Ham and Cheese Waffles

A savory twist on a breakfast classic, these crispy ham and cheese waffles are packed with sharp cheddar and smoky ham, perfect for a quick weekend brunch.

Why This Recipe Works:

• Freshly grated cheese melts directly into the batter, creating crispy, lacy edges on the waffle grid.
• Patting the diced ham dry prevents excess steam from making the waffle interior soggy.
• Buttermilk provides the necessary acidity to activate the baking soda, ensuring a light, airy rise.

I still remember the rainy Tuesday morning I tried to shove cold deli ham and a handful of pre-shredded cheddar directly onto my waffle iron, hoping for a quick savory breakfast, much like my favorite egg and ham breakfast sandwich.

It was a total disaster.

I spent forty-five minutes scraping charred, bitter cheese off the non-stick plates with my fingernails until my thumbs literally ached, wishing I had just made simple easy ham and cheese roll-ups instead.

The problem, as I learned after ruining three different waffle irons, lies in the moisture content of the ham and the starch coating on pre-shredded cheese. Cheap waffle makers with thin aluminum plates simply do not have the thermal mass to recover their heat when cold, wet ham hits the grid. This brand of cheap iron failed every single test because the temperature dropped instantly, leaving me with a soggy, pale mess.

But here is the simple fix.

We are going to fold finely diced, paper-dry ham and freshly grated cheese directly into a thick, buttermilk-based batter.

Bear with me here.

By whisking the batter just until the flour hydrates, we preserve the delicate protein matrix, while the fat from the cheese melts outward to fry the waffle from the inside out.

Ham and Cheese Waffles

• Publisher Storied Skillet
• Cuisine American
• Category Breakfast, Waffles
• Prep Time 15 minutes
• Cook Time 15 minutes
• Servings 4
• Calories 380 calories
• Rating 4.8 741
• Tags ham and cheese waffles, savory waffles, breakfast waffles, cheddar ham waffles

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon Diamond Crystal kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1 3/4 cups buttermilk, shaken well
• 2 large eggs
• 1/2 cup unsalted butter, melted and cooled slightly
• 1 cup sharp cheddar cheese, freshly grated
• 1 cup cooked ham, finely diced and patted dry

Directions

1. Preheat your waffle iron to its medium-high setting.
2. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, Diamond Crystal kosher salt, and black pepper.
3. In a separate medium bowl, whisk the buttermilk, eggs, and melted butter until fully combined.
4. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. Some lumps are perfectly fine.
5. Fold in the freshly grated cheddar cheese and finely diced ham until evenly distributed throughout the batter.
6. Spray the waffle iron lightly with non-stick cooking spray, then ladle about 1/2 cup of batter onto the center of the iron.
7. Close the lid and cook for 4 to 5 minutes, or until the steam stops escaping and the waffle is deep golden brown and crispy.
8. Carefully remove the waffle with tongs and repeat with the remaining batter.
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Notes

• Salt Conversion: This recipe specifies 1 teaspoon of Diamond Crystal kosher salt. If you are using fine sea salt or table salt, reduce the amount to 1/2 teaspoon to avoid over-salting the batter.
• The Cheese Science: Freshly grated cheese is non-negotiable here. Pre-shredded cheese is coated in potato starch or cellulose to prevent clumping, which ruins the protein matrix of the batter and prevents the cheese from melting into those coveted crispy, lacy edges.
• Workflow Warning: Do not open the waffle iron too early! Opening it before the steam has completely subsided will tear the delicate waffle in half, leaving you with a sticky, ruined mess on both plates.
• Storage Behavior: After a day in the fridge, the waffles will lose their crispness as the moisture from the ham migrates into the starch. Do not microwave them; reheat in a toaster or oven to restore the crunch.

Serving Suggestions

These savory waffles are incredibly versatile and can be dressed up or down depending on the occasion. Serve them hot straight from the iron for the best texture.

• Drizzle with pure maple syrup for that ultimate sweet-and-savory contrast.
• Top with a fried egg with a runny yolk so the rich yolk acts as a natural sauce.
• Pair with a side of fresh fruit or a light green salad to cut through the richness of the cheese.
• If you love cheesy breakfast ideas, try our egg cheese toast for another quick morning win.

Storage and Reheating

These waffles store surprisingly well, making them a fantastic option for meal prep. Once they have cooled completely on a wire rack, transfer them to an airtight container or a zip-top bag. They will keep beautifully in the refrigerator for up to three days.

For longer storage, freeze them. Lay them flat on a baking sheet for an hour before transferring them to a freezer bag to prevent sticking.

When you are ready to eat, skip the microwave entirely. Microwaving turns the ham rubbery and the waffle soggy, which is a tragedy. Instead, pop them directly into a toaster on a medium setting, or reheat them in a 350°F oven for about eight minutes until they are hot and crispy again.

Ingredient Substitutes

If you need to adapt this recipe based on what you have in your pantry, here are a few easy swaps:

1. Buttermilk: If you don't have buttermilk, whisk 1 tablespoon of lemon juice or white vinegar into 1 3/4 cups of whole milk and let it sit for 5 minutes.
2. Sharp Cheddar: Swap with Gruyère, Swiss, or pepper jack cheese for a different flavor profile.
3. Cooked Ham: Crispy crumbled bacon or savory sausage works beautifully as a direct swap.
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These waffles have officially ruined regular waffles for me, and honestly, I am not even mad about it. Tap your tongs against your hip, heat up that iron, and let's make breakfast magic happen.