Brown Sugar Bacon Buttermilk Waffles
These Brown Sugar-Bacon Buttermilk Waffles are light and fluffy, and include bits of brown sugar-glazed bacon in the batter. Truly the perfect waffle for any serious breakfast lovers!
You HAVE to make these waffles immediately.
Believe it or not, years ago, this was the very first legit homemade waffle (i.e. not from a Bisquick mix) that I ever made, and boy was I happy to make the discovery. Once I made these, I never looked back!
Picture this: Bacon that is topped with brown sugar and then baked in the oven so that the brown sugar caramelizes 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 of my favorite breakfast foods.
My favorite part of grabbing breakfast out at a diner 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 I’ve always been totally smitten with these waffles. They
The bacon is already in the waffles, and then you douse on the maple syrup – all of those wonderful breakfast flavors in one bite. You seriously cannot go wrong with this recipe. Make them for house guests (or your husband and toddler, AHEM) and you will be a hero.
I know some of you may ask about my waffle maker; I have this Breville model and I absolutely love it! I used to have a round Belgian-style waffle maker, and I think this one is infinitely better. There are a number of settings to ensure that you really cook up that perfect waffle!
Quick tip – you mayyyyyy want to make a little more bacon than the recipe calls for because it’s highly likely that you’re going to sneak a bunch of it while you’re chopping it up. Or is that only me? I can’t keep my hands off the brown sugar-glazed bacon!
This recipe makes a large amount (about 11-12 square waffles or 7 Belgian style) so it’s perfect for feeding a crowd or if you want to stock your freezer for ready-made breakfasts (my preference!). If you’re a bacon lover, you are going to go BANANAS for these waffles! They cook up crisp on the outside and super soft and fluffy on the inside, which is basically waffle perfection.
Head on in to the kitchen and make some of these brown sugar-bacon buttermilk waffles!
Five years ago: Almond-Apple Crisp
Ten years ago: Chocolate Rum Cheesecake
These Brown Sugar-Bacon Buttermilk Waffles are light and fluffy, and include bits of brown sugar-glazed bacon in the batter. Breakfast of champions!
For the Bacon
light brown sugar
For the Waffles
light brown sugar
canola or grapeseed oil
Make the Bacon: Preheat oven to 375 degrees F. Line a baking sheet with parchment paper, a silicone baking mat, or 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 the 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. Once cool, chop the bacon into bite size bits and set aside.
Make the Waffles: Preheat your waffle iron.
In a large bowl, whisk together the flour, baking powder, baking soda, salt and brown sugar. In a medium bowl, whisk together the eggs, oil, buttermilk and vanilla extract. Add the wet ingredients to the dry ingredients and fold with a rubber spatula. 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 the waffles according to your waffle machine instructions.
Serve with butter and maple syrup. Leftover waffles can be stored in an airtight container in the refrigerator for up to 4 days, or wrapped in plastic wrap and placed in a ziploc freezer bag and stored in the freezer for up to 2 months. My favorite my to reheat them (whether fresh or frozen) is in a toaster oven.
Nutritional values are based on one serving
Saturated fat: 4g
Vitamin A: 170%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe was originally published on August 3, 2009.