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Al Roker's Bacon Waffles

Al Roker's recipe for homemade bacon waffles
Samantha Okazaki / TODAY
About 8 waffles

Chef notes

Have your family or guests wake up to sweet bacon waffles so they can have the best morning ever! 

Make the dry mix ahead of time and store it, and it'll be a breeze to whip up whenever you want.


  • 1 pound sliced bacon
  • 2 cups unbleached all-purpose flour
  • ¼ cup malted milk powder
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 3 eggs, room temperature
  • 2 tablespoons sugar
  • 2 1/4 cups buttermilk, room temperature
  • 4 tablespoons butter, melted


To cook bacon: 
Preheat oven to 375F.  Line a sheet pan with parchment paper and lay bacon slices on the parchment in a single layer, not overlapping. Put in oven for 8-10 minutes, checking that the bacon doesn’t brown too much. Remove sheet pan and pour off bacon fat. Turn slices over and return to oven until cooked through, but not yet crispy, another 8 minutes, but keep checking them! Transfer slices to paper towel and set aside until ready to use.  

For waffles: 

In a large mixing bowl, whisk together flour, milk powder, baking powder, baking soda and salt. This is your homemade waffle mix. It can be stored in an airtight container in your pantry or in the freezer for a few months.

In a separate bowl, crack the eggs. Add sugar and whisk vigorously until the mixture is lightened and airy.  You can also use an electric mixer for this. Once eggs are airy, add to the dry ingredients along with the buttermilk and melted butter. Stir gently or fold, until the mixture is just combined. DO NOT OVERMIX.

Preheat a waffle iron.  Ladle on the waffle batter, then place a couple of slices bacon on top of each waffle.  If bacon strips are longer than waffle, break off the end to the right size, and place ends on top of batter as well.  Close waffle iron and cook to desired doneness. Serve hot with maple syrup on the side.