Bacon Waffles with Peanut Butter Honey Glaze6 The Blonde Buckeye

Perfectly Crispy Bacon Waffles Recipe (Super Easy!)

 5 from 1 reviews

The ideal way to start any weekend morning! These bacon waffles are loaded with bacon, sharp cheddar cheese, and green onion, and they don’t even require maple syrup or butter to be delicious.

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3 Secrets to Ease Your Cooking


Frustrations.

The most important meal of the day is breakfast.

It’s a good thing there are so many possibilities for homemade breakfast, from apple ricotta pancakes to a raspberry lemon Dutch baby. However, I can’t get enough of waffles. But if you give me bacon cheddar waffles as a choice, I’ll never choose anything else!

These waffles are so delicious that they don’t even require maple syrup or butter! You can’t go wrong with either, but they’re delicious on their own. They also make delicious fried chicken and waffles.

Bacon Waffle Recipe
Bacon Waffle Recipe

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IS PANCAKE MIX THE SAME AS THE WAFFLE MIX?

This waffle recipe’s batter is not the same as pancake batter. Waffle batter contains more eggs (plus the whites are separated and folded in separately) for the fluffiest waffles ever!

The extra egg in waffle batter creates a crispy surface that surrounds a moist fluffy interior with lots of air pockets. While you can cook pancake batter in your waffle iron, it won’t have the same texture or flavor as traditional waffles. Pancake mix or a pancake recipe will be denser and have a different texture on the outside.

THE SECRET TO EXTRA FLUFFY WAFFLES

There’s a simple way to getting exceptionally fluffy waffles with a crunchy surface. It will only take around 2-3 minutes to prepare, so it is well worth the effort.

Separate the egg whites and whip them until stiff peaks form for extra fluffy waffles. Incorporate them into the batter. This step takes only a few minutes and makes a significant effect. You can skip this step if you are short on time, but I highly recommend it!

Bacon Waffle with Syrup
Bacon Waffle with Syrup

BELGIAN VS. REGULAR WAFFLES

Belgian waffles are thicker and more dense than regular waffles due to the use of a deeper grid waffle iron.

The batter is also unique in that it does not typically contain eggs or a leavening agent, which helps to make it light and fluffy.

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However, you can use any type of batter in either type of waffle maker and it will work. These bacon waffles were made in a Belgian waffle maker and turned out fantastic!

HOW TO MAKE WAFFLES?

This light, fluffy homemade waffle recipe is simple to make and only takes a few minutes to prepare. The rave reviews will make the extra step of whipping the egg whites worthwhile!

  1. Separate the eggs and stiffen the egg whites. (Optional, but highly recommended.) When compared to other waffle recipes, this extra step makes this recipe extra fluffy.
  2. Combine the dry and wet ingredients (per recipe below). Whip in the egg whites.
  3. Pour batter into a hot waffle iron and cook for 5 minutes, or until lightly browned and crispy.

Serve with your preferred garnishes. Some waffle makers only have an on/off switch, whereas others require a temperature. If your waffle maker has a temperature setting, cook the waffles at 400°F for a nice brown outside.

Alternative Video Recipe: Cheddar Bacon Waffles

Cheddar Bacon Waffles

TO KEEP WARM

This waffle recipe serves a large number of people and can easily be doubled or tripled.

As you make more batches of waffles, keep them warm in the oven so everyone can eat at the same time (and make oven bacon to keep warm at the same time)!

Preheat the oven to 225°F and prepare a baking pan. When the waffles are done, place them on the baking sheet to keep warm while you make the rest of the waffles.

Easy Bacon Waffle
Easy Bacon Waffle

HOMEMADE WAFFLE TIPS

  • The use of a good waffle maker is half the battle. You’ll need a cast iron with a nonstick coating. Even better if it has a completed indicator.
  • Waffle batter should have a similar consistency to pancake batter, but the difference is that waffles contain more fat, whether it’s melted butter or oil.
  • Baking Powder: Baking powder gives the waffles a higher rise than baking soda, but baking soda can be used in a pinch.
  • Don’t Overmix: It’s fine if the batter for these bacon waffles is a little lumpy. It is preferable to have some lumps than to overmix.
  • First Waffle Should Be Sacrificed: The first waffle should be used to determine how much batter you need and the level of doneness you prefer.
  • Don’t Peek: Allow the waffle iron to finish its work without continuing to open it. If it has an indicator, use it; if not, look for steam coming out of the side to indicate that it is done.
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MAKE AHEAD AND REHEATING LEFT OVERS

Make extra batter because waffles keep well in the refrigerator or freezer and are simple to reheat in the microwave, toaster, or oven for quick breakfasts or snacks.

To Store: Allow to cool completely before transferring to freezer bags or containers. They can be stored in the refrigerator for up to two weeks and in the freezer for up to four to six months.

To reheat, simply remove as many as you need and place them in the toaster oven on the medium or light setting until thoroughly heated. They can easily catch fire, so keep an eye on them.

Best Ever Bacon Waffle
Best Ever Bacon Waffle

TIPS FOR BEST BACON WAFFLES

  • You can omit the step of separating the egg and beating the whites, but it adds a lot of flavor to the waffles.
  • Do not overmix the batter; it should be slightly lumpy.
  • Preheat your waffle maker and brush it lightly with vegetable oil. Cooking spray is not advised because it can leave a sticky residue.
  • Pour in enough batter to almost fill the waffle; it will run out to the edges a little.
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Bacon Waffles with Peanut Butter Honey Glaze3 The Blonde Buckeye

Bacon Waffles with Peanut Butter-Honey Glaze


1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

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  • Author: The Blonde Buckeye
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 10 waffles 1x

Description

Mix crumbled cooked bacon into homemade waffle batter for a one-of-a-kind breakfast treat that the whole family will enjoy.



Instructions

WAFFLES:

  • Cook bacon according to directions on the package. Once it’s cooked & slightly cooled, crumble or chop into bite sized pieces (about ½”).
  • Beat egg yokes, buttermilk & butter together in a large bowl. Set aside.
  • Combine flour, cornmeal, sugar, baking powder, baking soda & salt together in a medium bowl. Gently add dry ingredients into the wet, mixing until just combined (do not over mix, there will be lumps).
  • Beat egg whites with an electric mixer until stiff peaks (if you turn the bowl upside-down, they should stay put). Gently fold bacon pieces (leaving some aside for garnish) & egg whites into batter until just combined (there can still be lumps in the batter).
  • Preheat the oven to 200 degrees F. Then preheat your waffle maker & follow the waffle maker instructions to cook, as each one is different. Pour the appropriate amount of batter into preheated waffle maker & cook until golden. After the first batch is done, place them on a rack or cookie sheet in the warmed oven in a single layer. Keep all cooked waffles in the oven while you finish the rest & then make the glaze. Don’t stack the cooked waffles or they’ll lose their crispness (unless you plan on re-heating them in the oven).

GLAZE:

  • Combine honey & peanut butter together in a small bowl. Microwave for about 20 seconds & stir (if it’s not warm enough, microwave it again for 10-15 seconds at a time, checking & stirring it each time).
  • Whisk until smooth & pourable (you can add more honey or maple syrup also). Top waffles with glaze.

Notes

Keep any leftover waffles in an airtight container in the fridge, then reheat them in the oven at about 300 degrees F, for about 5-10 minutes.
I used all-natural peanut butter which is a little more liquid-y than traditional PB; add more honey or maple syrup if needed.

  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 10 servings
  • Calories: 230kcal
  • Sugar: 26g
  • Sodium: 149mg
  • Fat: 12g
  • Saturated Fat: 6g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 6g
  • Protein: 28g
  • Cholesterol: 49mg

Keywords: waffle, bacon, bacon waffle

Frequently Asked Questions

Is beating egg whites necessary?

Yes if you want them extra fluffy. By beating egg whites, you incorporate air which is key to making your waffles super fluffy. It takes just 3-5 extra minutes but is worth the time!

How do I know my waffles are gone?

Some irons tell you via a light or a beep like mine. However if your doesn’t a good clue is to wait until the steam has stopped seeping out its sides.

Why aren’t my waffles crispy?

In general, a Belgian waffle maker makes a crispy waffle where a regular one makes a softer waffle so it depends on which you use.

How do I keep my waffle crispy?

To keep the bacon waffles from getting cold while cooking the others, place in a 200°F oven. Just place directly on the oven rack.

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