Weekend mornings in my flat call for warm breakfasts. And bacon, lots of bacon. Although this recipe for breakfast waffles with bacon and syrup is one of my true morning favourites, I don’t serve these often enough as I always forget how easy it is to make them. Don’t make that mistake, as once you’ve practised a few times, you can whip these up in no time!

Waffles come in all shapes and textures. Mine are super light, soft and fluffy, as opposed to dense and crispy, making them perfect for breakfast and to serve with a rich topping like crispy bacon.

The secret to making these waffles so soft and light is to use a relatively large amount of full-fat milk and to use egg whites whisked to perfect stiff peaks. This really is worth the extra few minutes.


Breakfast Waffles with Bacon and Syrup Recipe

  • Author: Michiel Steur
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x


  • 12 unsmoked streaky bacon rashers
  • Sweet syrup of choice
  • 250g plain flour
  • 1.5 teaspoon baking powder
  • 2 medium eggs
  • 45g granulated sugar
  • 325ml full-fat milk
  • 50g unsalted butter (plus extra for cooking)


  1. Melt butter in a small saucepan over medium-high heat, making sure it doesn’t brown. As soon as the butter is melted, take off the heat and cool down slightly.
  2. Separate the eggs. Whip the egg whites to perfect stiff peaks. I do this in my KitchenAid stand mixer, but you could do so with an electric hand mixer or simply by hand.
  3. Meanwhile, in a bowl, mix the flour, baking powder and sugar until fully combined.
  4. In a jug, measure the milk, add the egg yolks and slightly cooled melted butter until fully combined.
  5. Make a well in the centre of the dry ingredients and slowly poor in the wet ingredients while mixing with a whisk until fully combined.
  6. With a spatula, fold in the stiff egg whites until fully combined. Do this carefully and don’t overmix.
  7. Preheat your oven grill. Line a baking sheet with aluminium foil. Place bacon rashers on the foil, ensuring they don’t overlap. Cook until crispy, approximately 6 minutes.
  8. Heat your waffle iron. Add a small knob of butter, let it melt and with a brush, ensure both sides of the iron are well-greased.
  9. Place some batter in the centre of the waffle maker, the batter will spread to the sides while cooking. I use a large ice cream scoop to transfer the batter to the iron, but the amount of batter you need will entirely depend on your waffle iron, and you might need to practise a bit until you get them perfect.
  10. Cook waffles for a few minutes on medium heat (make sure to check the manufacturer’s instructions of your waffle maker). Serve two waffles per person and top with three crispy bacon rashers and your favourite syrup.

  • Category: Breakfast
  • Cuisine: American


  • Calories: 830

Keywords: homemade fluffy waffles recipe, light airy waffle recipe, bacon and syrup waffles recipe, bacon breakfast waffles recipe

KitchenAid stand mixer whipping egg whites to stiff peaks

Oven grill crispy unsmoked bacon rashers

Electrical waffle iron

Recipe for breakfast waffles with crispy bacon and syrup

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