Celebrate National Waffle Day with Savoury Cheese Waffles and Mushroom Ratatouille

On the 24th August, food lovers around the world celebrated National Waffle Day. While most people think of waffles drenched in syrup or topped with whipped cream, this year we’re turning tradition on its head. Instead of sweet indulgence, why not try a hearty, wholesome twist?

Introducing Cheese Waffles topped with Mushroom Ratatouille – a recipe that’s savoury, satisfying, and surprisingly light. Perfect for those who prefer something rich and comforting without all the sugar.

A Savoury Game-Changer

Created in collaboration with The South African Mushroom Farmers’ Association, this recipe blends the crispy golden texture of cheese waffles with a vegetable-rich ratatouille, packed with aubergine, courgettes, peppers, and mushrooms.

It’s a deliciously filling dish that delivers both comfort and nutrition, while keeping the calories in check.

Ideal for brunch, lunch, or even a light dinner, these savoury waffles are sure to become a family favourite.

Cheese Waffles with Mushroom Ratatouille Recipe

Serves: 4–6 (makes 6 large waffles)
Credit: The South African Mushroom Farmers’ Association

INGREDIENTS

For the Ratatouille:

• 1 aubergine, diced
• 1 white onion, diced
• 1 red pepper, diced
• 1 yellow pepper, diced
• 1 courgette, diced
• 2 cloves garlic, minced
• 400g mixed mushrooms (sliced if large, whole if baby buttons)
• 1 x 400g tin diced tomatoes
• 3–5 sprigs fresh thyme
• Handful fresh basil leaves, roughly torn
• Olive oil, for cooking
• Salt and pepper, to taste

For the Waffles:

• 170g plain flour
• 1 tsp salt
• 2 tsp baking powder
• 225ml milk, room temperature
• 2 large free-range eggs, room temperature
• 75g butter, melted and cooled
• 75g Parmesan cheese, grated
• 2 Tbsp fresh chives, finely sliced (plus extra for garnish)

To Serve:

• 250ml plain yoghurt
• Extra chives for garnish

METHOD

For the Ratatouille:

1. Heat olive oil in a deep saucepan or Dutch oven. Add the aubergine and cook until golden.
2. Add the onion, peppers, courgette, garlic, and mushrooms, and sauté until fragrant.
3. Stir in the diced tomatoes, rinsing the tin with a little water to add extra liquid.
4. Add thyme, season with salt and pepper, and simmer covered for 15–20 minutes until thick and tender.
5. Adjust seasoning and finish with fresh basil leaves.

For the Waffles:

1. Combine flour, salt, and baking powder in a mixing bowl.
2. In a separate bowl, whisk milk, eggs, and melted butter together.
3. Pour wet ingredients into dry, whisk until smooth, and fold in Parmesan and chives.
4. Preheat your waffle maker, ladle in the batter, and cook until golden and crisp (approx. 4 minutes).
   • Tip: No waffle maker? Use the batter for savoury pancakes instead!

To Serve:

• Plate the waffles, spoon over warm mushroom ratatouille, finish with a dollop of yoghurt, and scatter with fresh chives.

Why This Recipe Works

• Healthier Choice: Packed with vegetables and protein, it’s a lighter alternative to sugar-laden waffles.
• Versatile: Works as breakfast, brunch, or dinner.
• Crowd-Pleasing: Perfect for family meals, and easily scalable for entertaining.

This savoury spin on waffles is proof that classics can be reimagined to suit modern, health-conscious tastes – without sacrificing flavour.