Bacon Waffle Recipe

Preheat and prep

Preheat your waffle iron according to manufacturer instructions to medium-high heat. Lightly grease with nonstick spray or a little melted butter so waffles release cleanly.

Combine dry ingredients

In a large mixing bowl whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until evenly distributed.

Combine wet ingredients

In a separate bowl whisk 2 large eggs until combined. Whisk in 1 3/4 cups buttermilk, 1/2 cup melted unsalted butter (cooled slightly so it doesn't cook the eggs), and 1 teaspoon vanilla extract until smooth.

Make the batter

Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. A few small lumps are fine — do not overmix or the waffles will be tough. Batter should be thick but pourable; if too thick, add 1–2 tablespoons more buttermilk.

Rest batter

Let the batter rest 5–10 minutes at room temperature to allow leaveners to activate and gluten to relax. Stir gently before scooping.

Cook bacon

While batter rests, place 8 slices of bacon in a cold skillet in a single layer. Turn heat to medium and cook, turning occasionally, until bacon is crisp and evenly browned, about 8–12 minutes depending on thickness. Alternatively, bake bacon on a rimmed sheet at 400°F (200°C) for 15–20 minutes for more even crisping.

Glaze bacon (optional)

If glazing, brush cooked bacon lightly with 1/4 cup maple syrup during the last minute of cooking or toss bacon in the syrup in a small bowl. Place glazed bacon on a wire rack so excess syrup can drip and bacon retains crispness.

Crumble or leave whole

Decide how to incorporate bacon into waffles: reserve whole slices for serving and/or chop 4–6 slices into 1/4–1/2-inch pieces to fold into batter for bacon-studded waffles. Keep 2–4 slices whole for topping if desired.

Add bacon to batter (optional)

If adding chopped bacon to the batter, fold the cooled chopped bacon pieces into the batter now, distributing evenly. Allowing the bacon to cool keeps fat from thinning the batter excessively.

Portion and cook

Ladle or scoop the recommended amount of batter for your waffle iron (usually 1/2 to 3/4 cup per waffle) onto the preheated waffle iron. Close and cook until steam subsides and waffle is golden brown and crisp, about 3–6 minutes depending on your iron.

Keep warm

Transfer cooked waffles to a wire rack set over a sheet pan in a warm (200°F/95°C) oven to keep them crispy while you finish cooking the rest. Stacking directly will soften them.

Assemble

Place a waffle on a plate. Top with a knob of softened butter, a drizzle of maple syrup, and one or two whole glazed bacon slices (or sprinkle bacon crumbles over the waffle). Add optional fresh berries and a dusting of powdered sugar if desired.

Serve

Serve immediately while waffles are hot and bacon is crisp. Leftover waffles can be cooled completely and frozen between parchment sheets; reheat in a toaster or oven to restore crispness.