Here’s what you know about these waffles by looking at that picture: they are big, fluffy, buttermilk waffles swimming in Vermont maple syrup.
Here’s what you can’t tell from looking at the picture: the waffle batter is made with a generous dose of brown sugar. Here’s what else you can’t tell from the picture: the waffle batter also contains chopped up pieces of bacon that was cooked up with a lavish coating of brown sugar that got all melted and caramelized as the bacon cooked.
That’s right. There are pieces of brown sugar bacon baked right into that waffle up there. Right. Into. The waffle.
I have to go lie down now.
- 8 slices bacon
- 2 tablespoons brown sugar
- 3 cups flour
- 1/2 cup brown sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 eggs
- 2 1/2 cups buttermilk
- 2/3 cup vegetable oil
- 1/2 teaspoon vanilla extract
- Preheat your oven to 375 degrees.
- Line a rimmed baking sheet with foil, arrange the bacon in a single layer and sprinkle with 2 tablespoons brown sugar. Bake until the bacon is crispy and the brown sugar is caramelized, about10 to 15 minutes. Transfer the bacon to a cutting board, cut it into small pieces and set aside.
- Preheat your waffle iron and give it a spritz of cooking spray.
- Whisk the flour, 1/2 cup brown sugar, baking powder, baking soda, and salt together in a large bowl. Beat the eggs, buttermilk, vegetable oil, and vanilla together in a separate bowl, then stir the egg mixture into the flour mixture. Add the bacon and stir.
- Ladle the batter into the preheated waffle iron and cook until the waffles are golden brown. Serve with lots of Vermont maple syrup.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!