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Savory Mini Waffles with Lox and Cream Cheese

Mini Waffles with Lox and Cream Cheese

Savory mini waffles topped with cream cheese and smoked salmon.
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Prep Time :10 minutes
Cook Time :20 minutes
Total Time :30 minutes
Yield: 20 mini waffles
Author: Amanda Paa



  • 2 cups all-purpose flour or 2 cups all-purpose gluten-free flour, I prefer Bob's Red Mill 1 to 1 GF flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  • 2 large eggs
  • 5 tablespoons melted butter cooled
  • 2 cups buttermilk
  • 1 8 ounce package cream cheese
  • 1 12 ounce package smoked salmon
  • 2 tablespoons minced fresh chives
  • 2 tablespoons minced capers
  • 1/2 cup microgreens


  • In a bowl, mix together flour, baking powder, salt, black pepper, and garlic powder. In a separate bowl, whisk together eggs, butter, and buttermilk.
  • Slowly add flour mixture to liquid, whisking lightly as you go. You want the mixture to be mostly smooth, but can have a few lumps. Preheat waffle iron. Using 1/8 cup, add waffle mix to the middle of the iron to make mini waffles, and cook per machine instructions.
  • Set on a wire wrack to let them cool. (If they are on a flat surface, they will steam themselves and become soggy.) When finished with all waffles, spread 1-2 tablespoons cream cheese on each waffle.
  • Then top with a small piece of rolled salmon, chives, capers, and microgreens. Serve.