Look for the seal.

Cheesy Pancetta Buttermilk Waffles



– 1 2- to 3-ounce package diced pancetta – 1 1/4 cups Real California buttermilk – 3 tablespoons Real California butter, melted, or more for waffle iron – 1 large egg – 1 cup all-purpose flour – 1 teaspoon baking powder – 1/4 teaspoon baking soda – 1/4 teaspoon salt – 3/4 cup shredded Real California Smoked Mozzarella cheese – 2 tablespoons she Real California Dry Jack cheese (optional) – 1 teaspoon dried or 1 tablespoon chopped fresh basil – Butter, cheese, marinara sauce, and/or chopped fresh basil for serving
Find real california milk products near you
Find & Buy


Prep time: 15 minutes

Cook time: 45 minutes

In a small skillet over medium-low heat, cook pancetta, stirring occasionally, until crisped and browned, 8 to 10 minutes. Remove pancetta with a slotted spoon; set pancetta and skillet with pancetta fat aside.

Preheat a waffle iron.

Meanwhile, in a large bowl, whisk buttermilk, butter, and egg. In a medium bowl, whisk flour, baking powder, baking soda, and salt. Add flour mixture to buttermilk mixture, stirring just until incorporated. Gently stir in mozzarella, Dry Jack, if using, basil, and pancetta.

Brush waffle iron with reserved pancetta fat or melted butter. Cook waffles in batches according to waffle iron manufacturer’s instructions until golden brown. (Cover finished waffles to keep warm or keep warm on a baking sheet in a 250°F oven).

Serve waffles hot, topped with butter, cheese, marinara, and/or basil. Makes six 4x4-inch waffles.