Whenever I’m hunting for a breakfast recipe that’s quick but packs a punch of flavor, broccoli cheese waffles come to mind first. They’re not your everyday waffle — these bring a cheesy, veggie-packed twist that turns morning into a celebration. I’ve been making this recipe for years and honestly, they’re a hit whether it’s a lazy weekend brunch or a weekday breakfast that just needs to happen fast. The beauty is that they combine familiar comfort food vibes with sneaky greens that everyone ends up loving. Trust me, once you try these, broccoli cheese waffles might just become your new go-to.
Ingredients for Broccoli Cheese Waffles
Here’s everything I pull together to make these waffles just right. I keep it simple but precise because the right balance of cheese and broccoli is key.
- 1 ½ cups fresh broccoli, chopped into small, bite-sized pieces
- 1 ¾ cups all-purpose flour (level it off for accuracy)
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 ½ cups shredded sharp cheddar cheese (packed loosely, not heaping)
- 2 large eggs, lightly beaten
- 1 ¼ cups milk (whole or 2%, room temperature works best)
- ¼ cup unsalted butter, melted and cooled slightly
- Optional: 2 tablespoons chopped green onions for an extra flavor kick
Getting the broccoli chopped small helps it cook evenly in the waffle iron and gives you that perfect texture contrast. Shredded cheese should be sharp for a more pronounced flavor, but mellow cheddar works if you want something softer.
Broccoli Cheese Waffles Recipe That Transforms 5 Simple Ingredients
Broccoli Cheese Waffles make mornings easy and tasty with just 5 ingredients Perfect for a quick delicious meal that kids and adults love
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 waffles
- Category: Breakfast
- Cuisine: American
Ingredients
Instructions
Notes
Quick and flavorful broccoli cheese waffles that combine cheesy comfort with sneaky greens, perfect for breakfast or brunch. Crispy outside with tender, cheesy goodness inside, these waffles are packed with fresh broccoli and sharp cheddar in an easy-to-make batter.
How to Prepare Broccoli Cheese Waffles
Here’s how I tackle these waffles — step by step — so they turn out crispy outside with tender, cheesy goodness inside.
- Preheat your waffle iron: Start by heating your waffle iron to medium-high. You want it ready by the time your batter is mixed. A hot iron is key for crisp waffles.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, salt, pepper, and garlic powder until evenly blended. This way, your seasonings spread evenly throughout the batter.
- Combine wet ingredients: In a separate bowl, whisk the eggs and milk together, then stir in the melted butter. Let this sit a minute to come to room temperature if you used cold milk — it helps the batter blend better.
- Make the batter: Pour the wet mixture into the dry ingredients. Gently fold until just combined — don’t overmix, or your waffles get tough. Then fold in the shredded cheddar cheese and chopped broccoli along with optional green onions. The batter will be thick.
- Rest the batter: Let it rest for 5 minutes. This gives the baking powder a chance to activate and helps the flour hydrate fully, making a fluffier waffle.
- Cook the waffles: Lightly grease your waffle iron with butter or non-stick spray. Scoop ½ to ¾ cup of batter onto the iron (depending on your waffle size). Close the lid gently and cook for about 4 to 6 minutes, or until golden brown and crisp. Watch for steam to slow down — that’s your doneness signal.
- Remove and keep warm: Carefully lift the waffle out and set on a wire rack or plate. Avoid stacking waffles directly on top of each other — they steam and get soggy.
- Repeat: Cook the rest of the batter the same way, greasing the iron as needed to prevent sticking.
When you bite into these waffles, you’ll notice that broccoli pops with freshness against the sharp cheese and warm herb seasoning. I love serving them right away hot from the iron, but they hold up well if you keep them briefly warm in the oven at 200°F.
Equipment You’ll Need
- Waffle iron (standard or Belgian-style works, just adjust batter for size)
- Mixing bowls (one large for dry and one medium for wet)
- Whisk and spatula (a sturdy spatula helps fold in ingredients gently)
- Measuring cups and spoons
- Knife and cutting board for chopping broccoli and optional herbs
- Wire rack or plate for cooling waffles
Having the right tools really speeds things up and keeps the process fun. I always line up what I need before I start mixing.
Why You’ll Love Broccoli Cheese Waffles
- Quick and simple: Mix and cook in under 30 minutes for a hearty breakfast or snack.
- Packed with veggies: Sneak some greens into your meal without fuss or extra cooking.
- Cheesy comfort: Sharp cheddar adds bold flavor and melty texture in every bite.
- Versatile: Serve with eggs, salad, or even soup for a balanced meal.
- Kid-friendly: The subtle broccoli flavor hides well, making it great for picky eaters.
- Make ahead friendly: You can freeze leftovers and toast them later without losing texture.
In my experience, these waffles bring the perfect mix of healthy and indulgent. You get the filling, cheesy satisfaction but still feel good about eating your greens.
Tips for Success With Broccoli Cheese Waffles
- Don’t skip resting the batter: Even five minutes makes a difference in fluffiness and texture.
- Chop broccoli small: Larger chunks can rumple the waffle shape and leave them a bit undercooked inside.
- Use sharp cheddar: It melts well and gives strong, savory flavor. Mild cheese can be too bland.
- Keep your waffle iron well greased: I use butter spread with a brush between batches — spray works, but butter gives a nicer crust.
- Test your iron: Cooking time varies, so keep an eye on the first waffle to get it just right without burning it.
- If you want crispier waffles: Transfer cooked waffles to a wire rack in a warm oven instead of stacking—this keeps them crispy for longer.
From personal experience, pacing and prep make a big difference. I remind myself not to rush the batter or skimp on broccoli size. Each little step builds up to perfect waffles you’ll be proud to serve.
Storage & Reheating Instructions
After a big batch, leftovers might be waiting for you the next day — which is a good problem to have! I keep mine fresh by:
- Cooling the waffles completely on a wire rack before storing to prevent sogginess.
- Placing them in an airtight container or zip-top bag.
- Storing in the fridge for up to 3 days.
When you’re ready to eat, pop them under the broiler or in a toaster oven for a couple of minutes until heated through and crispy again. Microwave works too but sacrifices crispness. For best taste and texture, avoid stacking or wrapping waffles while warm — condensation ruins that crunch you worked for.
Nutrition Disclaimer
Nutrition content for broccoli cheese waffles depends on the brands of cheese, milk, and other ingredients you use, so exact counts can vary. For accurate details tailored to your kitchen, consider using your preferred nutrition calculator based on your specific ingredients and portion sizes.
FAQs About Broccoli Cheese Waffles
Can I make broccoli cheese waffles ahead of time?
Yes, these waffles are great for prepping ahead. You can make a big batch, cool entirely, then freeze them in a single layer wrapped tightly. When you want waffles, reheat them in a toaster oven or regular oven for the best texture. It saves a lot of morning prep and keeps breakfast easy.
What can I serve with broccoli cheese waffles?
These waffles are versatile. I love pairing them with scrambled eggs or a side of fresh fruit to balance out flavors. They also work well alongside a simple green salad or a mild tomato soup if you want to turn breakfast into a more filling brunch or light dinner.
Can I substitute the broccoli with other vegetables?
Absolutely! You can swap in finely chopped spinach, zucchini, or even cooked cauliflower. Just adjust chopping finely so the veggies cook through in the waffle iron. Keep the moisture content low by draining or squeezing excess water if needed to avoid soggy waffles.
How do I keep the waffles from sticking to the waffle iron?
Make sure the waffle iron is hot before adding batter, and grease it well with butter between batches. Using melted butter spread with a brush often works better than spray. Also, avoid opening the iron too early; let the waffle cook fully until steam slows to avoid sticking.
Can I make these waffles gluten-free?
Yes, you can try a gluten-free flour blend that’s meant for baking. Just check if it has baking powder already mixed in. You might need to tweak amounts a little for texture, but they generally come out just as tasty if you keep the other ingredient ratios steady.
