Let Me Tell You About These Cheesy Garlic Waffles

Okay, so I have to start with a confession: I never really planned to become the “waffle person” in my family. But one Sunday, when I was out of bread and too lazy to run to the shop (who isn’t on a Sunday?), I threw together some leftover cheese, a few sprigs of wilty herbs, and way too much garlic into a basic waffle batter. And, boom. It’s now the thing that gets requested before birthdays, visits, or whenever the weather looks a bit grim. If you want to bribe your kids, or maybe just win breakfast, Cheesy Garlic Waffles with Savory Herb Butter is your golden ticket. Oh, and I promise it’s not fancy-chef stuff—just totally doable, and a bit more special than cereal (unless you’re really into cereal, no judgement).

Why You'll Love This (Or: Why I Keep Making It)

I make this when I want something hearty but not fussy, and, honestly, the smell is reason enough. My family goes mad for these because of the crispy edges and all that cheese that gets a bit caramelized where it hits the waffle iron. (Once, my son tried to sneak a cold one out the door for lunch—cold! No shame, though.) The herb butter is, I dunno, the crown on top. Plus, if you’re a garlic person—well, you’re just going to grin the whole time. The only thing is, I used to overmix the batter and wonder why it was tough. Don’t do that. Trust me, tender is better.

Here's What You'll Need (And a Few Swaps)

2 cups plain flour (or half whole wheat if you’re feeling virtuous—Grandma would, but I usually don’t)
1 tablespoon baking powder
1 teaspoon salt (don’t skimp on this, cheese likes salt)
1 ½ cups milk (I’ve used oat milk in a pinch—works fine)
2 large eggs
⅓ cup melted butter (oil works too, but butter has, well, butter flavor)
1 ½ cups shredded cheese (cheddar is my go-to, but mozzarella gets lovely and stringy, so why not?)
3 cloves garlic, minced (sometimes I use the jarred stuff. Don’t tell my mother-in-law)
For the herb butter:
- 100g (about ½ cup) salted butter, room temp
- A handful of mixed fresh herbs, chopped (I like parsley, chives, or dill—you do you)
- 1 clove garlic, finely grated
- Lemon zest, optional, but it’s zingy

How To Make These Waffles (No Stress)

Make the herb butter first (so the flavors meld): Mash your softened butter with the herbs, garlic, and maybe a bit of lemon zest if you like. Taste—add salt if you need. Stick it in the fridge or just cover it. Actually, I find it soft and spreadable is best, so sometimes I don’t bother chilling.
Get the waffle iron heating up. If you don’t have one, well, I did try these in a grill pan once. Didn’t look pretty but still tasted good.
Mix the dry stuff: Whisk flour, baking powder, and salt in a big-ish bowl. Don’t stress about lumps.
In another bowl, whisk milk, eggs, and melted butter together. Pour the wet into the dry, gently. Stir just until combined—lumpy is good! Overmixing is the enemy here. (This is where I usually sneak a little taste—it’s basically pancake batter at this point, so no worries.)
Stir in the cheese and garlic. Sometimes it clumps, that’s fine. Cheese is cheese.
Ladle batter into your hot waffle iron. How much? Well, just enough to not overflow—learned that the hard way. Cook till golden and crispy, usually 4-5 minutes, but waffle makers all have their own moods. Don’t worry if it looks a bit odd at first. It settles.
Serve right away with generous blobs of the herb butter. Or, if you’re like me, you’ll start eating them straight off the cooling rack.

Some Notes So You Don't Make My Mistakes

I once tried to double the garlic. Wouldn’t recommend if you have plans later.
Using pre-shredded cheese? It’s fine, but it melts a bit differently. I think it’s the anti-caking stuff.
Don’t worry if your batter is thick. It should be—waffles aren’t pancakes after all.
Letting the batter rest for like 10 minutes makes fluffier waffles. I forget half the time, but it’s true.

If You Want To Change Things Up (Or... Uh, Don’t!)

Once I swapped in blue cheese. It was a bit much for breakfast, but brilliant later with soup.
Chopped sun-dried tomatoes or a handful of cooked bacon bits? Tasty, but the batter gets heavy, so go easy.
I tried adding spinach once. It turned everything green, but my niece thought it was hilarious.

What If You Don't Have a Waffle Iron?

Honestly, a grill pan works (kinda). Or just make them as thick pancakes—call them "waf-cakes"? It’s not the same, but still good. No one’s judging.

Cheesy Garlic Waffles with Savory Herb Butter

How Long Do These Keep? (Not That They Ever Last)

Technically, you can store them in an airtight container for a couple days. Or freeze for a month, probably. But in my house, leftovers have a short shelf life—someone always nicks them for a late snack. If you do reheat, the toaster is your friend (microwave is not, unless you like rubbery waffles).

How I Like To Serve ‘Em

I usually pile them up on a big plate in the middle of the table, family style. Sometimes we add a fried egg on top for extra oomph, or a dollop of Greek yogurt (don’t knock it ‘til you’ve tried it). But hey, just the waffles and herby butter are a win.

What I Learned (So You Don’t Have To)

I once tried to rush the waffle iron preheating. Just don’t. Lukewarm iron = soggy waffles (bleh).
Let the batter rest if you can. I know, waiting is hard. But it’s fluffier. Your future self will thank you.
If you overbake, they still taste good, just a bit chewier. Not the end of the world.

People Actually Ask Me These Things

Can I make these gluten-free? You can! Just swap for your favourite GF blend. I haven’t tried almond flour—if you do, let me know. (Check Gluten Free on a Shoestring for some great blends.)
Do I have to use fresh herbs? Not at all. Dried herbs work, just use less (they’re sneaky strong). But fresh does make it, I think.
Can I make the batter ahead? I wouldn’t, honestly. It gets a bit weird if it sits overnight. But you can prep the butter and keep it in the fridge for a couple days.
What goes well with these? Soup! Especially tomato. Or just more cheese (not judging). Check out my favourite tomato soup recipe here.
Why is my waffle sticking? Probably needs more grease. Or, sometimes my machine just has a mood. Try a bit of nonstick spray.

A Slight Digression (Because Why Not?)

Is it just me, or does everyone think about buying a fancier waffle iron every time they use their clunky old one? And then you look at the price, and decide, "Nah, this one has character." Anyway, back to the batter…

Cheesy Garlic Waffles with Savory Herb Butter