belgian-style yeast waffles


This classic yeasted waffle recipe produces waffles that are wonderfully crisp outside, and creamy-smooth and moist inside. Even when cooling, they retain their wonderful texture. But don't worry, their flavor is so delightful they won't spend much time on the serving plate! You can choose to prepare the batter for these waffles and cook it after an hour, but we prefer to let the batter rest overnight in the fridge, where it develops some real depth of flavor, yeasty and rich. As you'll read in the comments below, some readers aren't fond of this "yeasty/fermented" flavor; if you think you might fall into this camp, add 1 1/2 teaspoons baking powder to the recipe (in addition to the yeast), and cook after just a 30-minute rest; don't refrigerate overnight.

serves about 4 Belgian-style (deep-pocket) 7" round waffles
prep time 12 Min
cook time 30 Min

Ingredients For belgian-style yeast waffles

  • 1 1 1/2 cups lukewarm milk
  • 1 6 tablespoons butter, melted
  • 1 2 to 3 tablespoons maple syrup, optional
  • 1 3/4 teaspoon salt
  • 1 1 teaspoon vanilla extract
  • 1 2 large eggs
  • 1 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 1 1/2 teaspoons instant yeast