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Oat, Bacon and Pecan Waffles with Bourbon Maple Syrup

Oat, Bacon and Pecan Waffles with Bourbon Maple Syrup


For the waffles:

  • 1/4 pound bacon

  • 1/2 cup flour

  • 1/2 cup whole wheat flour

  • 1 tablespoon brown sugar

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 2 tablespoons butter, melted plus additional for brushing

  • 3/4 cup milk

  • 1/4 cup pecans, chopped and toasted

  • 1/4 cup oats, toasted

  • 2 egg whites

For the syrup:

  • 1 cup maple syrup

  • 1 shot bourbon

  • 2 tablespoons butter


Pre-heat a waffle maker to medium-high. Pre-heat the oven to 375°F. Arrange the bacon on a slotted broiler pan and bake until crisp, 15-18 minutes. Cool and finely chop. In a large mixing bowl, whisk together both the flours, the brown sugar, baking powder and salt. Add in the butter and milk. Fold in the chopped bacon, pecans and oats. In a medium size bowl, whip the egg whites until they form stiff peaks. Fold half of the egg whites into the batter. Once incorporated, fold in the rest. Brush the waffle maker with melted butter and pour in 1/4 cup batter for each waffle square. Cook for 5-6 minutes, or until slightly brown and crisp. In a small saucepot, combine the maple syrup, bourbon and butter until bubbly. Remove from the heat and serve over pancakes.