Maple Bacon Waffles Recipe
Make Maple Bacon Waffles Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Waffle Batter
Bacon & Topping
Method
Bacon & Topping
- 1
Bake the bacon
Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top if available. Arrange 8 slices of thick-cut bacon in a single layer on the rack. Bake until crisp-edges but still slightly chewy, about 15–20 minutes, rotating the pan once halfway through for even browning. For extra-crispy, bake 20–25 minutes. Remove bacon and transfer to a paper towel-lined plate to drain. Reserve 1–2 tablespoons of bacon drippings if present.
- 2
Maple glaze for bacon (optional)
If you want candied maple bacon: brush each cooked strip lightly with 2–3 teaspoons of maple syrup, return to the oven on the rack for 2–3 minutes at 425°F (220°C) until syrup is tacky and glossy. Watch closely to avoid burning. Set aside on paper towels.
- 3
Prepare toppings
Warm 1/2 cup pure maple syrup and 4 tablespoons butter in a small saucepan over low heat until butter is melted and syrup is slightly thinned. Keep warm. If using nuts, toast 1/2 cup chopped pecans or walnuts in a dry skillet over medium heat 3–5 minutes until fragrant, stirring frequently. Sift powdered sugar if using.
Waffle Batter & Cooking
- 4
- 5
Mix dry ingredients
In a large bowl whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt until evenly combined.
- 6
Mix wet ingredients
In a separate medium bowl, beat 2 large eggs lightly. Whisk in 1 1/2 cups whole milk, 4 tablespoons melted unsalted butter, 1 teaspoon vanilla extract, and 2 tablespoons maple syrup until smooth and homogenous.
- 7
Combine batter
Make a well in the dry ingredients and pour the wet mixture into it. Stir gently with a spatula or wooden spoon until just combined — small lumps are fine. Do not overmix; overworking creates tough waffles. Let the batter rest 5 minutes to hydrate the flour and thicken slightly.
- 8
Fold in bacon (optional)
Chop half (about 4) of the cooked bacon slices into 1/2-inch pieces and fold into the batter gently so pieces are evenly distributed. Reserve remaining bacon for topping to keep crispness.
- 9
Cook waffles
Spoon the appropriate amount of batter (follow your waffle iron's guidelines; typically 1/2 to 3/4 cup) onto the preheated iron. Close and cook until waffles are golden brown and crisp, usually 3–6 minutes depending on your iron. Avoid opening too early. Transfer cooked waffles to a wire rack set over a baking sheet in a warm (200°F / 95°C) oven to keep crisp while you cook remaining waffles.
- 10
Finish and serve
Stack waffles on plates, top each stack with reserved whole bacon strips (or break into pieces and scatter), drizzle warmed maple-butter syrup over the waffles and bacon. Sprinkle toasted nuts and powdered sugar if using. Finish with a very light pinch (about 1/8–1/4 teaspoon) of fine sea salt over the bacon to enhance flavor if desired. Serve immediately.