Ham and Cheese Waffles

This recipe is adapted from America’s Test Kitchen Family Baking Book.

Ham and cheese waffles are a favorite in my family and so easy to make. Whenever I have extra ham, these waffles are on the menu for dinner, often topped with a couple of fried eggs. Any leftover waffles are perfect for breakfast the next morning. These savory waffles are a must-make!

These waffles only need two bowls to make. First, mix the dry ingredients in a large bowl. In a separate small bowl, or directly in a large 8-cup liquid measuring cup, combine the milk, eggs, and melted butter. Add the liquid mixture to the dry ingredients and mix well, checking for any pockets of flour.

Stir in the cheese and ham. I typically use shredded cheddar cheese, but you can substitute and experiment with other cheeses. The ham should be finely chopped to ensure it mixes well—large chunks can affect the waffle’s texture. I usually use leftover deli ham we have on hand.

The ham and cheese waffles cook perfectly in my double Belgian waffle maker, but you can use any waffle maker you have. I’ve always wanted to try these on a classic thin waffle maker for a different texture. Once cooked, place the waffles on a cookie sheet and keep them warm in the oven at about 250°F until all the waffles are made. Though, of course, a few tester waffles usually get eaten in the process!