Loaded Ham and Cheese Waffles
These ham and cheese waffles are a savory waffle that reminds me of the ham and cheese puff pastries from the French bakery down the street. They’re crispy and salty and packed with flavor.
You can top these ham and cheese waffles with syrup just like you would any other waffle. However, my favorite to eat savory waffles is to use them as the “bread” in a deli sandwich or stuffed with apple slices.
Initial trials of these waffles weren’t hammy or cheesy enough. In subsequent versions, I nearly doubled the mix-ins. It’s entirely possible that these waffles have more ham and cheese than waffle!
Tips and tricks
Best cheese for waffles
For these ham and cheese waffles, you’ll want a hard cheese that melts well. Think cheddar, gruyere or Swiss, Fontina, or even Parmesan.
I was trying to decide how a blue cheese waffle would taste, but I think the ham would need to be replaced with something. Maybe bacon or chopped up figs?
Making the waffles
This ham and cheese waffle recipe uses the standard method for making waffles and pancakes. Combine all of the dry ingredients in a large bowl.
Measure out your buttermilk into a large measuring cup, crack your egg into the cup and mix. Then add the buttermilk mixture and melted butter into the dry ingredients. Adding the melted butter separately prevents the buttermilk mixture from curdling.
Finally, stir in your add ins and make your waffles. This recipe makes four to five half-cup waffles, but you can scale up the recipe if you want more. The ham and cheese waffles are best right off the waffle iron, but you can keep them waffles warm in a 200 degree oven if you’re serving a bunch of people.
How to serve ham and cheese waffles
You can eat ham and cheese waffles in many ways:
- Plain, as a great snack on the go.
- Top with maple syrup.
- Divide one in half, top it with cheese or eggs, and turn the waffle into a sandwich.
Storage
The cooked ham and cheese waffles can be stored in the refrigerator for a few days or the freezer for three to six months. Waffles freeze very well in a freezer bag and can be reheated in your toaster.
FAQs
Adding cornstarch to the all-purpose flour results in a lower protein flour mixture. That will make your waffles more tender and crispy.
I have used this basic Cuisinart waffle iron and the All-Clad waffle iron. Both work reasonably well enough for me to recommend them.
Related recipes
Check out other breakfast recipes like these mini banana muffins. Or other waffles like nutella waffles, peanut butter waffles, or savory waffles like these caramelized onion and apple waffles or the fawaffle (and try not to smile when you say it).
Loaded Ham and Cheese Waffles
Equipment
- Waffle iron
Ingredients
- 2 tablespoons unsalted butter, melted
- ¾ cup (94 grams or 3.3 ounces) all purpose flour
- ¼ cup (32 grams or 1.1 ounces) cornstarch
- 1 teaspoons baking soda
- ¼ teaspoon salt
- 1 large egg
- ⅞ cup (210 milliliters) buttermilk
- 3 ounces ham, chopped
- 3½ ounces (⅞ cup) grated gruyere, swiss, or cheddar cheese
Instructions
- Preheat the waffle iron.
- Melt the butter in a small pot.2 tablespoons unsalted butter, melted
- In a medium bowl, mix the dry ingredients (flour, cornstarch, baking soda, and salt).¾ cup (94 grams or 3.3 ounces) all purpose flour, ¼ cup (32 grams or 1.1 ounces) cornstarch, ¼ teaspoon salt, 1 teaspoons baking soda
- Mix the liquid ingredients. If you've measured your buttermilk in a 2 cup measuring cup, just add the egg and butter to the measuring cup and whisk.1 large egg, ⅞ cup (210 milliliters) buttermilk, 2 tablespoons unsalted butter, melted
- Add the liquid ingredients to the dry and stir until just combined.
- Add the cheese and ham and mix in.3 ounces ham, chopped, 3½ ounces (⅞ cup) grated gruyere, swiss, or cheddar cheese
- Follow your waffle iron's instructions for making the waffles.
Notes
Nutrition
What’s next
If you make these ham and cheese waffles, please leave a comment and rating here. Pretty please
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