Overhead view of two savory waffles on a black serving board between two pink bowls of avocado and vegetable salad

When I started experimenting with my waffle maker, a mushroom, mozzarella and spinach version found its way into the mix alongside the sweet waffles. I later added it to the menu for brunch with friends, together with the other combinations we’d enjoyed. Something for those who don’t want to start the day with a sweet breakfast, too. 😉

And that’s how these savory waffles ended up with their own recipe on the blog. I made them in my waffle maker, which I’ve mentioned before. Everything is incorporated into the batter, so there’s no separate filling to prepare. Once cooked, they can go straight onto the table. Below, you’ll find a few useful tips along with my serving suggestion.

Why You Should Try These Savory Waffles

They bring a little variety to breakfast. If you usually rotate between eggs, sandwiches and yogurt, these waffles offer something different. They also work well for a late breakfast that is gradually turning into lunch, especially with a generous serving of vegetables alongside.

There’s no separate filling to prepare. Everything that gives the waffles their flavor is already in the batter. Once they’re cooked, they can go straight onto the table. You can add a salad or other accompaniments, but you don’t need to assemble each waffle before serving.

They’re easy to include in a shared brunch. Put them on a serving board and let everyone help themselves. If you’re preparing several dishes, they give you a savory option alongside fruit, yogurt or a batch of sweet waffles.

The combination doesn’t need lots of seasoning. Mushrooms bring their earthy flavor, while mozzarella adds a milder, creamy note. Salt and pepper are enough for this version, so there’s no need to empty the spice drawer into the bowl.

Overhead view of two overlapping mushroom, mozzarella and spinach waffles on a black serving board

Tips for Making Mushroom, Mozzarella and Spinach Waffles

Pay Attention to Excess Moisture

Thawed spinach can hold quite a lot of water. If that water goes into the batter, it changes the balance between the wet and dry ingredients and can affect how the waffles cook. Drain the spinach thoroughly rather than trying to compensate later with extra flour.

Let the washed mushrooms drain as well. You want the moisture naturally present in the ingredients, without adding the water left over from rinsing them.

If your mozzarella comes packed in liquid, drain it before using it. Different types of mozzarella contain different amounts of moisture, so keeping to the same type makes it easier to reproduce the result when you make the recipe again.

Keep the Mushroom Pieces Small

Small, fairly even pieces are easier to distribute throughout the batter. Large chunks can make it harder to portion the mixture into the waffle maker and may leave some waffles packed with mushrooms while others have very few.

Once the additions are evenly distributed, stop mixing. There’s no need to keep beating the batter after everything has been incorporated; the final additions only need gentle folding with a spatula.

Give the Waffle Maker Time to Heat Up

Follow your appliance’s instructions for preheating and filling the plates. Waffle makers vary in size and depth, so the right amount of batter for one model may be too much for another.

Use the first batch to judge how much mixture you need. Leave room for the batter to spread when the lid closes. Adjusting the next batch is much easier than cleaning overflow from the outside of the appliance. Enthusiasm is welcome; an overflowing waffle maker, less so. 😅

Avoid repeatedly lifting the lid to check. Give the batter time to set, then check according to your appliance’s guidance. A golden surface is a useful sign, but the center needs to be cooked through as well.

Two mushroom, mozzarella and spinach waffles on a black serving board beside a pink bowl of avocado, tomato, spring onion and radish salad.

How I Served These Waffles

I served mine with an avocado, tomato and radish salad in small bowls on the side. The fresh vegetables provide a contrast to the warm waffles, the radishes add crunch, and the avocado brings a softer texture.

You can also serve the salad directly on the plate beside the waffles. Keep it separate until you’re ready to eat so the juices from the vegetables don’t soak into the browned surface.

For a shared brunch, a board of waffles and a larger bowl of salad work just as well. There’s no need to arrange individual portions beforehand, and everyone can choose how much of each they would like.

Close-up of two golden mushroom, mozzarella and spinach waffles on a black serving board, with a salad bowl in the background

Frequently Asked Questions

Do the Mushrooms Need to Be Cooked First?

In this recipe, the mushrooms are added raw, finely chopped, and cook together with the batter. Sautéing them beforehand would change the original method, so it isn’t a required step for this version.

How Long Do the Waffles Take to Cook?

The cooking time depends on your waffle maker, its settings and the thickness of the waffles. Follow the manufacturer’s instructions and check the first batch before settling on a time for the rest. The waffles should be golden on the outside, with no wet batter in the center.

Can I Use Fresh Spinach Instead of Frozen?

Yes, but wilt it in a pan first, then let it cool and squeeze out the excess moisture. Chop larger leaves before adding them to the batter. The starting weight will be different because fresh spinach reduces considerably as it wilts. I haven’t tested this variation for this particular recipe, so I can’t give an exact replacement quantity.

More Waffle Recipes to Try

If you’d like to put your waffle maker to work again, there are some sweet versions on the blog to try:

Cottage Cheese and Greek Yogurt Waffles – With cottage cheese and Greek yogurt incorporated into the batter, these waffles offer a higher-protein breakfast option. Their gentle vanilla flavor pairs well with fresh fruit, a spoonful of yogurt or your favorite toppings.

Apple Cinnamon Waffles – The apples are mixed directly into the batter, so you can taste them in every bite. With no added sugar, their sweetness comes from the fruit, while cinnamon adds a warm, familiar flavor.

Mushroom, Mozzarella and Spinach Waffles – Savory Waffle Recipe

Recipe by Loredana Arion

Servings

waffles

Prep time

minutes

Cooking time

minutes

Calories per waffle

225

kcal

Savory waffles with mushrooms, mozzarella and spinach for breakfast or brunch, served alongside a fresh salad.

Ingredients

2 eggs
75 g all-purpose flour
100 ml milk
100 g mozzarella
4 mushrooms, approximately 80 g
50 g frozen leaf spinach
10 ml liquid coconut oil, or olive oil, or sunflower oil
Salt and black pepper, to taste
Approximately 3 g baking powder

Directions

Thaw the spinach and drain off the excess water.
Clean and rinse the mushrooms, then chop them into small pieces.
Grate the mozzarella.
In a bowl, beat the eggs with the salt and pepper until doubled in volume.
Add the milk, liquid coconut oil, flour and baking powder. Mix until combined.
Add the mushrooms, mozzarella and spinach, folding them into the batter with a spatula.
Cook the waffles in your waffle maker according to the manufacturer’s instructions.

Note

Nutritional values are estimates and may vary depending on the ingredients used and the size of each serving.

This post contains affiliate links. If you choose to make a purchase, book an activity, or use a service through these links, I may receive a small commission at no additional cost to you.