These savory cheese waffles are crisp on the outside, soft and melty inside, and ready in minutes — a breakfast that feels special without any fuss. A hint of coriander or nutmeg gives them a warm, savory depth, and they pair beautifully with fish, sour cream, or fresh vegetables. If you enjoy sweet waffles too, try our Orange Waffles and Cottage Cheese Oat Waffles for a weekend brunch spread.
Ingredients
- 2 eggs
- 100 g flour
- 100 g cheese, grated
- 50 ml milk
- 1 tsp baking powder
- 1/2 tsp salt
- Ground coriander or nutmeg to taste
Instructions
- Mix the eggs and milk, then add the baking powder and salt.
- Stir in the flour and coriander, then fold in the grated cheese.
- Pour about 3 tablespoons of batter onto each waffle plate.
- Bake about 4 minutes (depends on your waffle iron — mine is 1000W).
- Serve with fish, sour cream, or vegetables.
Tips
- Grate the cheese finely so it melts evenly into the batter and gives every bite a savory, cheesy pull.
- Do not overfill the waffle plates — about 3 tablespoons of batter per waffle keeps them crisp instead of soggy.
- For extra crunch, let the waffles rest on a wire rack for a minute before serving, and check the waffle guides at Serious Eats for more ideas on a reliably crisp crust.
Nutrition
Per 100 g: 176 kcal, protein 13 g, fat 9 g, carbs 5 g.