Bacon and Cheddar Waffles Recipe

This savory Bacon and Cheddar Waffles Recipe infuses a classic fluffy batter with smoky crumbled bacon and sharp melting cheese. Cooked to golden perfection, these waffles offer a delightful balance of salty and sweet, making them the ultimate vehicle for a runny fried egg or a generous pour of maple syrup.

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Bacon and Cheddar Waffles Ingredients

The Waffle Batter:

• 2 cups all-purpose flour: The standard base for a sturdy waffle.
• 1 3/4 cups milk: Whole milk provides the best richness.
• 1/2 cup vegetable oil: Ensures a crisp exterior and moist interior.
• 2 large eggs: Whisked separately for volume.
• Leavening: 4 tsp baking powder for serious lift.
• Flavor: 1 tbsp sugar, 1/4 tsp kosher salt, and 1/2 tsp vanilla extract to round out the savory notes.

The Savory Mix-Ins:

• 1/2 cup crumbled cooked bacon: Cook until very crisp so it retains its crunch inside the soft batter.
• 1/2 cup shredded sharp Cheddar: Freshly grated cheese melts into pockets of gooey gold.

How To Make Bacon and Cheddar Waffles

1. Prep the Iron: Preheat your waffle iron according to the manufacturer’s instructions.
2. Whisk Eggs: In a small bowl, whisk the 2 eggs vigorously until they are pale and fluffy. Reserve them for the final fold.
3. Mix Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, sugar, and salt.
4. Mix Wet Ingredients: In a third bowl (or large measuring cup), whisk together the milk, vegetable oil, and vanilla extract.
5. Combine: Pour the wet ingredients into the dry ingredients. Mix gently until just combined; a few lumps are okay. Do not overmix.
6. Fold: Gently fold in the crumbled bacon, shredded Cheddar, and the reserved fluffy eggs. Folding the eggs in last helps maintain the batter’s lightness.
7. Cook: Spray the hot waffle iron with nonstick spray. Pour about 1/4 cup of batter (or enough to fill your specific iron) onto the grid. Close the lid and cook until the steam stops and the waffles are golden brown and crisp.
8. Serve: Transfer cooked waffles to a warm oven while you finish the batch. Serve immediately with butter, syrup, or eggs.

Recipe Tips

• Double the Bacon: The recipe calls for 1/2 cup, but if you are a bacon lover, go for a full cup. Just ensure it is drained well of grease so the batter doesn’t become oily.
• The Egg Trick: Whisking the eggs separately and adding them at the end mimics the effect of whipped egg whites (without the hassle of separating them), giving the waffles extra loft.
• Cheese Crust: For an extra crispy finish, sprinkle a little extra cheese directly onto the waffle iron before pouring the batter. It creates a “frico” cheese crust on the outside.
• Vanilla? Yes: Don’t skip the vanilla extract. It might seem odd in a savory recipe, but it acts as a flavor enhancer that bridges the gap between the savory bacon and the sweet maple syrup.

What To Serve With Bacon Cheddar Waffles

• Fried Chicken: The ultimate Chicken and Waffles base.
• Poached Eggs: A runny yolk creates a rich sauce for the waffle.
• Spicy Honey: Hot honey pairs exceptionally well with cheddar.
• Fruit Salad: A side of melon or grapes refreshes the palate.

How To Store Bacon and Cheddar Waffles

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Toaster reheating is best to revive the crisp edges. Microwave reheating will make them soft and cakey.
• Freeze: Let cool completely on a rack. Freeze in a single layer, then bag. They keep for 2 months and can be toasted straight from frozen.

Bacon and Cheddar Waffles Nutrition Facts

• Calories: 380 kcal
• Fat: 24g
• Carbohydrates: 30g
• Protein: 12g
• Calcium: 200mg

Nutrition information is estimated per waffle.

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