savory + cheesy waffles

savory + cheesy waffles
savory + cheesy waffles
savory + cheesy waffles

After my parents split, there was little that was lighthearted and fun. Childhood was seemingly over at the age of 7. My father was zombie-like most days I saw him. He'd listen to R.E.M.'s "Everybody Hurts" on repeat and vacuum for 4 hours at a time. But every wednesday we would go to Waffle House. All was perfect in the cigarette filled Southern staple. The jukebox played Hank Williams, I drank chocolate milk and ate waffles. And it was 6:30 at night. I ate waffles for supper and I was a kid again. Grasping to those glimpses happy - I have indulged in a savory and cheesy waffle recipe fitting for morning or evening dining. Top them with avocados, eggs, tomatoes, and cheese. I hope you love them as much as I do and that it spikes your child like nature. 

savory + cheesy waffles
savory + cheesy waffles
savory + cheesy waffles

RECIPE: Makes 4 large Belgium sized waffles - adapted from a Chow recipe


  • 2 cups of all-purpose flour
  • 2 teaspoons of baking powder
  • 2 teaspoons of salt
  • 1/2 cup (8 ounces) of melted unsalted butter
  • 2 cups milk
  • 2 eggs
  • 2 cups shredded sharp cheddar cheese
  • 1 tablespoon finely chopped thyme
  • 1/2 cup of chopped scallions
  • 1 tablespoon of melted salted butter


  1. Heat your waffle iron.
  2. In a large bowl, mix together the flour, baking powder, and salt. 
  3. Whisk eggs in a second large bowl. Pour milk in the bowl and constantly stir. Slowly pour in the melted unsalted butter and stir constantly. Once combined add cheese, thyme, and scallions. Mix well. 
  4. Combine the wet ingredients with the flour mixture. Mix until combined completely. 
  5. Dip pastry brush in the melted salted butter and brush over the heated waffle iron surface. 
  6. Add waffle batter to iron and close. Cook for 2 - 4 minutes - checking the doneness every once in awhile. 
  7. Remove done waffle and repeat until batter is depleted.