| Level: | Easy |
| Total: | 8 hr 35 min |
| Active: | 20 min |
| Yield: | 10 to 12 large waffles |
Ingredients
- 1/2 cup warm water (110 to 115 degrees F)
- 1 package (1/4 ounce) active dry yeast, at room temperature
- 2 teaspoons sugar
- 2 cups lukewarm whole milk (90 to 100 degrees F)
- 1/4 pound (1 stick) unsalted butter, melted, plus extra for the waffle iron
- 2 tablespoons honey
- 1 teaspoon pure vanilla extract
- 1 1/4 teaspoons kosher salt
- 2 cups all-purpose flour
- 2 extra-large eggs
- 1/4 teaspoon baking soda
- 1/2 cup maple syrup, for serving
Instructions
- The night before, combine the water, yeast, and sugar in a very large bowl (the batter will expand enormously). Allow it to stand for about 5 minutes, until the yeast dissolves and the mixture has started to foam, which tells you the yeast is active. Stir in the milk, butter, honey, vanilla, and salt. Add the flour and whisk until the batter is smooth. Cover the bowl with plastic wrap and allow it to sit overnight at a cool room temperature.
- The next morning, heat a Belgian waffle iron according to the manufacturer’s instructions and brush the top and bottom with melted butter. Beat the eggs together with the baking soda and whisk them into the batter until combined. Pour just enough of the batter onto the hot waffle iron to cover the grids (1/3 to 1/2 cup each, depending on your waffle maker), close, and cook for 5 to 6 minutes on medium heat, until the waffles are golden brown. Cut them apart with a small knife, if necessary, and remove them with a fork. Repeat the process until all the batter has been used. Slice into 3 or 4 strips, warm up the maple syrup and pour into a bowl for dipping.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 232 |
| Total Fat | 10 g |
| Saturated Fat | 6 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 1 g |
| Sugar | 14 g |
| Protein | 5 g |
| Cholesterol | 59 mg |
| Sodium | 252 mg |
Reviews
I made this recipe last night. It was easy to make and extremely scrumptious this morning. I will be sticking to this recipe when I have a hankering for waffles again! Of course, I have never been disappointed with any of Ina’s recipes.
Light, fluffy, crisp on the outside. I was a little skeptical when I saw how loose the sponge was after mixing it but man oh man did it come together the next morning! Ina NEVER disappoints!!
This recipe makes delicious waffles. The batter is a little watery and I needed to turn up the dial on the waffle maker to compensate. Once I had it dialed in correctly, the waffles came our perfect.
I think complaints about the flavor might have to do with the yeast—I loved the flavor but if you’re not expecting it, it could be a disappointment to some.
Where is the sugar cubes like they make in Beligum
Fantastic recipe… there’s a slight sourdough like taste to it the batter. Definitely will be repeating this recipe!
Amazing recipe, this is my go-to, and the waffles come out so fluffy and crispy. I highly recommend this to others.
I followed the temps and the directions exactly, let them go overnight to proof and there is an awful taste to this batter. I probably did something wrong but for an easy recipe, it shouldn’t have tuned out this bad :/
This waffle recipe has become a staple at our house!!!!! It is excellent. We make waffles every Sunday Morning, and keep the left overs to use during the week. Thank You
These are delicious
These are delicious & very easy. I actually messed up & added everything @ once & they still came out delicious. I froze left overs & heated them up in my toaster & they still tasted fresh.