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Ham and Gruyère Belgian Waffles with Sautéed Pears

Photo: Jennifer Causey; Styling: Kira Corbin

Hands-on time 1 hr, 10 mins
Total time 1 hr, 10 mins

Serves 8 (serving size: 1 waffle and about 1/4 cup pears)

While traditional Belgian waffles are made with yeast, we use beaten egg whites to give these salty-sweet waffles their light, airy texture and crispy exterior. For freezing and heating instructions, see below.


  • 2 tablespoons plus 2 teaspoons canola oil, divided
  • 6 firm pears, such as Anjou, peeled, cored, and cut into 1/4-inch-thick slices
  • 6 tablespoons water
  • 1/3 cup maple syrup
  • 5.6 ounces white whole-wheat flour (about 1 1/4 cups)
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 ounces finely chopped lower-sodium Black Forest ham
  • 2 ounces finely shredded Gruyère cheese
  • 1 1/2 cups buttermilk
  • 3 large eggs, separated
  • Cooking spray

Nutrition Information

  • calories 364
  • fat 10.9 g
  • satfat 3.2 g
  • monofat 4.8 g
  • polyfat 1.9 g
  • protein 15 g
  • carbohydrate 52 g
  • fiber 6 g
  • cholesterol 90 mg
  • iron 1.7 mg
  • sodium 487 mg
  • calcium 350 mg

How to Make It

  1. Heat a large skillet over medium heat. Add 2 teaspoons oil to pan; swirl to coat. Add pears; cook 15 minutes or until soft. Add 6 tablespoons water and syrup; bring to a boil. Cook 2 minutes or until liquid is syrupy. Remove from heat.

  2. Preheat a Belgian-style waffle iron.

  3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl; stir with a whisk. Add ham and cheese; toss to coat. Add buttermilk, remaining 2 tablespoons oil, and egg yolks, stirring to combine. Place egg whites in a medium bowl. Beat with a mixer at high speed until soft peaks form. Fold egg whites into batter. Spoon about 1/3 cup batter per 4-inch waffle onto hot waffle iron coated with cooking spray, spreading batter to edges. Cook 7 minutes or until steaming stops. Repeat with remaining batter.

  4. To freeze: Cool pears to room temperature. Divide mixture evenly among 8 plastic freezer bags. Cool waffles completely on a wire rack. Stack waffles between wax paper, and place in a large plastic freezer bag for up to 6 months.

  5. To cook: Heat frozen waffles in toaster using freezer setting until heated through. Or heat in a 350° oven until warmed through. Microwave frozen pears in bags on DEFROST 1 minute. Remove from bags; place in a microwave-safe bowl. Microwave at HIGH 1 minute or until thoroughly heated.