No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


Savory Cheese Waffles

Two types of cheeses and rich buttermilk add a tangy and sweet flavor kick to basic waffles in this recipe from Linton Hopkins of Restaurant Eugene in Atlanta. Serve them with his homemade Tomato Soup.

Savory Cheese Waffles

Photography: Rob Tannenbaum

Source: The Martha Stewart Show, April 2012


  • 2 cups White Lily flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 large eggs
  • 1 1/2 to 2 1/2 cups whole buttermilk
  • 5 tablespoons unsalted butter, melted
  • 3/4 cup grated Parmesan cheese
  • 3/4 cup grated Gruyere cheese
  • 1 teaspoon sugar
  • Pinch of coarse salt
  • Freshly ground black pepper


  1. Sift together flour, baking powder, and baking soda three times; set aside.

  2. In a medium bowl, whisk together eggs, 1 1/2 cups buttermilk, and butter until well combined. Add flour mixture and whisk until smooth. Batter should have a pudding-like consistency. If necessary, add more buttermilk, 1/4 cup at a time, until pudding-like consistency is reached. Stir in cheese, sugar, and salt; season with pepper.

  3. Preheat a waffle iron. Add 1/4 to 1/2 cup batter to heated waffle iron; close and cook until dark golden brown, 5 to 6 minutes, depending on your waffle iron. Repeat process with remaining batter and serve immediately.

Reviews (1)

  • lorynlyn 20 Sep, 2013

    I modified the recipe slightly: used whole wheat flour, and added chopped chives & sautéed garlic to the batter. The results are a savory delight. I used them to make sandwiches with steamed spinach, prosciutto, spicy capocollo & whole grain mustard.

Related Topics