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Golden crispy spinach and cheese waffles stacked on a plate

I finally got a waffle maker! I debated between a full-size and a mini waffle maker, and I went with the mini because they’re actually the perfect size—about 4 inches (10 cm). Now I’m so excited to add both savory and sweet waffles into our breakfast rotation.

These Spinach and Cheese Waffles are one of the first recipes I made, and they turned out to be a family favorite. They’re savory, cheesy, and packed with spinach, making them a kid-friendly option for breakfast, school lunches, or even a quick snack. They’re also great for babies and baby-led weaning since they’re soft, easy to hold, and naturally flavorful without added sugar.

This recipe is also included in my 30 Days of School Lunches because it’s perfect to pack into lunchboxes. Pair them with some fruit, yogurt, or a little dipping sauce, and you’ve got a balanced meal your kids will love.

Savory spinach and cheese waffle cooking in a Dash mini waffle maker
Close-up of a cheesy spinach waffle showing crispy edges and soft inside
Print Recipe

Spinach and Cheese Waffles Recipe

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 5 mini waffles

Ingredients

  • 1 1/4 cups flour
  • 1/2 cup shredded cheese
  • 2 cups fresh spinach or 1 cup frozen chopped spinach, squeezed to remove excess water
  • 2 tablespoons melted salted butter
  • 1/2 cup milk
  • 1 teaspoon baking powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt

Instructions

  • Turn your waffle maker on to preheat.
  • In a large bowl, mix together flour, cheese, spinach, baking powder, garlic powder, and salt.
  • Add in the milk and melted butter, stirring until a thick batter forms (it will be thicker than pancake batter—don’t worry, that’s normal!).
  • Spray your waffle maker with oil or butter.
  • Scoop about 1/4 cup of batter into the waffle maker, close, and cook until crispy and golden brown.
  • Repeat with the remaining batter.

Serve warm with yogurt, sour cream, or enjoy plain!

    Notes

    Tips & Variations

    • Try swapping the spinach for finely chopped broccoli or zucchini.
    • Use mozzarella, cheddar, or a cheese blend depending on your preference.
    • Freeze cooled waffles in a zip-top bag for up to 2 months; pop them in the toaster to reheat.

    Why You’ll Love These Waffles

    • Kid-Friendly: Perfect for school lunchboxes or after-school snacks.
    • Baby-Friendly: Soft texture and easy to hold for baby-led weaning – skip the salt.
    • Vegetable Packed: A fun way to sneak in extra greens.
    • Make-Ahead Friendly: Store leftovers in the fridge or freezer and reheat in the toaster.
    Golden crispy spinach and cheese waffles stacked on a plate