The BEST Light and Crispy Cheddar and Scallion Waffles
These tangy, cheesy waffles are extra light and airy, and have the most delicious crispy edges. They're perfect for breakfast, brunch, lunch or dinner. They have a light savory onion flavor from the scallions, and we like to pair them with a fried egg, thinly sliced chiles and a little sour cream.
Servings: 6 Belgian-style waffles
Calories: 235kcal
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.
Video
Nutrition
Calories: 235kcal | Carbohydrates: 40g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 64mg | Sodium: 654mg | Potassium: 179mg | Fiber: 1g | Sugar: 6g | Vitamin A: 409IU | Vitamin C: 0.01mg | Calcium: 149mg | Iron: 2mg
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