Maple Bacon Waffles With a Hint of Spice

Sunday morning rolls around and you’re staring at the waffle maker, wondering how to make breakfast more exciting than usual. Sure, plain waffles are fine, but what if you could combine crispy bacon, sweet maple syrup, and fluffy waffles all in one bite? That’s exactly what makes these maple bacon waffles so special. They’re not complicated to make, and once you try them, regular waffles just won’t cut it anymore.

Why adding bacon directly to waffle batter works

Most people cook their bacon separately and just put it on the side of their waffles. That’s fine, but mixing crumbled bacon right into the batter changes everything. The bacon stays crispy throughout the waffle, creating little pockets of salty crunch in every single bite. The fat from the bacon also helps make the waffles even more tender on the inside while keeping the outside nice and golden.

The trick is cooking your bacon until it’s really crispy before adding it to the batter. If it’s even slightly chewy, it’ll get soft in the waffle iron and nobody wants that. Some recipes suggest using candied bacon instead of regular bacon because the sugar coating keeps it extra crispy even after cooking. Cut the bacon into small pieces before cooking so you get bacon in every bite instead of big chunks that fall out.

The secret ingredient that makes maple really shine

Real maple syrup in the batter is important, but here’s something most people don’t know about. Maple syrup’s taste can get lost when you bake with it because the other ingredients overpower it. That’s where maple extract comes in. Just a teaspoon of this stuff makes the maple taste stand out loud and clear, even after the waffles cook.

You can find maple extract at most grocery stores in the baking aisle near the vanilla extract. It’s not expensive and a small bottle lasts forever since you only need a little bit. King Arthur Baking specifically recommends it for any recipe where you want maple to be the star. Without it, your waffles will taste good but the maple might be too subtle to really notice.

Using yeast makes these waffles extra fluffy

Some maple bacon waffle recipes use yeast instead of just baking powder. Don’t panic when you see yeast listed in a waffle recipe. It’s not like making bread where you have to knead dough and wait for hours. The yeast just sits in the batter for about an hour at room temperature, creating little air bubbles that make the waffles incredibly light and fluffy.

The best part about yeast waffles is you can make the batter the night before and stick it in the fridge. The next morning, just fold in your bacon and start cooking. The overnight rest actually makes the waffles taste even better because the yeast has more time to develop. If you’re making these on a busy weekday morning, this trick is a total game changer.

Getting your waffle iron temperature just right

The temperature of your waffle iron matters more than most people think. Too hot and the outside burns before the inside cooks through. Too cool and you get pale, soggy waffles that stick to the iron. Most waffle makers have a light that tells you when they’re ready, but that doesn’t always mean the temperature is perfect for these particular waffles.

Because these waffles have bacon in them, they need to cook a bit longer than regular waffles. Set your waffle iron to medium-high heat instead of the highest setting. The waffles should take about 4 to 5 minutes to cook until they’re golden brown and the steam stops coming out. Don’t open the lid too early or they’ll tear apart. Wait until the steam completely stops before checking if they’re done.

When to fold the bacon into your batter

Timing matters when you’re adding bacon to waffle batter. If you mix it in too early, the bacon can make your batter greasy and the pieces might sink to the bottom. The best approach is to have your bacon completely cooked and cooled before you start making the batter. Once the batter is mixed and ready to go, gently fold in the crumbled bacon right before you start cooking.

Some people prefer sprinkling bacon pieces directly onto the batter after pouring it into the waffle iron instead of mixing it in. This method from Ashlee Marie keeps the bacon extra crispy and ensures even distribution. Either way works fine, so try both methods and see which one you like better. Just don’t add the bacon while it’s still hot or it’ll start cooking the batter before it hits the waffle iron.

The right amount of oil keeps waffles crispy

Oil in waffle batter does two important things. It keeps the waffles from sticking to the iron, and it makes them crispy on the outside. Most recipes call for about half a cup of vegetable oil for a standard batch of waffles. That might seem like a lot, but it’s what creates that perfect crispy exterior that everyone loves.

You can use melted butter instead of oil if you want more richness, but butter has a lower smoke point and can burn more easily in a hot waffle iron. Vegetable oil or canola oil work best because they’re neutral and won’t add any weird tastes. The combination of oil and the fat from the bacon creates waffles that stay crispy even after they cool down a bit, which is perfect if you’re making a big batch.

Making these waffles ahead and freezing them

The best thing about these waffles is they freeze beautifully. Make a double or triple batch on the weekend, let them cool completely, then stack them with parchment paper between each waffle. Pop them in a freezer bag and they’ll stay good for up to three months. When you want one, just throw it in the toaster and it comes out crispy and hot in a few minutes.

Frozen waffles are perfect for busy mornings when you don’t have time to make breakfast from scratch. They taste way better than store-bought frozen waffles because you made them yourself with real ingredients. Kids can even toast them up before school without any help. Just make sure the waffles are completely cool before freezing or they’ll stick together and get freezer burn.

What to serve with maple bacon waffles

These waffles are pretty loaded already with bacon and maple, so they don’t need much on top. A drizzle of extra maple syrup is always good, but try not to drown them or you’ll lose that crispy texture. Some people like adding a dollop of whipped cream on top, which sounds fancy but it’s really just whipped cream with a little maple syrup mixed in.

Fresh fruit like sliced strawberries or blueberries adds a nice contrast to the salty bacon and sweet maple. You could also cook up some extra bacon strips to put on the side for people who want even more bacon. A fried egg on top turns these waffles into a complete meal that’ll keep you full until lunch. The runny yolk mixing with the maple syrup is something everyone should try at least once.

Common mistakes that ruin maple bacon waffles

The biggest mistake is not cooking the bacon crispy enough before adding it to the batter. Chewy bacon turns into soggy bacon inside waffles, which is disappointing. Another common problem is opening the waffle iron too soon because you’re impatient. The waffles need time to set up properly or they’ll stick and tear apart when you try to remove them.

Overmixing the batter is another issue. Waffle batter should be a little lumpy, not smooth like cake batter. If you mix it too much, the waffles come out tough instead of light and fluffy. Also, don’t skip greasing your waffle iron even if it’s nonstick. A quick spray of cooking oil before each waffle prevents sticking and helps create that golden brown crust everyone wants.

Making maple bacon waffles at home is easier than most people think. The combination of crispy bacon, sweet maple, and fluffy waffles creates the kind of breakfast that makes getting out of bed worth it. Whether you’re making them for a special weekend brunch or meal prepping for busy weekday mornings, these waffles deliver every single time. Once you nail the basic recipe, you can experiment with different types of bacon or add a pinch of cinnamon for extra warmth.

Maple Bacon Waffles

Cuisine: American

Servings

8

waffles

Prep time

15

minutes

Cooking time

20

minutes

Calories

240

kcal

These crispy waffles loaded with bacon pieces and maple syrup make breakfast worth waking up for every single time.

Ingredients

• 1 1/4 cups all-purpose flour

• 1 tablespoon baking powder

• 1 tablespoon granulated sugar

• 1/2 teaspoon salt

• 3 large eggs, well beaten

• 6 tablespoons butter, melted

• 1 1/2 cups whole milk

• 2 teaspoons maple extract

• 1/4 cup real maple syrup

• 5 slices bacon, cooked crispy and chopped

• Non-stick cooking spray for waffle iron

Directions

• Cook the bacon in a skillet over medium heat until it’s very crispy, about 8 to 10 minutes. Remove the bacon to a paper towel-lined plate to drain and cool completely. Once cooled, chop the bacon into small pieces about the size of a pea. Set aside while you prepare the waffle batter.
• In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until well combined. Make a well in the center of the dry ingredients to make mixing easier. This helps prevent lumps and ensures all ingredients get incorporated evenly.
• In a separate bowl, whisk together the beaten eggs, melted butter, milk, maple extract, and maple syrup until smooth. Make sure the butter isn’t too hot or it will cook the eggs. Room temperature or slightly warm butter works best for this recipe.
• Pour the wet ingredients into the well you made in the dry ingredients. Stir gently with a wooden spoon or spatula until just combined. The batter should be slightly lumpy, not completely smooth. Overmixing will make your waffles tough instead of light and fluffy.
• Preheat your waffle iron to medium-high heat according to the manufacturer’s instructions. Most waffle irons take about 5 minutes to fully heat up. Once it’s hot, spray both the top and bottom plates generously with non-stick cooking spray even if your iron is non-stick.
• Gently fold the chopped bacon pieces into the prepared waffle batter using a rubber spatula. Be careful not to overmix at this stage. You want the bacon distributed evenly throughout but you don’t want to deflate the batter by stirring too vigorously.
• Pour about 2/3 to 3/4 cup of batter onto the center of the hot waffle iron, or follow your waffle maker’s recommended amount. Close the lid and cook for 4 to 5 minutes without opening. The waffle is done when the steam stops coming out and the waffle is golden brown. Don’t peek too early or the waffle will tear.
• Remove the cooked waffle carefully with a fork or tongs and place on a wire rack. If you’re making multiple waffles, keep the finished ones warm in a 200°F oven while you cook the rest. Serve immediately with extra maple syrup, whipped cream, or additional crispy bacon on top.

Notes

• Make sure your bacon is completely cool before adding it to the batter or it will start cooking the eggs and make the batter greasy.
• You can make the batter the night before and refrigerate it. Just fold in the bacon right before cooking in the morning.
• These waffles freeze beautifully. Cool completely, then freeze with parchment paper between each waffle for up to 3 months.
• If you can’t find maple extract, you can double the maple syrup to 1/2 cup, but the maple taste won’t be as strong.
• For extra crispy bacon, try making candied bacon by sprinkling sugar on the bacon before cooking it.
• Don’t skip spraying your waffle iron even if it’s non-stick. The bacon fat can cause sticking without extra spray.

Frequently asked questions about maple bacon waffles

Q: Can I use turkey bacon instead of regular bacon?
A: Yes, turkey bacon works fine but it won’t be quite as crispy or flavorful as regular pork bacon. Cook it extra crispy and chop it into smaller pieces since turkey bacon tends to be chewier. The maple and waffle will still taste great even if the bacon isn’t as rich.

Q: What if I don’t have maple extract?
A: You can leave it out and just use more maple syrup, but the maple taste will be much more subtle in the finished waffles. Vanilla extract isn’t a good substitute because it tastes completely different. If you make these waffles often, it’s worth buying a small bottle of maple extract since it lasts forever.

Q: How do I keep waffles warm while making a big batch?
A: Put them on a wire rack set over a baking sheet in a 200°F oven. The wire rack keeps air circulating under the waffles so they stay crispy instead of getting soggy. Don’t stack them directly on top of each other or the steam will make them soft.

Q: Can I make these without a waffle iron?
A: The batter works as pancakes too, just cook them on a griddle like regular pancakes. They won’t have the crispy edges and pockets that waffles have, but they’ll still taste good. You might need to adjust the cooking time since pancakes cook faster than waffles.