Thursday, November 1, 2012

Cheesy Ham Waffles

Grated extra sharp cheddar and sliced smoky ham make a great addition to buttermilk waffle batter!

Once upon a time, I saw a post on another blog for cheese and ham waffles.   And I bookmarked it to make on the weekend.  But I must confess that I didn’t read the whole post and when the weekend came, and when I DID read the whole post, I realized that the waffle was just topped with cheese and ham.  And that was certainly not what I had been dreaming about all week.  So I decided to make my own version, the one in my dreams.  And it was perfect.  And dreams can come true.

The End. 

1 3/4 cups or 220g flour
2 tablespoons sugar
1 teaspoon double-acting baking powder
1 teaspoon baking soda or bicarbonate of soda
1⁄2 teaspoon salt
2 cups or 475ml buttermilk or 2 tablespoons of white vinegar and milk up to the two-cup or 475ml measure.
1/3 cup or 78ml canola or other light oil plus extra for greasing the waffle maker
2 eggs
3.5 oz or 100g strong cheddar
3.5 oz or 100g smoked ham
Butter and syrup, if desired, to serve

Preheat your waffle maker as per manufacturer’s instructions.

Grate your cheddar and finely chop your ham.

In a large mixing bowl, whisk together the dry ingredients.

Add in the buttermilk (or milk/vinegar mixture which is an excellent substitute for buttermilk) and oil and the eggs.   Beat until thoroughly blended.

Add in the ham and cheese and mix well.

Using a pastry brush, grease your waffle maker with some canola or other light oil.

Pour batter into the center of the lower half of the waffle maker, being careful to leave room for when the batter spreads out as you lower the lid and also for when the waffle starts to rise when baking.

Close the lid and watch for the signal that your waffle is cooking.  On my waffle maker, the light goes green when it is ready for batter, red when it is cooking and then green again when the waffle is ready.  I leave the waffle in just a little bit longer after the light turns green the second time so the waffles are nice and crispy.  But if you like them less crunchy, by all means take them out earlier.




Serve smeared with butter and drizzled with syrup.  And your preferred beverages.   As you can see, this story has a very happy ending.



  1. Dreams really do come true! I'd love to have this! Ha! Way to go, Stacy. You made it happen :-)

  2. Emma Deirdre ( 1, 2012 at 6:15 PM

    This looks like a pretty fantastic dream! Looks so delicious....bookmarking now :-)

  3. I don't have a waffle iron here in my apartment in Seoul, but I've bookmarked the recipe so I can make them for Son#1 the next time I'm somewhere with a waffle iron! And I suppose I can make them as pancakes, too, waffle iron or no. Anyway...bookmarked!

  4. Can't wait until I can make these for me and my husband! I have a waffle iron and this are right up my alley - although Mr. Picky eater would like bacon and cheese waffles!

  5. Bacon and cheese should work just fine, Kelli. As long as you cook the bacon first. Let me know how it turns out because I might try that next!

  6. I can't see any reason why buttermilk waffles can't become buttermilk pancakes. Do let me know how they turn out!

  7. Thanks, Emma! They were pretty fantastic, but then, I am a cheesy ham fan.

  8. Thanks, Lyn! I was thrilled when they turned out delicious. Just like my dream. :)


Where in the world are you? Leave me a comment! It makes me happy to know you are out there.