Buttermilk Waffles with Candied Bacon


Preparation info

  • Makes

    6 to 8

    • Difficulty


Appears in

Back in the Day Bakery Made With Love

Back in the Day Bakery Made With Love

By Cheryl Day and Griffith Day

Published 2015

  • About

In my book, waffles are one of those foods that can be eaten any time of day. Although they are traditionally eaten at breakfast, alongside some bacon and eggs, here we put the bacon inside, adding savory bits to every bite. We love to serve these waffles for dinner, nestled up to some crispy fried chicken.


For the Candied Bacon

  • 10 slices thick-cut applewood-smoked bacon
  • ¼ cup maple syrup
  • cup packed light brown sugar


    To make the candied bacon: Preheat the oven to 350°F. Line a baking sheet with aluminum foil.

    Line up the bacon slices side by side on the prepared baking sheet. Brush both sides of each piece with maple syrup and cover both sides with brown sugar.

    Bake for 10 minutes. Turn the bacon over and bake for an additional 4 to 6 minutes, until cooked through. Remove from the oven and place on a sheet of parchment to cool.

    When the bacon is cool, roughly chop it into ½-inch pieces. Set aside.

    To make the waffles: Preheat a waffle iron and grease with a little butter or nonstick spray. Meanwhile, in a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, salt, and ginger. Add the candied bacon bits and stir to combine.

    In a medium bowl, whisk together the egg yolks, buttermilk, melted butter, and vanilla.

    In the bowl of a stand mixer fitted with the whisk attachment (or in a medium bowl, using a handheld mixer), beat the egg whites until soft peaks form.

    Add the egg yolk mixture to the flour mixture and mix well. Fold in the egg whites.

    To cook the waffles: For each waffle, ladle about ⅓ cup of the batter onto the waffle maker, spreading it almost to the edges. Close the lid and cook for 3 to 5 minutes, or according to the manufacturer’s instructions. Serve warm, with maple syrup.

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