Treat yourself to these scrumptious jalapeño cheddar waffles. Top them with fried egg and start the day right!
If you’re more Team Savoury than Team Sweet in the mornings, you’d love these jalapeño cheddar waffles. The waffle batter is packed with sharp cheddar cheese plus spices and diced jalapeños. They have just the right amount of kick to jumpstart your day.
The perfect waffle batter
When I shared my recipe for Super Chocolatey Double Chocolate Waffles (Team Sweet, that was for you), I went into a little discussion about what the perfect waffle batter should look like – coarse or smooth.
In the end, I recommend that you follow your waffle iron’s instructions. I have a vertical waffle iron so my batter needs to be smooth so it flows in a steady stream but other machines may require the batter to be thick.
The texture of the batter determines if you end up with crunchy-outside-soft-inside waffles or soggy, rubbery ones so be sure to experiment. If you need smooth – gently stir the batter until smooth and incorporated. If you need coarse – gently stir the batter just until combined.
Jalapeno cheddar waffles
Once you have that figured out, all you need to do is decide on the flavour. And these jalapeño cheddar waffles are full of it!
The batter is a basic buttermilk waffle. But then you add sharp cheddar cheese. Then cayenne pepper and paprika. And finally, finely diced jalapeños.
You can choose to eat the waffles on their own but for a truly thrilling breakfast, we put fried eggs on top, sprinkle them with more cheese and jalapeños and, since we just cannot say no to sweets whatever we do, we drizzle them with maple syrup. So. Good.
How to freeze waffles
These waffles freeze beautifully too. All you need to do is place the completely cooled waffles in a large ziploc bag separated by pieces of parchment paper so they don’t stick together. Then put them in the freezer. That’s it!
You don’t need to thaw them if you want one. Just pop it in the microwave for few seconds and you’re done.
No-Bake Summer Series
This is the fourth instalment in our No-Bake Summer Series. We started with Fresh Strawberry Cheesecake Mousse, then our quarterly round-up of Summertime Drinks (almost 100 of them!) and last week we had Bourbon Peach Ice Cream.
Hope you’re enjoying the recipes and, more importantly, summer so far! Make a batch of these jalapeño cheddar waffles this weekend and get out there and enjoy the sun.
Jalapeño Cheddar Waffles
- 2 cups all purpose flour
- 1/4 cup cornmeal
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1/4 tsp paprika
- 2 1/2 cups buttermilk
- 2 pcs large eggs
- 2/3 cup canola oil or any vegetable oil
- 1 cup grated sharp cheddar cheese
- 2 pcs jalapeños seeded and finely diced
- In a large bowl, whisk 2 cups flour, 1/4 cup cornmeal, 3/4 tsp baking soda, 1/2 tsp salt, 1/4 tsp cayenne pepper and 1/4 tsp paprika until combined.
- In another bowl, whisk 2 1/2 cups buttermilk, 2 eggs and 2/3 cup canola oil until smooth and incorporated.
- Add your wet ingredients to your dry ingredients and gently stir until combined (see my notes about this in the post above). Fold 1 cup cheddar cheese and your diced jalapeños (my 2 jalapeños usually equal to about 3/4 cup diced).
- Cook according to your waffle iron's instructions. Optional: serve each waffle topped with fried egg, sprinkled with cheese and jalapeño slices and drizzled with maple syrup.
Happy waffle making!
Did you make jalapeño cheddar waffles? What’s your favourite kind of waffle? I’d love to hear from you in the comments section below.
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