Al Roker’s Bacon Waffles Are the Ultimate Savory-Sweet Breakfast You Didn’t Know You Needed

There are few things better than a breakfast, especially when it involves bacon. But what if I told you that TODAY weather anchor Al Roker and his daughter, Courtney Roker Laga, made the ultimate breakfast discovery: bacon waffles? Yes, you read that right. Al Roker’s bacon waffles from his new cookbook are the genius mashup of salty, crispy bacon and golden waffles — and they’re here to change your mornings. Plus, I’ve got a few tips to help you perfect your bacon waffles just the way Al does. Here’s how to make them.

Why you’ll love Al Roker’s bacon waffles

Al has always been a staple in our homes as the cheery face delivering weather reports, but who knew he was a breakfast genius too? This recipe, like the man himself, is all about comfort, simplicity and flavor. Truth is, he wasn’t trying to create anything revolutionary; he just had some leftover bacon and extra waffle batter lying around. One thing led to another, and he found himself with a “breakfast miracle.”

So, what are bacon waffles? Well, it’s exactly what it sounds like. Al takes your standard waffle recipe and kicks it up a notch by folding in crispy bits of bacon before cooking. It’s like getting the perfect combo of sweet and salty all in one. Another great thing? They’re super versatile. You can have them as a savory breakfast with fried eggs, or keep it classic with butter and syrup.

Al Roker’s tips for the best bacon waffles

To make sure your bacon waffles turn out perfectly, here are a few tips straight from Al Roker (and me!):

1. Bake the bacon

Instead of frying your bacon, bake it in the oven to keep it flat and evenly crisp. This makes it easier to chop and fold into your batter. And remember to cook it before mixing it into the batter. You want crispy, crumbly bacon pieces—not soggy ones.

2. Use room temperature ingredients

Al recommends using room-temperature eggs and buttermilk. This helps the ingredients blend smoothly and results in a fluffier waffle.

3. Don’t skip the malted milk powder

This might seem like an odd ingredient, but trust me, it’s worth it. Al says it adds a slightly nutty sweetness to the waffles, enhancing the flavor without being overpowering.

4. Cook until crisp

For the crispiest waffles, let them cook a little longer in the waffle iron than usual. You want them golden brown with plenty of texture to hold all that butter and syrup. A reliable nonstick waffle maker is key here. With bacon bits in the batter, you don’t want them sticking and burning.

Al Roker’s bacon waffles recipe

This recipe is from Al Roker’s Recipes to Live By, now available on Amazon. This is one breakfast you’ll want to keep on repeat, whether it’s for a lazy weekend or impressing guests at brunch. If you’re feeling extra indulgent, add a pat of butter or a sprinkle of powdered sugar for a restaurant-worthy finish.

Ingredients:

• 8 oz. uncured bacon
• 2 cups all-purpose flour
• ¼ cup malted milk powder
• 1 Tbs. baking powder
• ½ tsp. baking soda
• ½ tsp. kosher salt
• 3 large eggs, room temp
• ¼ cup granulated sugar
• 2 cups buttermilk, room temp
• 4 Tbs. unsalted butter, melted, plus more for serving
• Warm maple syrup, for serving

Directions:

• Total time: 60 minutes
• Yield: 4-5 servings

1. Preheat oven to 375°F and line a baking sheet with parchment paper
2. Lay the bacon slices on the sheet and bake for eight to 10 minutes, until browned on one side. Remove from the oven, pour off the fat, and flip the bacon before returning to the oven and baking for another eight to 10 minutes. Transfer to a paper-towel-lined plate and cool, then roughly chop and set aside.
3. In a large bowl, whisk together the flour, malted milk powder, baking powder, baking soda and salt.
4. In a medium bowl, whisk the eggs and sugar until frothy. Add the egg mixture, along with the buttermilk and melted butter, to the dry ingredient bowl and mix until just combined. Set aside 2 tbs. bacon for serving, if using. Then, gently fold the rest into the batter.
5. Preheat a waffle iron and spray with cooking spray. Ladle a ½ to 1 cup of batter. Close the iron and cook until the desired doneness. Serve with bacon topping (if using), butter, and warm maple syrup.

Storage and reheating your bacon waffles

If you somehow have leftovers (which is doubtful), you can easily waffles store and reheat these waffles. Once cooled, place them in an airtight container and keep in the fridge for up to three days. To reheat, simply pop them in a toaster or oven at 350°F until warm and crisp again.

Want to freeze them? Lay the waffles in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe bag. When ready to eat, reheat in a toaster or oven, no need to thaw.