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Buttermilk Bacon Waffles Recipe

The bacon adds an alluring flavor to these buttermilk waffles. Recipe courtesy Chef Louise of Geez Louise!

Servings: 6

Active time: 15 minutes

Total time:


  • 1 c whole wheat white flour
  • 2 Tbsp yellow corn meal
  • 1/2 tsp kosher salt
  • 1/2 tsp baking soda
  • 2 Davidson's Safest Choice® pasteurized egg(s), separated
  • pinch cream of tartar
  • 1 1/2 c buttermilk
  • 2 Tbsp unsalted butter, melted and cooled
  • 2 slices of bacon, cooked until crisp and crumbled into large pieces


  1. Heat waffle iron. In a large bowl, whisk to combine the flour, cornmeal, salt, and baking soda.
  2. In the bowl of a standing mixer with the whisk attachment (make sure the bowl and whisk are completely clean and free from any oil or the whites will not thicken properly), combine the egg whites and cream of tartar. Run the mixer on medium/high speed for 5-6 minutes or until the egg whites are at medium peaks. Set aside.
  3. In a small bowl, whisk to combine the egg yolks, buttermilk, and melted butter.
  4. Slowly pour the buttermilk mixture into the dry ingredients – stirring to combine. Once the wet and dry ingredients are completely combined, fold in the bacon and then the whipped egg whites in thirds.
  5. Do not over mix. Once the last third of egg whites have been incorporated, the batter is ready for the waffle iron.
  6. Scoop waffle batter into preheated waffle iron and cook. If you have a light on your waffle iron that tells you when they are ready, give them an extra minute or two. This will help them to crisp up on the edges.
  7. Serve warm with maple syrup.


Waffles can be kept warm in a low oven at 250°F, or frozen and toasted in a toaster.


Nutrition Facts

Serving Size (1 waffle)
Total Servings 6

Amount Per Serving:

Nutrition Category Amount
Calories 180
Calories from Fat 70
Total Fat 8g (12% DV)
Saturated Fat 3.5g (18% DV)
Trans Fat 0g
Cholesterol 80mg (27% DV)
Sodium 250mg (10% DV)
20g (7% DV)
Dietary Fiber 2g (8% DV)
Sugars 3g
Protein 8g
Vitamin A 4%
Vitamin C 2%
Calcium 8%
Iron 6%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.