recipe

Bring on breakfast with this best buttermilk waffle recipe.

difficulty
  • Beginner
time
  • 30 minutes, plus time to cook bacon
yield
  • Serves 2 to 4 (makes 7 round or 4 large square waffles)

Prepare Ingredients

4 slices
cooked bacon, crumbled
2 cups (10 ounces)
all-purpose flour
2 tablespoons
cornmeal (optional)
2 teaspoons
baking soda
½ teaspoon
salt
1¾ cups (14 ounces)
buttermilk
2
large eggs
4 tablespoons
unsalted butter, melted
1 cup
shredded sharp cheddar cheese (4 ounces)
2
scallions, root ends trimmed and scallions chopped fine
Vegetable oil spray
1
 

Place cooling rack in rimmed baking sheet. Adjust oven rack to middle position and place baking sheet in oven. Heat oven to 200 degrees. Heat waffle iron.

 
2
 
2 cups (10 ounces)
all-purpose flour
2 tablespoons
cornmeal (optional)
2 teaspoons
baking soda
½ teaspoon
salt
1¾ cups (14 ounces)
buttermilk
2
large eggs
4 tablespoons
unsalted butter, melted

In large bowl, whisk together flour, cornmeal (if using), baking soda, and salt. In medium bowl, whisk together buttermilk, eggs, and melted butter.

 
3
 
1 cup
shredded sharp cheddar cheese (4 ounces)
2
scallions, root ends trimmed and scallions chopped fine
4 slices
cooked bacon, crumbled

Add buttermilk mixture to flour mixture and use rubber spatula to stir until just combined and no dry flour remains. Add cheddar, scallions, and crumbled bacon and stir gently until just combined.

 
4
 

When waffle iron is hot, spray lightly with vegetable oil spray. Use dry measuring cups and rubber spatula to scoop batter and scrape into middle of waffle iron (use about ¾ cup batter for 7‐inch round waffle iron or about 1½ cups batter for 9‐inch square waffle iron). Spread batter into even layer. Close waffle iron and cook until waffle is golden brown.

 
5
 

Use fork to transfer waffle to baking sheet in oven to keep warm. Repeat with remaining batter. Serve.