Bacon and Cheddar Waffles
My Bacon and Cheddar Waffles are crispy and fluffy, and filled with salty bacon and savory cheddar cheese. Topped with butter and warm maple syrup, these are going to be your new obsession!
Servings: 8 waffles
Calories: 342kcal
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- 3 Tbs sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 cups buttermilk
- ¼ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla
- ¼ cup unsalted butter melted
- 6 strips thick cut bacon
- 1 cup 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
Notes
Freezing waffle batter: You can freeze waffle batter for up to 1 month in an airtight, freezer safe container. Thaw overnight in the refrigerator. Mix in ⅛ teaspoon of baking soda and cook as directed.
Storing leftover waffles: Wrap each fully cooled waffle in plastic wrap and place in an airtight container or zip top bags. Refrigerate for up to 3 days. Reheat waffles in toaster until hot and crispy.
Freezing leftover waffles: Freeze leftover cooked waffles for up to 3 months. Thaw overnight in the refrigerator or on the counter for 20 minutes. Reheat waffles in toaster until hot and crispy.
Nutrition
Calories: 342kcal | Carbohydrates: 33g | Protein: 10g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 84mg | Sodium: 513mg | Potassium: 157mg | Fiber: 1g | Sugar: 8g | Vitamin A: 481IU | Calcium: 211mg | Iron: 1mg
