowl
- (1) Whisk
- 1 measuring cup
- 1 measuring spoon
- 1 waffle iron
- 1 spatula
- Butter or oil for greasing waffle iron
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
- Butter for waffle iron as needed
Instructions
- Prepare the Batter: In a large mixing bowl, crack the eggs and whisk them together with olive oil, milk, and Greek yogurt until the mixture is smooth and creamy. Gradually sift in the self-rising flour, stirring gently to combine without overmixing. Fold in the shredded cheese and chopped green onions, ensuring they are evenly distributed throughout the batter. The result should be thick but pourable.
- Heat the Waffle Iron: Preheat your waffle iron according to the manufacturer’s instructions. Lightly brush the plates with butter or a small amount of oil to prevent sticking. Ensure the iron is fully heated before adding the batter so the waffles turn golden and crispy.
- Cook the Waffles: Spoon the batter onto the preheated waffle iron, spreading it slightly to cover the surface evenly. Close the lid and cook according to your waffle iron’s settings, usually 3–5 minutes, until the exterior is golden brown and crisp. Carefully remove the waffle with a spatula, and repeat the process with the remaining batter.
- Serve and Enjoy: Place the waffles on a plate and serve immediately while warm. Top with a dollop of sour cream, extra shredded cheese, or a sprinkle of fresh green onions for extra flavor. These waffles are perfect on their own or paired with eggs, smoked salmon, or a fresh salad for a complete meal.
- Storage Tips: If not serving immediately, allow the waffles to cool completely, then store in an airtight container in the refrigerator for up to 5 days or freeze for up to two months. Reheat in a toaster or oven to retain crispiness.
Notes
- Waffle Batter Texture: The batter should be thick yet pourable. Too thin and waffles won’t hold shape; too thick and they’ll be dense.
- Cheese Choice: Use semi-hard cheeses like cheddar, gouda, or mozzarella for melty, flavorful results. Mix types for extra depth.
- Green Onion Prep: Chop finely to distribute evenly, ensuring each bite has a fresh, mild onion flavor.
- Mix-In Ideas: Add cooked bacon, sautéed mushrooms, spinach, or bell peppers to make the waffles more hearty.
- Waffle Iron Tips: Always preheat and lightly grease to achieve golden, crispy waffles. Don’t lift the lid too early to avoid tearing.