Whole Wheat Maple Bacon Waffles are the perfect weekend breakfast or brunch. Fluffy Belgian waffles, studded with crispy bits of maple smoked bacon. Every bite craves another!
This may sound a little controversial on this day after Christmas, but I have a proposal to make:
Skip the mall.
Eat whole wheat maple bacon waffles instead.
I kid! I kid!
Well, not about the mall part–I’m totally serious about that one.
Actually, I’m pretty serious about the eating waffles part, too.
Hmmm…I guess I’m not really kidding at all.
All I’m suggesting is that one more day spent enjoying the company of family and friends, instead of braving the craziness that is the Return Line at the mall, wouldn’t be the worst thing in the world.
In fact, facing off with a big pile of whole wheat maple bacon waffles before playing more games with the family is good for the soul.
The day after Christmas is traditionally a day spent cocooning with the family at our house. We lounge in our pajamas all day long to unplug. We play hours of board games, possibly watching a movie or two. Decompression from the flurry of activity that leads up to Christmas is the name of the game, and we spend time just being.
I highly recommend it.
I also recommend that you serve these whole wheat bacon waffles with a soft fried egg on top.
It’s like having your toast, bacon, and egg all wrapped up in a neat-little waffle-y package.
Now that’s a tasty package that I guarantee won’t be returned at the mall.
10 minPrep Time
20 minCook Time
30 minTotal Time
- 3 slices thick-cut bacon, cooked until crisp
- 2 C. 2% Milk
- 2 eggs
- 4 Tbs. unsalted butter, melted & slightly cooled
- ¼ C. canola oil
- 2 Tbs. pure maple syrup (not pancake syrup)
- 1 ½ C. 100% white whole wheat flour
- ½ C. all-purpose flour
- 1 Tbs. baking powder
- ½ tsp. salt
- Cook the thick-cut bacon until crisp. Let drain and cool on a double layer of paper towel. Once cool, chop the bacon into ¼-inch pieces and set aside.
- Preheat the waffle iron. Also preheat the oven to “warm,” or about 170 degrees F. Set a cooling rack onto a rimmed baking sheet, and set it in the oven while it preheats.
- In a medium bowl, whisk together milk, eggs, melted butter, canola oil, and real maple syrup until combined.
- Add the white whole wheat flour, all-purpose flour, baking powder, and salt to a large bowl; whisking until blended.
- Stir the dry ingredients into the wet ingredients until well incorporated.
- Spray the hot waffle iron with cooking spray, and ladle the batter onto the bottom plate. Cook according to manufacturer’s instructions for your waffle maker. (My particular Belgian waffle takes 6 minutes to reach a crispy waffle exterior.)
- Once waffles are done to your liking, transfer them to the prepared baking sheet in the warm oven. Setting the waffles onto the cooling rack over the baking sheet will keep them from getting soggy while in the oven.
- Continue making waffles, placing finished waffles in the warm oven, until all of the batter has been used.
- Serve immediately.
Leftover waffles can be cooled, layered between sheets of waxed paper inside a freezer bag, and frozen. To reheat, pop a frozen waffle into the toaster, just like a store-bought toaster waffle.
If you love waffles, (and let’s face it, who doesn’t?) be sure to check out these other delicious, easy waffle recipes:
Banana Chocolate Chip Waffles Recipe
Thanksgiving Leftover Idea: Whole Wheat Sweet Potato Waffles