Cheesy Savory Waffles and Spinach & Ham

Crispy, cheesy savory waffles made with spinach, ham, and cheddar are a short 25-minute recipe for breakfast, brunch, or dinner. Direct to customize with your favorite greens, meats, or cheeses, these hearty waffles are a savory way to turn unfussy ingredients into a satisfying meal.

Forget the syrup for a moment—savory waffles are where the fun begins. These golden waffles, packed with spinach, ham, and cheddar, are our go-to when we want something short but filling. They’re crisp on the outside, tender inside, and loaded with cheesy flavor in every bite.

We first started making these as a weeknight dinner alternative to pancakes when we lived in the U.S., and they quickly became a family favorite. What we loved most was how unfussy the batter was — just a few basic ingredients mixed together in minutes for a warm, satisfying meal.

We like adding a little whole wheat flour for nuttiness and structure, but you can play around with different greens or cheeses depending on what you have.

Top them with a fried egg and hot sauce for breakfast, smoked salmon and cream cheese for brunch, or serve with an unfussy salad for a direct dinner. However you dress them up, these savory waffles prove that waffles aren’t just for sweet cravings.

What stands out

• Short to Make: The batter comes together in about 5 minutes with everyday ingredients. We often throw these together when we need a no-fuss meal, and they’re ready before the coffee finishes brewing.
• Balanced & Hearty: The mix of greens, protein, and cheese makes these waffles more filling than sweet ones, while still light enough to enjoy any time of day.
• Flexible for Any Meal: These waffles aren’t locked into breakfast. Top them with a fried egg for brunch, smoked salmon for lunch, or a fresh salad for a direct weeknight dinner. They’re also a clever way to use up deli meat or leftover greens so nothing goes to waste.

Featured Review

“we love these waffles! We've made them several times using whatever is in the fridge and they are savory Every. Single. Time.”

Jen

Read more reviews

Ingredients You’ll Need

When we tested these waffles, we found that the balance of greens, protein, and cheese made them both hearty and versatile. Here’s what goes in — and how you can adapt based on what’s in your fridge.

• Spinach: Baby spinach is our choice because it wilts quickly and blends smoothly into the batter. You can also use kale or arugula, but chop them finely so the waffles cook evenly. If you’re using frozen spinach, thaw and squeeze out excess moisture to avoid soggy waffles.
• Ham: Deli ham slices bring a savory depth and a bit of smokiness. Turkey, chicken, or even smoked sausage work just as well. We recommend thin slices so the meat distributes evenly through the batter.
• Cheese: Sharp cheddar gives a keeper “crispy edges” when it melts against the waffle iron. Mozzarella, feta, or gruyere add different flavor profiles — feta for a tangy bite, gruyere for a nutty richness.
• The Batter Base: A mix of all-purpose and whole wheat flour creates waffles that are both light and hearty. Baking powder gives lift, garlic powder adds flavor, and a touch of salt balances everything. Melted butter keeps the texture tender, while milk brings the batter together. We prefer whole milk, but any milk you have will work.

How the dish comes together

Preheat Your Waffle Iron – Always start with a hot waffle maker. We set ours to a medium or medium-dark setting for a keeper balance of crisp edges and a fluffy interior. A properly heated iron also helps prevent sticking.

In a mixing bowl, toss together the spinach, ham, and cheese. We like to give them a rough mix first so they spread evenly through the batter.

Add the Dry Ingredients – Sprinkle in the flours, baking powder, garlic powder, and salt. Don’t worry about overmixing at this stage; just coat everything lightly.

Stir in the milk and melted butter until you have a thick, spoonable batter. A thicker mix makes crisper waffles. If it feels too stiff, add a splash more milk.

Lightly oil your waffle iron and add a portion of batter. Cook until golden and crisp. Every waffle maker is different, so rely on color and texture more than the timer.

Place finished waffles on a wire rack instead of a plate — this little trick keeps steam from softening them.

Pro Tip: If you’re cooking multiple batches, keep them warm in a 175°F oven. Just don’t stack them, or the steam will make them soggy.

Topping & Serving Ideas

These savory waffles are endlessly versatile. They also make a fantastic “build-your-own” brunch spread — set out a variety of toppings and let everyone customize their own waffle.

• Fried Egg: A runny yolk makes the steady sauce, seeping into the waffle’s crispy pockets.
• Crisp Bacon Pieces: Adds smoky crunch and extra protein, turning the waffles into a more filling meal.
• Smoked Salmon: A brunch-worthy upgrade; pair with cream cheese or dill for a Nordic-style twist.
• Avocado: Sliced or mashed, it adds creaminess that balances the cheddar’s sharpness.
• Sour Cream & Hot Sauce: Our go-to combination when we want something tangy and spicy without extra fuss.
• Green Salad with Vinaigrette: A light side that makes these waffles feel dinner-ready.
• Cherry Tomatoes: Fresh, juicy pops of flavor that brighten up the richness of the waffles.

• Yield: 4 people
• Prep: 5 minutes
• Cook: 20 minutes
• Total: 25 minutes

Ingredients

• 4 cup (120 g) loosely packed baby spinach, roughly chopped
• 4 slices (about 80 g) deli ham, roughly sliced
• 1 cup (115 g) shredded cheddar cheese
• 1 cup (125 g) all-purpose flour
• 1/2 cup (60 g) whole wheat flour
• 1 tsp (3 g) garlic powder
• 2 tsp (8 g) baking powder
• 2 pinches salt
• 1 to 1 1/4 cup (240–300 ml) milk
• 4 tbsp (60 g) melted butter
• oil spray (for waffle iron)

Method

1. Preheat the waffle iron to medium to medium-dark setting.
2. In a large mixing bowl, combine spinach, deli ham slices, and cheddar cheese. Add the flours, baking powder, garlic powder, and salt. Toss together roughly with kitchen tongs.
3. Pour in milk and melted butter and toss everything with kitchen tongs to moisten. The batter will be on the thick side. Add more milk if you prefer a looser batter—but this is not a batter that you pour.
4. Oil spray the hot waffle iron if needed. Put a fourth of the waffle batter on the hot waffle iron and close the lid (Flip it upside down if your waffle iron has the feature). Cook until golden and crisp. (Waffle irons vary in cooking time, so adjust the time accordingly.)
5. Gently take the waffle out of the iron and place on a wired rack. Serve the waffles with your favorite toppings.
6. To keep these waffles warm, keep them in a warm 175˚F oven while you cook the next one. Make sure to place them on a wire rack to prevent sogginess.