3 quick breakfast waffles are sure to satisfy

I count myself among those devoted cooks who aren't afraid to break out their waffle irons. A brave and foolhardy bunch, we make our batters from scratch or from boxes and indulge in the ridiculous pageant of cooking waffles.

Why? After all, any hot, flat surface would transform an almost identical batter into golden brown (and arguably easier) pancakes. But the waffle is a brilliant vessel for flavor, and its surface packs tiny squares for nestling even more delight.

These three simple waffles only feel complex. The savory waffle is a delightful blend of strong flavors: sesame, scallion and sharp cheese toasted until golden brown. The chocolate waffle — for true chocolate lovers — is intensified by unsweetened cocoa powder. It's for your breakfast or brunch plate, but can double as a sweet snack with coffee or a dessert topped with whipped cream and berries. The buckwheat waffle, as a gluten-free option, is nutty and fragrant with lemon zest. Best of all, it will accept any fresh or frozen berries you want to throw in the batter.

Buckwheat Blueberry Waffles

You could leave your waffles unadorned, but the combination of toasty buckwheat flour, fresh lemon zest, a tickle of nutmeg and pockets of fruit make these practically irresistible. The blueberries here could be fresh or frozen, and feel free to substitute other berries you have on hand. Serve warm with a pat of butter and a generous drizzle of maple syrup or honey. The batter can be prepared ahead and stored refrigerated in an airtight container for up to 24 hours. Remove from the refrigerator and cook as directed in Step 3. The cooked waffles can be tightly wrapped and stored in the freezer for up to 2 weeks. To serve, toast a frozen waffle in a toaster, toaster oven or an oven set to 375 degrees.

Yield: 4 waffles

Total time: 25 minutes

1 1/4 cups buckwheat flour

3 tablespoons dark brown sugar

1 teaspoon baking powder

1/2 teaspoon grated nutmeg

1/4 teaspoon baking soda

1/4 teaspoon coarse kosher salt (such as Morton)

2 large eggs, at room temperature

1 cup whole-milk buttermilk

2 tablespoons unsalted butter, melted, plus more for waffle iron

1 cup fresh or frozen (not thawed) blueberries

1 1/2 tablespoons fresh, finely grated lemon zest (from 1 to 2 lemons)

Warm maple syrup, for serving

In a medium bowl, whisk together the flour, brown sugar, baking powder, grated nutmeg, baking soda and salt. Form a well in the center of the dry ingredients. Separate the egg yolks from the whites, and put the whites in a medium bowl. Drop the yolks in the center of the dry ingredients. Add the buttermilk, and stir together gently to form a batter. Do not overmix.

Beat the egg whites to medium peaks using a whisk or a handheld mixer. Add the whipped whites to the batter and, using a rubber spatula, fold them in by gently scooping up some batter from the bottom and folding it over the whites on the top. Rotate the bowl, and repeat until just incorporated. Fold in 2 tablespoons melted butter. Add the blueberries and lemon zest, and gently fold in.

Heat a waffle iron and, using a pastry brush or paper towel, lightly coat with melted butter. Cook waffles (using about 2/3 cup batter per waffle) until golden and crisp. Butter the iron between batches as needed.

Serve waffles immediately as they are ready, or keep them warm in a 200-degree oven until ready to serve. Top with warm maple syrup.

— By Yewande Komolafe

Toasted Sesame and Scallion Waffles

    The strong flavors of sesame, scallion and sharp cheese run through this savory waffle. / Kelly Marshall/The New York Times
  

Toasted sesame, fresh scallion, salty cheese and tingly black pepper all infuse these light and savory golden waffles with flavor that a simpler waffle can usually only dream of. When served topped with eggs — fried or poached — these become a wonderful breakfast, perfect brunch or filling snack. They are best served warm, but you can enjoy them at room temperature, too. The batter can be prepared ahead and stored refrigerated in an airtight container for up to 24 hours. Remove from the refrigerator and cook as directed. The cooked waffles can be tightly wrapped and stored in the freezer for up to 2 weeks. To serve, toast a frozen waffle in a toaster, toaster oven or an oven set to 375 degrees.

Yield: 4 to 6 waffles

Total time: 35 minutes

1 3/4 cups all-purpose flour

1 tablespoon sugar

1 tablespoon black or white sesame seeds

1 1/4 teaspoons baking powder

1/4 teaspoon baking soda

3/4 teaspoon coarse kosher salt (such as Morton)

1/2 teaspoon ground black pepper

1 cup grated Parmesan, pecorino or white Cheddar

3/4 cup thinly sliced scallions (about 4) or 1/2 cup chopped chives

2 large eggs, at room temperature

1 1/4 cups whole-milk buttermilk

1 teaspoon toasted sesame oil

1/4 cup unsalted butter, melted, plus more for waffle iron

Poached or fried eggs, for serving (optional)

In a medium bowl, whisk together the flour, sugar, sesame seeds, baking powder, baking soda, salt and black pepper, then stir in the grated cheese and scallions. Form a well in the center of the dry ingredients. Separate the egg yolks from the whites, and put the whites in a medium bowl. Drop the yolks in the center of the dry ingredients. Add the buttermilk and toasted sesame oil, and stir together gently to form a batter. Do not overmix.

Beat the whites to medium peaks using a whisk or a handheld mixer. Add the whipped whites to the batter and, using a rubber spatula, fold them in by gently scooping up some batter from the bottom and folding it over the whites on the top. Rotate the bowl, and repeat until just incorporated. Fold in 1/4 cup melted butter.

Heat a waffle iron and, using a pastry brush or paper towel, lightly coat with butter. Cook waffles (using a heaped 2/3 cup batter per waffle) until golden and crisp. Butter the iron between batches as needed.

Serve waffles immediately as they are ready, or keep them warm in a 200-degree oven until ready to serve. Top with a poached or fried egg, if desired.

— By Yewande Komolafe

Chocolate Waffles

    Unsweetened cocoa powder intensifies the flavor of these chocolate waffles. / Kelly Marshall/The New York Times
  

Waffles topped with something sweet are special, but the deep, rich notes from unsweetened cocoa and sweetness from dark brown sugar in this dessert cosplaying as breakfast may please chocolate lovers even more. Top with lightly sweetened whipped cream and fresh berries for color and texture, or take them a step further with a drizzle of chocolate sauce. The waffle batter can be prepared ahead and stored refrigerated in an airtight container for up to 24 hours. Remove from the refrigerator and cook as directed. The cooked waffles can be tightly wrapped and stored in the freezer for up to 2 weeks. To serve, toast a frozen waffle in a toaster, toaster oven or an oven set to 375 degrees.

Yield: 4 waffles

Total time: 25 minutes

1 1/4 cups all-purpose flour

3 tablespoons unsweetened cocoa powder (regular or Dutch process)

1/4 cup plus 1 tablespoon dark brown sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon coarse kosher salt (such as Morton)

2 large eggs, room temperature

1 cup whole-milk buttermilk

1 teaspoon vanilla extract

2 tablespoons unsalted butter, melted, plus more for waffle iron

Sweetened whipped cream, for serving

Chocolate sauce, for serving (optional)

Fresh berries, such as strawberries and raspberries, for serving

In a medium bowl, whisk together the flour, cocoa powder, brown sugar, baking powder, baking soda and salt. Form a well in the center of the dry ingredients. Separate the egg yolks from the whites, and put the whites in a medium bowl. Drop the yolks in the center of the dry ingredients. Add the buttermilk and vanilla extract, and stir together gently to form a batter. Do not overmix.

Beat the whites to medium peaks using a whisk or a handheld mixer. Add the whipped whites to the batter and, using a rubber spatula, fold them in by gently scooping up some batter from the bottom and folding it over the whites on the top. Rotate the bowl, and repeat until just incorporated. Fold in 2 tablespoons melted butter.

Heat a waffle iron and, using a pastry brush or paper towel, lightly coat with melted butter. Cook waffles (using about 2/3 cup batter per waffle) until golden and crisp. Butter the iron between batches as needed.

Serve waffles immediately as they are ready, or keep them warm in a 200-degree oven until ready to serve. Top with sweetened whipped cream, chocolate sauce and/or berries, if desired.

— By Yewande Komolafe