Cheddar Jalapeno Waffles are the savory vegan breakfast waffles you did not know you were missing out on! Serve them still warm with vegan sour cream and a sprinkle of vegan cheese or go fancy and top them with vegan bacon! Gluten-free option included!

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Total time: 40 minutes
  • Yield: 9
  • Category: Breakfast, brunch
  • Cuisine: American

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons 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 tablespoon brine from pickled jalapenos
  • 1 3/4 cups water
  • 2 teaspoons extra virgin olive oil

Additions:

  • ¼ cup or more chopped jalapeno or a mix of bell pepper and jalapeno
  • 2 tablespoons chopped pickled jalapeno
  • ½ cup vegan cheddar cheese
  • ¼ cup vegan mozzarella cheese shreds

(Optional Additions)

  • 1 teaspoon dried chives or 1 tablespoon chopped chives
  • 1 tablespoon nutritional yeast

Method

  1. In a bowl mix all dried ingredients and mix well. Add in cheeses and chopped jalapeno and mix in.
  2. Then add brine, oil and water and mix to make a thick batter. You want the batter thick but not overly stiff so it’s closer to pancake batte me than muffin. Add more water if needed.
  3. Heat up your waffle iron, add a few drops of oil and spread the batter.
  4. Then add another drop of oil or two on top and close the waffle iron.
  5. Cook until waffles are somewhat golden on top and remove from waffle iron. Repeat with the remaining batter.
  6. This recipe will make about 9-10 mini waffles or 6 regular waffles. Serve warm witb some vegan sour cream or other creamy dips. Or use to make breakfast sandwiches with sliced tomato, vegan deli meat or vegan scramble etc.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.