Bacon Cheddar Waffles

Bacon cheddar waffles are the ultimate game changer for weekend brunch or a cozy breakfast-for-dinner moment. The salty, crispy bacon combined with melty sharp cheddar cheese inside tender, golden waffles hits all the right savory notes that keep everyone coming back for more.

I pulled this together one Saturday with leftover bacon and it immediately became a house favorite for lazy mornings or casual entertaining.

Ingredients

• Two cups all-purpose flour: for a reliable tender crumb. Look for fresh flour with no off smells.
• Two tablespoons sugar: add just a touch of sweetness to balance the salty bacon.
• One and a half teaspoons baking powder: provides lift and airiness.
• One teaspoon sea salt: for seasoning that brings out all the flavors.
• Three eggs separated: to maximize fluffiness by whipping whites separately. Use large fresh eggs for best volume.
• Two cups buttermilk: lend a gentle tang and moisture to the batter. Choose fresh buttermilk for brightness.
• Two tablespoons unsalted butter melted: for richness that isn’t too salty.
• One tablespoon reserved bacon fat: to infuse that deep smoky note into every bite.
• Eight ounces crumbled cooked bacon: for that perfect savory crunch. Cook until nicely crisp but not burnt.
• Six ounces sharp cheddar shredded: finely so it melts evenly throughout. Pick sharp cheddar with a complex flavor and avoid pre-shredded varieties with additives.
• Two scallions diced: for a fresh pop of onion flavor and color contrast.
• Non-stick cooking spray: to keep your waffle iron clean and prevent sticking.
• Maple syrup for serving: to add contrasting sweetness. Use pure maple syrup for the best flavor pairing.

Instructions

Preheat And Prepare Bacon:

Preheat your oven to four hundred degrees Fahrenheit. Line a baking sheet with parchment paper. Spread bacon slices evenly on the parchment and bake for twenty to twenty-five minutes until crisp. Transfer bacon to a plate lined with paper towels to drain excess fat. Keep the bacon fat for the batter.

Mix Dry Ingredients:

Reduce oven temperature to two hundred degrees Fahrenheit to keep waffles warm later. In a large bowl, whisk together flour, sugar, baking powder, and sea salt. This ensures the leavening is evenly distributed.

Combine Wet Ingredients:

In a separate bowl, whisk the egg yolks with buttermilk, melted butter, and the reserved bacon fat until well combined. This mixture adds moisture and flavor foundation.

Whip Egg Whites:

In a medium bowl, use a hand mixer to whip egg whites until soft peaks form. This step is crucial for the lightness in the final waffle batter.

Build The Batter:

Pour the wet yolk mixture into the dry ingredients. Stir gently until almost combined so you don’t overwork the batter. Fold in the crumbled bacon, shredded cheddar, and diced scallions evenly distributed the savory elements. Finally, gently fold in the whipped egg whites until just combined to retain as much air as possible.

Cook Waffles:

Preheat your waffle iron and spray with non-stick cooking spray for easy release. Pour about one cup of batter onto the iron and cook according to your waffle maker’s instructions, typically around five minutes until golden brown and crisp. Transfer finished waffles to a wire rack set in your warming oven to keep them crisp while cooking remaining batter.

My favorite ingredient here is the bacon fat. It might sound strange saving it but it adds this unmistakable smoky richness that elevates waffles from ordinary to something special. This recipe conjures up memories of slow weekend mornings where the kitchen smells like breakfast heaven and everyone lingers just a little longer at the table.

Storage Tips

Store cooled waffles in an airtight container or zip-top bag in the fridge for up to three days. To reheat, toast in a toaster or oven to regain crispness rather than microwaving which makes them soggy.

Ingredient Swaps

Use turkey bacon or pancetta for different savory notes Cheddar can be swapped for gouda or pepper jack for creamier or spicier waffles Buttermilk can be substituted with whole milk mixed with a tablespoon of lemon juice if you’re out

Serving Ideas

Serve with pure maple syrup for sweetness and a pat of butter on top for richness Add a side of fresh fruit or a simple green salad to balance out the savory flavors Top with a fried or poached egg for a hearty brunch plate

This bacon cheddar waffle recipe is sure to become a brunch favorite. Enjoy the perfect balance of smoky, salty, and cheesy flavors in every bite.

Frequently Asked Recipe Questions

→ How do I get the bacon crispy without burning it?

Bake the bacon on parchment at 400°F for about 20-25 minutes, checking occasionally to ensure it crisps evenly without overcooking.

→ Can I substitute buttermilk in the batter?

Yes, you can use regular milk with a tablespoon of lemon juice or vinegar added to mimic buttermilk’s acidity and tenderness.

→ Why are egg whites whipped separately in this batter?

Whipping the egg whites to soft peaks incorporates air, resulting in lighter, fluffier waffles with better texture.

→ What is the role of bacon fat in the batter?

The bacon fat adds a subtle smoky richness and deepens the savory flavor in the waffle batter.

→ How can I keep waffles warm and crispy before serving?

Place cooked waffles on a wire rack in a 200°F oven to keep them warm and prevent sogginess until serving.