How To Make Chaffles

Whoever decided to mix cheese and eggs and pour it into a waffle iron was both brave and brilliant.

Brave… because let’s face it. It sounds like a mixture that would create nothing but a mess. 

Brilliant… because, well, honestly. It’s DELISH! 

If you haven’t heard of the concoction we’re talking about, let us introduce you to a Chaffle.

Cheese + Waffles = Chaffles

Clever, right?

When we first heard about chaffles we KNEW we had to make them. If the World’s Best Cheddar can’t make the World’s Best Chaffle, it’s time to hang up the apron, you know? 

But try them we did and improved on the original recipe (if we do say so ourselves). Originally crafted from just cheese and egg, we found that adding in a bit of almond flour, baking powder and half and half, made a light and fluffy waffle that would make you swear it’s flour-based. 

Here’s how you make them:


PREHEAT a waffle iron. (To ensure chaffle doesn’t stick, we recommend lightly brushing iron with oil, just before spooning batter onto iron.)

STIR together chaffle ingredients. (Our chaffles were all tested with freshly shredded cheese, not pre-shredded.)

SPOON batter onto lightly greased iron and close lid, cooking for around 5 minutes. (As with regular waffles, once there’s no longer steam coming from the waffle iron, the chaffle is likely ready.) 

REMOVE the chaffle to a cooling rack to let cool. (The chaffle will firm as it cools. They’re best when eaten at this stage, not reheated.)

TOP as preferred! 

Chaffles are for the most part a savory dish. As such, we prefer ours with savory toppings. If you decide to try yours with a sweeter taste in mind, we recommend topping them with pure maple syrup. 

Cheese + Waffles = Chaffles. If you haven’t heard of the concoction we’re talking about, let us introduce you to a Chaffle. Click To Tweet


With cream cheese, smoked salmon, red onion and fresh dill

With marinara and sprinkled with garlic salt and dried parsley

With black beans, pico de gallo, fresh jalapeno and cilantro



2 ounces Cabot Vermont Sharp Cheddar, shredded (about ½ cup)
1 large egg
3 tablespoons almond flour
1 tablespoon half and half
¼ teaspoon baking powder


PREHEAT waffle iron until hot.
MIX together ingredients. Whisk or spoon batter and cheese evenly.
SPOON batter onto waffle maker, smoothing to cover surface of iron. Close lid.
COOK about 5 minutes or until browned and crisp.
COOL carefully remove chaffle from waffle maker and place on wire rack to cool.

Get more breakfast recipes here.

Comments (26)

Michelle Rafalowski | March 18, 2021 | 7:51am

Can’t wait to try this!! How many chaffles does this recipe make?

Carol Fetterman | March 18, 2021 | 9:16am

Love this! I am always looking for different ideas for breakfast (and even dinner!)! I am going to try this soon!

Sandy | March 18, 2021 | 11:12am

I make these all the time and use for different things. I don’t put the 1/2 $ 1/2 in, but use some other additions. Seasoning – everything but the bagel or garlic and Italian seasoning, or for a sweeter Chaffee sugar free syrup (about 2 teaspoons). If you sprinkle just some scheme on the waffle iron before the batter, then top with a little more cheese, cook as directed and you’ll have a “crunchy” Chaffle.

Susan kepner | March 18, 2021 | 3:46pm

Can I replace the almond flour with regular white whole wheat?

ROBERT J PERREAULT | March 18, 2021 | 3:48pm

I like to print out some recipes for future use. You should havean option where you could print out just the basic recipe.

cjyap1 | March 18, 2021 | 5:10pm

I have Tapioca Flour leftover from another recipe, could I use that instead of Almond Flour?

Aimee | March 18, 2021 | 6:54pm

Recipe does not say how many chaffles this makes. Can someone let me know, please? Can I replace half and half with cashew or almond milk? Thanks!

Irene Gsoares | March 18, 2021 | 7:54pm

I will definitely try this soon, Watching Carbs this would be Gr8. I will try the almond flour as I have used it to fry chicken etc. . And surprisingly it works for me

Ida Beek | March 18, 2021 | 8:44pm

This is such a great recipe!!! I’m looking forward to making them and getting creative with how to serve them. Thanks!!!

June | March 20, 2021 | 6:19am

This sounds really good and low carb! I want to make them this weekend.

cjyap1 | March 20, 2021 | 11:52am

does no one from the blog look over the comments and answer. We’ve got a lot of good questions and no answers?!

Thom Begoss | March 20, 2021 | 5:44pm

You want to substitute, try it. It’s not rocket science. You want to know how many, it depends on the size of your waffle iron, try it.

NANCY A JENKS | March 20, 2021 | 5:49pm

Can you use a belgian waffle iron? If so, how do you adjust the time?

Suzanne Bowman | March 21, 2021 | 10:36am

I made this today. The number it makes depends on the size of your waffle iron. Mine is a large 4 waffle iron and this didn’t cover the surface so I would need to double it to make one batch and go from there depending on how many I want to yield.
They taste great as a base as suggested. I’ll make it again for a specific meal. This was just a test.

cjyap1 | March 21, 2021 | 10:39am

Thanks for the update

Tiberia | March 21, 2021 | 2:44pm

Was gonna say I have a 2 waffle regular (not Belgian) waffle iron and this was enough for 2x waffles.

Thomas A Wotring | March 21, 2021 | 6:45pm

Made these this morning … OMG! They were great. Yes I have a smaller waffle iron (Eggo sized), and it made 3 nice chaffles. Topped them with a thin slice of Cabot Cheddar, a thin slice of ham and a fried egg. Wonderful low carb breakfast that everyone enjoyed! Can not wait to make more and try different toppings and add in flavors (Jalapenos or Hatch green chilis are definitely in the next batch). Thanks much.

Melissa Adams | March 22, 2021 | 11:09am

I’ve been wanting to try these! Do you have a print option and nutritional info? I’m thinking these are pretty much keto.

Tiberia | March 22, 2021 | 5:13pm

For printing I just copied and pasted into a blank document page.

Risa | March 22, 2021 | 8:09pm

Can you use all purpose flour instead of almond flour?? My son is allergic to nuts.

Barbara Alter McLaughlin | March 23, 2021 | 6:35pm

Printing: there’s a print icon at the top of the article; can just print the page(s) that contain the basic recipe if you want.

Harry | May 11, 2021 | 9:28am

The idea of ‘chaffles’ sounds delicious so I checked out your recipe for same and habe a question…
Since there is no milk in your recipe as shown, what holds the ‘batter’ together?.

    Rachael | June 07, 2021 | 10:31am

    Hi Harry, sorry for the delay here! The egg in this recipe is what holds it together! Hope you give it a try and let us know how it comes out 🙂 ~Rachael

Sandy Coleman | May 17, 2021 | 7:13am

Turned out great! I used 2 eggs and preshredded cheese. Nicely filled my Belgian waffle maker. Servings? Depends on how much you eat!

ANN BARCHMAN | June 06, 2021 | 10:10am

PLEASE add option to send recipe to email !! Would love to print some of them !

    Rachael | June 07, 2021 | 10:22am

    Thanks for the feedback Ann – we will send it along to the team! ~Rachael

Leave a Comment

Become a Cabot Insider