Broccoli Cheese Waffles (Crispy, Cheesy, Kid-Friendly & Freezer-Ready)
These Broccoli Cheese Waffles are crispy on the outside, tender on the inside, and packed with sharp cheddar and finely chopped broccoli. Perfect for breakfast, lunchboxes, or a veggie-loaded freezer meal, they’re easy to make, customizable, and completely kid-approved.
Ingredients
- 2 cups steamed and finely chopped broccoli
- 1 cup shredded sharp cheddar cheese
- 2 large eggs
- ½ cup all-purpose flour or almond flour for gluten-free
- ¼ cup milk dairy or unsweetened plant-based
- 1 tsp baking powder
- ½ tsp garlic powder
- ¼ tsp salt
- 1 tbsp olive oil or melted butter
Instructions
- Step 1: Steam and Chop BroccoliLightly steam fresh or frozen broccoli until just tender. Let cool slightly, then chop into small pieces.
- Step 2: Mix the BatterIn a mixing bowl, whisk eggs, milk, olive oil, and seasoning. Fold in broccoli and cheese. Stir in flour and baking powder until just combined.
- Step 3: Preheat the Waffle IronGrease your waffle iron and bring it to medium-high heat.
- Step 4: Cook the WafflesScoop about 1/2 cup batter into the center of the iron. Close the lid and cook until golden and crispy—about 4–6 minutes depending on your machine.
- Step 5: Serve or StoreServe warm with toppings or cool on a rack before freezing for later.
Notes
Secret Tips for the Best Broccoli Cheese Waffles
- Steam and cool the broccoli before chopping: Lightly steam your broccoli until just tender, then let it cool completely. This helps it retain texture and color without making the batter too wet.
- Chop the broccoli extra fine: Use a food processor or chop by hand until it’s almost rice-sized. Smaller pieces distribute evenly and make the waffles easier for kids (and picky eaters) to enjoy.
- Wring out moisture if using frozen broccoli: Thawed frozen broccoli holds a lot of water. After steaming, pat it dry or press it in a clean towel to prevent soggy waffles.
- Use sharp cheddar for max flavor: Milder cheeses work, but sharp cheddar really stands out. It gives the waffles a rich, tangy bite that balances the broccoli perfectly.
- Let the batter sit for 5–10 minutes: Resting the batter before cooking allows the flour to hydrate and the flavors to meld, resulting in fluffier waffles with better structure.
- Preheat and grease your waffle iron well: A hot, well-oiled waffle iron ensures crispy edges and prevents sticking, especially with cheesy batter.
- Cook until golden and steam stops: Don’t lift the lid too soon! Let the waffles cook until steam nearly disappears and the edges look crisp to guarantee a golden, cooked-through finish.
- Cool on a rack before freezing: Lay cooked waffles on a wire rack to cool completely before freezing. This prevents trapped steam from softening the crisp edges.
- Reheat in an air fryer or toaster: Skip the microwave! For the best texture, pop frozen waffles into the toaster or air fryer. They’ll re-crisp and taste freshly made.