Brown Sugar Bacon Buttermilk Waffles

So you pretty much need to make these waffles immediately. This was my first foray into homemade waffles, and I was blown away by the results. Although I have owned a Belgian-waffle maker for a few years now, all I had ever done was mix up some Bisquick which, now that I think about it, is probably an insult to my awesome Waring Pro round “flip over” fancy-schmancy waffle maker. Well, I’m sure it was happy to see this batter hitting its surface. Imagine bacon that is topped with brown sugar and then baked in the oven so that the brown sugar carmelizes into a glaze on top of the bacon. Then a homemade waffle batter made with buttermilk that is thick, lumpy, and creates the perfect waffle. Mix the bacon into the batter, scoop onto the waffle maker and, voilà!, waffles that combine two favorite breakfast foods.

My favorite part of grabbing breakfast out at a diner where they load up all the food on one plate is that, without fail, the bacon and/or sausage will always end up, at least in part, sitting in syrup that has pooled somewhere on the plate. I absolutely love the taste of breakfast sausage and bacon with maple syrup, and I think that is why these waffles will capture your taste buds too. The bacon is already in the waffles, and then you douse on the maple syrup – all of those wonderful breakfast flavors all in one bite. You seriously cannot go wrong  with this recipe. Make them for house guests and you will be a hero.

Tip: This recipe makes a good amount of batter. You can cut the recipe in half to make less, or you can make the full recipe and wrap any extras in plastic wrap (individually) and then place in a freezer bag and freeze. Reheat the waffles in a 250°F oven until warmed through. (You could also microwave if you’re in a hurry, but it could result in a somewhat gummy texture.)

More great breakfast recipes:
Vanilla and Brown Sugar Breakfast Polenta
Cream Cheese Cinnamon Rolls
Baked Oatmeal
Herbed-Baked Eggs
Bacon, Cheddar & Green Onion Scones

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Brown Sugar Bacon Buttermilk Waffles

Yield: 7 Belgian-style round (7-inch) waffles

For the Bacon
10 slices of bacon
¼ cup brown sugar

Preheat oven to 375 degrees F. Spray a baking sheet with non stick cooking spray and line with foil. Arrange bacon in a single layer on the baking sheet. Sprinkle generously with brown sugar. Place in the upper third of the oven and bake until sugar is caramelized and bacon is brown and crispy, about 10 to 15 minutes. Remove from oven. Immediately remove bacon slices using a pair of tongs. Place them on a cutting board (not paper towels, they’ll stick!) to cool before chopping. Once cool, chop the bacon into bite size bits and set aside.

For the Waffles
3 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
¼ cup brown sugar
2/3 cups canola or grapeseed oil
4 large eggs
2 teaspoons vanilla extract
2½ cups buttermilk

Preheat your waffle iron.

In a large bowl combine flour, baking powder, baking soda, salt and brown sugar. Whisk to blend. In a medium bowl, whisk together eggs, oil, buttermilk and vanilla extract. Add the wet ingredients to the dry ingredients and fold. Once almost fully incorporated, add the bacon and stir. Mix only until most of the dry ingredients are moistened in the batter; like pancakes, it’s good to have a lumpy batter.

Cook according to your waffle machine instructions.

Serve with maple syrup.

(From Joy the Baker)

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