My brave Vermont quest to bring together food-love and mom-life.


Maple Bacon Buttermilk Waffles

Posted on August 06, 2009 by crankycheryl

I have a hard time just doing what I want.  I go into a diner intent on the burger and shake, and before I know it I’m sitting there with a Greek salad and unsweetened iced tea.  Or I skip the chocolate dessert I’m dying for, or, oh just forget it, let’s skip the restaurant and stay home and watch TV instead.

What is my problem?

I spend a bit of my time out there in the foodblog world, checking out what other people are cooking and eating and photographing.  And my God, it sounds good.  And most of it sounds good in an I’ll-never-make-or-eat-that-in-a-1,000-years sort of way.

When Brown-Eyed Baker tweeted that she had just made Brown Sugar Bacon Buttermilk waffles, that should have been the case.  They sounded like a delight, and altogether too delicious.  Plus I’m back off eating sugar, and they were made with white flour.  And I don’t like to make waffles in the heat of summer.  But then TNlocavore tweeted that she had made Chocolate Chip Bacon Cookies, and that somehow gave me a new perspective on the waffles.  Suddenly they seemed downright reasonable, maybe even wholesome.   And Z. had been very hopefully asking for them every morning.  And I could make them whole grain.  And so I adapted the recipe, using good Vermont maple syrup, locally milled whole wheat pastry flour, and nitrate-free locally made bacon.  I even added in some butternut squash puree to give them a little extra nutrition, and made:

Maple Bacon Buttermilk Waffles

Adapted from Brown Eyed Baker, who borrowed from Joy the Baker

Makes about seven 7″ Belgian-style waffles  (though I make mine with the waffle iron attachment of my Foreman Grill, which yielded about 12 waffles)

  • 10 slices humanely raised, nitrate-free bacon
  • 2 T. maple syrup
  • 3 C. whole wheat pastry flour (Gleason’s if you’re in northern Vermont)
  • 1 T. baking powder
  • 1 t. baking soda
  • 1 t. salt
  • ¼ C. maple syrup
  • 2/3 C. melted butter or mild-flavored oil
  • 4 large eggs
  • 1/2 C. pumpkin or squash puree
  • 2 t. pure vanilla extract
  • 2½ C. buttermilk
  1. Preheat oven to 375 degrees F. Arrange bacon in a single layer on a baking sheet.  Use a soup spoon to sprinkle the maple syrup over bacon.  Place in the upper third of the oven and bake until sugar is caramelized and bacon is brown and crispy, about 10 to 15 minutes. Remove from oven. Immediately remove bacon slices using a pair of tongs. Place them on a cutting board  to cool before chopping. Once cool, chop the bacon into bite size bits and set aside.
  2. Preheat your waffle iron.
  3. In a large bowl combine flour, baking powder, baking soda, and salt. Whisk to blend. In a medium bowl, whisk together eggs, squash puree, oil, maple syrup, buttermilk and vanilla extract. Add the wet ingredients to the dry ingredients and fold. Once almost fully incorporated, add the bacon and stir. Mix only until most of the dry ingredients are moistened in the batter; like pancakes, it’s good to have a lumpy batter.
  4. Cook according to your waffle machine instructions, then serve with maple syrup.

So, so, so good.  The boys loved them, Crankygreg loved them, and I too think they’re awfully darned good.  This afternoon Crankygreg made an egg and cheese sandwich using these as the bread for lunch.  And I know it’s love because he gave it to me.  I was one happy person; as it turns out that it’s nice to have what you want once in a while.

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    Cheryl Herrick's brave Vermont quest to bring together food-love and mom-life. All original content (written, graphical, recipes or other), unless otherwise noted, is © and/or TM Cheryl Herrick. All rights reserved by the author. Want to reprint a recipe? Just get in touch and ask.

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