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.

Prep Time 25

Cook Time 20

Total Time 45

Servings 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

US Customary - Metric

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.

Nutrition