These Eggless Bacon Cheddar Savory Waffles are crisp on the outside, fluffy inside, and packed with cozy bacon-and-cheese flavor—plus 15 grams of protein per waffle. Made without eggs and with simple pantry staples, they solve the common egg-free waffle problem while delivering a filling, protein-rich meal families can count on. Perfect for breakfast, lunch, or dinner, they’re savory comfort food that actually keeps everyone satisfied.
Oriana’s Thoughts On The Recipe
The first time I made these Eggless Bacon Cheddar Savory Waffles, even I was surprised. After more than a decade of egg-free cooking, I know when something actually works—and these came out golden, crisp, and soft inside, with that familiar bacon-cheddar flavor my kids recognized instantly. No eggs. No strange substitutes. Just a waffle you’d never guess was eggless.
We don’t save them just for breakfast. I’ve served them for lunch with a simple salad, for dinner alongside soup or Eggless Oven Fried Chicken Tenders, and sliced into strips for after-school snacking. They feel a little special, but they’re easy enough for busy days—which is always my goal as an allergy mom who cooks for real life.
Why You’ll Want to Try My Recipe
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions.
- All-Purpose Flour: This gives the waffles structure and keeps them tender.
- Granulated Sugar: Just enough to balance the savory flavors without making them sweet.
- Baking Powder & Baking Soda: These work together to give the waffles lift and a fluffy interior—no eggs needed.
- Salt: Brings out the flavor of the bacon and cheese.
- Garlic Powder & Smoked Paprika: These add depth and that savory, slightly smoky flavor.
- Buttermilk: Adds moisture and helps activate the baking soda for a soft texture.
- Unsalted Butter: Adds richness and flavor.
- Cheddar Cheese: Sharp cheddar works best for bold flavor.
- Bacon: Finely chopped so it’s evenly distributed in every bite.
- Green Onions (Optional): A fresh pop of flavor if your family enjoys them.
Food Allergy Swaps
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Buttermilk: Make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
- Cheddar Cheese: You can use dairy-free cheese alternatives such as those made from coconut or soy. For the cheese, look for a dairy-free shredded cheese that melts well, such as Violife Cheddar Shreds.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Pork-Free: Swap bacon for turkey bacon or a cooked breakfast sausage alternative.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Mix the Dry Ingredients
Whisk together the flour, sugar, baking powder, baking soda, salt, garlic powder, and smoked paprika until everything is evenly combined.
Add the Wet Ingredients
Pour in the buttermilk and melted butter. Mix just until smooth—don’t overdo it.
Fold in the Good Stuff
Gently fold in the cheddar cheese, bacon, and green onions if you’re using them. Let the batter rest for 10 minutes.
Cook the Waffles
Pour the batter into your hot waffle iron. Cook until golden and crisp, adding an extra minute if needed for that perfect texture.
PRO TIP: Your waffles will most likely be ready when you don’t see more steam coming out of the side of the waffle maker.
Place on a wire rack until ready to serve so they stay crisp. Serve them warm.
How to Keep Waffles Crisp While Cooking:
Place the waffles in a 200°F oven to keep them warm and crisp while you finish with the rest of the batter. I recommend placing the waffles directly on the oven rack in a single layer; this way, the heat will circulate properly, and the waffles will retain their crisp texture.
Recipe Tips For Success
➤ Trobleshooting Tips:
- Waffles Sticking to the Iron: Cheese can melt and cling if the waffle iron isn’t hot enough. Pro Tip: Make sure your waffle iron is fully preheated and lightly greased before each batch.
- Waffles Turning Out Dense: Overmixing the batter can make the waffles heavy. Pro Tip: Mix just until everything is combined and let the batter rest for 10 minutes.
- Not Crispy Enough: Savory waffles sometimes need a little extra time. Pro Tip: Add an extra minute of cooking to get those edges nice and crisp.
➤ Extra Tips:
- Finely chop the bacon so it spreads evenly throughout the batter.
- Letting the batter rest really helps with texture—don’t skip it.
- Preheat your waffle iron fully before adding the batter for even cooking.
- Lightly grease your waffle iron before each batch, even if it’s nonstick.
- If your waffle iron runs hot, check the first waffle early to avoid over-browning.
- Keep cooked waffles warm in a low oven (200°F / 95°C) while finishing the batch.
- Don’t stack waffles right away—this helps keep them crispy.
Variations & Additions
- Add diced jalapeños for a little heat.
- Swap cheddar for Monterey Jack or Colby cheese.
- Mix in cooked, crumbled breakfast sausage instead of bacon.
Serving Suggestions
- Serve with fruit and yogurt for a savory breakfast.
- Pair with soup or salad for an easy lunch or dinner.
- Cut into strips for lunchboxes or afternoon snacks.
- Top with fried chicken for a delicious dinner.
Storage and Freezing Instructions
Store leftover waffles in an airtight container in the fridge for up to 3 days.
Freezer: Freeze waffles in a single layer, then transfer to a freezer bag for up to 2 months.
Reheat: Pop them in the toaster or oven until warmed through and crisp again. Or in the air fryer, to reheat waffles in the air fryer, set the air fryer to 350°F (175°C) for chilled waffles and reheat them in a single layer for 3–4 minutes, flipping once if they’re thick, until warmed through and crisp on the edges; for frozen waffles, do not thaw, set the air fryer to 360°F (182°C), and cook for 4–6 minutes, flipping halfway, until hot in the center and crispy outside—avoid overcrowding the basket so the air can circulate and bring back that just-made texture.
Frequently Asked Questions
Try These Egg-Free Waffle Recipes Next!
Recipe Card
Bacon Cheddar Savory Waffles
Ingredients
- 2 cups (280 g) all-purpose flour
- 1/3 to 1/2 cup (67 to 100 g) granulated sugar (see notes)
- 3 teaspoons (12 g) baking powder
- 1 teaspoon (6 g) baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 2 cups (480 ml) buttermilk
- 4 tablespoons (56 g) unsalted butter, melted
- 3/4 cup (84 g) shredded cheddar cheese
- 1 1/2 cup cooked bacon, finely chopped and crumbled – about 340 g of raw bacon – see notes
- 1–2 green onions finely chopped (optional)
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
- In a medium bowl, combine the flour, sugar, baking powder, baking soda, salt, garlic powder, and smoked paprika. Whisk well to evenly distribute the dry ingredients.
- Add the buttermilk and melted butter. Mix just until smooth and combined.
- Gently fold in the cheddar cheese, bacon, and green onions, if using. Do not overmix, as this can make the waffles dense. Let the batter rest at room temperature for 10 minutes.
- Preheat the waffle iron according to the manufacturer’s instructions. Lightly grease with vegetable or canola oil.
- Pour the batter into the hot waffle iron.Note 1: Lightly grease your waffle iron before each batch, even if it’s nonstick.Note 2: The amount of batter needed will vary depending on the size of your waffle maker. For my waffle maker, I use about 1/2 cup of batter per waffle.
- Cook according to the manufacturer’s directions, usually about 4 minutes. For extra crispiness and to prevent the cheese from sticking, these savory waffles may need an additional minute of cooking.PRO TIP: Your waffles will most likely be ready when you don't see more steam coming out of the side of the waffle maker.
- Place on a wire rack until ready to serve so they stay crisp. Serve them warm.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Buttermilk: Make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
- Cheddar Cheese: You can use dairy-free cheese alternatives such as those made from coconut or soy. For the cheese, look for a dairy-free shredded cheese that melts well, such as Violife Cheddar Shreds.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Pork-Free: Swap bacon for turkey bacon or a cooked breakfast sausage alternative.
- Waffles Sticking to the Iron: Cheese can melt and cling if the waffle iron isn’t hot enough. Pro Tip: Make sure your waffle iron is fully preheated and lightly greased before each batch.
- Waffles Turning Out Dense: Overmixing the batter can make the waffles heavy. Pro Tip: Mix just until everything is combined and let the batter rest for 10 minutes.
- Not Crispy Enough: Savory waffles sometimes need a little extra time. Pro Tip: Add an extra minute of cooking to get those edges nice and crisp.
- Finely chop the bacon so it spreads evenly throughout the batter.
- Letting the batter rest really helps with texture—don’t skip it.
- Preheat your waffle iron fully before adding the batter for even cooking.
- Lightly grease your waffle iron before each batch, even if it’s nonstick.
- If your waffle iron runs hot, check the first waffle early to avoid over-browning.
- Keep cooked waffles warm in a low oven (200°F / 95°C) while finishing the batch.
- Don’t stack waffles right away—this helps keep them crispy.
- Add diced jalapeños for a little heat.
- Swap cheddar for Monterey Jack or Colby cheese.
- Mix in cooked, crumbled breakfast sausage instead of bacon.
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Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
