Wednesday, September 8, 2010

National Waffle Week: Bacon Waffles

The current bacon craze is, well, crazy; t-shirts with "Everything's Better with Bacon" printed on them, chocolate-dipped bacon at carnivals (I'm so not kidding). When I saw this recipe for Bacon Waffles in Beyond Oatmeal by Carlene Duda my first reaction was, "Oh, weird!"

I knew I had to make them for National Waffle Week.

The bacon wasn't as strong as I worried it would be and my husband thought they were really good. My verdict is still out. They didn't taste bad, but I think I like my waffles bacon-free. They were very easy to put together, though, since the recipe doesn't call for separating the eggs and whipping the egg whites before folding them in to the batter. That was definitely a plus.

When I cook bacon that's going to be chopped or crumbled for a recipe I cut it up with kitchen scissors and then saute it in a pan (I learned this from my sister's sister-in-law). It's so much easier than trying to handle a bunch of full-size pieces only to cut them up afterward. You can also cook more pieces at a time if you cut them up first.

This recipe calls for 1/2 cup cooked, crumbled bacon, plus 1/2 cup warm bacon drippings. I cut up 6 pieces of bacon, sauteed them in the pan, and added the bacon and whatever drippings there were to the batter.

Bacon Waffles (from Beyond Oatmeal)
printable recipe

1 1/2 cups all-purpose flour
1/2 cup graham flour (I used wheat flour)
1 tablespoon baking powder
1 tablespoon sugar
1/2 cup crispy cooked bacon, crumbled (I used 6 pieces)
1/4 teaspoon salt (I used 1/2 teaspoon kosher)
2 eggs
2 cups milk
1/2 cup warmed bacon drippings (I used the drippings from my 6 pieces)

1. Preheat waffle iron and oil. (I used non-stick spray)

2. In a large bowl, whisk together the two flours, baking powder, sugar, bacon, and salt.

3. In a medium bowl, use a whisk to beat the eggs until foamy. Beat in the milk and bacon drippings. Combine the two mixtures, blending until the batter is smooth.

4. Cook the batter on your waffle iron according to the manufactures directions. I used 1/3'ish cup batter for each 4-inch'ish waffle on my iron. The waffles-are-done light was just about right; about 3 minutes.

I made 12 4-inch'ish waffles.


  1. My brother in law is the waffle king of the family and he puts all sorts of strange stuff in it. He has one concoction that involves some added cornmeal in the batter, as well as cheddar cheese, shredded ham or bacon, and some taco seasoning as a savory base for salsa, sour cream, beans and other taco type toppings.

    We totally heart pumpkin waffles. That's a staple around here. Brother in law also makes good gingerbread and apple/carrot waffles.

  2. @Nurse Heidi, gingerbread-apple/carrot waffles sound so good! Yum!

  3. OMG! Bacon-freakin-waffles!?!??!!! I'm totally drooling right now.

  4. Hey, I just stumbled on your blog and your picture looks so familiar. Did we go to school together? FACS education at BYU? I really love your blog, btw. Can't wait to try your coconut curry soup tomorrow!

  5. @Simple Nest, I'm so glad you found my blog! You'll love the Coconut Curry Soup--it's one of my favs :) And nope, I don't think we've met. I think I just have that kind of face; I could be...anyone...hahaha ;)


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