Pumpkin cheese waffles are made in just a few minutes and are an absolute all-rounder. Whether as side dish served with soups, salads, to a brunch or for lunch topped with a dip and sun-dried tomatoes, they taste so delicious. The pumpkin cheese waffles are also ideal to make ahead and toast to crispy perfection before serving.
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These fluffy, savory pumpkin waffles taste great in many different variations and at any time of the day.
- With a sour cream dip and sun-dried tomatoes
- As a snack or in the lunch box with veggie sticks (perfect for school!)
- To brunch with creme fraiche, smoked salmon or veggie anti pasti
- To salads
- To soups
Crispy Pumpkin Cheese Waffles - Ingredients
- pumpkin - hokkaido, butternut or muscat squash are great for these easy veggie waffles
- cheese – The grated cheese provides both a great taste and a good consistency. I like to use mozzarella. If you prefer a more intense cheese, you can also use cheddar cheese, for example.
- Eggs
- flour all-purpose flour
- soda water - soda water makes the waffles soft
- baking powder
- salt
- parsely – Parsley is optional, but the fresh taste goes very well with the pumpkin waffles. Fresh, chopped parsley tastes best, but you can also use dried. It is also possible to replace it with other herbs, such as mediterranean herb mix.
How to make Crispy Pumpkin Cheese Waffles
Start by peeling and grating the pumpkin. Also grate the cheese.
Add all ingredients to a bowl and stir well.
Bake the dough in portions in your preheated waffle iron.
Done!
These easy pumpkin cheese waffles are really easy and quick to make.
If you don't eat the pumpkin waffles right away, I HIGHLY recommend that you toast them before serving. This will make them wonderfully crispy and warm again.
Pumpkin Cheese Waffles - TIPS & FAQ
Can I make these savory veggie waffles ahead?
Yes, absolutely! Make sure to toast them before serving again. That way they taste like freshly baked!
Can I use other vegetables instead of pumpkin?
Yes! You can replace the pumpkin with grated carrots or zucchini, for example. If the zucchini is very juicy, you may need a little less soda water. If the carrots are very dry, add 1-2 tablespoons more soda water to the dough.
How do I store the pumpkin cheese waffles?
You can store the cooled waffles in a sealed container in the fridge and use them within 4 days. They taste best when freshly baked - warm, crispy on the outside and fluffy and soft on the inside. Works perfectly in a toaster!
These veggie cheese waffles also freeze very well and can be reheated when needed. You can put them in the toaster frozen or thawed.
More tasty pumpkin recipes for you
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Pumpkin Cheese Waffles
Equipment
- 1 big bowl
- 1 grater
- 1 waffle iron
Ingredients
- 240 g pumpkin i. e. butternut or hokkaido
- 3 medium Eggs
- 160 g flour all-purpose flour
- 75 g mozzarella cheese grated; or cheddar cheese
- 180 ml soda water
- 2 tbsp chopped parsely best fresh; dry works as well though
- 1 tsp baking powder
- ½ tsp salt
- oil for baking in the waffle iron
Instructions
- Peel, deseed and grate the pumpkin. Place in a large bowl. Grate the cheese and add to the pumpkin. Pour the remaining ingredients into the bowl and stir with a spoon to form a dough.
- Preheat a waffle iron.
- Spread a little bit of oil on your waffle iron. Add dough and bake golden brown. Enjoy!
