Best Belgian Waffle Recipe (Yeasted Belgian Waffles with Bacon)

There’s a yeasted waffle recipe by Marion Cunningham that the internet has pretty declared the standard that all yeasted waffle recipes should be compared to. And it really is fantastic. I’ve totally made it. BUT the problem is Marion Cunningham’s waffle recipe is the batter is thinner and much more suitable for a regular waffle iron and not a Belgian waffle iron. This recipe, however is designed for Belgian waffle makers, with a thicker batter created by the addition of Durum flour which is finely ground Semolina flour. If you can’t find Durum flour, try using the same amount of rice flour instead, or if you can’t find that, just add the same amount all-purpose flour. It’s the Durum flour or rice flour that helps to create a super crisp waffle exterior with a tender inside so if you use all-purpose know that it won’t get super crisp on the outside (though it’ll still taste great). And if you have your act together and have prepped ahead of time, make the yeast waffle batter the night before and leave it out on the counter. The overnight fermentation really does improve the flavor. But don’t fret if you forgot. Make the batter first thing, then go shower or do some dishes. Come back in a hour and the batter will be puffy and ready to use and it’ll still taste better than any other waffle you’ve made before.