Cheddar Rosemary Savory Waffles

Rosemary and cheddar savory waffles are perfect for breakfast or dinner! Serve simply with butter and maple syrup or under crispy fried chicken!

Cheddar Rosemary Savory Waffles- Baker Bettie

Almost every Sunday morning my husband and I have the same conversation. What’s for breakfast? I always push for something savory, he always pushes for sweet.

So on Sunday morning when he requested waffles I proposed a compromise. Savory waffles with cheddar cheese and rosemary but still slathered in real sweet maple syrup. He was on board. And I was so pumped. I mean… waffles filled with cheddar? Come. On!

Cheddar Rosemary Savory Waffles- Baker Bettie

It’s almost strange how gross sweets sound to me in the morning. I mean. I’m a baker. Aren’t I supposed to love sugar at all times of the day? Well, I don’t. In fact I really don’t love things that are crazy overly sweet ever.

If you read my blog enough you know that I almost always have to throw in something savory or salty or herby or liquory  into my baked goods. Like the time I went crazy and added jalapeno to cookies, or goat cheese to cookies, or liquid smoke to cookies, or whiskey to cookies… I really like cookies.

Cheddar Rosemary Savory Waffles- Baker Bettie

But today we’re not talking cookies, we’re talking waffles. Light and fluffy waffles that are perfectly crisp on the outside. There are two basic ways to make waffles. One way involves beating egg whites to stiff peaks and folding them into the batter. And while this method is sure to create light and airy waffles like these,

I believe you can achieve something comparable by creating a batter without the extra step of beating egg whites. So that is what we are doing. The key here is the way the batter is mixed. We’re using that muffin mixing method that we’ve been talking about this week.

I know we aren’t making muffins, but just go with it. We’re trying to keep that gluten under control. Not sure how to do that? Don’t worry, I show you how to do it here.

Cheddar Rosemary Savory Waffles- Baker Bettie

The end of the week is near and I know you’re working for the weekend. I know I sure as heck am. Here is what your weekend should look like: Sleep in, relax, have some fun, be a tiny bit productive (so you don’t feel so guilty on Monday), and treat yourself to these waffles. Lovely, light and airy, cheesy and herby, waffles slathered with butter and real maple syrup. You deserve it.

Cheddar Rosemary Savory Waffles- Baker Bettie

The Belgian waffle iron I use and love…


Yields 4

Cheddar Rosemary Savory Waffles

10 minPrep Time

5 minCook Time

15 minTotal Time

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1 3/4 cups all-purpose flour
1 TBSP baking powder
2 TBSP sugar
1/2 tsp salt
1/4 tsp cinnamon
1 TBSP finely chopped fresh rosemary
1 1/2 cup finely shredded cheddar cheese, plus more for sprinkling
3 eggs
1 stick unsalted butter, melted and slightly cooled
1 1/2 cups milk


  1. Preheat a waffle iron on medium heat.
  2. In a large bowl, sift together flour, baking powder, sugar, salt, and cinnamon. Whisk in the rosemary and cheddar cheese.
  3. In another bowl, whisk together the eggs, melted butter, and milk.
  4. Pour the liquid ingredients into the dry ingredients and quickly fold together just until the flour is moistened.
  5. Spray the waffle iron with non-stick spray and pour in the batter. Cook until steam is no longer rising from the waffle iron.
  6. Serve with butter, additional cheddar cheese, and real maple syrup.


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15 comments on “Cheddar Rosemary Savory Waffles”

  1. mmmmm looks so goooood :)
  2. This is my kind of waffle! Sounds so savory and good -- I want some now! :) I hope you are doing well and enjoying Fall!
  3. omg these look SOOOO YUMMYYY! I could totally dig this savory morning compromise!
  4. Yummy, delicious :)!! Hello Baker Bettie I'm so happy to visit your website. Cheddar rosemary waffles recipe is very nice and I'm curious to dig into that recipe tonight. Thanks.
  5. Hi! I made these and they were awesome. However, I had a problem with the melted butter seizing up when I added it to the eggs/milk. The butter turned into chunks and shards. I thought the milk was too cold, so I started over and warmed it somewhat before putting in the melted butter, which had definitely cooled down to lukewarm. I STILL had the problem, except the bits of butter looked more like rice than shards. Is this a problem? The waffles tasted delicious, but maybe without the chunks they would have been more delicious.
    • Hi Heather! I'm so glad you made them and liked them. Thanks for bringing to my attention that the other wet ingredients do need to be room temperature. The butter will start to become a little bit solid when you add it. That's okay! In fact it will help with the leavening a little bit by the steam it creates. Hope you have a happy New Year!
  6. These sound so good! What waffle iron do you use? I've been looking for a good one for ages!
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  8. Sounds amazing! How many waffles will one batch make?
    • That really depends on the size of your waffle iron Jenny! I have a huge deep waffle iron and this made 4 very large waffles, about 1 cup of batter each. If you have a smaller waffle iron though, it will make many more.
  9. I'm with. You. On savoury breakfasts! I can't have sweets for breakfast! Nice recipe, do the 2 tablespoons of sugar not make it too sweet?
  10. It really doesn't. 2 TBSP in this whole recipe is really not very much. It just gives it the slightest amount.
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