Savory Herb Waffles Recipe -
Savory Herb Waffles Recipe
  • READY IN 45 mins

Savory Herb Waffles

Recipe by  

"These are not a sweet waffle! I use them to serve creamed beef or chicken for a quick, easy supper. They are very light, very tasty, and they smell heavenly."

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Ingredients Edit and Save

Original recipe makes 6 Servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. In a large bowl, stir together the flour, baking powder, baking soda, garlic salt, parsley, rosemary and tarragon. Stir in the shredded Gouda. Set aside.
  2. In another bowl, mix together the egg yolks, buttermilk, sour cream and vegetable oil until well blended. Pour the wet ingredients into the flour mixture, and stir until just blended. In a separate clean bowl, whip the egg whites until stiff peaks form. Fold into the waffle batter.
  3. Heat the waffle iron, and grease with vegetable oil spray. Use the recommended amount of batter for each waffle according to your iron. Close the lid, and cook until golden brown. Waffles can be held in a warm oven while the others are cooking. Serve with creamed beef or chicken.
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Reviews More Reviews

Most Helpful Positive Review
Nov 04, 2010

I have twice used this recipe as the bread component for Eggs Benedict, and both times I went without the smoked Gouda--didn't have it on hand. I doubled the herbs as well, to thinking that this would make up for the loss of the cheese flavor. The second time I used a Belgian waffle-maker, and that really made the recipe. They were crunchy and flavorful, and they'll be a permanent component of my Eggs Benedict from now on! I really recommend that you try these that way.

Most Helpful Critical Review
Jul 14, 2003

I am sorry to say that we really did not care for the waffles. I made them to go along with spicey fried chicken and was very disappointed.


12 Ratings

Dec 30, 2003

This was a great recipe....I don't think the other person who reviewed it understood what to do with the waffles!!!

Mar 21, 2006

My family loves these waffles. The first time I made them, I made a creamed ham to go on them. They were fabulous. The next time, I used cheddar instead of the gouda. I made an Italian sausage and mushroom sauce and they were once again great.

Oct 18, 2005

We tried these waffles last night and they were quite enjoyable. They took us much longer than 15min. prep that is suggested but were worth the extra effort. Our gouda was not a really strong gouda and the flavor didn't come out too much. Next time we will try another flavor of cheese. oh-and you really need to oil the waffle iron--our first waffle had to be scraped out! Once we started oiling liberally, they turned out perfectly.

Apr 22, 2011

I made these with scrambled eggs and they were really good. Next time, I'll try them with an actual creamed dish. And to the person who made them with spicy chicken--did you read the description?

Feb 16, 2014

I really, really love these. I made them as written minus the tarragon and served them with some lobster newburg over the top. A great change of pace and utterly delicious. They are great plain as a substitute for boring dinner rolls and biscuits. I will make these weekly with different herbs and cheeses. Definitely do grease the waffle iron!

May 26, 2012

These are my new obsession. I ate them with chicken salad and then with beef stew. I do have a non-stick waffle iron and it does need lightly greased when I make these, so follow the directions that say lightly grease. I made the whole batch and froze the waffles. Just as yummy after thawing and putting in the toaster.


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  • Calories
  • 511 kcal
  • 26%
  • Carbohydrates
  • 40.6 g
  • 13%
  • Cholesterol
  • 135 mg
  • 45%
  • Fat
  • 30 g
  • 46%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 19.5 g
  • 39%
  • Sodium
  • 1044 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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