These Savory Green Waffles are super easy to make and a great savory breakfast or brunch option to change things up from regular sweet waffles. They're made in a blender and are freezer-friendly!
Why This Recipe Works
- They're a show stopper - It's not very often you come across bright green waffles that are savory! It's the perfect breakfast when you're craving waffles but want to stay away from sugar. Plus they're so pretty!
- More nutritious than regular waffles - They're still waffles with cheese in them but the addition of spinach makes these a great savory waffle option with a little added nutritional benefit!
- Fun to make - The batter is bright green when you're making it and the waffles stay green after cooking as well without any coloring. This makes them so much more fun to make than regular waffles!
- Freezer-friendly - Waffles are my favorite because they're perfect for meal prep! You can make a big batch, freeze them, and just pop them in the toaster to warm up. So easy and super quick.
- A great base for any toppings - You can dress these up as much as you want! I like serving them with eggs, smoked salmon, Quick Pickled Red Onions, fresh herbs, and maybe even a drizzle of this Avocado Green Goddess Dressing. You can add roasted veggies, tofu, chicken, roasted salmon, greek yogurt, salsa, pesto, olives, or any other toppings you like!
- Milk - You can use any milk you prefer. I like using dairy-free milk like cashew in this recipe but any works. Who else can relate to never drinking dairy but eating it in the form of cheese as if that's not the same thing?!
- Flour - Any flour works! I like using a gluten-free blend but all-purpose flour is great too. I recommend staying away from coconut flour because it needs a lot of liquid and would make the waffles too dry.
- Eggs - I always use large eggs. I haven't tried making this recipe vegan because the eggs are the main ingredient that holds everything together. You can try using a vegan substitute but I can't promise it will work!
- Cheese - any hard cheese works. I recommend avoiding soft cheeses because they would change the consistency of the batter.
- Spinach - I use fresh baby spinach. If you want to use frozen spinach, I recommend defrosting it first and squeezing out any excess water. If you don't have spinach, you can also use kale.
There are two steps to making the batter for these waffles.
First, you blend all the wet ingredients and spinach in a blender and then whisk that with the flour and cheddar in a bowl. I use a blender to blend the spinach in.
I recommend a blender, rather than a food processor because it will liquify it without leaving behind any big spinach pieces. If you only have a food processor, it will still work, you might just end up with spinach pieces in the batter which is totally fine.
Storing and Reheating
- Fridge - Store the waffles in a ziplock bag, cling wrap, or a container in the fridge for 2-3 days. To reheat the waffles, simply pop them into a toaster for a couple of minutes on medium heat!
- Freezer - Add the waffles to a freezer-safe container or bag and store them in the freezer. I recommend freezing the waffles in small portions you can easily place frozen into a toaster. You can reheat them in the toaster as you would a frozen piece of bread or the oven. I prefer the toaster because I find they dry out in the oven slightly.
Yes, practically any cheese you can shred or grate works. Parmesan or pecorino are great options. I would stay away from soft cheeses because they would change the consistency of the batter.
Yes, you can! Using nutritional yeast is a great dairy-free option and won't change the batter in any way.
Pretty much any flour works here. I like using a gluten-free blend but regular all-purpose flour would be perfect. I haven't tried any other flours. I'd stay away from coconut flour because it tends to soak up a lot of moisture.
More Waffle Recipes
If you're a fan of waffles like me, try out these four recipes! If you'd like to see all the latest waffles and pancakes, head over to the Pancakes and Waffles category.
Delicious waffles with cheddar and a ton of hidden spinach! Great for breakfast, brunch, or lunch. Freezer-friendly!
- 1 cup milk (almond or cashew are great options)
- 2 cups packed baby spinach (or kale)
- 2 large eggs
- ½ tsp sea salt
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 ¼ cup flour (I used Bob’s Red Mill 1:1 gluten-free flour)
- 1 tsp baking powder
- ½ cup packed shredded cheddar cheese
For serving: eggs, smoked salmon, avocado, cream cheese, quick pickled red onion, hot sauce, fresh herbs, roasted veggies, chicken, salmon, tofu, Avocado Green Goddess Dressing, salsa, pesto, or anything else you enjoy!
- To a high-speed blender add milk, baby spinach, eggs, sea salt, oregano, and garlic powder. Blend on high until smooth.
- Pour it into a large bowl and add the flour and baking powder. Whisk to combine.
- Add the shredded cheddar and mix to incorporate.
- Cook the waffle according to your waffle iron instructions. I add about ½-1 cup of batter per waffle, this will vary based on the size of your waffle iron. I cook mine at medium high heat for 5-6 minutes.
- Serve the waffles with eggs, salmon, avocado, cream cheese, or other toppings of your choice.
Keep warm: preheat your oven to 200F (100C) and keep the waffles on a baking sheet in a single layer in the preheated oven until you finish cooking the rest.
Storing: Store in a container or wrapped in foil in the fridge for 3-4 days. Store in the freezer in a freezer-safe container.
Reheat: To warm up your waffles, you can just pop them in the toaster to warm up.
The nutritional information is just an estimate. The accuracy of the nutritional information is not guaranteed. It was counted with almond milk and Bob's Redmilll GF 1:1 flour in the ingredients.
Keywords: cheesy waffles, breakfast, spinach