Broccolini — a naturally sweeter, more tender cousin of broccoli — is at its best when roasted until lightly charred, bringing out its depth and subtle bite. Here, it’s paired with sharp cheddar and nutty Parmesan and folded into a crisp, golden waffle that blurs the line between comfort food and something a little more unexpected.
These savoury waffles are built for flexibility: rich enough for dinner, easy enough for brunch, and just indulgent enough to feel special without requiring much effort. The roasted broccolini adds texture and contrast, while the cheese creates a crisp, lacy edge that makes each homemade waffle irresistible straight from the iron.
Serve them as-is, top with a fried egg, or lean into the sweet-and-savoury balance with a drizzle of maple syrup — either way, this is the kind of recipe that turns simple ingredients into something far more memorable.
Broccolini and Cheese Waffles
Ingredients
Roasted Broccolini
- 1 bunch broccolini or 1 small bunch broccoli 350 g, trimmed
- 2 tbsp extra-virgin olive oil divided
- ¼ tsp each salt and pepper
- ¼ lemon thinly sliced (optional)
- 3 tbsp finely grated Parmesan
Waffle Batter
- 1⅓ cups all-purpose flour spooned and levelled
- 4 tsp granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ⅔ cup whole milk
- ½ cup plain yogurt
- 2 eggs
- ¼ cup unsalted butter melted
- 1¼ cups shredded cheddar cheese divided
Instructions
Roasted Broccolini
- Preheat oven to 425°F. On baking sheet, toss broccolini with oil; sprinkle with salt and pepper. Lay lemon slices (if using) on top and sprinkle 3 tbsp of the Parmesan over frilly tops; roast until charred and crispy, 10 to 15 minutes.
Waffles
- In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together milk, yogurt and eggs, then whisk in butter; stir into flour mixture until just combined.
- Heat waffle iron. Using about ½ cup for each waffle, pour batter into waffle well; top with 2 broccolini and 2 tbsp of the cheese. Close lid and cook until crisp and golden and steam stops, 4 minutes. Remove to cooling rack set over baking sheet.
- Repeat with remaining batter, broccolini and cheese.
