A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Maple-Bacon Yeast Waffles

Author: Charlotte Bothe

Maple-Bacon Yeast Waffles Recipe

These waffles are inspired by the sweet/salty craze that foodies everywhere are embracing. We think they're best served with pools of melting butter and a generous drizzle of maple syrup.

View step-by-step
directions on our blog

At a glance

Prep
Bake
Total
Yield
about five 7" round waffles

Ingredients

Choose your measure:

  • 1 1/2 cups lukewarm milk
  • 6 tablespoons melted butter
  • 3/4 teaspoon salt
  • 2 to 3 tablespoons maple syrup
  • 1/4 teaspoon maple flavor, optional, for enhanced maple taste
  • 2 large eggs
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons sugar
  • 1 1/2 teaspoons instant yeast
  • 1/2 pound bacon, cooked, cooled, and crumbled (about 1 cup)

Instructions

  1. Combine all the ingredients except the bacon in a large bowl, leaving room for expansion. Stir to combine; the mixture won't be perfectly smooth.
  2. 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.
  3. Preheat your waffle iron, and spray it with non-stick vegetable oil spray. Gently fold the bacon into the batter.
  4. Pour 2/3 to 3/4 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.
  5. Serve immediately, or keep warm in a 200°F oven while you cook the remaining waffles. Serve with butter and maple syrup.
  6. Yield: about five 7" round waffles.