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In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set aside.

In a separate medium bowl, whisk the large egg, 1 1/4 cups milk, and melted unsalted butter until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine. Fold in the 1/2 cup shredded cheddar cheese and fresh chives.

For the creamy cheddar spread, combine the softened cream cheese, 1/2 cup shredded sharp cheddar cheese, 2 tablespoons milk, garlic powder, onion powder, 1/8 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl. Beat with a fork or electric mixer until smooth and creamy. Cover and refrigerate until ready to serve.

Preheat your waffle iron according to the manufacturer's instructions. Lightly brush or spray the waffle iron plates with vegetable oil.

Pour about 1/4 to 1/2 cup of batter (depending on your waffle iron size) onto the hot waffle iron. Close the lid and cook for 3 to 5 minutes, or until the waffle is golden brown and crispy. Repeat with the remaining batter, cooking in batches.

Once cooked, remove the waffle bites from the iron and transfer them to a serving platter. Serve warm with the creamy cheddar spread. Garnish with chopped fresh parsley, if desired.


In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set aside.

In a separate medium bowl, whisk the large egg, 1 1/4 cups milk, and melted unsalted butter until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine. Fold in the 1/2 cup shredded cheddar cheese and fresh chives.

For the creamy cheddar spread, combine the softened cream cheese, 1/2 cup shredded sharp cheddar cheese, 2 tablespoons milk, garlic powder, onion powder, 1/8 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl. Beat with a fork or electric mixer until smooth and creamy. Cover and refrigerate until ready to serve.

Preheat your waffle iron according to the manufacturer's instructions. Lightly brush or spray the waffle iron plates with vegetable oil.

Pour about 1/4 to 1/2 cup of batter (depending on your waffle iron size) onto the hot waffle iron. Close the lid and cook for 3 to 5 minutes, or until the waffle is golden brown and crispy. Repeat with the remaining batter, cooking in batches.

Once cooked, remove the waffle bites from the iron and transfer them to a serving platter. Serve warm with the creamy cheddar spread. Garnish with chopped fresh parsley, if desired.
