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!
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.
These sun-dried tomato and spinach waffles are so fluffy, savory and amazing for brunch! The pesto cream sauce is the perfect topping.
- 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
- 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
- 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!
- 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.
- 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!
10 thoughts on “Sun-Dried Tomato and Spinach Waffles”
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.
Thanks very much, let me know what you think if you try it!!
WHOA!!! Mind blown. Savory waffles!? Sign me up, these look amazing!!! But I gotta get a waffle maker first…
Savory waffles are SO good if you don’t want sugar for breakfast! Thanks very much for the feedback :-).
I never thought of savory waffles before but now I’m inspired. Thanks for sharing!
Thanks so much!!
This is such a great idea. I will definitely try it out.
Thank you so much!!
I have never had a savory waffle. I should try these.. I am gluten free so I will have to try a gluten free version they sound tasty though!
Oh yes, you could make these with quinoa or oat flour for sure! Thanks very much :-).
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