Preheat your waffle iron according to manufacturer instructions. Preheat oven to 200°F (95°C) and place a baking sheet inside to keep cooked waffles warm. If using bacon, cook until crispy, drain on paper towels and chop into bite-sized pieces.

Make batter

In a large bowl whisk together the flour, baking powder, baking soda, salt, and sugar until evenly combined. In a separate bowl, beat the eggs with the buttermilk and melted butter until smooth. Pour the wet mixture into the dry and stir gently until just combined — do not overmix. If batter seems too thick, add up to 1/4 cup whole milk to loosen.

Add mix-ins

Fold in the shredded cheddar, chopped scallions, chopped bacon, and black pepper until evenly distributed.

Cook waffles

Grease the preheated waffle iron lightly with oil or nonstick spray. Pour the recommended amount of batter for your iron and cook until golden brown and crisp (usually 3–6 minutes depending on your iron). Transfer finished waffles to the warm baking sheet in the oven while you cook remaining batter so they stay crisp.

Keep warm

If stacking waffles, place a sheet of parchment between them to prevent sogginess. Waffles can be held in a single layer in the warm oven for up to 30 minutes.

Smoked Potato Salad (vendor-style side)

Cook potatoes

Place whole small Yukon gold potatoes in a pot and cover with cold salted water. Bring to a simmer and cook until tender when pierced with a knife, about 12–15 minutes depending on size. Drain and let cool slightly until they can be handled.

Smoke (optional)

For a light smoky flavor like a food-hall vendor: put the drained potatoes on a tray and briefly smoke them in a stovetop smoker or on a grill for 5–8 minutes with mild wood (apple or hickory) at low heat. Alternatively, sprinkle an extra 1/2 tsp smoked paprika into the dressing.

Dress & combine

While potatoes are still warm, roughly halve or quarter them and place in a bowl. In a small bowl whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, smoked paprika, salt, and pepper. Add thinly sliced red onion and chopped dill to the dressing, then fold the dressing into the warm potatoes so they absorb flavor. Taste and adjust seasoning. Chill briefly or serve at room temperature alongside waffles.

Smoky Honey Butter & Finish

Make honey butter

In a small bowl mash the softened butter with honey, chopped chives, and chipotle powder (or smoked paprika) until smooth and homogenous. Place in fridge to slightly firm up if you prefer a spreadable patter.

Assemble & serve

Place a warm savory waffle on each plate. Add a generous dollop (about 1 tablespoon) of smoky honey butter so it melts into the waffle. Serve with a scoop (about 1/2 cup) of smoked potato salad on the side. Garnish waffles with microgreens or mixed herbs and a squeeze of lemon wedge to brighten flavors. If desired, serve extra chopped bacon and scallions on top.

Storage & reheating

Store leftover waffles in an airtight container in the refrigerator for up to 2 days. Re-crisp in a toaster oven or oven at 375°F (190°C) for 6–8 minutes. Potato salad keeps 2–3 days refrigerated. Honey butter keeps up to 1 week covered in the refrigerator.