James Martin Bacon Waffles

There’s something a bit cheeky about having bacon inside your waffle, isn’t there? It’s like your breakfast got dressed up for brunch and didn’t tell anyone. I remember the first time I made these — my brother walked in mid-mix, sniffed the air, and said, “Whatever that is… I want it.” And truly, once you’ve had crispy, caramelised bacon folded into warm, golden waffle batter — there’s no going back.

It’s the sort of recipe that feels both indulgent and familiar. Like your Sunday lie-in just turned into a plate. The batter’s rich and fluffy, the bacon’s sticky and salty, and together they’re pure magic. And yes — you’re allowed to eat them with your hands standing at the counter. I won’t tell.

Why You’ll Love It

• Crispy, candied bacon in every bite. Need I say more?
• One-bowl batter, no faff. You’ll be eating in under 40 minutes.
• Perfect for slow mornings (or fast hangovers).
• Tweak it to your liking. More bacon? Less sugar? Go on, be bold.
• Freezer-friendly. Future-you will thank past-you.
• The smell. Honestly, it should be a candle.

Ingredients

• Cooking spray
• 8 slices bacon
• 2 tbsp brown sugar
• 3 cups all-purpose flour
• ½ cup brown sugar
• 1 tbsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 4 eggs
• 2½ cups buttermilk
• ⅔ cup vegetable oil
• ½ tsp vanilla extract

How to Make It

Caramelise the bacon:

Preheat your oven to 375°F (190°C). Line a tray, lay the bacon flat, and sprinkle with brown sugar. Bake for 10–15 minutes until bubbling and crisp. Let it cool a bit, then chop it into small pieces — the kind you’ll want in every bite.

Mix your dry stuff:

In a big bowl, stir together the flour, ½ cup brown sugar, baking powder, baking soda, and salt. Nothing fancy here, just a quick whisk.

Whisk your wet mix:

In a jug or separate bowl, beat the eggs. Add in the buttermilk, oil, and vanilla. Give it a quick stir — don’t worry if it’s not perfectly smooth.

Bring it all together:

Pour the wet into the dry and mix gently. Fold in the chopped bacon — try not to eat it all first. It’ll smell amazing already.

Waffle it:

Heat up your waffle iron and give it a good spray. Spoon in the batter and cook until golden brown and crisp on the edges. Each waffle will tell you when it’s ready — they always do.

Serve hot:

Straight from the waffle iron is best. Add maple syrup if you’re feeling extra. Maybe a fried egg on top? Up to you.

Common Mistakes and How to Dodge Them

Waffles sticking like a bad decision?
Grease the iron — liberally. Even if it’s non-stick.

They’re a bit limp…
Let them cook a smidge longer. They crisp up just after cooking, but undercooked waffles are a crime.

Bacon lost its crunch?
Make sure it’s properly crisp before you mix it in. Soft bacon will go soggy in the batter.

Batter feels heavy?
You might’ve overmixed. A few lumps are absolutely fine.

Storage and Reheating

Fridge:
Keep in an airtight container for up to 5 days. Good luck making them last that long.

Freezer:
Freeze between bits of parchment in a zip bag. They’ll keep for 2–3 months.

Reheat in:

• Toaster for crispy edges
• Microwave for soft and warm
• Air fryer for the best of both

Frequently Asked Questions

Do I have to use buttermilk?
Not at all — mix regular milk with a tablespoon of lemon juice or vinegar and let it sit for 5 minutes. Buttermilk just gives it that classic tang.

Can I make the batter ahead?
Better not — the rising agents do their thing quickly. But you can pre-cook the bacon and prep the dry and wet parts separately.

Too sweet or not sweet enough?
Adjust the brown sugar to taste — or skip it entirely in the batter if you’re doing a savoury topping.

Best toppings?
I’m partial to maple syrup and a bit of crème fraîche. But you do you. Peanut butter, fried egg, extra bacon — go wild.

Nutrition Facts (Per Serving):

• Calories: 301
• Fat: 15g
• Carbs: 33g
• Protein: 8.5g
• Sodium: 586mg
• Sugar: 12g

Try More James Martin Recipes:

• James Martin Sausage Rolls
• James Martin Fondant Potatoes Recipe
• James Martin Potato Rosti