Spelt Savoury Courgette Waffles Recipe

Name: Spelt Savoury Courgette Waffles
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 200 g white or wholegrain spelt flour; 1 tsp baking powder; 0.5 tsp fine sea salt; 0.25 tsp black pepper; 2 large eggs; 180 ml whole milk; 2 tbsp olive oil; 300 g courgette; 3 spring onions; 2 tbsp fresh dill or flat-leaf parsley; 80 g feta cheese; 1 garlic clove

Crisp outside, tender inside, ready in 40 minutes.

Stack of four golden spelt savoury courgette waffles with feta and dill on a white plate, linen napkin alongside.

These waffles work because spelt flour absorbs the liquid released by courgette better than plain white flour. The batter stays thick enough to crisp up properly in the waffle iron without spreading.

Grated courgette adds moisture and a mild flavour that pairs cleanly with salty feta and fresh herbs. You get a crisp grid on the outside and a soft, almost frittata-like centre.

They’re a solid option for brunch when you want something savoury and filling without a lot of effort. The batter comes together in one bowl and cooks in under 5 minutes per batch.

You can also serve them as a light dinner alongside a simple green salad. The texture stays firm enough to hold toppings like poached eggs or smoked salmon.

Why You’ll Love This Recipe

One bowl batter with no fussy technique required.
Courgette keeps every waffle moist but not soggy.
Spelt adds fibre and a nutty depth plain flour lacks.
Freezer-friendly, so you can batch cook ahead.

Spelt courgette waffle batter with visible feta and herbs being poured into a hot waffle iron, steam rising.

Ingredient Notes

Spelt flour: Use white or wholegrain spelt. Wholegrain gives a denser, nuttier waffle. Do not substitute plain wheat flour directly as the absorption rate differs slightly.
Courgette: Grate on the coarse side and squeeze out as much liquid as you can using a clean tea towel. Skipping this step leads to a wet batter that won’t crisp.
Feta: Crumbled feta adds salt and creaminess. Swap for a hard goat’s cheese or a firm smoked cheese if you prefer a stronger flavour.
Eggs: Two large eggs bind the batter and help the waffles hold together when you lift them from the iron. Use flax eggs only if you accept a slightly softer result.
Milk: Whole milk gives the best texture. Any plant milk (oat or soy works well) makes this dairy-free if you also skip the feta or use a vegan alternative.
Baking powder: A full teaspoon is needed to lift the dense spelt batter. Don’t reduce it or the waffles will turn out flat and chewy.

Two spelt courgette waffles topped with a poached egg and chilli oil on a grey plate, morning light setting.

Print Recipe

High Fibre

Spelt Savoury Courgette Waffles

Difficulty: Easy Prep Time 15 mins Cook Time 25 mins Total Time 40 mins

Cooking Temp: 180 C Servings: 4 Estimated Cost: £ 1.80 Calories: 310

Best Season: Summer, Spring

Dietary:

C Contains Dairy C Contains dairy and eggs C Contains gluten (spelt) H High Fiber N Nut-free V Vegetarian

Description

Whole spelt flour gives these waffles a nutty, slightly earthy base that holds the moisture from the courgette without going soft. Grated courgette, spring onion, and feta fold through the batter for a waffle that stays satisfying without feeling heavy.

Instructions

Prepare the Courgette

Coarsely grate the courgette on a box grater into the centre of a clean tea towel.
Gather the edges of the towel and twist firmly over the sink, squeezing until no more liquid drips out. Set the dry courgette aside.

Make the Batter

In a large mixing bowl, whisk together the spelt flour, baking powder, salt, and black pepper.
Add the beaten eggs, milk, and olive oil to the flour mixture. Stir until a thick, smooth batter forms.
Fold in the squeezed courgette, spring onions, garlic, herbs, and crumbled feta until evenly distributed.
Rest the batter for 5 minutes while you preheat the waffle iron to its medium-high setting.

Cook the Waffles

Brush both plates of the preheated waffle iron generously with olive oil.
Ladle enough batter to fill the iron about three-quarters full, then close the lid.
Cook for 4 to 5 minutes until steam from the iron slows and the waffles release cleanly without tearing.
Transfer cooked waffles to a wire rack set over a baking sheet and keep warm in a 100 C / 210 F oven while you cook the remaining batches.
Brush the iron with oil before each new batch. Repeat until all the batter is used.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 310kcal

% Daily Value *
Total Fat 14g22%
Saturated Fat 5g25%
Cholesterol 105mg35%
Sodium 520mg22%
Potassium 340mg10%
Total Carbohydrate 34g12%
Dietary Fiber 5g20%
Sugars 4g
Protein 13g26%

Vitamin A 520 IU
Vitamin C 14 mg
Calcium 180 mg
Iron 3 mg
Vitamin D 40 IU
Vitamin E 1.5 mg
Vitamin K 30 mcg
Thiamin 0.25 mg
Riboflavin 0.3 mg
Niacin 3 mg
Vitamin B6 0.2 mg
Folate 45 mcg
Vitamin B12 0.5 mcg
Phosphorus 220 mg
Magnesium 48 mg
Zinc 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Squeeze grated courgette thoroughly - this single step determines whether your waffles crisp or steam.
Rest batter 5 minutes before cooking to let spelt flour fully absorb the liquid.
Do not open the waffle iron in the first 3 minutes or the waffle may split.
Brush the iron with oil between every batch to maintain a crisp exterior.
Wholegrain spelt gives a denser result - use white spelt for a lighter waffle.

Keywords: spelt savoury waffles, courgette waffles, spelt flour waffles, savoury brunch waffles, feta courgette waffles

Equipment

waffle iron
box grater
large mixing bowl
clean tea towel (for squeezing courgette)
wire cooling rack
silicone pastry brush

Tips

Squeeze grated courgette in a tea towel until no more liquid drips out before adding to the batter.
Preheat the waffle iron fully and brush both plates with oil or melted butter before each pour.
Fill the waffle iron no more than three-quarters full, as the batter puffs slightly during cooking.
Keep cooked waffles on a wire rack in a 100 C / 210 F oven so they stay crisp while you finish the batch.
Rest the finished batter for 5 minutes before cooking so the spelt flour can fully hydrate.

Variations

Swap feta for grated mature cheddar and add a pinch of smoked paprika for a sharper, smokier waffle.
Stir in 2 tbsp of finely chopped sun-dried tomatoes and fresh basil for a Mediterranean-style version.
Use dairy-free feta and oat milk to make a fully plant-based waffle that still holds its shape well.

Storage and Reheating

Store cooled waffles in an airtight container in the fridge for up to 3 days. Stack them with a sheet of baking paper between each one to stop them sticking.

To reheat, place directly on the rack of a 180 C / 355 F oven for 6 to 8 minutes until the exterior is crisp again. A toaster on a medium setting also works for single waffles.

For freezing, lay the cooled waffles in a single layer on a sheet pan and freeze for 1 hour before transferring to a freezer bag. They keep well for up to 2 months and go straight from freezer to oven with no thawing needed.

Serving Suggestions

A poached egg on top and a spoonful of Greek yogurt on the side turns two waffles into a filling brunch plate. A drizzle of chilli oil or a few capers lifts the whole thing without adding much prep.

For a lighter lunch, serve alongside a simple salad of peppery rocket, cherry tomatoes, and a lemon dressing. The acidity balances the richness of the feta in the batter.

For dinner, two waffles per person work well with hot-smoked salmon, a few slices of avocado, and a wedge of lemon. The flavours stay clean and the plate comes together in under 5 minutes once the waffles are cooked.

File under courgette waffles feta courgette waffles savoury brunch waffles spelt flour waffles spelt savoury waffles

Frequently Asked Questions

Expand All:

Why are my spelt courgette waffles soggy in the middle?

The most common cause is not squeezing enough water out of the grated courgette before mixing the batter. Wet courgette adds too much liquid and prevents the centre from setting. Squeeze it firmly in a clean tea towel until no more liquid comes out.

Can I use plain flour instead of spelt flour in these waffles?

You can, but the texture will be softer and less nutty. Spelt absorbs the courgette moisture slightly differently and gives a more structured waffle. If you substitute, reduce the milk by about 2 tablespoons.

Can I freeze spelt savoury courgette waffles and reheat them later?

Yes. Freeze in a single layer first, then bag them once solid so they don't fuse together. Reheat directly from frozen in a 180 C oven for about 10 minutes and they come back crisp.

What toppings go well with savoury courgette waffles?

Poached eggs, smoked salmon, Greek yogurt, or smashed avocado all pair well with the mild, herby flavour of the waffle. A squeeze of lemon or a few drops of chilli oil adds contrast without overpowering the courgette.

Are these spelt courgette waffles suitable for a gluten-free diet?

No, spelt is a variety of wheat and contains gluten, so these waffles are not safe for people with coeliac disease. People with mild wheat sensitivity sometimes tolerate spelt better, but that depends on individual sensitivity.

How do I know when the courgette waffles are done in the iron?

The steam coming from the iron slows noticeably when the moisture has cooked off, which usually takes 4 to 5 minutes per batch. Open the lid gently and the waffle should release cleanly from the plates without tearing.

Spelt Savoury Courgette Waffles

Why You’ll Love This Recipe

Ingredient Notes

Spelt Savoury Courgette Waffles

Description

Ingredients

Waffle Batter