Buttermilk Waffles with Cheese

Cheesy Buttermilk Waffles

Cheesy Buttermilk Waffles

Here’s the thing about buttermilk:  You probably don’t keep it on hand all the time, but it’s so handy to have available for a great many purposes.  It keeps for a long time.   What?  Did you think it was going to go sour?  Here’s a news flash….it IS sour!  Not spoiled, just sour tasting.  Did you know you can make a substitute for buttermilk by adding a little vinegar to regular milk to sour it.  So, no need to worry about the sour thing.   Once you have some, it’s easy to find ways to use it up.  Like, you will get some buttermilk because you want to make waffles (or pancakes)…and then you will make more waffles (or pancakes) because you have buttermilk.   If waffle-ing gets boring, just switch to scones.  There’s another use for buttermilk.   See,  easy!!

Cute!  A waffle cat appeared on my plate.

Cute! A waffle kitty appeared on my plate.

If you worry that you won’t use the buttermilk often enough to justify buying a quart, consider keeping a canister of powdered buttermilk in your pantry.  It is available in the baking aisle of the grocery store.  With this you can make up exactly the amount you need for a recipe by adding the buttermilk powder to water and mixing well.  I always have this on hand as well as a quart of buttermilk in the refrigerator.

Buttermilk is the liquid of choice in this recipe because it lends a slight tanginess to the waffle, and it is so complimentary to the cheese.  Chances are you will put something sweet on your waffle, so that tang brings everything into balance.

These waffles raise up nice and high and are very light.  Any leftover waffles can be used to make a ham sandwich, or try sliced banana and crispy bacon sandwiched between two waffles.  Yum!!


Yield: makes about 8  6-inch waffles


  • 2 eggs
  • 1  1/2 cups milk ( regular or low-fat)
  • 2 Tbsp. vegetable oil
  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp. salt
  • 2 cups grated cheddar cheese (or more, to taste)


1.  In a large batter bowl, whisk together the flour, baking powder, and salt.

2.  In a separate, smaller bowl,  blend together the eggs, milk, and oil.  Add to dry ingredients and stir to blend.  Batter may be lumpy.  Stir in the cheese.

3.  Heat waffle iron to hot and spray with non-stick cooking spray.  Pour batter into center of waffle iron (about 1/2 cup per waffle).  Bake 2 1/2 – 4 minutes,  following cooking times as per your waffle iron.  Generally 2-3 minutes will give you a soft waffle, while 4 minutes will make a crispy waffle.



We love these waffles for dinner with a meat such as ham or sausages.  I also think they would be very good as the basis for chicken and waffles.  Use your imagination to think up other ways to enjoy them.

SOURCE:  Will It Waffle?



Whole Grain Buttermilk Waffles

Whole grain buttermilk waffles used to make a breakfast sandwich.

Whole grain buttermilk waffles used to make a breakfast sandwich.

So many pancakes or waffles made with white flour are fluffy, but taste mostly of whatever you put on them, while many of them made with whole grains end up tasting great but cook up flat and dense.  Wouldn’t it be great to have the best of both worlds?IMG_0246

This recipe offers just that;  it gives you a relatively fluffy pancake/waffle with a nice earthy flavor from the whole-grain flours.  I like them without a lot of additional syrup or jam, preferring instead to top them with a little butter, honey and seasonal fruit.

While it’s nice to cook these to order, I also like to sit down at the table and eat with everyone else, so as I cook the waffles  I keep them warm in a 200*F oven.  They will stay moist for up to 30 minutes without drying out.  You can also make the batter and store it, covered, in the refrigerator for up to a day.  You’ll probably need to add 1 to 2 tablespoons more milk or water to loosen it up after it sits overnight.


Yield:   Make 6 waffles


  • 1 large egg
  • 1/2 cup / 120 ml milk
  • 1/2 cup / 120 ml buttermilk
  • 1 tablespoon butter, melted and slightly cooled
  • 1 cup / 165 g Whole-Grain Pancake Mix (see yesterday’s post for ingredients)
  • honey or maple syrup for serving

1.  In a batter bowl, whisk together the egg, milk, buttermilk, and butter.  Whisk the pancake mix into the milk mixture until smooth.  Let the batter rest for 10 minutes to allow the dry ingredients to soak up some of the liquid.  The baking soda in the pancake mix will interact with the buttermilk and small bubbles will begin to form.  If the batter feels too thick to pour and difficult to easily whisk or stir, add 1 tablespoon more milk or water to loosen it up.

2.  While the batter is resting, heat a waffle iron, and spray with non-stick spray if necessary.  When it is hot, pour about 1/2 cup batter into the waffle iron, close and bake until waffle is browned and crisp on the edges.

Keep waffles warm in a 200*F. oven until ready to serve.  Serve warm with butter, honey or maple syrup.

Whole Grain Buttermilk Waffles

Whole Grain Buttermilk Waffles

Using up leftover waffles is never a problem with these.  They make a great breakfast or lunch sandwich.  Here you see a sandwich made with scrambled eggs, cheese, bacon and guacamole.  Add some lettuce and sliced tomato for an extra hearty sandwich if you wish.  It all tastes great!

Layering up a sandwich on a whole grain waffle.

Layering up a sandwich on a whole grain waffle.

These are sooo good!!

These are sooo good!!

SOURCE:    adapted from Whole Grain Mornings

Buttermilk Waffles

Waffles,  a weekend breakfast treat!   I like to do things with waffles–things like turn them into a sandwich.  You know, slather them with peanut butter, or almond butter, sliced bananas, and honey.  Add chocolate chips and they get even better.  Whoa!  IMG_6128

If you think I’m going a little waffle crazy, you’ve come to the right place.  Check out these former posts for waffles:  Banana Bread Waffles, Sweet Potato Pecan Waffles, Citrus Waffles with Orange Compote.  I am so not done with waffles yet.

Waffles are supper easy to make.  A good waffle iron does most of the work for you.  Just mix up dry ingredients,  add the wet ingredients and mix together.  A few lumps are an added bonus,  they build character.



Here’s a question for you….. What’s a waffle without chocolate chips?    Still a waffle.  HA HA!

Prepare the waffles and lay out the prepared toppings.  The waffles are crispy on the outside, soft on the inside with melted chocolate.  Add a sweep of almond butter,  sliced bananas, and drizzle with honey….perfect toppings.




Take any that are left over and freeze for the week ahead.  Pop in the toaster to rewarm.  That’s real meal planning in my book.   Indulgent breakfasts on demand!


Yield:   Makes 6 generous waffles


  • 1  1/2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3 Tbsp. granulated sugar
  • 1/3 cup melted butter
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 1  1/4 cup buttermilk
  • 1/3 cup chocolate chips, or chopped dark chocolate
  • toppings:  almond butter, sliced bananas, honey


1.  Set waffle iron on a level surface and turn on to preheat.

2.  In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.

3.  In a medium bowl, whisk together melted buter, eggs, vanilla extract, and buttermilk.  Add wet ingredients, all at once to dry ingredients.  Stir until just incorporated.  Stir in the chocolate chips.  Do not over mix the batter.  If a few lumps remain in the batter that’s ok.

4.  Cook each waffle according to your waffle iron instructions.

5.  Serve waffles warm topped with almond butter, bananas, and a good drizzle of honey.


Note:  For leftover waffles,  allow to cool completely.  Place them in pairs in ziplock bags and store in the freezer.  In the morning, gently reheat waffles in the toaster or toaster oven.   Best breakfast ever!!

Banana Bread Waffles

Banana Bread Waffles

Banana Bread Waffles

Banana Bread.  Waffles.  Think about those words, say them slowly out loud so you get the full impact.  Banana Bread Waffles!


I know, they sound impossibly good don’t they?  Well,  just to let you know,  they are!  As usual when bananas are involved it all starts with a few over-ripe ones.  There they were lying sadly, neglected, past their prime.  What would YOU do with them?  Make banana bread most likely, and so would I.  Nothing too original there.  But I wasn’t in a baking mood, so all day I looked at them and felt guilty.  By evening I made up my mind that something must be done with them.  And since the next meal we would be eating would be breakfast and the next day was Saturday, waffles came to mind.

Waffles for breakfast.  What a treat!

Waffles for breakfast. What a treat!

Let me say at the start that they are not all that sweet.  I used a basic waffle recipe, added mashed banana, some sour cream and the typical spices used in banana bread.  The resulting waffle was crisp on the outside, with a thick and soft interior, a lot like the end piece from a loaf of banana bread.  I left the sweetness to be managed by the maple syrup added at the table.  For your further information, the leftover waffles were just great toasted and spread with a little peanut butter, a riff on the favorite Elvis Prestley sandwich!


Yield:   about 6 round waffles


  • 2 cups all-purpose flour

    Typical ingredients for banana bread.

    Typical ingredients for banana bread.

  • 1 Tbsp. dark brown sugar
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/8 tsp. ginger
  •  pinch cloves
  • 2 eggs, beaten lightly
  • 1/4 cup butter, melted
  • 1 cup milk
  • 1/2 cup sour cream, or greek yogurt
  • 1 cup mashed banana ( about 3 medium )

1.  In a large bowl (A batter bowl works well because you can pour from it directly onto the waffle iron.), combine the flour, sugar, baking powder, baking soda, the spices and salt.  Whisk to combine well.

2.  In another bowl, whisk together the eggs, butter, milk, sour cream and banana.  Add to dry ingredients and stir to combine, but do not over mix.

3.  Heat your waffle iron and bake the waffles as per the manufacturer’s directions until golden brown and crisp.

Bake in a heated waffle iron till brown and crispy.

Bake in a heated waffle iron till brown and crispy.

Serve with butter and syrup.

Add some butter and syrup at the table for a little added sweetness.

Add some butter and syrup at the table for a little added sweetness.

SOURCE:   Inspiration came from a variety of sources with the basic waffle recipe from Better Homes and Gardens New Cook Book.

Citrus Waffles with Marmalade Compote

Citrus Waffles with Orange Compote

Citrus Waffles with Orange Compote

Every once in a while I pull a surprise  meal and we have “breakfast for supper”.  The events last weekend provided me with just such an opportunity.  We had plans for Sunday that would have included a meal but at the last minute they were unexpectedly cancelled .  I was then faced with the need to come up with a meal that I had not planned for.  So, breakfast for supper was the perfect solution.

Running in parallel  was my desire to incorporate more citrus into our diet.  So I came up with this idea for adding grated orange zest to my waffle batter and making an orange compote to spoon over the top.  Brilliant, if I do say so myself  🙂  I like to add some whole wheat flour to waffles as another way to get in some fiber, and I also added some wheat germ.  Buttermilk makes waffles nice and light if you have some, but you can sour milk and get the same results just by adding a little vinegar to the amount of milk called for.  A non-stressful Sunday evening supper that turned out better than I expected.


Orange Compote

Orange Compote

YIELD:   Serves 6

Make the compote first and keep warm while you make the waffles.

  • 1/4 cup reduced- sugar orange marmalade  (such as Smucker’s)
  • 1 Tablespoon fresh orange juice
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon honey
  • 2 cups fresh orange sections, or any combination of orange and grapefruit.  I used a Cara Cara orange, a navel orange and a clementine.

To prepare compote:   place first 4 ingredients in a small saucepan over medium heat;  cook 2 minutes until marmalade melts.  Reduce heat, and gently stir in orange sections;  keep warm.


  • 3/4 cup all-purpose flourIMG_3264
  • 3/4 cup whole wheat flour
  • 1/2 cup packed brown sugar
  • 1/4 cup toasted wheat germ
  • 1  1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1  1/3 cup buttermilk
  • 1/3 cup water
  • 2 Tablespoons canola oil
  • 1 teaspoon grated orange rind
  • 1 large egg, lightly beaten
  • cooking spray
  • powdered sugar

1.  To prepare the waffles:  lightly spoon both flours into a bowl.  Add brown sugar through nutmeg and stir with a whisk.

2.  Combine buttermilk and next ingredients through egg.  Add this mixture to the flour mixture, stirring just until moist.

Wet and dry ingredients ready to be combined.

Wet and dry ingredients ready to be combined.

3.  Coat a waffle iron with cooking spray and preheat it.   Spoon batter onto hot waffle iron, spreading out to edges.  Cook 5 minutes or  until steaming stops.  Repeat with remaining batter, keeping waffles warm in a low oven until ready to serve.


4.   Sift powdered sugar over tops of waffles and serve with warm orange compote.  Maple syrup tastes really good on them as well!


SOURCE:   a Carolyn Original