Savoury Parmesan Waffles with Pancetta and Onions

Enjoy a plate of waffles with a twist! Forget about the usual sweet affair and go savoury instead. Non-sweet waffles have been hugely successful in countries such as Belgium, where countless waffle shops and cafés cater to the hearty cravings of their clientele. Inspired by the classic Scottish “tattie” scones, this recipe combines a fluffy potato-based dough with nutty parmesan, salty pancetta and sweet onions. Certainly, the base recipe can be adapted to anyone’s personal taste, so feel free to try a variety of fillings. There are no limits to one’s creativity! Moreover, these savoury waffles can be enjoyed for breakfast, lunch and dinner. What’s not to like?


For 6 waffles

For the dough:

  • 500g mashed potatoes
  • 200g plain flour
  • 150g grated parmesan
  • 6 medium-sized eggs
  • 100g butter
  • A pinch of nutmeg
  • Salt, pepper to taste

For the filling:

  • 1 large onion, cut into thin strips
  • 100g pancetta slices, chopped
  • Olive oil for frying and to grease the waffle iron
  • A dash of cracked black pepper


  1. Cut the potatoes into small chunks and cook in lightly salted water until soft. Use a sieve to drain the cooked potatoes. Then take the same pot to mash the potatoes.
  2. Chop the onion and pancetta slices into thin strips. Then fry everything on low heat in about two tablespoonfuls of oil until the onion pieces turn opaque. Add cracked black pepper. Turn off the heat and put aside.
  3. Prepare the waffle dough by combining the mashed potatoes with flour, eggs, a dash of salt, black pepper and nutmeg. Add soft butter and grated parmesan.
  4. Mix the ingredients thoroughly until the dough is smooth. Add the fried onion and pancetta pieces and stir well using a tablespoon.
  5. Oil both sides of the waffle iron using a pastry brush. Then switch on the waffle maker and heat up until ready to use (please consult the user manual as appliances differ from one another).
  6. Take 1-2 heaped tablespoons of the thick dough and place it in the middle of the hot surface. Close the lid and cook until the waffle has browned. With a fork, carefully remove the waffle from the appliance and place it on a plate. Repeat the process until the dough is used up.
  7. Serve immediately. The waffles can also be place in the oven to keep them warm until serving time. Leftover waffles can be stored in the fridge, e.g. in a zipper bag, and easily reheated in a toaster.

Author: Danica Utermohlen
Picture credits: Danica Utermohlen

Disclaimer: This recipe has been edited. It was first published in February 2018 for GloTIME ( and Castelli (

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