Broccoli Cheese Waffles

Ever thought about turning a classic breakfast staple into a savory, veggie-packed treat? Broccoli Cheese Waffles did that for me. They’re not your everyday waffles—they bring together crisped golden waffles with tender broccoli and melty cheese tucked inside.

I first stumbled upon this idea when I was trying to sneak more greens into my meals without making it feel like a chore. The combination surprised me with its texture and flavor balance—it’s crispy, cheesy, and fresh all at once. If you want something quick, fun, and a little different for breakfast, lunch, or even dinner, these waffles will become your new favorite go-to.

Ingredients List

Here’s my straightforward list of what you’ll need to whip up your own batch of Broccoli Cheese Waffles. Everything is measured clearly to avoid any guesswork.

• 2 cups chopped fresh broccoli florets (about 150 grams)
• 1 ½ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 ½ cups shredded sharp cheddar cheese (packed, not loosely)
• 2 large eggs
• 1 ¼ cups whole milk
• ¼ cup melted unsalted butter (about 56 grams)
• 1 teaspoon garlic powder
• Optional: ½ teaspoon smoked paprika for an extra smoky kick

Make sure your broccoli is chopped into small, bite-sized pieces. This makes the waffles cook evenly and gives you little bursts of flavor. The shredded cheddar should be packed firmly into your measuring cup for an accurate amount—it really helps to get that cheesy punch.

Broccoli Cheese Waffles Recipe That Will Change Your Dinner Game

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Broccoli Cheese Waffles bring cheesy savory flavor and crunch that makes dinner simple tasty and unforgettable Try this recipe now

• Author: molly
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 8 waffles
• Category: Breakfast
• Cuisine: American

Ingredients

Scale 1x2x3x

150 grams of chopped fresh broccoli florets

1 ½ cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

¼ teaspoon black pepper

1 ½ cups shredded sharp cheddar cheese

2 large eggs

1 ¼ cups whole milk

56 grams melted unsalted butter

1 teaspoon garlic powder

½ teaspoon smoked paprika (optional)

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Instructions

Preheat your waffle iron to ensure it is hot enough to make the outside crispy while keeping the inside tender.

Steam or blanch the chopped broccoli for about 2 minutes, then drain well and pat dry to avoid soggy batter.

In a large bowl, whisk together the flour, baking powder, salt, black pepper, garlic powder, and smoked paprika if using.

Beat the eggs with milk and melted butter until smooth in a separate bowl.

Gently pour the wet mixture into the dry ingredients and stir until just combined, leaving a few small lumps to avoid overmixing.

Fold in the chopped broccoli and shredded cheddar cheese gently to distribute evenly but not crush them.

Spoon the batter onto the hot waffle iron to cover the surface. Close the lid and cook for 4 to 6 minutes until golden brown and crispy.

Keep the cooked waffles warm on a wire rack in a low oven (around 200°F / 90°C) while finishing the remaining waffles to maintain their crispness.

Notes

Broccoli Cheese Waffles bring together crisped golden waffles with tender broccoli and melty cheese tucked inside. A quick, fun, and savory treat perfect for breakfast, lunch, or dinner.

How to Prepare Instructions

Starting these waffles is a simple mix-and-go process, but a few steps will make a big difference in texture and taste.

• Preheat your waffle iron. This step is crucial. The iron needs to be hot enough to make the outside crispy while keeping the inside tender.
• Steam or blanch the broccoli. Briefly steam your chopped broccoli for about 2 minutes, then drain well and pat dry. Too much moisture will make the batter soggy.
• Mix your dry ingredients. In a large bowl, whisk the flour, baking powder, salt, pepper, garlic powder, and smoked paprika if using.
• Combine wet ingredients separately. Beat the eggs with the milk and melted butter until smooth.
• Combine wet and dry. Pour the wet mixture into the dry ingredients gently, stirring until just combined. Don’t overmix – a few small lumps are fine.
• Add broccoli and cheese. Fold in the chopped broccoli and shredded cheddar gently so they’re evenly spread but not crushed.
• Cook the waffles. Spoon enough batter onto the hot waffle iron to cover the surface. Close the lid and cook for 4 to 6 minutes, until the waffle is golden brown and crispy.
• Keep waffles warm. Place cooked waffles on a wire rack in a low oven (around 200°F / 90°C) while you finish the rest.

Trust me, this resting step keeps them from getting soggy, so you get crunch every time. Also, clean your waffle plates carefully between batches if cheese sticks. That avoids burning bits that can ruin the next waffles.

Why You’ll Love This Recipe

• Quick and easy to prepare for busy mornings or snacks
• Unique way to eat more broccoli with a fun twist
• Rich, savory flavor from sharp cheddar cheese
• Crunchy outside with a tender, cheesy inside
• Perfect for all meals, not just breakfast
• Adaptable to different veggies or cheese types

Tips for Success with Broccoli Cheese Waffles

• Make sure to drain broccoli thoroughly after steaming or blanching; too much water affects the texture.
• Don’t overmix the batter—you want it just combined to avoid tough waffles.
• Use freshly shredded cheese rather than pre-shredded for better melt and flavor.
• Spray or brush your waffle iron lightly with oil before each batch for easy release.
• Serve waffles right away or keep them warm on a wire rack to maintain crispness.
• You can prepare the batter a few hours ahead and refrigerate it, but add cheese and broccoli just before cooking.

Storage & Reheating Instructions

If you have leftovers (though it’s rare!), store the waffles in an airtight container in the fridge for up to 3 days. To reheat, use a toaster oven or regular oven on medium heat to bring back crispness—avoid microwaving, as it will make them soggy. You can also freeze cooked waffles individually; just thaw and reheat in the oven or toaster.

Nutrition Disclaimer

Nutrition info for Broccoli Cheese Waffles varies widely depending on the brands of ingredients and portion sizes used. Because of this, I don’t provide exact numbers here. If you want an estimate, many online nutrition calculators can help when you plug in your specific ingredients. Keep in mind, cheese and butter contribute to the calorie and fat content the most.

Frequently Asked Questions

Can I use frozen broccoli instead of fresh for Broccoli Cheese Waffles?

You can, but make sure to thaw and squeeze out as much moisture as possible. Frozen broccoli tends to release more water and risks making the batter too wet, which can affect waffle texture.

What’s the best cheese to use for these waffles?

Sharp cheddar gives a nice strong flavor and melts well, but you can experiment with mozzarella for stretchiness or a mixture with parmesan for added depth. Avoid processed cheese slices—they won’t give the same rich flavor or melt properly.

Can I make the batter ahead of time?

Yes! You can mix the dry and wet ingredients in advance, but it’s best to add the broccoli and cheese right before cooking to keep them fresh and maintain the texture in your waffles.

Are Broccoli Cheese Waffles suitable for freezing?

Definitely. Let the waffles cool completely, then freeze them individually on a sheet before transferring to a freezer bag. To reheat, toast or bake the frozen waffles until crisp and warmed through.

Can I add other vegetables to the waffle batter?

Yes! Feel free to chop carrots, bell peppers, or spinach finely and add them along with the broccoli. Just make sure to manage moisture levels to avoid soggy waffles.