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Loaded with bacon, sharp cheddar cheese and green onion, these bacon cheddar waffles don't even need maple syrup or butter to taste amazing.
Breakfast is the most important meal of the day. Good thing there are plenty of options when it comes to homemade breakfast - from apple ricotta pancakes to a raspberry lemon Dutch baby.
However I just can't get enough waffles. I've mentioned in the past, I'm more of a waffle guy then pancakes. If given the choice between both, 9 times out of 10 I'll pick waffles.
But if you're giving me bacon cheddar waffles as the option, I will never pick something else!
These waffles are so good, they don't even need maple syrup or butter! Now you can't go wrong with adding either but they're just so good on their own. They make for a great fried chicken and waffles as well!
The key is to use really good sharp cheddar cheese when making the waffles. The combination of bacon, cheese and green onions stuffed inside a waffle is hard to beat. I mean who doesn't love bacon?
Being the middle of December, you might be asking why I'm sharing these today? Well if you are hosting family for the holidays, what is a better way to impress them then making some delicious waffles for breakfast/brunch?
Believe me, your family will want to come back every year if you bring these bacon waffles out.
Jump to:
Recipe Ingredients
- All-purpose flour - the base for the batter.
- Sugar - adds a slight sweetness.
- Salt - enhances the flavor.
- Baking powder - helps the batter rise.
- Eggs - binds everything together.
- Buttermilk - reacts with the baking powder to create a rise in the waffles.
- Butter - adds some fat and flavor.
- Bacon - can never go wrong with bacon.
- Sharp cheddar cheese - or use your favorite cheese here.
- Scallions - the mild onion flavor complements everything perfectly.
- Maple syrup - not needed but can add on top if you want.
Step-by-Step Instructions
- Whisk together the dry ingredients in a large bowl
- Whisk together the egg yolks, buttermilk, butter and bacon fat in another bowl.
- Now beat the egg whites until stiff peaks form in another bowl.
- Add the yolk mixture with the dry ingredients, stirring until combined. Add the bacon, cheese and scallions and then gently fold in the egg white mixture.
- Spray a waffle iron with cooking spray and preheat. Add about 1 cup of the mixture and cook according to the waffle iron's instructions.
- Keep the bacon cheddar waffles warm in a 200°F oven while cooking the rest.
Belgian vs. Regular Waffles
Belgian waffles are thicker and than regular waffles because they are made with a deeper grid waffle iron. The batter is also different as it usually doesn’t have eggs or a leavening agent which helps make it light and fluffy.
However you really can use whatever batter you want in either type of waffle maker and it will work.
These bacon waffles were actually made in Belgian waffle maker and turned out great!
FAQs
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!
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.
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.
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.
Homemade Waffle Tips
- Waffle Maker: Using a good waffle maker is half the battle. You will want a cast iron on non-stick model. If it has a done indicator, even better.
- Fat Ratio: Waffle batter should be a similar consistency to pancakes, but the difference is waffles have more fat, whether it’s melted butter or oil.
- Baking Powder: Baking powder gives the waffle a better rise than baking soda, but you can use baking soda in a pinch.
- Don’t Overmix: It is ok for the batter for these bacon waffles to be lumpy. It is better to have some lumps than overmix.
- Sacrifice First Waffle: The first waffle should be used to figure out how much batter you need and the level of doneness you want.
- Don’t Peek: Let the waffle iron do its work and don’t continue to open it. Rely on the indicator if it has one and if it doesn’t, look for steam coming out of the side which indicates that it is done.
Other Breakfast Recipes
If you’ve tried these bacon cheddar waffles or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Bacon Cheddar Waffles
Ingredients
- 2 cups all-purpose flour
- 2 tablespoon sugar
- 1 teaspoon salt
- 1 ½ teaspoon baking powder
- 3 eggs, yokes and whites separated
- 2 cups buttermilk
- 2 tablespoon unsalted butter, melted
- 1 tablespoon bacon fat
- 8 oz crumbled bacon
- 6 oz sharp cheddar cheese, shredded
- 5 scallions, diced
- Non-stick cooking spray
- Maple syrup for serving
Instructions
- Preheat oven to 400°F. Line baking sheet with parchment paper. Place bacon on parchment sheet and bake for 20-25 minutes, or until crispy. Set on paper towel-lined plate and reserve bacon fat.
- Reduce oven to 200°F. In a large bowl, combine the flour, sugar, salt and baking powder. In another bowl, whisk to combine the egg yolks, buttermilk, butter and bacon fat. Set aside.
- In a medium bowl, use a hand mixer to whip the egg whites to soft peaks. Set aside.
- Pour the egg yolk mixture into the dry ingredients and stir until almost combined. Add the bacon, cheese and scallions and fold in. Finally, gently fold in the egg whites until just combined.
- Preheat a waffle iron and spray with non-stick cooking spray. Add 1 cup of waffle mixture and cook to waffle iron's instructions. (About 5 minutes for me). When waffle is done place on wire rack in oven to keep warm. Repeat with remaining batter. Serve with some more chopped scallions and maple syrup. Enjoy!
Notes
- Waffle Maker: Using a good waffle maker is half the battle. You will want a cast iron on non-stick model. If it has a done indicator, even better.
- Fat Ratio: Waffle batter should be a similar consistency to pancakes, but the difference is waffles have more fat, whether it’s melted butter or oil.
- Baking Powder: Baking powder gives the waffle a better rise than baking soda, but you can use baking soda in a pinch.
- Don’t Overmix: It is ok for the batter for these bacon waffles to be lumpy. It is better to have some lumps than overmix.
- Sacrifice First Waffle: The first waffle should be used to figure out how much batter you need and the level of doneness you want.
- Don’t Peek: Let the waffle iron do its work and don’t continue to open it. Rely on the indicator if it has one and if it doesn’t, look for steam coming out of the side which indicates that it is done.
- Use the Oven: 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.
Chris says
BACON!!!!!
ROBERT says
Excellent recipe, use regular with the regular waffle maker and the turn out fantastic. My daughter wants to try with her Belgian waffle maker and will let you know how they come. Thank for my new go to.
Ryan says
Glad you liked it.