Breakfast & Brunch
This bacon and cheese waffle recipe transforms weekend breakfast into a savory masterpiece with every crispy bite. The secret lies in perfectly crisped bacon folded into a rich, cheesy waffle batter that creates golden layers with molten cheese streaks throughout.
I've tested countless variations, and this method delivers restaurant-quality results at home—no special equipment required.
The key to success is cooking the bacon until it's crispy (not greasy) before folding it into the batter, ensuring each waffle gets that smoky, salty punch.
The batter itself is a simple mix of buttermilk, eggs, and melted cheese, but the magic happens when you cook it in a preheated waffle iron at the right temperature—425°F for that perfect crispy exterior while keeping the inside tender and gooey.
What you'll end up with is a stack of waffles that's crispy at the edges, fluffy in the center, and packed with melted cheese and bacon that stays perfectly crisp.
The aroma alone will wake up your whole house, and the first bite delivers a perfect balance of salty, cheesy, and slightly sweet flavors. These waffles are hearty enough for brunch but simple enough for a quick weekend treat.
Serve them warm with a drizzle of maple syrup, a dollop of sour cream, or extra bacon bits on top. The possibilities for toppings are endless, but the waffles themselves are already a crowd-pleaser. Let's get cooking—your taste buds will thank you.
Ingredients for bacon and cheese waffle
Crispy bacon, melty cheese, and golden waffles—your weekend breakfast just got an upgrade.
| Ingredient | Amount | Notes |
|---|---|---|
| Bacon 🥓 | 8 oz | Thick-cut, cooked crispy |
| All-Purpose Flour 🌾 | 1 ½ cups | Sifted for light texture |
| Granulated Sugar 🍚 | ½ cup | Light brown preferred |
| Baking Powder 🧂 | 2 tsp | Diamond Crystal preferred |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Buttermilk 🥛 | 1 ½ cups | Full-fat for richness |
| Shredded Cheddar Cheese 🧀 | 1 ½ cups | Sharp cheddar preferred |
| Unsalted Butter 🧈 | ½ cup | Melted, cooled slightly |
| Vanilla Extract 🌸 | 1 tsp | Pure extract preferred |
| Maple Syrup 🍁 | ¼ cup | For serving, optional |
| Sour Cream 🥛 | ¼ cup | For serving, optional |
The bacon is non-negotiable here—thick-cut, cooked until it's crispy (not greasy). Costco or Oscar Mayer thick-cut works perfectly, but avoid the pre-cooked stuff. Look for bacon with good marbling—it'll stay crispier longer. The cheese? Sharp cheddar is ideal, but Monterey Jack melts beautifully too. I always grab extra cheese for toppings. For the flour, King Arthur or Bob's Red Mill brands are my go-to—they bake up lighter.
No buttermilk? Mix 1.5 tbsp vinegar or lemon juice with 1.5 cups milk and let it sit for 5 minutes. Short on cheddar? Gouda or pepper jack add great flavor. The vanilla extract can be swapped for 1 tsp vanilla sugar if you're out, but real extract makes a difference. For the waffle iron, Cuisinart or Breville models are worth the investment if you're making these often—they hold heat perfectly. If you're using a non-stick iron, don't grease it (the butter in the batter is enough).
Bacon keeps best in the fridge for 1 week if uncooked, but once crisped, store it in an airtight container for 3-4 days. The dry ingredients (flour, sugar, baking powder) can sit in your pantry for 6 months if sealed tight. For the batter, make it fresh—it's only good for 24 hours in the fridge. Waffles reheat best in a 350°F oven for 5-10 minutes to restore crispiness. Freeze extras between parchment paper for up to 2 months—just pop them in the toaster when ready.
Why You'll Love This Recipe
- Breakfast in Minutes: I swear, the bacon cooks while the batter rests—no waiting around. Just toss the flour, sugar, and baking powder in a bowl, stir in milk and eggs, then fold in crispy bacon bits. That’s it. My slow mornings just got a whole lot shorter.
- Salty-Sweet Magic: Between us, the combo of smoky bacon crumbles and melty cheese in every bite is ridiculously good. The baking powder gives it that light, fluffy texture, while the sugar just rounds out the richness. Honestly, I’ve made waffles before, but this one? It’s a whole vibe.
- Weekend Brunch Star: These waffles handle anything—syrup drizzle for lazy Sundays, a dusting of powdered sugar for a fancy touch, or even stuffed with scrambled eggs for a hearty breakfast. I’ve served them to friends who thought they were at a diner, and they never asked for the recipe.
- Budget Breakfast Hack: Bacon’s cheap if you buy it in bulk, and the rest of the ingredients? Pantry basics. Plus, they reheat like a dream—toss them in the toaster or air fryer, and they’re just as crispy the next morning. My wallet and my taste buds thank me every time.
Step-by-step instructions for bacon and cheese waffles
Here's how to make waffles with perfect crispy layers and melty cheese pockets.
Cook the Bacon to Crispy Perfection
Start by lining a baking sheet with parchment paper and preheating your oven to 400°F. Place the 8 oz thick-cut bacon on the sheet, arranging the slices in a single layer without overlapping. This ensures even cooking and maximum crispiness.
Bake for 15-18 minutes, flipping halfway through, until the bacon reaches golden brown and the fat has rendered out. Watch closely during the last few minutes—you want it crispy but not burnt. Once done, transfer the bacon to a paper towel-lined plate to drain excess fat. Chop the bacon into ½-inch pieces and set aside for the waffle batter.
Prepare the Waffle Batter
In a large mixing bowl, whisk together the 1.5 cups all-purpose flour, 0.5 cup granulated sugar, 2 tsp baking powder, and 0.5 tsp salt. This dry mixture forms the base of your waffles, so make sure it's evenly combined to avoid lumps.
In a separate bowl, melt the 0.5 cup unsalted butter in the microwave or over low heat, then let it cool slightly. Add the melted butter, 2 whole large eggs, 1.5 cups buttermilk, 1 tsp vanilla extract, and 1.5 cups shredded cheddar cheese to the dry ingredients. Stir gently until just combined—you want a thick, lumpy batter with visible cheese shreds. Fold in the chopped bacon pieces, reserving a few for topping if desired.
Preheat the Waffle Iron and Cook
Preheat your waffle iron over medium-high heat until it's hot enough to lightly brown a drop of water when placed on the plates. This ensures your waffles will have that perfect golden-brown crust. Lightly grease the iron with butter or cooking spray if needed, but avoid over-greasing—this can prevent crispy layers.
Pour about ½ cup of batter onto the center of the waffle iron, spreading it evenly to the edges. Close the lid and cook for 4-5 minutes until the waffle is golden brown and crispy around the edges. You'll see the cheese begin to melt and form pockets—this is what makes these waffles so delicious. Use a fork to gently check for doneness; the waffle should pull away cleanly from the iron.
Serve Warm with Toppings
Transfer the waffles to a wire rack or clean kitchen towel to keep them crispy. Serve immediately while still warm, topped with a drizzle of 0.25 cup maple syrup and a dollop of 0.25 cup sour cream. The contrast of crispy waffles with creamy, tangy sour cream and sweet syrup is pure perfection.
For extra indulgence, add a few reserved bacon pieces on top or sprinkle with a pinch of flaky sea salt. These waffles are best enjoyed fresh out of the iron, so don't wait too long—they'll start to soften as they cool. Pair with a side of crispy hash browns or a fresh fruit salad for a complete breakfast.
Pro Tips For Making Bacon And Cheese Waffle
- CRISP THE BACON FIRST: Cook the bacon until it’s actually crisp—no sad, bendy strips. I used to stop at 70% done, thinking it’d crisp in the waffle, but that’s a lie. Fully crisped bacon adds texture and flavor that changes the whole dish. Drain on paper towels, then chop. (Yes, even if you’re impatient like me.)
- MEASURE DRY INGREDIENTS RIGHT: Scoop flour and sugar into the cup, then level with a knife—don’t just eyeball it. I learned this the hard way when my waffles turned out dense and heavy. Too much flour? They’ll be tough. Too little? They’ll collapse. A kitchen scale makes this foolproof, but a proper leveling works too.
- DON’T OVERMIX THE BATTER: Stir just until the dry ingredients disappear—maybe 10-12 strokes. I used to beat it like pancake batter, and the waffles came out gummy. Overworking the batter develops gluten, which makes them chewy instead of light. Fold in the cheese last and mix barely—just enough to distribute.
- USE A LIGHT HAND WITH CHEESE: Shred your own cheese (store-bought pre-shredded has anti-caking agents that make waffles gummy) and use about 1 cup—packed. Too much cheese? They’ll be greasy. Too little? They’ll be bland. Fold it in after the wet ingredients, then let the batter rest 5 minutes before cooking. (Your future self will thank you.)
Pro cooking tips for bacon and cheese waffle
Bacon Crispiness Secrets
For the best texture, cook your bacon in the oven—not on the stovetop. Spread 8 oz thick-cut bacon on a parchment-lined tray and bake at 400°F for 15-18 minutes, flipping halfway.
This renders fat evenly and creates crispy edges without burning. Chop into ½-inch pieces while still warm—they’ll stay crispier longer in the batter. 🥓
Cheese Melting Magic
Use sharp cheddar for the best flavor, but Monterey Jack melts more smoothly if you prefer gooeyness. Shred it yourself (pre-shredded cheese has anti-caking agents that prevent proper melting).
Fold the cheese into the batter gently—overmixing can create dense waffles. For extra pockets, sprinkle a ¼ cup shredded cheese on top before closing the waffle iron.
Waffle Iron Temp Control
Preheat your waffle iron to 425°F—this ensures a crispy exterior while keeping the inside tender. Test readiness by sprinkling water on the plates; if it sizzles immediately, it’s ready.
Avoid over-greasing the iron (just a light brush of butter is enough)—excess grease prevents proper browning. Cook each waffle for 4-5 minutes until golden brown and the cheese starts bubbling.
Batter Consistency Tips
The batter should be thick but pourable—like heavy pancake batter. If it’s too thin, add 1-2 tbsp more flour. For extra richness, replace ¼ cup buttermilk with sour cream. I like to let the batter rest for 10 minutes before cooking—this helps the cheese distribute evenly and prevents sinking.
Use a rubber spatula to gently fold in the bacon pieces to keep them evenly distributed.
Reheating Like a Pro
Waffles lose crispiness when cooled, but you can revive them. Place waffles on a baking sheet and warm in a 350°F oven for 5-10 minutes until golden again.
For a crispy finish, broil for 1-2 minutes at the end. If reheating from frozen, thaw in the fridge overnight first—microwaving frozen waffles makes them soggy. 🔥
Topping Game-Changers
Drizzle with maple syrup while warm for instant caramelization. For a savory twist, add a dollop of sour cream mixed with chopped chives or a sprinkle of crumbled blue cheese.
My favorite upgrade? A pinch of flaky sea salt on top—it enhances all the flavors. Serve with a side of scrambled eggs or crispy hash browns for a full brunch spread.
Nutrition facts
Frequently asked questions about bacon and cheese waffles
Can I make these waffles without a waffle iron?
Yes! Use a cast-iron skillet or griddle over medium heat with a little butter. Pour ¼ cup batter per circle and cook until bubbles form (2-3 minutes), then flip for another 2 minutes. They won't have the classic grid, but the flavor will be just as rich.
Why did my waffles come out dense instead of fluffy?
Overmixing the batter or using too much flour are common culprits. Stir just until combined—lumps are okay! Also, make sure your baking powder is fresh (test by mixing with water—it should bubble). Let the batter rest 10 minutes before cooking to relax the gluten.
How do I prevent the cheese from leaking out too much?
Use sharp cheddar (it melts cleaner than mild varieties) and fold it into the batter gently. Sprinkle a thin layer of flour over the top before closing the waffle iron—this creates a barrier. Cook at 425°F for 4-5 minutes max to avoid overcooking.
Can I make these waffles ahead of time?
Cooked waffles reheat best fresh, but you can prep ahead! Assemble the batter (without baking) and refrigerate for up to 24 hours. For storage, wrap cooled waffles in foil and freeze for 1 month. Reheat in a 350°F oven for 5 minutes to restore crispiness.
What's the best cheese substitute if I don't have cheddar?
Try Monterey Jack (melts beautifully) or Gouda (adds caramel notes). For a tangy twist, use blue cheese crumbles—it pairs surprisingly well with bacon! Avoid pre-shredded cheese (it has anti-caking agents that prevent proper melting).