How to Make Chaffles Six Ways

Your waffle maker is now a chaffle maker!

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Have you ever tried a chaffle? Along with popular recipe trends like whipped coffee and sourdough bread, chaffles were one of Google’s most searched recipes last year. And it’s no wonder, because a chaffle is simple to make and really delicious! You’ll need an inexpensive mini waffle maker and two ingredients: eggs and cheese.

What is a Chaffle?

Exactly who first created the chaffle is fuzzy, but TikTok videos definitely helped fuel the chaffle craze. Basic chaffles are a popular part of keto, low carb and gluten-free diets, because they’re made with only eggs and cheese. They’re great to use in place of bread to hold toppings and make sandwiches, plus they’re easy to customize with additional ingredients and seasonings.

What really surprised us is how tasty even a basic chaffle is: puffy, light and full of crispy, golden-brown cheese!

How to Make a Basic Chaffle

Chaffles Ingredients on wood boardNancy Mock for Taste of Home

This recipe makes two mini, keto-friendly chaffles.


  • 1 egg
  • Pinch of salt
  • Pinch of pepper
  • 1/2 cup shredded cheese—our favorites are cheddar, Monterey Jack, Mexican blend, fontina or Parmesan

Tools You’ll Need

  • Mini Waffle Maker: This one makes 4-inch round chaffles that are a perfect size for a snack or sandwich.
  • Small Mixing Bowl: Look for a mixing bowl with a non-skid bottom that won’t go flying off the counter.
  • Whisk: I used a whisk to beat the egg before adding in the cheese.
  • Cooling Rack: Cool finished chaffles in a single layer on a cooling rack to keep them crisp.


Step 1: Heat your waffle maker

Heating Waffle Maker For ChafflesNancy Mock for Taste of Home

Plug in your mini waffle maker and allow it to fully heat up.

Step 2: Whisk your egg

Crack the egg into a small bowl, then add salt and pepper. Use a whisk to beat the egg and seasonings together.

Step 3: Add the cheese

Chaffles Batter in bowlNancy Mock for Taste of Home

Whisk or stir in the shredded cheese to thoroughly combine it with the beaten egg.

Step 4: Make the chaffles

Chaffle Cooking On Waffle IronNancy Mock for Taste of Home

Carefully open your hot waffle maker. Spoon half of the cheese-egg mixture (about 2 tablespoons) onto the bottom plate. Quickly push the mixture towards the edges and to fill in any gaps. Close the waffle maker and cook for 4 minutes until the chaffle is browned and set. Use a fork to gently lift the chaffle up at the edge and move it to a cooling rack. Repeat these steps with the rest of the chaffle mixture.

Step 5: Cool and enjoy

Cooked Chaffle In Waffle MakerNancy Mock for Taste of Home

Give the chaffles a few minutes to cool, as they’re quite hot right from the waffle maker. Cooling them on a rack keeps the surface crisp as they cool down. Enjoy the chaffles warm or at room temperature.

Five Chaffle Recipe Variations

Keto Breakfast Chaffle Tacos

Keto Breakfast Chaffle TacosNancy Mock for Taste of Home

Whisk one egg with 1-3/4 teaspoon taco seasoning, then stir in 1/2 cup shredded Mexican blend cheese. Spoon half the batter into the hot mini waffle maker and cook it for 4 minutes. Remove the chaffle, fold it gently into a taco shape and prop it between two glasses to keep the shape as it cools; repeat with the rest of the chaffle batter. Fill the chaffle tacos with freshly scrambled eggs and breakfast sausage crumbles. Add toppings like salsa, shredded cheese, chopped cilantro, avocado slices and sour cream. Makes two chaffle tacos.

Keto Pesto Chaffles

Keto Pesto ChafflesNancy Mock for Taste of Home

Whisk 1 egg together with 1 tablespoon of homemade pesto with or without pine nuts. (If using store-bought pesto, check the ingredients to make sure it’s keto-friendly.) Stir in 1/2 cup shredded fontina cheese. Spoon half the batter into a hot waffle maker and cook it for 4 minutes. Repeat with the rest of the batter. Makes two chaffles.

Pumpkin Spice Chaffle Sticks

Pumpkin Spice Chaffle SticksNancy Mock for Taste of Home

Stir together 3 tablespoons of sugar with 1/2 teaspoon of pumpkin pie spice in a wide, shallow dish and hold it aside. Place 4 ounces of softened cream cheese in a small bowl with 1/4 cup of sugar, then beat these together with a handheld mixer until soft and creamy. Beat in two eggs, 1-1/2 teaspoons pumpkin pie spice and 1/2 teaspoon vanilla.

Finally, beat in 3 tablespoons of all-purpose flour until smooth. Spoon 3 tablespoons of batter into a hot mini waffle maker, and cook for 4 minutes. Place the hot chaffle into the bowl of pumpkin spice sugar and spoon the sugar over both sides to coat. Repeat with the rest of the batter to make six chaffles in all.

When the coated chaffles are cool, slice each one into three sticks. Serve the chaffle sticks with maple syrup or vanilla icing for dunking.

Keto Sage & Onion Chaffles

Keto Sage And Onion ChafflesNancy Mock for Taste of Home

Melt 1-1/2 tablespoons of butter in a medium skillet over medium heat. Add in 1/2 cup of diced onion and 1/2 cup of diced celery; stir and saute for 5-6 minutes. Add in 1 tablespoon chopped fresh parsley (or 1 teaspoon of dried parsley) and 1 teaspoon of rubbed sage. Stir over medium heat for 1 minute more, then let the mixture cool.

Whisk 3 eggs together with 1/4 teaspoon of black pepper. Stir in the onion-celery mixture and 1 cup of grated Parmesan cheese. Spoon two tablespoons of batter onto a hot mini waffle maker, and cook the chaffle for 4 minutes. Repeat with the rest of the batter to make 5 chaffles in all. The Thanksgiving stuffing flavor of these chaffles make them great for open-faced turkey sandwiches!

Chili Cheese Dog Chaffles

Chili Cheese Dog ChafflesNancy Mock for Taste of Home

Whisk 1 egg with 1 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon cumin, a pinch of salt and a pinch of black pepper. Stir in 1/2 cup of shredded sharp Cheddar cheese. Spoon half of the batter into a hot mini waffle maker and cook for 4 minutes. Remove the chaffle, fold it gently into a taco shape and prop it between two glasses to keep the shape as it cools; repeat with the rest of the chaffle batter. Place a cooked hot dog into each chaffle, then top each with warm chili, melted cheese and toppings like diced onions and yellow mustard. (Make the chili cheese dogs keto by using keto-friendly hot dogs like Hebrew National and homemade keto chili.)

Chaffle Tips

Choosing your cheese

We found that several types of cheese worked to make chaffles, which really opens up the possibilities for flavor! Cheeses like Parmesan and cheddar had a strong (and unbelievably good) flavor, just like the bits of baked cheese on a pan of nachos. We found that chaffles made with soft cheeses like mozzarella and cream cheese brown more quickly. These chaffles may need a shorter cook time, and they’ll be softer than chaffles made with firmer cheeses.

Nonstick spray

This isn’t necessary if your waffle maker has nonstick plates, but if your waffles tend to stick or the machine is older, give the grates a light coating of oil.

Can I use a larger waffle maker?

Yes, these chaffle recipes work in any size waffle maker. You’ll have to make and use more batter, of course, and your chaffles may need a slightly longer cook time as well.

Storing and reheating chaffles

You can store extra or leftover chaffles in an air-tight container for up to 5 days in the fridge. They can also be tightly sealed in a freezer-proof bag with all the air pressed out, and stored in the freezer for up to 3 months.

To reheat the chaffles from the fridge, warm them for 2-3 minutes in a toaster oven. Reheat frozen chaffles the same way, directly from the freezer for 3-4 minutes in a toaster oven.

Up Next: 8 Keto Meal Kits That Fit Your New Lifestyle—and Taste Good

Nancy Mock
Nancy has shared her home cooking and baked goods with loved ones her entire life. Taking inspiration from her northeastern roots and Irish heritage, she shares her comfort food recipes on her site Hungry Enough to Eat Six. An expert in New England cuisine, Nancy enjoys delving into food history, viral recipes and regional dishes. Since becoming a Taste of Home contributor, she’s written about Fluffernutter sandwiches (a New England classic), re-created vintage Betty Crocker recipes, shared how to make “marry me chicken” and much more. When she’s not whipping up developing new recipes or testing cooking techniques, she loves finding vintage cookbooks from the last century to add to her growing collection.