Crispy Ham and Cheese Waffles
on Aug 06, 2019, Updated Jun 28, 2024
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Get ready for the savory waffle recipe you didn’t know you needed in your life! With crispy ham and cheese in these waffles, plus a dose of green onion, they’re everything you could dream of in a savory waffles, and then some.
There are a handful of classic culinary combinations you just can’t beat: peanut butter and jelly, macaroni and cheese, meatballs and spaghetti, and let’s not forget the motherlode… Ham and cheese. It’s a tried-and-true combination of a sharp bite of cheese with the salty slice of rich ham, and I can never get enough. Enter: these insane crispy ham and cheese waffles.
The cheese forms a melty interior but cooks into a satisfactory crunch on the outside. Just be sure to cook them a little longer to really get a nice bite! I like to cook mine for 1.5 cycles, and then we treat them like a savory biscuit and serve them with eggs or on the side of a big bowl of tomato soup. You’ll be oh-so glad you made these…
If traditional waffles are more your style, check out this Classic Fluffy Buttermilk Waffle Recipe and these Extra Light and Fluffy Homemade Waffles for your next family breakfast.
Table of Contents
Why You’ll Love This Recipe
- Quick and Easy: They are such an easy addition to any meal and take way less time than other “bread” recipes. Such an quick way to add to a meal to round it out!
- Flavor Combination: Ham and cheese are just a classic pairing, and they go with just about anything.
- Crispy Texture: The combination of the crispy exterior and the chewiness from the cheese is hard to beat. It’s so satisfying.
Ingredients
- Flour
- Baking Powder
- Salt
- Granulated Sugar
- Garlic Powder
- Onion Powder
- Eggs
- Light oil: something with a neutral taste such as canola, vegetable, or avocado oil
- Milk
- Ham Lunch Meat: You can substitute a different style of ham if that is what you have on hand, the important thing is that it is in very small pieces so that it fits in the spaces in the waffle iron.
- Shredded Cheese: such as Sharp Cheddar or Swiss
- Green Onions: optional
See the recipe card below for full information on ingredients and quantities
Popular Substitutions and Variations
- Really the sky is the limit on the ways you can change up this recipe: bacon or sausage for more of a breakfast style savory waffle, pepperoni and mozzarella for a pizza style waffle, leave out the meat and add some vegetables like peppers and onions for a vegetarian option, and so on.
How to Make Crispy Ham and Cheese Waffles
Step #1. Mix the dry waffle ingredients together in a medium bowl.
Step #3. Cook the waffles in your waffle iron according to manufacturer’s instructions. Repeat until all batter is gone.
Step #2. Make a well in the dry ingredients, add the wet waffle ingredients and stir well to combine. Fold in the ham, cheese, and green onions, if using.
Step #4. Serve waffles hot.
Recipe FAQs
Have FUN with these guys and dress them up however you’d like! We like to put an egg on top, sort of like a savory biscuit or piece of toast. You could also treat them like a grilled ham and cheese sandwich and pair them up next to some tomato or chicken noodle soup. Or, just keep them plain! They’re so filling and flavorful that it’s totally up to you.
I love all types of waffles irons! This heart-shaped one is a steal (and adorable, too), while this classic Belgian waffle maker has impeccable reviews.
Waffle batter should be runnier than it is thick, but not so runny that it’s a water-like consistency (this will make a mess if you put it in a waffle maker). It should also be lumpy because lumps lend to a fluffier, more tender waffle — and because of all the additions in this recipe, it’ll be thicker and lumpier than a normal batter, which is just fine!Waffle batter should be runnier than it is thick, but not so runny that it’s a water-like consistency (this will make a mess if you put it in a waffle maker). It should also be lumpy because lumps lend to a fluffier, more tender waffle — and because of all the additions in this recipe, it’ll be thicker and lumpier than a normal batter, which is just fine!
You can store ham and cheese waffles in a plastic, sealable baggie or airtight container in the fridge for up to 5 days or in the freezer for 2 to 3 months.
Expert Tips
- Make sure your waffle iron is really hot before adding the batter for each waffle. The crispiness and beautiful brown color is worth the extra time it might take.
- Grease your waffle iron with a little oil or nonstick spray in between each waffle. It helps them with the crispiness but also keeps you from waffles pulling apart when you open the waffle iron.
- It might take a little extra time to get these waffles to that beautiful golden brown color. Don’t be afraid to let them cook for 1.5-2 cycles until they are perfectly done.
- Since these are savory, you might need to tinker with adding a little salt and pepper or even add some herbs and spices.
- Reheat any leftover waffles in the oven, toaster, or air fryer. The microwave will make them warm but they will lose their crispiness.
Serve These Savory Waffles With
- Homemade Buttermilk Syrup
- How to Cook Bacon in a Cast Iron Skillet
- How to Cook Bacon in the Air Fryer
- Blueberry Topping
- Baking Bacon in the Oven
More Waffle Recipes to Consider
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Crispy Ham and Cheese Waffles
Ingredients
- 1 3/4 cups flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 large eggs
- 1/2 cup light oil, such as canola, vegetable, or avocado oil
- 1 3/4 cups milk
- 1 cup finely chopped ham lunch meat
- 1 cup shredded cheese, such as sharp cheddar or swiss
- 2 green onions, finely chopped, optional
Instructions
- In a medium mixing bowl, combine the flour, baking powder, salt, sugar, garlic powder, and onion powder, and stir to combine.
- Make a well in the center of the dry ingredients, and add the eggs, oil, and milk.
- Whisk all ingredients together until a thin and slightly lumpy batter forms.
- Fold in the ham, cheese, and green onion if using.
- Pour the batter into your waffle iron according to manufacturers directions.
- When the waffle is done cooking, carefully place it on a wire rack to cool, taking care not to stack the waffles on top of each other. Repeat with remaining batter.
- Serve waffles hot.
Notes
- I like to cook these longer than other waffles so that they crisp up and the cheese doesn’t stick. I normally do a cycle and a half, or turn my waffle iron up to a “darker” setting.
- We love to eat these like a savory biscuit with a fried egg on top, and they are also great like a sandwich next to a bowl of tomato soup.
- Be sure to spray your waffle iron well with cooking spray so that the cheese doesn’t stick.
- Make sure the ham is cut into tiny pieces so that it fits in all the waffle iron’s nooks and crannies.
These were interesting! I shouldn’t have diced my leftover ham up so small (1/8″ squares). I loved dunking it into my tomato soup. Next time, I will leave the ham bigger, add more cheese because you can never have too much and some black pepper…with an egg on top! Now my brain is thinking….hmmm….tomato, parmesan and Italian seasonings to serve with spaghetti over spaghetti squash….Thanks!!!!!
And can we just take a minute to oogle over that waffle iron…