Vegan Cheddar Jalapeno Waffles

Cheddar Jalapeno Waffles are the savory vegan breakfast waffles you did not know you were missing out on! Your fave biscuits turned into waffles!  Serve them still warm with vegan sour cream and a sprinkle of vegan cheese or vegan bacon! Or make a breakfast waffle sandwich vegan scramble or omelet.  Gluten-free option included!

Guys, these savory cheddar jalapeño waffles are the breakfast treat you never knew you were missing in your life. YES, your fave biscuits turned into breakfast waffles! Make a load of these and freeze some (see below for instructions).

You can obviously also choose to eat the waffles on their own but for a truly thrilling breakfast, dress them up a bit.

I love these fresh out of the iron, with a lovely vegan sour cream dip and topped with some tofu scramble. But you can also make a waffle sandwich with sliced tomatoes, vegan deli meats or other toppings. So many options.

And what about a vegan chickpea omelet  on top, or a sprinkle of vegan cheese and jalapeños? Do you like your savory with a bit of sweetness? Drizzle them with maple syrup and topped them with some vegan bacon!

More Vegan Waffles Recipes:

• Vegan Pizza Waffles
• Glutenfree Lemon Blueberry Waffles
• Savory Chickpea Flour Waffles
• Simple vegan sweet Waffles
• Potato quinoa savory waffles

Print Recipe

5 from 2 votes

Vegan Cheddar Jalapeno Waffles

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! 

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Breakfast, brunch

Cuisine: American

Keyword: jalapeno cheddar waffles, jalapeno popper waffles, vegan jalapeno waffles

Servings: 9

Calories: 151kcal

Author: Vegan Richa

Ingredients

• 2 cups (250 g) 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 (414.03 ml) water
• 2 teaspoons extra virgin olive oil

Additions:

• ¼ cup (40 g) or more chopped jalapeno or a mix of bell pepper and jalapeno
• 2 tablespoons chopped pickled jalapeno
• ½ cup (60 g) vegan cheddar cheese
• ¼ cup (30 g) vegan mozzarella cheese shreds

(Optional Additions)

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

Instructions

• In a bowl mix all dried ingredients and mix well. Add in cheeses and chopped jalapeno and mix in.
• 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.
• Heat up your waffle iron, add a few drops of oil and spread the batter.
• Then add another drop of oil or two on top and close the waffle iron.
• Cook until waffles are somewhat golden on top and remove from waffle iron. Repeat with the remaining batter.
• 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.

Notes

To make these gluten-free, substitute the all-purpose flour with a mix of

1. 1 cup of almond flour
2. 3/4 cup  of oat flour
3.  1/3 cup of potato starch

Add more oat flour if needed to make a thick pancake batter like consistency. Preferably use 1/2 cup unsweetened carbonated water + 1 cup water instead of 1 3/4 cup water. 

Nutrition

Nutrition Facts

Vegan Cheddar Jalapeno Waffles

Amount Per Serving

Calories 151 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Sodium 264mg11%

Potassium 155mg4%

Carbohydrates 26g9%

Fiber 2g8%

Sugar 1g1%

Protein 4g8%

Vitamin A 88IU2%

Vitamin C 5mg6%

Calcium 53mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients:

• the waffle batter is made with a blend of all-purpose flour and semolina flour or rice flour. The semolina adds a sturdy red to the waffle to make them crispier
• baking powder gives the perfect rise
• we season the batter with salt, onion powder, garlic powder, and black pepper
• Wet ingredients are water mixed with 1 tablespoon brine from pickled jalapenos for that flavor kick
• recommended add-ins: chopped fresh or pickled jalapenos, vegan cheddar cheese and vegan mozzarella cheese shreds
• optional add-ins are nutritional yeast and chopped fresh or dried chives

Tips:

• I usually drizzle some oil onto my waffle iron since I like my waffles to get nice and crispy and brown just like pakora fritters
• These waffles are served best when they are warm and crispy.
• For less spicy waffles, use a mix of bell pepper and jalapeno for the add-ins

How to make Vegan Cheddar Jalapeno Waffles

In a bowl mix all dried ingredients and mix well.

Add in cheeses and chopped jalapeno and mix in.

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 than a muffin. Add more water if needed.

Heat up your waffle iron, add a few drops of oil and spread the batter.

Then add another drop of oil or two on top and close the waffle iron.

Cook until waffles are somewhat golden on top and remove from waffle iron. Repeat with the remaining batter.

Can I make these gluten-free?

To make these gluten-free, substitute the all-purpose flour with a mix of

• 1 cup of almond flour
• 3/4 cup  of oat flour
•  1/3 cup of potato starch

Can I freeze these?

These vegan cheddar jalapeno waffles freeze beautifully too. Place the completely cooled waffles in a large Ziploc bag. Separate them with pieces of parchment paper so they don’t stick together. Then put them in the back of the freezer. That’s it!
You don’t need to thaw them. Just pop them in the microwave or a toaster frozen.