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Waffle Day

Everyone loves sweet waffles but have you ever tried a savoury waffle? Today is the day. Savory waffles …yeah they are a thing and once you try this recipe they will become your favourite weekend treat.



Bacon Cheddar Waffles:

  • 1 cup all-purpose flour
  • 1/8 cup brown sugar
  • 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp freshly cracked black pepper
  • 2 large eggs
  • 8 tsp of unsalted butter, melted and cooled
  • 1 cup buttermilk
  • 3 slices bacon, cooked and crumbled
  • 1/2 cup shredded cheddar cheese
  • 2 green onions thinly sliced
  • Bwell cooking spray for the waffle iron

Buttermilk Fried Chicken:

  • 2 large chicken breasts cut in half
  • 3/4 cups buttermilk
  • 1 cup cornstarch
  • 1/2 cup all-purpose flour
  • 1 tsp. salt
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. garlic powder
  • 1/2 tsp. black pepper
  • 1/2 tsp. paprika
  • 1/2 tsp. Sriracha
  • Bwell Fry well Oil

Maple Sriracha Aioli:

  • 1/3 cup Bwell Creamy Gourmet mayonnaise
  • 1 Tbs pure maple syrup
  • 1 Tbs Sriracha hot sauce


Combine ingredients in a small bowl. Set aside.


  1. Preheat waffle iron.
  2. In a large bowl stir together the flour, brown sugar, baking soda, baking powder, salt and black pepper.
  3. Make a well in the centre of the bowl and set it aside.
  4. Crack the eggs into a small bowl and whisk together.
  5. Pour into the centre of the dry ingredients.
  6. Add the melted butter and buttermilk. Using a wooden spoon, stir the waffle batter until just combined.
  7. It should be slightly lumpy. If the batter appears to be too thick, add a little more buttermilk and stir until pouring consistency is reached.
  8. Mix in the cooked chopped bacon, shredded cheddar cheese, and sliced green onions.
  9. Lightly grease the waffle iron with cooking spray.
  10. Pour in about ½ cup batter in each waffle cavity (more or less depending on the size of a waffle iron). Cook until the waffles are golden brown and crispy
  11. Place the cooked waffles aside.


Buttermilk Fried Chicken:


  1. Place the chicken in a large bowl. Cover with buttermilk and add the hot sauce, if using.
  2. Toss together until evenly mixed and all the chicken is submerged in the buttermilk. Cover with plastic
  3. Wrap and place in the fridge for at least 30 minutes (this is not a must if you don’t have the time, but the longer the chicken marinates in the buttermilk, the more tender and juicy it becomes!)
  4. In a shallow dish combine the cornstarch, flour, salt, cayenne pepper, garlic powder, paprika, and black pepper.
  5. To coat the chicken, grab a piece from the buttermilk bowl, slightly drain off, and throw into the cornstarch and flour mixture. Pat the mixture into the chicken, on both sides.
  6. Return to the buttermilk bowl and coat both sides again. Place the chicken back into the flour, once more, and coat both sides.
  7. Lay the coated chicken on a rack placed over a baking sheet. Allow the coated chicken to rest for at least 10 minutes.
  8. Place chicken into the heated deep fryer oil. Fry for 7 min.
  9. Remove from oil and allow to drain on a cooling rack.
  10. Stake your waffle with chicken, toppings and secure with a squarer stick and enjoy!



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Written by claire allen

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