This classic yeasted recipe produces waffles that are wonderfully crisp outside, and creamy 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 a real yeasty and rich depth of flavor. If you aren’t fond of a slightly fermented, sourdough-like flavor, just add 1½ teaspoons of baking powder to the recipe (in addition to the yeast), and cook after just a 30-minute rest; don’t refrigerate overnight.
Ingredients
About 4 Belgian-style 7-inch waffles
Preparation
Step 1
Combine all the ingredients in a large bowl, leaving room for expansion; the mixture will bubble and grow.
Step 2
Stir to combine; it’s fine if the mixture isn’t perfectly smooth.
Step 3
Cover with plastic wrap and let rest at room temperature for 1 hour; the mixture will begin to bubble. You can cook the waffles at this point or refrigerate the batter overnight to cook waffles the next day.
Step 4
Preheat your waffle iron. Spray with nonstick vegetable oil spray, and pour ⅔ to ¾ cup batter (or the amount recommended by the manufacturer) onto the center of the iron. Close the lid and bake for the recommended amount of time, until the waffle is golden brown, about 5 to 6 minutes on a standard 7" Belgian-style (deep-pocket) waffle iron.
Step 5
Serve immediately.
Leave a Review
Reviews (18)
Back to TopStumbled across this recipe while searching how to make crisp waffles, glad I stopped! Followed recipe to a tee with the recommendation of using baking powder addition. These waffles were crisp and delicious! They could be used in a savory dish as well. I am guessing those complaining of denseness may not have cooked them long enough. I cooked mine for about 8.5 minutes on high on a Krups Belgian waffle maker. Make sure the waffle maker is WELL preheated, that batter should lightly sizzle when it hits. I ate two waffles with butter, powdered sugar and homemade maple syrup. Not a whiff of fruit or protein on the plate, just delicious waffles.
jar03
Minnesota
1/8/2023
I followed the recipe perfectly but the end result was too dense, less fluffy and for lack of a better word, less waffle like then my normal recipe. I won't be doing this again.
tanya
Paris
12/23/2021
Just made these for the first time and the were absolutely wonderful. I followed the recipe and only changed the amount of maple syrup, used one tablespoon syrup and 1 tablespoon of honey. This will now be my go-to recipe for waffles.
ElaineT.
St. Augustine, Fl
11/29/2021
Peggy please note the recipe didn’t call for 3/4 CUP of butter…that was 6 TBSP, or 3/4 of a STICK of butter.
Kitchenqueen
San Diego, CA
10/2/2021
Whew, at 71g of carbs per waffle that would put my blood glucose into orbit. I wouldn't dare even trying this recipe. I wonder how they would be with wholemeal flour in a sourdough culture. That maybe worth my while trying.
Barrie Lewis
South Africa
10/2/2021
I'm not sure what went wrong with the reviewer who said these were dense and rubbery. Maybe they shouldn't have substituted buttermilk? Maybe they used active dry yeast instead of instant yeast? For me, these waffles came out crisp and light, with a pleasant yeasty taste that reminded me of beer. I don't know if this will outright replace my other basic waffle recipe which is also very good, but it will certainly go in the rotation. It's nice to prepare the waffle batter the night before rather than in the morning along with eggs and bacon. On a side note, I did not combine all the ingredients together the way the recipe suggests. I whisked the wet ingredients together before adding them to the dry ingredients and whisking to combine.
Graham
Brooklyn, NY
9/7/2021
Placing the batter in a proofing drawer for half an hour replaced the need for baking powder to get a quicker rise. Tasted great. Made eight fairly large waffles. Will 100% make again.
fancyfoodfan
NJ
5/31/2021
Had high hopes for these though when I discovered it’s a King Arthur Flour recipe, I grew concerned as I never have luck with their recipes. Same here. I substituted buttermilk based on responses on their site, proofed overnight in the fridge, and we won’t be making these again. Dense, rubbery, not crispy nor fluffy inside, the maple syrup tasted burnt, and just didn’t taste good. We’re not waffle amateurs either. Back to my usual recipe for sure.
squishyp
Chicago
5/16/2021
It may sound strange, but these are delicious with a nice steak or a hamburger - anything made with BEEF.
Youk
5/2/2021
These were super easy to make and made enough to freeze for future Sunday breakfasts. I might, if I make them again, proof the batter overnight. I gave it a scant hour and found the resulting waffles, while tender, a little dense. And, while the edges were crispy, once you pour on syrup, it doesn’t matter if they are crisp. also 3/4 cup of butter is an appalling amount of fat.
peggyanne5
Toronto Ontario Canada
5/2/2021
Wow! These waffles really are that good, possibly the best I've ever had and definitely the best I've ever made. My entire family commented at brunch today how good they were, and how much better than the last batch of waffles I had made (from a mix). The texture was wonderful - crispy on the outside and like a cloud inside - and the flavor was excellent. Love that scent of maple, too! In my basic Oster waffle maker with the dial set ~2/3 of the way up, they took 4 min each. This is the only waffle recipe I'll use from now on. I had never thought about fermenting waflle batter overnight even though I do that when baking bread, but it was totally worth it.
Anonymous
SF Bay Area
4/18/2021
This recipe for yeast raised waffles is almost identical to one I have used for many years. Yeast raised waffles are the best! It is not necessary to refrigerate the batter if you do not add the eggs until ready to cook it. Just cover and let it sit on the counter overnight, stir in the lightly beaten eggs and 1/3 tsp baking soda right before cooking. Any baking yeast will work.
lpco
Iowa
4/5/2021
After reading the authors quest for crispy waffles, I knew I had to try this. Wow, was he right! I did the overnight ones and they were the best we’ve ever had. Very crispy on the outside, fluffy inside and great taste. I didn’t have instant yeast, used active dry and they were perfect. A keeper in this house.
doreenz
Sooke BC
4/4/2021
Had the craving for waffles the other day and this popped up. Decided to give it a shot and it was super worth it, these will definitely be a permanent dish in my kitchen! Wasn't sure if I would like the sourdoughy taste the yeast gives them, but it's pleasant addition to waffles in my opinion.
chewtoys
Wilson, NC
4/4/2021
I have a recipe that I usually make and decided to try this one instead. Well, that was the last time that I’ll be using the old recipe. These were much better and they were crisper. The great thing about this recipe too is, it can be made in 1/2. For 1-2 people.
lemonhead
Pittsburgh, Pa
4/3/2021
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