Bacon Cheddar Waffles

Bacon cheddar waffles are my favorite sweet and savory breakfast! Loaded with crispy bacon, sharp cheddar, and chives, these waffles don’t even need syrup to taste amazing.



1 2/3 cup whole milk
2 large eggs
8 tablespoons unsalted butter
2 tablespoons bacon fat
3 tablespoons honey
2 1/2 cups all purpose flour
3 tablespoons dark brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
8 strips bacon
1 cup sharp cheddar, shredded (don’t use pre-shredded cheese)
1/2 cup minced fresh chives
Nonstick spray


  1. Preheat an oven to 400 degrees F. Line a rimmed baking sheet with foil and lay the bacon strips on the baking sheet. Bake for 15-18 minutes, until bacon is crispy. Transfer the bacon to a paper towel-lined plate to drain the excess oil. Once the bacon is cool, finely chop it. Once the bacon fat has cooled, use the foil to funnel the bacon fat into a small container for storage. Reserve 2 tablespoons bacon fat.
  2. In a small bowl, whisk together the milk and eggs until smooth.
  3. Add the butter, bacon fat, brown sugar, and honey to a microwave safe, heat-proof bowl and microwave in 30 second increments until the butter is completely melted. Cool slightly. Alternately, melt the ingredients in a small skillet and stir until the sugar is dissolved.
  4. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and fine sea salt.
  5. Pour the milk and egg mixture into the flour mixture and whisk until smooth.
  6. Add the butter mixture to the batter and add the minced bacon, shredded cheese, and chives. Gently fold in using a spatula until the batter is smooth and the butter has been completely incorporated in.
  7. Heat your waffle iron according to the manufacturer’s instructions and, once heated to temperature, spray with nonstick spray.
  8. Evenly pour 3/4 cup of batter over the surface of the waffle iron and use a spatula to gently spread the batter all over. Close the lid and cook according to the instructions. Serve immediately.