Sunday, February 21, 2010

Bacon Waffles

My dad came down for a visit over President's Day Weekend. And one huge perk, other than the conversation and fun, is the bacon waffles in the morning. Also, my dad gets up early and brings coffee and the news paper from my favorite coffee shop on 101. So I get to wake up to coffee, and bacon waffles. Fantastic Saturday morning.

Okay, so bacon waffles are another simple and delicious family favorite. All that goes in to this recipe is a standard waffle recipe and two (or three) strips of bacon. It makes for the most delicious breakfast, pretty much ever.

First thing to do is make up your waffle mixture. I've included a great recipe for this by Alton Brown at the end of this post. You could choose to use a boxed mix if you like as well. My dad's favorite is Krusteaz Belgian Waffle Mix.

So after having mixing that all together heat up your waffle iron and prepare to be dazzled. Pour about a cup of the waffle mixture on to the iron. Then place the desired amount of bacon across the mixture.

My dad went for a manly 3 slices of bacon for his waffle and put them in an asterisk pattern. If you're using 2 slices you can just make an "X" over the waffle batter and you'll be good.

Close the lid of the waffle iron and let the sizzling deliciousness begin. Cook until the waffle is golden brown on both sides. One way to check to see if your waffle is done without pulling it open and possibly disturbing it before it has completed cooking is to wait for the steam to stop coming out of the sides of the waffle iron. This means you have to be noticing the steam coming out in the first place, but it works for me. Generally, my waffle iron kicks out waffles in about 5 minutes. And they are done to perfection at that point.

Eat up and enjoy!


  • 4 3/4 ounces all-purpose flour, approximately 1 cup
  • 4 3/4 ounces whole-wheat flour, approximately 1 cup
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 tablespoons sugar
  • 3 whole eggs, beaten
  • 2 ounces unsalted butter, melted
  • 16 ounces buttermilk, room temperature
  • Vegetable spray, for waffle iron


Preheat waffle iron according to manufacturer's directions.

In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.

Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.


  1. Bacon waffles were a stroke of genius! How did the bacon taste inside? It doesn't get crispy, right? But it's totally cooked through? I wish I had a waffle iron to try this recipe!

  2. So when I made bacon waffles in Yosemite, I was terrified of having under cooked bacon in the waffles. I put the bacon down first and closed the lid and let it cook for a couple of minutes, then opened the iron back up and poured the waffle batter on top. I closed the iron and let that cook till the waffles were nice and brown. The bacon was definitely done all the way, but it lacked that satisfying crunch. I wonder how it would taste if you cooked the bacon to crispy perfection in a pan, then set that on top of the batter in the waffle iron and let it cook. Do you think the steam would make the bacon soften no matter what?