These savory waffles are a big hit for weekend brunch or weeknight dinner. They freeze well, so be sure to make a double batch! This stuffed waffles recipe uses leftover Easter ham and cheddar cheese.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 2 eggs
- ¼ cup melted butter, coconut oil, or avocado oil
- 1 1/2 cups buttermilk *
- 1 cup cooked ham, cut into thin strips (diced ham works too)
- 1 cup shredded cheddar cheese
To a large mixing bowl, add flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk to combine.
In a smaller bowl, whisk together eggs, butter/oil, and buttermilk. Add the wet ingredients to the bowl of dry ingredients and stir gently to combine. Once almost fully incorporated, fold in ham and cheese. Try not to over mix the batter or the waffles will become tough. It’s okay if a few lumps remain in the batter.
Grease the plates of waffle maker with cooking spray. Pour 1/2 cup batter into preheated waffle maker. Cook according to manufacturer’s directions.
Repeat until all batter is cooked.
Serve with desired toppings, such as maple syrup, honey, and/or sliced peaches or fruit compote.
* No buttermilk on hand? No problem! Just add 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Stir to combine, then let it sit for 5 minutes and voila, you’re good to go!