Bacon-Buttermilk Waffles

BACON-BUTTERMILK WAFFLES

In my opinion, everything is better with bacon, especially waffles. And today, I'll be sharing with you my recipe for Bacon-Buttermilk Waffles. They are crisp, light, and best of all – loaded with bacon.

Serves 4

1¾	cups all-purpose flour
2	tablespoons light brown sugar
2	teaspoons baking powder
1	teaspoon baking soda
½	teaspoon ground cinnamon
¼	teaspoon kosher salt
1¾	cups buttermilk
¼	cup (½ stick) unsalted butter, melted, plus more for greasing
2	large eggs, separated
1	teaspoon pure vanilla extract
8	strips bacon, cooked crispy and crumbled
	Maple or blueberry syrup, for garnish
	Fresh fruit, such as strawberries, blueberries, or raspberries, for garnish

1. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt until well combined. Set aside. In a separate mixing bowl, whisk together the buttermilk, butter, egg yolks, and vanilla extract. Combine the wet ingredients with the dry, mixing just enough to break up any large lumps of flour. Stir in the bacon and set aside.

2. In the bowl of an electric mixer, fitted with the whisk attachment, beat the egg whites to stiff peaks. Using a rubber spatula, gently fold the egg whites into the reserved waffle batter, being careful not to overwork or deflate the egg whites.

3. Preheat the waffle iron and grease with butter, if needed. Following the manufacturer's instructions, cook the waffles in the preheated waffle iron until golden and crispy, 3 to 5 minutes. Remove the finished waffles from the waffle iron and quickly toss the waffles between your hands. This will release excess steam from the waffles and keep them crispy as they set. Continue making waffles with any remaining batter. Serve immediately with syrup and fresh fruit.