Cheesy Savory Waffles with Spinach & Ham
Crispy, cheesy savory waffles made with spinach, ham, and cheddar are a quick 25-minute recipe for breakfast, brunch, or dinner. Easy to customize with your favorite greens, meats, or cheeses, these hearty waffles are a delicious way to turn simple ingredients into a satisfying meal.

Forget the syrup for a moment—savory waffles are where the fun really begins. These golden waffles, packed with spinach, ham, and cheddar, are my go-to when I want something quick but filling. They’re crisp on the outside, tender inside, and loaded with cheesy flavor in every bite.
I first started making these as a weeknight dinner alternative to pancakes when I lived in the U.S., and they quickly became a family favorite. What I loved most was how simple the batter was — just a few basic ingredients mixed together in minutes for a warm, satisfying meal.
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I like adding a little whole wheat flour for nuttiness and structure, but you can play around with different greens or cheeses depending on what you have.
Top them with a fried egg and hot sauce for breakfast, smoked salmon and cream cheese for brunch, or serve with a simple salad for an easy dinner. However you dress them up, these savory waffles prove that waffles aren’t just for sweet cravings.
Why You’ll Love These Savory Waffles
- Quick to Make: The batter comes together in about 5 minutes with everyday ingredients. I often throw these together when I need a no-fuss meal, and they’re ready before the coffee finishes brewing.
- Balanced & Hearty: The mix of greens, protein, and cheese makes these waffles more filling than sweet ones, while still light enough to enjoy any time of day.
- Flexible for Any Meal: These waffles aren’t locked into breakfast. Top them with a fried egg for brunch, smoked salmon for lunch, or a fresh salad for an easy weeknight dinner. They’re also a clever way to use up deli meat or leftover greens so nothing goes to waste.
Ingredients You’ll Need
When I tested these waffles, I found that the balance of greens, protein, and cheese made them both hearty and versatile. Here’s what goes in — and how you can adapt based on what’s in your fridge.
- Spinach: Baby spinach is my choice because it wilts quickly and blends smoothly into the batter. You can also use kale or arugula, but chop them finely so the waffles cook evenly. If you’re using frozen spinach, thaw and squeeze out excess moisture to avoid soggy waffles.
- Ham: Deli ham slices bring a savory depth and a bit of smokiness. Turkey, chicken, or even smoked sausage work just as well. I recommend thin slices so the meat distributes evenly through the batter.
- Cheese: Sharp cheddar gives the best “crispy edges” when it melts against the waffle iron. Mozzarella, feta, or gruyere add different flavor profiles — feta for a tangy bite, gruyere for a nutty richness.
- The Batter Base: A mix of all-purpose and whole wheat flour creates waffles that are both light and hearty. Baking powder gives lift, garlic powder adds flavor, and a touch of salt balances everything. Melted butter keeps the texture tender, while milk brings the batter together. I prefer whole milk, but any milk you have will work.
How to make savory waffles with spinach, ham, and cheese
Preheat Your Waffle Iron – Always start with a hot waffle maker. I set mine to a medium or medium-dark setting for the best balance of crisp edges and a fluffy interior. A properly heated iron also helps prevent sticking.
In a mixing bowl, toss together the spinach, ham, and cheese. I like to give them a rough mix first so they spread evenly through the batter.
Add the Dry Ingredients – Sprinkle in the flours, baking powder, garlic powder, and salt. Don’t worry about overmixing at this stage; just coat everything lightly.
Stir in the milk and melted butter until you have a thick, spoonable batter. A thicker mix makes crisper waffles. If it feels too stiff, add a splash more milk.
Lightly oil your waffle iron and add a portion of batter. Cook until golden and crisp. Every waffle maker is different, so rely on color and texture more than the timer.
Place finished waffles on a wire rack instead of a plate — this little trick keeps steam from softening them.
Pro Tip: If you’re cooking multiple batches, keep them warm in a 175°F oven. Just don’t stack them, or the steam will make them soggy.
Topping & Serving Ideas
These savory waffles are endlessly versatile. They also make a fantastic “build-your-own” brunch spread — set out a variety of toppings and let everyone customize their own waffle.
- Fried Egg: A runny yolk makes the perfect sauce, seeping into the waffle’s crispy pockets.
- Crisp Bacon Pieces: Adds smoky crunch and extra protein, turning the waffles into a more filling meal.
- Smoked Salmon: A brunch-worthy upgrade; pair with cream cheese or dill for a Nordic-style twist.
- Avocado: Sliced or mashed, it adds creaminess that balances the cheddar’s sharpness.
- Sour Cream & Hot Sauce: My go-to combination when I want something tangy and spicy without extra fuss.
- Green Salad with Vinaigrette: A light side that makes these waffles feel dinner-ready.
- Cherry Tomatoes: Fresh, juicy pops of flavor that brighten up the richness of the waffles.
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Savory Waffles with Spinach, Ham & Cheese
Ingredients
- 4 cup (120 g) loosely packed baby spinach, roughly chopped
- 4 slices (about 80 g) deli ham, roughly sliced
- 1 cup (115 g) shredded cheddar cheese
- 1 cup (125 g) all-purpose flour
- 1/2 cup (60 g) whole wheat flour
- 1 tsp (3 g) garlic powder
- 2 tsp (8 g) baking powder
- 2 pinches salt
- 1 to 1 1/4 cup (240–300 ml) milk
- 4 tbsp (60 g) melted butter
- oil spray (for waffle iron)
Equipment
Instructions
- Preheat the waffle iron to medium to medium-dark setting.
- In a large mixing bowl, combine spinach, deli ham slices, and cheddar cheese. Add the flours, baking powder, garlic powder, and salt. Toss together roughly with kitchen tongs.
- Pour in milk and melted butter and toss everything with kitchen tongs to moisten. The batter will be on the thick side. Add more milk if you prefer a looser batter—but this is not a batter that you pour.
- Oil spray the hot waffle iron if needed. Put a fourth of the waffle batter on the hot waffle iron and close the lid (Flip it upside down if your waffle iron has the feature). Cook until golden and crisp. (Waffle irons vary in cooking time, so adjust the time accordingly.)
- Gently take the waffle out of the iron and place on a wired rack. Serve the waffles with your favorite toppings.
- To keep these waffles warm, keep them in a warm 175˚F oven while you cook the next one. Make sure to place them on a wire rack to prevent sogginess.
Can these be frozen and reheated in a toaster – or would that ruin the toaster? Lots of busy people to cook for…
You can freeze these waffles and toast them later. It will be more crunchy. Glad that you enjoy these. Thanks!
Oh My Goodness! These are delicious. I must experiment more with savory waffles! So good! Thank you.
Wow! I doubted they would stick together so I put an egg in and they just turned out wonderfully! I think the cheese and milk are somehow the glue on their own. Thanks for sharing! All gone in our tummies!
So happy to here it worked out for you. Adding an egg to this savory waffles is a great idea!
Delicious, super crispy waffles!
We loved this recipe! This ramped up our typical Chicken and Waffles dinner to another level. Thank you so much!
No temp control 😢 but will try not shutting lid Iron is old Thanks
Help !!! I was so looking forward to these ! I have been making and using a waffle iron for years but never made savory before : made first batch stuck to iron and took 15 minutes to remove over cooked Second batch : re oiled and same issue So frustrating any ideas ? And yes I pre heated iron
I wonder if your waffle iron is hot enough to sear the surface. Waiting 15 minutes seems excessively long if you need that much time to remove them without sticking. Perhaps you could try increasing the temperature if your iron has that feature? One trick is to wait a few seconds after adding the batter before closing the lid, allowing some time for the bottom to sear. I hope this helps.
I made these with spinach, bacon, and a cheddar cheese blend. Absolutely delicious. My picky toddler says, “Mmm!”
So happy to hear that! Thanks so much for trying my recipe!
I love these waffles! I’ve made them several times using whatever is in the fridge and they are delicious Every. Single. Time.
Fantastic! What a great balanced and quick dinner. We topped with chèvre and red pepper jelly. I rarely print and have never commented, but this recipe is deserving of both. A new go to.
These waffles sound great. Can’t wait to try them for a savory supper with eggs. I have to lower the sodium count for 2 family members with health issues, so I want to replace the ham. Would it work to add chopped mushtrooms? I haven’t tried using fresh mushrooms in a waffle iron.
Thanks for a great-sounding recipe.
Hi Lynn
Mushroom is a great substitution to replace the ham. I hope you enjoy it. It’s delicious!
Great recipe! I made these for my 18 month old and he loves it! Although, I didn’t have ham, but it still tasted great. I also added some mushroom powder for extra nutrients for the lil one Thank you!
So happy to hear that! Mushroom powder is a great idea for added nutrients. Thanks for your comment!
Easy to make and deliciously savory! This is the first time I used a waffle iron and so I didn’t really know the outcome….the irons were definately HOT and browned a bit more than yours, but they turned out amazing! I think this is a great recipe to subsitute left over deli meats and cheeses (plus supergreens)….roast beef (w/horseradish) & cheddar, turkey (with dry ranch dressing) & swiss, pepperoni & provolone, and sausage & jack. So many choices! PS – I didn’t have spray, so I basted the irons with avocado oil.
Excellent tasting savory waffle! Could easily switch out cheeses too, so, ham & swiss, provolone & salami, fontina & pepperoni, roast beef (w/horseradish) & cheddar, turkey ranch & swiss, sausage & jack cheese, perfect way to use up left overs! Easy to make!