These crispy Bacon Cheddar Waffles are made with smoky bacon, sharp cheddar, and a little cornstarch for golden, crunchy edges and a light, fluffy center. They are an easy savory waffle recipe for breakfast or brunch and pair perfectly with eggs, maple syrup, or a simple pat of butter.
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These Bacon and Cheddar Waffles have been percolating in my mind forever, and I finally did something about it. You guys know I have a long-time love of waffles that goes all the way back to Sunday mornings with my Dad. Well, I took that love and gave it a serious savory upgrade, and I'm never going back.
Sharp cheddar, smoky bacon, a tangy buttermilk batter, and that golden crispy crunch in every single bite. The cornstarch makes them fluffy without having to whip egg whites. These waffles with bacon and cheese are deeply, unapologetically simple and delicious.
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Why you'll love this recipe
- Crispy - Two special ingredients in the batter give you that golden crunch every time.
- Savory - Salty bacon and sharp cheddar make every bite deeply satisfying.
- Buttermilk batter - Tangy, tender, and perfectly balanced with the smoky bacon.
- Make-ahead friendly - Mix the batter the night before and have waffles ready in minutes.
- Crowd pleaser - Great for weekend brunch, a lazy Sunday, or feeding a hungry table fast.
These savory buttermilk waffles work just as well on a weekday morning as they do at a big weekend brunch spread. They are the kind of recipe you make once and then immediately add to the regular rotation. And yes, the maple syrup on the side is non-negotiable.
Ingredients
The photo above shows everything you need to make these bacon cheddar waffles. Most of it is probably already in your kitchen. Here are the key ingredients and a few swaps if you need them.
- Cornstarch - This is one of the two secret weapons for crispy savory waffles. It reduces gluten development and absorbs excess moisture, giving you that crunchy exterior with a fluffy inside. If you don't have it, swap in an extra half cup of all-purpose flour. The waffles will still be delicious, just slightly less crispy.
- Buttermilk - Tangy buttermilk gives the batter flavor and tenderness. No buttermilk? Mix 1 and a half cups of plain yogurt with half a cup of milk. Regular milk or half and half will also work in a pinch, though the batter won't be quite as rich.
- Bacon - Thick cut is my first choice for maximum crunch and flavor. Thin cut works just as well. No bacon on hand? Chopped ham, crumbled breakfast sausage, or even diced lunch meat all work. I've done it. No judgment.
- Cheddar - Sharp cheddar gives you that savory bite that makes these waffles with bacon and cheese so addictive. Any melting cheese works here though - Gruyere, Monterey Jack, Swiss, or a mix of whatever is hiding in your fridge.
See recipe card below for a full list of ingredients and measurements.
For another savory-friendly waffle option, these buttermilk cornmeal waffles are perfect with bacon, eggs, maple syrup, or even a little hot honey. The cornmeal gives them a heartier bite while still keeping the inside soft and tender.
Variations
Bacon and Cheddar Waffles are really peak breakfast goals, but sometimes we gotta jazz things up, don't we?
- Spicy - Fold in a finely chopped jalapeño along with the bacon and cheddar. Leave the seeds in if you're feeling bold.
- Vegetarian - Skip the bacon and add a handful of chopped scallions/green onions for an herby, cheesy waffle that stands on its own.
- Ham and Cheese - Swap the bacon for diced ham and use American or Swiss cheese. My ham and cheese biscuits use the same flavor pairing and it is always a hit - the waffle version is just as good.
- Gluten Free - My mochi waffles use rice flour in place of all-purpose and come out ultra crispy. They are a great base for the bacon and cheddar mix-ins if you need a gluten-free option.
Cynthia's Recipe Review
These bacon cheddar waffles get me. The crispy exterior, the fluffy inside, the salty smoky bacon hitting you in every bite, a scoop of whipped butter - and then a drizzle of warm maple syrup over the top. Sweet and savory together? I'm definitely here for it. Dad would have loved them ❤️
How to Get the Crispiest Waffles
There are two things that make the difference between a good waffle and a truly crispy savory waffle: cornstarch and time. Let me explain both.
Replacing a portion of the all-purpose flour with cornstarch reduces gluten development and absorbs excess moisture from the batter. The result is a crunchier exterior while the inside stays soft and fluffy. It is a small swap with a big payoff, and I do it for my buttermilk waffles too.
The second trick is the oven. Even when a waffle looks done coming off the iron, there is still moisture on the surface. Place your finished waffles on a wire rack set on a sheet pan and slide them into a 250°F oven while you finish the batch. Those few extra minutes dry out the exterior and lock in the fluffy interior. That is how you get crispy bacon cheddar waffles every single time.
Instructions
I make these bacon waffles so often I barely look at the recipe anymore. One round and you will be the same way. Follow the steps and photos below and you will have crispy, cheesy, savory waffles on the table in about 30 minutes.
1. Place a sheet of parchment paper on a large sheet pan. Lay your bacon down in a single layer. Place into a cold oven. Turn oven on to 400°F. Starting bacon in a cold oven renders more fat and gives a crispier result.
2. Bake for 20 to 25 minutes, or until crispy, turning the slices over halfway through. Remove cooked bacon to a paper towel lined plate to cool. Chop the bacon and set aside. Reduce the oven temp to 250°F.
3. Melt your butter in a small sauce pan and then add adding your oil to it to bring it down to room temperature. In a medium bowl, add all of the dry ingredients. Whisk them together.
4. In a large measuring cup, or mixing bowl, whisk together buttermilk, eggs, and vanilla. Drizzle in the melted butter and oil and continue whisking.
5. Add the dry ingredients into the wet ingredients and mix just until there is no visible dry flour. It will be lumpy. That's normal.
6. Fold in the cheddar cheese and bacon pieces until evenly mixed in. Save some bacon for garnish if you like. Allow the batter to rest while you preheat your waffle maker. This will hydrate those lumps and fluff up your batter.
7. Scoop batter into your waffle iron. Follow the manufacturer's instructions on how much batter to add and how long to cook your waffles, usually about 4 to 5 minutes.
8. Place cooked waffles on a wire rack set into baking sheet and pop into a 250°F oven to dry and crisp up the surface while you make the rest.
Serve with butter and warm maple syrup. Garnish with more chopped bacon if you like. Eat more than you planned and feel really good about that decision.
Get back to basics: If you've never made Crispy Bacon in the Oven, this post will give you all the tips and tricks to make sure you're doing it all the right way!
Cynthia's Recipe Tips
- Rest the batter - Let the batter sit for at least 10 minutes before cooking, and up to 30 minutes if you have the time. The flour fully hydrates and the leaveners get a head start, which means a fluffier, better-textured waffle.
- Make it the night before - You can mix the batter and store it in an airtight container in the fridge overnight. In the morning, give it a quick stir and cook. Waffles in about 5 minutes with zero morning brain required.
- Don't overmix - A lumpy batter is a good batter. Overmixing develops gluten and makes your waffles tough. Stir just until the dry flour disappears and then stop.
- Keep them crispy - The 250°F oven trick is not optional if you want crispy savory waffles. Do not skip it, especially when making a big batch.
- Shred your own cheese - Pre-shredded cheese is coated in starch to prevent clumping, which can affect how it melts into the batter. A block of sharp cheddar grated fresh makes a noticeable difference.
Recipe FAQ's
Yes, absolutely. Mix the batter, cover it, and refrigerate for up to 12 hours. Pull it out in the morning, give it a gentle stir, and cook as directed. No loss of flavor or fluffiness, and you have crispy bacon cheddar waffles ready before your first cup of coffee is finished.
Let the waffles cool completely, then wrap each one in plastic wrap and place in an airtight container or zip-top bag. Refrigerate for up to 3 days. Reheat in a toaster, oven at 350°F, or directly in your waffle maker until hot and crispy again.
You can freeze uncooked batter in an airtight, freezer-safe container for up to 1 month. Thaw overnight in the refrigerator. Before cooking, stir in an extra ⅛ teaspoon of baking soda to help with lift, then cook as directed.
Yes. Freeze fully cooled waffles in a single layer first, then transfer to a freezer-safe bag or container. They keep for up to 3 months. Thaw overnight in the fridge or for about 20 minutes on the counter and reheat in the toaster until crispy.
You can reheat waffles in a toaster, oven, or microwave, but for the best results, I recommend reheating waffles directly in your waffle maker until hot and crispy.
More Waffles You'll Love
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-Cynthia
📖 Recipe
Bacon and Cheddar Waffles
Recommended Equipment
Ingredients
- 1 ½ cups (180 g) all-purpose flour
- ½ cup (64 g) cornstarch
- 3 Tbs (36 g) sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 cups (480 g) buttermilk
- ¼ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla
- ¼ cup (56 g) unsalted butter melted
- 6 strips thick cut bacon
- 1 cup (120 g) shredded cheddar cheese
Instructions
- Place a sheet of parchment paper on a large sheet pan. Lay your bacon on the paper in a single layer. Place into the cold oven. Turn your oven on to 400°F. Bake for 20 to 25 minutes, or until crispy, turning the slices over halfway through. Remove cooked bacon to a paper towel lined plate to cool. Chop the bacon and set aside.
- Lower oven temp to 250°. Place a wire baking rack in a sheet pan and set in oven. Your waffles will rest here as you finish cooking each one.
- Combine flour, cornstarch, sugar, baking powder, baking soda, and salt in a large bowl and set aside.
- In a large measuring cup whisk buttermilk, oil, eggs, and vanilla. Drizzle in butter while continuing to mix.
- Add wet ingredients to dry and stir until just combined. Fold bacon and cheddar into the batter. Save some bacon aside for garnish.
- Allow batter to rest for 10 minutes while you heat up your waffle maker.
- Pour about ½ cup of batter, or the amount directed by manufacturer, onto preheated waffle maker. Cook to manufacturer instructions, or about 4-5 minutes.
- Transfer the cooked waffles to the wire rack and keep warm in the preheated oven as you cook the rest. Repeat to cook the remaining batter. Serve with butter and warm maple syrup. and more chopped bacon
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
Looks very tasty
Thank you!