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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
  • 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
  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.