Morning Waffles Recipe

Preheat and combine dry

Preheat your waffle iron according to manufacturer instructions. In a large bowl whisk together the flour, sugar, baking powder, and salt until evenly combined.

Combine wet

In a separate bowl, lightly beat the eggs, then whisk in the milk, melted butter, and vanilla extract until smooth.

Mix batter

Make a well in the dry ingredients and pour in the wet mixture. Stir gently until just combined; small lumps are fine (do not overmix). Let the batter rest 5 minutes while you preheat the waffle iron fully.

Cook waffles

Brush or spray the preheated waffle iron with a little melted butter or oil. Pour the recommended amount of batter into the iron (about 1/2 to 3/4 cup for a standard Belgian waffle iron). Close and cook until golden and crisp, about 4–6 minutes depending on your iron. Transfer cooked waffles to a baking sheet and keep warm in a 200°F (95°C) oven while you finish remaining waffles.

In a small bowl, dissolve the instant espresso powder in 1/2 tsp warm water to bloom the coffee flavor. In a larger bowl, beat the softened butter until smooth and slightly fluffy (use a spatula or electric mixer). Add the powdered sugar, maple syrup, bloomed espresso, and a pinch of sea salt. Beat until fully incorporated and smooth. Taste and adjust salt or coffee to preference. Transfer to a small serving dish and refrigerate briefly if it seems too soft; bring to spreadable temperature before serving.

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange bacon slices in a single layer on the rack.

In a small bowl mix the brown sugar, maple syrup, black pepper, and optional cayenne until a thick paste forms. Spread or brush the sugar mixture evenly over the top of each bacon slice.

Bake for 12–18 minutes, rotating the sheet once at halfway, until the bacon is caramelized and edges are slightly crisp. Watch closely near the end to avoid burning. Remove from oven and let cool on the rack 5 minutes; the sugar will harden as it cools. Transfer to a plate lined with parchment to finish cooling slightly; cut into bite-sized pieces if desired.

Stack waffles (1–2 per person) on plates. Top each stack with a generous pat or scoop (about 1–2 tbsp) of coffee butter so it melts over the warm waffle. Arrange candied bacon pieces on top and drizzle with pure maple syrup (about 1–2 tbsp per serving). Add fresh berries on the side if using.

Serve immediately while waffles are hot, coffee butter is melty, and bacon is crisp.