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Ham and Cheese Waffles

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Ham and Cheese Waffles

Many breakfast foods rank at the top of many lists of my favorite foods, the only problem is… I’m not exactly a morning person.  So big elaborate breakfasts don’t happen too often at our house, especially during the week.  What does happen is breakfast for dinner – or brinner as we call it in our house.  Brinner gives me the opportunity to enjoy all those delicious breakfast foods that we love, and a more reasonable hour in which to make them.  🙂

One of our new favorites when it comes to brinner is these amazingly delicious Ham and Cheese Waffles.  I know it might sound a little different, but trust me when I say… These things are crazy good.  Even my family was a little skeptical when I told them I was making ham and cheese waffles, but one bite and they were hooked.  I think for me, it’s that whole sweet and salty thing – the salty delicious ham and cheese against the sweet syrup.  These babies are also super yummy with a runny yolk egg perched on top, if syrup isn’t quite your thing.  IMG_6325 IMG_6322 IMG_6326 IMG_6327 IMG_6329 Ham and Cheese Waffles - Southern Bite

Ham and Cheese Waffles

Stacey Little | Southern Bite
5 from 2 votes
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Ingredients
  

  • 2 cups White Lily All-Purpose Flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 eggs lightly beaten
  • 1 3/4 cups milk
  • 1/4 cup butter melted (1/2 stick)
  • 1 cup chopped ham
  • 1 cup shredded sharp cheddar cheese

Instructions
 

  • Preheat the waffle iron. In a large bowl, whisk together the flour, baking powder, and salt. Stir in the eggs, milk, and melted butter. Mix until just combined. Stir in the chopped ham and cheese.
  • Lightly spray the waffle iron with nonstick cooking spray, if desired. Pour about 3/4 cup of batter in the waffle iron and cook until crisp. Repeat with remaining batter until all has been used. You can also keep the cooked waffles on a baking sheet in a warm oven to keep them warm until serving. Serve with syrup or even with a soft cooked egg on top.
Making This Recipe? Tag me on Instagram: @SouthernBite using the hashtag #SouthernBite, so I can see how it turned out!
 
This post is sponsored by The J.M. Smucker Company. While they compensated me for this post and provided product samples, the opinions herein are my own. Plus, my family has been using White Lily Flour for generations, so I’d be saying good things about it even if they weren’t paying me.

Reader Interactions

Comments

  3. These sound really good, we do brinner in our house at least once a week. I wish I could find White Lily flour up here, it does make a difference. I used to stock up when we went south to visit the in laws.

    Reply

  4. I’ve always wondered if it makes a difference in the finished product whether you use plain flour and add all the baking powder and stuff, or just use self-rising flour and use fewer ingredients? Is there a bonus in using the plain flour vs. self-rising?

    Reply

    • You can make self-rising flour from all purpose flour if a recipe calls for self-rising, but I wouldn’t recommend using self-rising in a recipe that calls for all purpose plus the leavening agents being that there may be more leaveners in the recipe than there would be in standard self-rising flour. Is that clear as mud?

      Reply

    • Sure! You might need to think the batter about a little more. I might even suggest making the batter and the sprinkling the cheese and ham on top of each pancake rather than mixing it in.

      Reply

  11. I remember when I first told my fiancée about these, she thought it sounded really weird. But now I’ve made them several times for her. In fact, I’m making a batch right now for Valentine’s Day breakfast!

    Reply

  12. In the UK and we don’t have all purpose flour, just plain or self-raising I’m afraid. I took a risk and used SR flour and they were Amazing! Super grateful for the gift of American cups to measure my ingredients though! Fabulous recipe thanks.

    Reply

  13. I actually love these with a light dusting of powdered sugar and raspberry jam for dipping. It tasted like a monte Cristo.

    Reply

  14. Hi,

    Just discovered this recipe that I’m about to prepare. Just wanted to know how many waffles it brings. Can you tell ?

    Thanks a lot !

    (Sorry for my English, I’m Belgian.)

    Reply

  15. These waffles are amazing. I subbed in 1 cup of buttermilk and 1/2 cup milk and 1/4 cup sparkling water for the liquid. Best waffles I’ve ever made!! Thanks for the great recipe.

    Reply

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