Toasted Sesame and Scallion Waffles

By Yewande Komolafe

Updated Oct. 11, 2023

Toasted Sesame and Scallion Waffles
Kelly Marshall for The New York Times
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
4(251)
Comments
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Toasted sesame, fresh scallion, salty cheese and tingly black pepper all infuse these light and savory golden waffles with flavor that a simpler waffle can usually only dream of. When served topped with eggs — fried or poached — these become a wonderful breakfast, perfect brunch or filling snack. They are best served warm, but you can enjoy them at room temperature, too. The batter can be prepared ahead and stored refrigerated in an airtight container for up to 24 hours. Remove from the refrigerator and cook as directed in Step 3. The cooked waffles can be tightly wrapped and stored in the freezer for up to 2 weeks. To serve, toast a frozen waffle in a toaster, toaster oven or an oven set to 375 degrees.

Featured in: 3 Quick Breakfast Waffles That Meet You Where You Are

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Ingredients

Yield:4 to 6 waffles
  • 1¾cups/231 grams all-purpose flour
  • 1tablespoon granulated sugar
  • 1tablespoon black or white sesame seeds
  • 1¼teaspoons baking powder
  • ¼teaspoon baking soda
  • ¾teaspoon coarse kosher salt (such as Morton) 
  • ½teaspoon ground black pepper
  • 1cup/100 grams grated Parmesan, pecorino or white Cheddar 
  • ¾cup thinly sliced scallions (about 4) or ½ cup chopped chives
  • 2large eggs, at room temperature
  • 1¼cups/300 milliliters whole-milk buttermilk
  • 1teaspoon toasted sesame oil
  • ¼cup/60 grams unsalted butter, melted, plus more for waffle iron
  • Poached or fried eggs, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (5 servings)

437 calories; 22 grams fat; 12 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 44 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 16 grams protein; 441 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium bowl, whisk together the flour, sugar, sesame seeds, baking powder, baking soda, salt and black pepper, then stir in the grated cheese and scallions. Form a well in the center of the dry ingredients. Separate the egg yolks from the whites and put the whites in a medium bowl. Drop the yolks in the center of the dry ingredients. Add the buttermilk and toasted sesame oil and stir together gently to form a batter. Do not overmix.

  2. Step 2

    Beat the whites to medium peaks using a whisk or a hand held mixer. Add the whipped whites to the batter and, using a rubber spatula, fold them in by gently scooping up some batter from the bottom and folding it over the whites on the top. Rotate the bowl and repeat until just incorporated. Fold in ¼ cup melted butter.

  3. Step 3

    Heat a waffle iron and, using a pastry brush or paper towel, lightly coat with butter. Cook waffles (using a heaped ⅔ cup batter per waffle) until golden and crisp. Butter the iron between batches as needed.

  4. Step 4

    Serve waffles immediately as they are ready, or keep them warm in a 200-degree oven until ready to serve. Top with a poached or fried egg, if desired.

Ratings

4 out of 5
251 user ratings
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Comments

Emma

could these theoretically easily become pancakes instead? one of my least favorite kitchen tasks is taking down the waffle iron and then having to clean it

Vic

We didn't separate the eggs and forgot to use any butter and they still came out fantastic. Some of us had it with kimchi, which was also delicious. I'll continue making it this way for a *slightly healthier* healthier and simpler version. For the eggs, we just put the whole egg in the center well and just whisked it a bit before stirring together with everything else.

BBT

Delicious - made as directed; next time I would add more cheese and scallions!

hannah

First I made true to the recipe- was really good! But now it’s ramp season and I substituted the scallions for ramps…. Soooo tasty!

Ann W

Try these with a poached egg and drizzle of hot honey. Delicious!

Read

I've lived in the midwest, the Pacific northwest, and New England, and I've never seen whole-milk buttermilk in grocery stores or specialty stores.

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