Another weekend, another waffle recipe! Maybe next week I will try a chocolate waffle, although that would probably be much more appropriate as a dessert (with vanilla ice cream on top…yum!) This recipe made nine waffles which was more than enough for the four of us. I like larger batches like this one so the leftovers can go into the fridge or freezer for quick breakfasts during the week for my kids. Next time I make these, I will plan ahead to have the candied bacon the recipe calls for! Thanks for reading, enjoy 🙂
Brown Sugar Waffles – adapted from Pink Parsley
- 3 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
- 2/3 cups canola oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups buttermilk
Set your waffle iron a clean level surface, and set to preheat.
Whisk together the flour, baking powder, baking soda, salt, cinnamon, and brown sugar together in a large bowl. In a medium bowl, whisk together the oil, eggs, vanilla extract, and buttermilk. Make a well in the center of the dry ingredients, and fold in the wet ingredients. Stir until just combined (its okay to still be lumpy). Gently fold in the bacon, being careful not to overmix.
Cook in the waffle maker according to manufacturer’s instructions. Serve immediately or leave keep them warm in a 250 degree oven until it’s time to eat! 🙂