Being a household divided between sweet and savory breakfast cravings, we adapted our favorite Best Light and Crispy Buttermilk Waffles into this cheesy, scallion-ey version. And hot damn, was it successful. It still has that super crisp exterior and pillowy, tender center but little bits of cheese frizzle on the waffle iron to give that shatteringly crisp, almost frico-like edges. And cheddar and scallions are a match made in heaven. Look it up if you don’t believe me.
And these don’t have to be strictly for breakfast or brunch. These are substantial enough for lunch, even dinner. Add a fried egg and some chili crisp or Fried Chicken and a drizzle of hot honey for a classic, Chicken and Waffles situation.
What makes these so light and crispy?
The method for savory cheddar scallion waffles is the same as the sweet version, and uses the same tricks to give them that perfect texture.
- The addition of cornstarch keeps them super crisp, because cornstarch inhibits the formation of gluten, which makes baked goods chewier and more dense.
- Using oil instead of butter also makes a crispier waffle.
- Using two kinds of leavening, both baking powder and baking soda, helps the waffles puff up without the need for yeast.
- And most importantly, gently folding in whipped egg whites keeps them extra light and airy.
What to serve with cheddar scallion waffles
These are crazy good with a fried egg on top, a dollop of sour cream, and a drizzle of hot sauce. If you swing that way, a little crispy bacon on the side would be awesome too. Add a little creamy avocado if you want to make people swoon (we do). Here’s a list of great options, if that’s helpful.
- Fried, scrambled or poached eggs
- Crispy bacon or breakfast sausage
- Sour cream
- Sliced jalapeño peppers
- Sliced avocado
- Hot honey
- Hot sauce
- Fried Chicken
What other cheeses can be used in place of cheddar?
We love sharp cheddar for its piquant flavor, but there are loads of other cheeses that would be great in this recipe. We’ve listed a few options and their flavor profiles below:
- Monterey Jack, or pepper jack (Mild, creamy, great for melting)
- Colby (Mild, creamy, and soft)
- Havarti (Very creamy and smooth)
- Gouda (Nutty with caramel notes)
- Gruyère or Swiss (Rich and nutty, great for adding flavor).
- Fontina (Mild with a hint of nuttiness, good for melting)
- Edam (Slightly salty and mild)
- Sharp provolone (tangy and melts fairly well)
Our recommended waffle-makers
If you’re in the market for a new waffle maker, we list our favorites in the article we wrote for the sweet version of these waffles. Check it out here.
Tips for freezing and re-heating waffles
This recipe makes about 6 to 8 large Belgian-style waffles, or around 12 to 15 thin ones. Even when we’re making them for two, we always make a full batch: they freeze and reheat exceptionally well. There are few things better than waking up and having a batch of delicious, hot homemade waffles ready in just a few minutes.
Once the waffles are cooked, allow them to cool completely on the cooling rack, then freeze them in a single layer on a baking sheet for an hour before placing them in a sealable freezer bag separated by parchment paper.
Thin waffles can be reheated directly from frozen in a toaster, or toaster oven (set at 350°F), or in an air fryer for 3–5 minutes until crispy.
For thicker Belgian waffles, we like to heat them in a toaster oven or air fryer at a lower temperature (275ºF), for a little longer: 7 to 10 minutes. That way they stay crisp on the outside, but remain tender inside.
The BEST Light and Crispy Cheddar and Scallion Waffles
Equipment
- Waffle Iron Belgian or American-style
- Stand mixer or handheld beater
- Baking tray with cooling rack
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon kosher salt (Diamond Crystal, if using Morton’s or table, use half)
- 2 teaspoons Aleppo pepper (or 1/2 teaspoon cayenne), optional
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups buttermilk
- 3/4 cup vegetable oil
- 1/2 cup whole milk
- 2 large eggs separated
- 1 tablespoon granulated sugar
- 1/3 cup thinly sliced scallions (about 4-5 medium)
- 1 1/2 cups sharp cheddar cheese, shredded
- Cooking spray for waffle iron
Optional for serving:
- Sour cream
- Sliced jalapeños
- Fried or scrambled eggs
- Minced chives or scallion greens
- Hot honey
Instructions
- Preheat the oven to 200°F and set a rack in the middle.
- In a large bowl, add the flour, cornstarch, salt, Aleppo pepper, baking powder, and baking soda. Whisk to combine. In a large glass measuring cup, blend the buttermilk, vegetable oil, and milk. Beat in the egg yolks.
- In the bowl of a stand mixer fitted with the whisk attachment (or a medium bowl with an electric beater or a hand whisk), add the egg whites and beat on high speed to soft peaks (2 to 4 minutes). Lower speed to medium and slowly stream in the sugar. Turn back to high and beat until stiff and glossy, about 1 minute longer.
- Pour the liquid ingredients into the dry ingredients and use a silicone spatula to stir until just barely combined (a few lumps are fine). Gently fold in half of the beaten egg white until just incorporated. Sprinkle the scallions and cheese over the batter, add the rest of the egg whites and gently fold until just combined and the cheese and scallions are evenly distributed.
- Preheat an 8-inch square waffle iron and oil it lightly. Pour about 1 cup of the batter into the preheated waffle iron. Bake until browned and crisp, about 4 minutes. Transfer the waffles to the oven to keep warm and repeat with the remaining batter. Make sure waffles are in a single layer, not stacked.