Breakfast pizza waffles made with a thick and fluffy Belgian style buttermilk waffle that’s light and airy and stuffed with pizza mozzarella served with a fresh homemade basil mayo and a savoury spiced chili honey. The ultimate brunch treat- pizza for breakfast but served as waffles. Loaded with fresh arugula, crispy pepperonis, extra parmesan cheese and stuffed with pizza mozzarella these are the best savoury waffles.
We’re presenting these as a Mother’s Day treat. Why not go all out for brunch with savoury waffles and dress em up as pizza. Instead of your typical red sauce, we switched it up with an herb packed basil mayo drizzle and a spiced red chili flake honey. Honey with pizza is such a good combo. Especially spicy honey. These two sauces are liquid gold. They are out of this world. We could pour that honey on everything.
We went for a Belgian-style waffle because we wanted a thick, fluffy waffle that we could stuff and load with toppings. If you’ve ever made buttermilk pancakes before this is very similar in terms of how the batter comes together. The key difference being the egg yolk separation and egg white fluffing. By separating the eggs, it creates a better emulsified mixture. When adding egg whites that are stiffened into soft peaks at the end, this is what will create that thick rise and fluffy waffle.
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breakfast pizza waffles
Thick fluffy Belgian style buttermilk waffles stuffed with pizza mozzarella, topped with fresh arugula, homemade basil mayo, crispy pepperonis and a savoury chili honey.
- 6 large eggs separated
- 1/2 cup butter melted
- 1/3 cup granulated sugar
- 3 cups all-purpose flour
- 2 cups buttermilk
- 1/4 cup baking powder
- 1/4 cup vanilla extract
- pinch of salt
- 1 cup pizza mozzarella shredded
- arugula for serving
- fried pepperoni for serving
- parmesan for serving
- Basil mayo:
- 1 cup fresh basil lose
- 1/2 cup parmesan cheese shredded
- 1/2 lemon juiced
- 1/4 cup pine nuts
- 1/2 cup mayonnaise
- Chili honey:
- 1/2 cup honey
- 2 TBS olive oil
- 1 large garlic clove minced
- 1/2 lemon juiced
- 1 TBS red chili flakes
- pinch of salt
Preheat waffle iron according to manufacturer's directions.
Separate egg yolks from whites and set aside. Beat the egg whites with a hand mixer or with a whisk until fluffy and stiff peaks form. Set aside.
In a large mixing bowl, combine flour, baking powder, salt and sugar. Stir until well combined. Form a well in the centre. Add the egg yolks, melted butter and vanilla. Stir to incorporate and slowly add the buttermilk. Mix until a thick batter forms and well combined. Gently fold in the egg whites, careful not to over mix.
Spray waffle iron with cooking spray. Depending on the size of the waffle iron, spoon enough batter to cover the bottom in a thin layer. Top with shredded mozzarella and more batter to cover. Cook until crisp and golden anywhere from 4-6 minutes.
To make the basil mayo: combine all the ingredients into a food processor or blender. Blend until well incorporated and mixture turns a pale green. This may take 1-2 minutes for the machine to properly catch the ingredients and blend well. Add a touch of water if needed to help.
Chili honey: bring all the ingredients to a slow simmer in a small saucepot. Let simmer 5 minutes. Remove from heat and store in a glass jar.
To serve: top waffles with fresh arugula, crispy pepperoni, a drizzle of basil mayo and finish with chili honey.
Chili honey: if the honey hardens, simply reheat in the microwave a few seconds. Store refrigerated up to 2 weeks.