Breakfast Sugar Waffles Recipe

Preheat & prepare

Preheat waffle iron according to manufacturer instructions. Preheat oven to 200°F (95°C) and place a baking sheet inside to keep finished waffles warm.

In a large bowl whisk together 2 cups flour, 2 tbsp granulated sugar, 1 tsp baking powder, and 1 tsp salt until evenly combined.

In a separate bowl whisk 2 eggs, 1 1/2 cups milk, 4 tbsp melted butter and 1 tsp vanilla until smooth.

Pour wet ingredients into dry ingredients and stir just until combined. Small lumps are fine—do not overmix.

Lightly grease the waffle iron if needed. Pour batter into preheated waffle iron (amount depends on iron size) and cook until golden and crisp, following the waffle iron's indicator. Transfer finished waffles to the warmed baking sheet and keep in oven while you finish remaining waffles.

Make brown-sugar glaze (optional): In a small nonstick skillet over medium heat melt 2 tbsp butter. Add 3 tbsp brown sugar and stir until dissolved and bubbling lightly, about 1–2 minutes. Remove from heat to prevent burning. Spoon a little of this glaze over waffles just before serving or brush onto bacon as it finishes cooking (see bacon directions).

If using bacon (brown sugar bacon option)

Line a rimmed baking sheet with foil and place an oven rack on top (or use a cooling rack). Arrange 6 bacon strips in a single layer. If you want brown sugar bacon, brush each strip lightly with the brown sugar glaze made above, or sprinkle additional brown sugar on top. Bake in the preheated 400°F (200°C) oven for 12–18 minutes until crisp to desired doneness, watching closely near the end to avoid burning the sugar. Remove and transfer to a paper towel-lined plate for a minute; the sugar glaze will set as it cools.

If using sausage patties

Heat a large skillet over medium heat and add a thin film of oil if pan is not nonstick. Add 4 sausage patties and cook 4–5 minutes per side, or until internal temperature reaches 160°F (71°C) and patties are browned. Reduce heat if they begin to brown too quickly so they cook through without burning.

While waffles and protein finish, heat a medium skillet over medium heat and add 1 tbsp butter or oil. Crack 2 eggs into the pan and cook to your preference: sunny-side up (cover pan briefly to set whites) ~2–3 minutes, over-easy flip and cook 15–30 seconds, or over-medium 1 minute after flipping. Season with 1/4 tsp salt and 1/8 tsp black pepper. For a crisp edge, cook in slightly hotter butter briefly before lowering heat.

Assemble: place a warm waffle on each plate. Top each waffle with one fried egg (or two eggs split between waffles if serving two waffles), and arrange either 3 strips of brown-sugar bacon or 2 sausage patties alongside or on top. Drizzle with maple syrup and dust with 1 tbsp powdered sugar if using.

Serve immediately while waffles are crisp, eggs are hot, and protein is fresh. Leftover waffles can be reheated in a toaster or oven to restore crispness.