Sun-Dried Tomato and Spinach Waffles

I love making savory waffles and pancakes for brunch so much. They’re unexpected and so incredible for bringing breakfast and lunch flavors together in one bite! This weekend I put a big old Italian spin on the waffle with these delectable sun-dried tomato and spinach waffles. The batter was simple and so flavorful. Then I went and made a luscious pesto cream sauce to top them!

I actually made the batter for the sun-dried tomato and spinach waffles the night before. I don't do well measuring things and thinking in the morning before coffee. I just whisked my wet ingredients into my dry ingredients with no special equipment needed. Then the final touch was to fold in lots of chopped sun-dried tomatoes, spinach and freshly grated cheese!
I actually made the batter for the sun-dried tomato and spinach waffles the night before. I don’t do well measuring things and thinking in the morning before coffee. I just whisked my wet ingredients into my dry ingredients with no special equipment needed. Then the final touch was to fold in lots of chopped sun-dried tomatoes, spinach and freshly grated cheese!
In the morning I fired up my beloved waffle iron and just cooked off the batter! I had enough batter to make 4 sun-dried tomato and spinach waffles total.
In the morning I fired up my beloved waffle iron and just cooked off the batter! I had enough batter to make 4 sun-dried tomato and spinach waffles total. It needed to cover the bottom of the iron without overflowing to be perfect.
When the sun-dried tomato and spinach waffles came out, oh my goodness they were glorious! They were golden and fluffy and smelled so amazing. I was a happy woman.
When the sun-dried tomato and spinach waffles came out, oh my goodness they were glorious! They were golden and fluffy and smelled so amazing. I was a happy woman. 5 minutes was the perfect cooking time on my particular waffle iron.

While the waffles cooked and hubby babysat them, I made an easy pesto cream sauce. It was a basic bechamel sauce with pesto sauce stirred in and it was perfection! I loved how it tied in with the Italian flavors of the waffles. When I served the waffles it just melded right into all of the nooks and crannies. I made the plates a little prettier with a sprig of basil on top. It just made it feel a little fancier and even more special.

Sun-Dried Tomato and Spinach Waffles
Let me tell you, these sun-dried tomato and spinach waffles were savory, hearty and everything I hoped they would be. They sure made the weekend yummy! Hope you all enjoy this different take on the waffle. xoxo
5 from 2 votes
Sun-Dried Tomato and Spinach Waffles
Sun-Dried Tomato and Spinach Waffles
Prep Time
20 mins
Cook Time
20 mins
Batter Resting Time
30 mins
Total Time
40 mins
 

These sun-dried tomato and spinach waffles are so fluffy, savory and amazing for brunch! The pesto cream sauce is the perfect topping. 

Course: Breakfast
Cuisine: American
Keyword: Sun-Dried Tomato and Spinach Waffles, Waffles
Servings: 4 waffles
Calories: 651 kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
FOR THE WAFFLES
  • 1 1/2 cups all-purpose flour
  • 1/2 cup medium ground cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 stick butter melted and slightly cooled, plus additional to grease the waffle iron
  • 1 1/2 cups milk
  • 4 whole eggs
  • 1/2 cup baby spinach coarsely chopped
  • 1/2 cup sun-dried tomatoes drained and coarsely chopped
  • 1/2 cup freshly grated pecorino romano cheese
FOR THE PESTO CREAM SAUCE
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 1/2 cups milk
  • 2 tablespoons basil pesto sauce either homemade or jarred
  • 1 pinch salt
  • fresh basil as needed for garnish
Instructions
  1. First, prepare the batter. Whisk the flour, corn meal, baking powder and salt together in a large mixing bowl to aerate the dry ingredients. In another bowl whisk the melted butter, milk and eggs together until smooth. Pour those wet ingredients into the dry ingredients and whisk it together until it is a thick batter. Switch to a rubber spatula and fold in the spinach, sun-dried tomatoes and pecorino romano cheese. Cover the bowl and set it in the refrigerator for at least 30 minutes to rest. This can also be made the night before!
  2. When you are ready to make the waffles, pre-heat the iron. Be sure to follow the instructions on your particular waffle iron to get the best results. Grease it well with butter, then scoop in just enough batter to fully cover the bottom. Close the iron and cook the waffle for about 5 minutes. Plate it and tent it with foil to keep it hot, and repeat with the remaining batter until you have 4 waffles total.
  3. While the waffles cook, make the easy pesto cream sauce. Combine the butter and flour in a small pot and heat it up over medium high heat. Whisk them together until it is thick, golden and smooth. Keep whisking as you slowly pour in the milk. Let the sauce gently bubble and thicken for 5 minutes, whisking occasionally. When it is done, whisk in the pesto sauce and it is done! Serve the waffles immediately with the sauce and a sprig of fresh basil on top to make the plate pretty. Enjoy!
Nutrition Facts
Sun-Dried Tomato and Spinach Waffles
Amount Per Serving (1 waffle)
Calories 651 Calories from Fat 435
% Daily Value*
Fat 48.3g74%
Saturated Fat 27.3g171%
Cholesterol 284mg95%
Sodium 1260mg55%
Potassium 562mg16%
Carbohydrates 34.6g12%
Fiber 2.1g9%
Sugar 10.4g12%
Protein 22.2g44%
Calcium 470mg47%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.
Sun Dried Tomato Spinach Waffles
Sun Dried Tomato Spinach Waffles

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10 thoughts on “Sun-Dried Tomato and Spinach Waffles”

  1. I’m soooo going to make this. I just LOVE the idea of savory waffles (I’m not much of a sweet tooth) and the fact that we can prep for this the night before makes it just very perfect.

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