Cheddar Jalapeno Waffles are the savory vegan breakfast waffles you didn’t know you were missing! Your favorite cookies turned into waffles! Serve them still warm with vegan sour cream and some vegan cheese or vegan bacon! Or make a scrambled breakfast waffle sandwich or vegan omelette. Gluten free option included!
Guys, these Jalapeno Cheddar Savory Waffles are the breakfast treat you never knew you were missing in your life. YES, your favorite cookies turned into breakfast waffles! Make a load and freeze some (see instructions below).
Of course, you can also choose to eat the waffles on their own, but for a really exciting breakfast, dress them up a bit.
I love these fresh off the griddle, with a lovely dip of vegan sour cream and topped with some scrambled tofu. But you can also make a waffle sandwich with sliced tomatoes, vegan sausages or other toppings. So many options.
And what about a vegan chickpea omelette on top, or a sprinkle of vegan cheese and jalapeños? Do you like your salty with a little sweetness? Drizzle them with maple syrup and stir in some vegan bacon!
More vegan waffle recipes:
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Vegan waffles with jalapeño cheddar
Cheddar Jalapeno Waffles are the savory vegan breakfast waffles you didn’t know you were missing! Serve them still warm with vegan sour cream and some vegan cheese or dress them up and top them with vegan bacon! Gluten free option included!
Rations: 9
Calories: 151kcal
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 spoonfuls semolina flour or rice flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon Garlic powder
- ¼ teaspoon black pepper
Wet ingredients:
- 1 to 2 spoon jalapeño brine in vinegar
- 1 3/4 cups (414.03 ml) water
- 2 teaspoons extra virgin olive oil
Additions:
- ¼ cup (40 g) or more chopped jalapeño or a mixture of pepper and jalapeño
- 2 spoonfuls chopped pickled jalapeño
- ½ cup (60 g) vegan cheddar cheese
- ¼ cup (30 g) chunks of vegan mozzarella cheese
Instructions
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Mix all the dry ingredients in a bowl and mix well. Add the cheeses and chopped jalapeño and mix.
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Then add the brine, oil and water and mix to make a thick batter. You want the batter to be thick but not too stiff, so it’s closer to pancake batter than muffin. Add more water if necessary.
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Heat the waffle iron, add a few drops of oil and spread the batter.
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Then add a drop or two of oil on top and close the waffle iron.
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Cook until the waffles are lightly browned on top and remove from the griddle. Repeat with the remaining dough.
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This recipe will make about 9-10 mini waffles or 6 regular waffles. Serve warm with a dollop of vegan sour cream or other creamy sauce. Or use it to make sliced tomato breakfast sandwiches, vegan charcuterie or vegan scramble, etc.
notes
- 1 cup of almond flour
- 3/4 cup oatmeal
- 1/3 cup potato starch
Add more oatmeal if needed to make a thick batter like consistency. Preferably use 1/2 cup unsweetened carbonated water + 1 cup water instead of 1 3/4 cups water.
nutrition
nutritional data
Vegan waffles with jalapeño cheddar
Amount per serving
calories 151
Fat calories 18
% Daily Value*
fat 2 g3%
Saturated fats 1 g6%
sodium 264 mg11%
potassium 155 mg4%
Carbohydrates 26 g9%
Fiber 2g8%
Sugar 1 g1%
protein 4 g8%
Vitamin A 88 UI2%
Vitamin C 5 mg6%
calcium 53 mg5%
iron 2 mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients:
- waffle dough is made with a mixture of all-purpose flour and semolina flour or rice flour. Semolina adds a strong red to the waffle to make them extra crispy
- baking powder gives the perfect rise
- season the mass with salt, onion powder, garlic powder and black pepper
- The wet ingredients are water mixed with 1 tablespoon of pickled jalapeño brine for that flavor.
- recommended toppings: chopped fresh or pickled jalapeños, vegan cheddar cheese, and vegan mozzarella cheese chunks
- Optional additions are nutritional yeast and chopped fresh or dried chives
Advices:
- I usually spray my waffle iron with oil as I like my waffles to be nice and crispy and golden like pakora fritters.
- These waffles are best served hot and crispy.
- For less spicy waffles, use a jalapeño pepper mix for toppings
How to Make Vegan Cheddar Jalapeno Waffles
Mix all the dry ingredients in a bowl and mix well.
Add the cheeses and chopped jalapeño and mix.
Then add the brine, oil and water and mix to make a thick batter. You want the batter to be thick but not too stiff, so it’s closer to a pancake than a muffin. Add more water if necessary.
Heat the waffle iron, add a few drops of oil and spread the batter.
Then add a drop or two of oil on top and close the waffle iron.
Cook until the waffles are lightly browned on top and remove from the griddle. Repeat with the remaining dough.
Can I make them gluten free?
To make them gluten-free, replace the all-purpose flour with a mixture of
- 1 cup of almond flour
- 3/4 cup oatmeal
- 1/3 cup potato starch
Can I freeze these?
These Jalapeno Cheddar Vegan Waffles also freeze great. Place completely cooled waffles in a large Ziploc bag. Separate them with pieces of parchment paper so they don’t stick. Then put them in the back of the freezer. This is!
No need to thaw them. Just put them in the microwave or in a frozen toaster.
