Pizza Waffles

Waffles filled with pizza toppings for breakfast or anytime. Great for on-the-go too! Made with Pamela’s Baking & Pancake Mix.



    • 2¼ cups Pamela's Baking & Pancake Mix (315 gr.)
    • 2 tsp Italian seasoning
    • ½ tsp salt
    • 2 tsp oregano
    • pinch of cayenne
    • ¼ tsp granulated garlic
    • ¼ tsp granulated onion
    • ½ cup milk
    • ½ cup pizza sauce
    • ¼ cup oil
    • 2 eggs, separated
    • ¼ tsp vinegar or lemon juice
    • ½ cup Italian sausage, cooked and crumbled
    • 1 oz. pepperoni, chopped small
    • 2 oz. sliced black olives, well drained (Optional)
    • 1 bunch green onions, half the white and all the green, sliced
    • 1 cup shredded mozzarella or combo of pizza cheeses
    • ½ cup Swiss cheese, grated
    • ½ cup Parmesan, shredded


    Cook and crumble sausage; drain and chill.

    In a medium bowl add all shredded cheeses and mix well. Chop the pepperoni and slice the green onions; mix well with the cheeses. Add chilled, crumbled sausage and black olives. Mix all together and chill.


    In a large bowl, whisk together Baking & Pancake mix, and all herbs and spices.

    Separate yolks from the egg whites. Beat egg whites with vinegar until stiff. Chill.

    In a large measuring cup or small bowl combine pizza sauce, milk and egg yolks; mix with a fork until well combined. Mix into Baking & Pancake Mix and stir until smooth, with no lumps.

    Prior to combining stiff egg whites into batter, preheat waffle iron to medium high.

    As the final step to pizza filling, add cheese and meat mixture to the pancake mixture and mix until well incorporated. Fold the egg whites into the waffle mixture. It takes a little time for the whites to incorporate. Keep folding until there are no more streaks of white.

    Bake immediately in a well sprayed waffle iron. Once cooked; keep warm in a 200°oven, on a rack on a sheet pan, or serve.

    Great with ranch dressing to dip into.

    TO REHEAT: Let waffles cool on the rack. Wrap in individual wax or paper bag and put in a plastic bag and freeze. When ready to eat, thaw as oven pre-heats to 300°. Once up to temperature, put waffles on a rack on a sheet pan and re-heat for 8 to 10 minutes. They will be crisp on the outside and delicious on the inside.

    CHEF'S NOTE: These waffles reheat very well, so make a double batch and freeze some for a quick and easy meal later.

    © Pamela's Products, Inc.

Customer Reviews

Based on 4 reviews
Natalie Mendezona
Delicious and easy to take with you!

There ARE a lot of ingredients but these taste just like pizza. Very filling. You can substitute the add-ins. I left out the sausage and added extra pepperoni. Needed an extra splash of milk as the batter was a little thick. Easy to take with you on the go.

Love & freezes well!

I love this recipe so much for multiple reasons. 1) Unique! This is sure to be a conversation starter because its 2 classics in one. 2) Versatile! Brunch? Make pizza waffles. Date night? Make pizza waffles. 3) TASTY. So good and you can change up the sausage type if you want chicken or not. The spices though, keep them! The sauce too. So good! 4) Meal Prep Perfection! You make this 1 recipe and you can have many servings and they freeze exceptionally well so whenever you're wanting a quick healthy filling meal? Pizza waffle :)

Nancy Hull

I used the basic idea and simplified it a lot. I used ketchup instead of pizza sauce and didn’t use the vinegar, salt, cayenne, or oregano, just more of the other spices. For the filling I used precooked bacon pieces (real bacon) and parmesan. It didn’t stick to the waffle iron (I was afraid the cheese would.) and tased really good.


These were tasty but labor intensive. I will probably not make these again.