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Cheddar Cheese Waffles

  • Author: Meagan


Found in Unami Bomb by Raquel Pelzel, these are wonderful savory waffles that are brilliant with strawberry jam…or of course the traditional maple syrup.  They also freeze beautifully and warm up perfectly in a toaster if you have the time for a double batch – enjoy!



1 1/2 c. flour

1/2 c. EACH sweet rice flour AND cornstarch

1 t. EACH baking powder AND baking soda

2 T. sugar, divided

2 t. kosher salt

2 c. buttermilk

2 eggs, separated

2 t. vanilla

10 T. butter, melted

3 oz. grated sharp cheddar (~1 cup)


In a large bowl, whisk together the flour, rice flour, cornstarch, baking powder, baking soda, 1 tablespoon sugar and salt.  Preheat your waffle maker and turn the oven on to 200 so it’s ready to keep the waffles warm.

In a medium bowl, whisk together the buttermilk, egg yolks and vanilla, and in yet another bowl (or your electric mixer), beat the egg whites with the remaining 1 tablespoon of sugar until the whites hold stiff peaks.  Add the buttermilk mix to the flour mix, pour in the butter, add the cheese and stir well to combine.  Use a spatula to fold in the egg whites.

Cook the waffles as you would in your waffle maker, keeping the finished ones warm in the oven and then serve them up hot with your favorite toppings. Brilliant way to start your day, but also brilliant as ‘breakfast for dinner’!



From Meagan's Kitchen

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