These cheddar waffles are on a whole different level—crispy outside, cheesy inside, and loaded with savory edges. Serious yum, guys!
I like using a sharp aged cheddar because it holds up better against the rich buttermilk base and adds just the right kick.
Bobby’s recipe uses a bit of cornmeal, and that gives the waffles a light crunch without drying them out.
I just gotta share how great this works with fried eggs or smoky bacon layered on top!
Don’t be tempted to overmix—leave a few small lumps in the batter for a lighter texture when cooked.
If you want more heat, add a pinch of cayenne or hot sauce to the batter.
Let’s make this!
How to Make Bobby Flay’s Cheddar Waffles
Ingredients
- 2 cups All-Purpose Flour
- 1 tbsp Baking Powder
- 1 tsp Salt
- 1 1/2 tsp Black Pepper (freshly ground)
- 2 cups Cheddar Cheese (shredded)
- 2 large Eggs
- 1 1/2 cups Whole Milk
- 4 tbsp Unsalted Butter (melted)
- 1 tbsp Sugar
- 1/4 cup Canola Oil
- Cooking Spray (for waffle iron)
Step-by-Step Instructions
Step 1:
Preheat your waffle iron according to the manufacturer’s instructions and give it a good coat of cooking spray.
Step 2:
In a big bowl, whisk together the flour, baking powder, salt, black pepper, and sugar so everything’s nicely mixed.
Step 3:
In another bowl, beat the eggs, then pour in milk, melted butter, and canola oil. Whisk until it’s smooth.
Step 4:
Pour the wet ingredients into the dry and stir until just combined—don’t worry about a few lumps, really, it’s fine.
Step 5:
Gently fold in the shredded cheddar with a spatula so it’s spread throughout the batter.
Step 6:
Scoop the batter onto the hot waffle iron (amount depends on your machine), close the lid, and cook until the waffles look deep golden and crisp.
Step 7:
Take the waffles out carefully and serve while they’re hot. They’re fantastic with sausage, sautéed apples, and maybe a little maple syrup if you’re into that.
Tips and Tricks for Making This Recipe
Use Freshly Grated Cheese
Always grate cheddar yourself—pre-shredded cheese just doesn’t melt the same and can mess with the texture.
Control the Pepper
Adjust the black pepper to your crew’s taste. If you’ve got folks who don’t love spice, just dial it back a bit.
Don’t Overmix Your Batter
Stop mixing once the batter comes together. Overmixing leads to tough waffles, and nobody wants that.
Get the Waffle Iron Hot
Let your waffle iron heat up all the way—at least five minutes—so you get those crisp edges and nothing sticks. I always wait a little longer than it says, just to be safe.
Batch and Hold in Oven
If you’re making a bunch, keep finished waffles warm in a 200°F oven on a wire rack. Don’t stack them, or they’ll go soft.
What to Serve with Bobby Flay Cheddar Waffles
Sausage Links
Cheddar waffles and sausage links are a classic for a reason. The savory and a little spicy sausage just works with the cheese.
Want more flavor? Brush the sausages with maple syrup before cooking. That sweet-savory thing is hard to beat.
Roasted Apples
Roasted apples bring a soft texture and a gentle sweetness that pairs perfectly with sharp cheddar.
Just toss them in the oven with some cinnamon, and suddenly apples feel like something special.
Crispy Brussels Sprouts
For something a bit different, try crispy Brussels sprouts tossed in olive oil and cracked pepper.
They get golden in the oven, and their nuttiness actually goes great with cheesy waffles.
Quick Pickled Red Onions
Quick pickled red onions are a breeze to make and add brightness to every bite.
The tangy crunch cuts through the richness, and they look pretty on the plate too.
Avocado and Smoked Salmon
For a twist, top your waffle with avocado slices and smoked salmon.
The creamy avocado and rich salmon layer on extra flavor and make the dish feel like a full-on brunch.
Variations and Substitutions
Gluten-Free Swaps
Want gluten-free cheddar waffles? Just use your favorite gluten-free flour blend. The taste and texture stay pretty close to the original.
If your blend doesn’t have xanthan gum, toss in a pinch so the waffles don’t get crumbly.
Cheese Choices
Switch up the cheese—sharp cheddar, smoked cheddar, or a mix all work. No reason to stick to just one kind.
I’ve even tried gouda and pepper jack when I wanted a little extra kick. Both were awesome.
Herbs and Add-Ins
Mix in things like diced chives, fresh thyme, or a bit of minced jalapeño if you’re feeling adventurous.
Sometimes I’ll add crumbled cooked bacon or swap in a spicier pepper blend. These waffles are super flexible, so go ahead and experiment with your favorites.
How to Store Leftover Bobby Flay Cheddar Waffles
Cool Completely Before Storing
Let your cheddar waffles cool all the way before storing—otherwise, you’ll get soggy waffles. I usually spread them out on a wire rack for 15-20 minutes, and that does the trick.
Don’t leave them out too long, though, or they’ll dry out. Just keep an eye on them.
Refrigerator Storage
For the fridge, use an airtight container or zip-top bag with as much air out as you can get. Stack with wax or parchment paper between each, so they don’t stick or get squished.
They’ll stay good for up to three days this way.
Freezing for Longer Storage
Freezing’s my go-to for keeping waffles longer.
Lay them out in a single layer on a baking sheet, freeze until firm, then stack with parchment paper in a freezer bag.
They’ll last up to two months, and you can just grab one for a fast breakfast or snack.
Common Mistakes to Avoid
Skipping the Freshly Grated Cheese
If you use pre-shredded cheddar, you’ll miss out on those melty pockets and the full flavor that really makes these waffles pop.
Grating cheese yourself lets it blend better into the batter, and you can taste the difference in every bite.
Underestimating the Power of Proper Mixing
If you overmix, you’ll end up with dense waffles instead of the fluffy ones you want. Mix just until combined.
The batter should look a little lumpy—that’s actually what gives you a lighter texture after cooking.
Neglecting the Waffle Iron
If you don’t let your waffle iron preheat all the way or skip greasing it, you’ll probably get waffles that stick or have weird raw patches—super annoying, honestly.
I usually just hit it with a quick spray of oil or swipe of melted butter before the batter goes in. It makes cleanup way less of a hassle, and the waffles come out golden every time!
Bobby Flay Cheddar Waffles Recipe
Ingredients
- 2 cups All-Purpose Flour
- 1 tbsp Baking Powder
- 1 tsp Salt
- 1 1/2 tsp Black Pepper freshly ground
- 2 cups Cheddar Cheese shredded
- 2 large Eggs
- 1 1/2 cups Whole Milk
- 4 tbsp Unsalted Butter melted
- 1 tbsp Sugar
- 1/4 cup Canola Oil
- Cooking Spray for waffle iron
Instructions
- Preheat your waffle iron according to the manufacturer’s instructions and give it a good coat of cooking spray.
- In a big bowl, whisk together the flour, baking powder, salt, black pepper, and sugar so everything’s nicely mixed.
- In another bowl, beat the eggs, then pour in milk, melted butter, and canola oil. Whisk until it’s smooth.
- Pour the wet ingredients into the dry and stir until just combined—don’t worry about a few lumps, really, it’s fine.
- Gently fold in the shredded cheddar with a spatula so it’s spread throughout the batter.
- Scoop the batter onto the hot waffle iron (amount depends on your machine), close the lid, and cook until the waffles look deep golden and crisp.
- Take the waffles out carefully and serve while they’re hot. They’re fantastic with sausage, sautéed apples, and maybe a little maple syrup if you’re into that.