The batter must be made 12 to 24 hours in advance. We prefer the texture of the waffles made in a classic waffle iron, but a Belgian waffle iron will work, though it will make fewer waffles. The waffles are best served fresh from the iron but can be held in an oven until all of the batter is used. As you make the waffles, place them on a wire rack set above a baking sheet, cover them with a clean kitchen towel and place the baking sheet in a 200 degree F oven. When the final waffle is in the iron, remove the towel to allow the waffles to crisp for a few minutes. These waffles are quite rich; buttering them before eating is not compulsory and, to some, may even be superfluous.


  • 1 3/4 cups whole milk, low-fat milk or skim milk
  • 8 tablespoons unsalted butter, cut into 8 pieces
  • 2 cups unbleached all-purpose flour (10 ounces)
  • 1 tablespoon granulated sugar
  • 1 teaspoon table salt
  • 1 1/2 teaspoons instant yeast
  • 2 large eggs
  • 1 teaspoon vanilla extract


Heat the milk and butter in a small saucepan over medium-low heat until the butter is melted,

3 to 5 minutes. Cool the milk/butter mixture until warm to the touch. Meanwhile, whisk the flour, sugar, salt and yeast in a large bowl to combine. Gradually whisk the warm milk/butter mixture into the flour mixture; continue to whisk until the batter is smooth. In a small bowl, whisk the eggs and vanilla until combined, then add the egg mixture to the batter and whisk until incorporated. Scrape down the sides of the bowl with a rubber spatula, cover the bowl with plastic wrap and refrigerate at least 12 and up to 24 hours.

Following the manufacturer’s instructions, heat a waffle iron; remove the waffle batter from the refrigerator when the waffle iron is hot (the batter will be foamy and doubled in size). Whisk the batter to recombine (the batter will deflate). Bake the waffles according to the manufacturer’s instructions (use about 1/2 cup for a 7-inch round iron and about

1 cup for a 9-inch square iron). Serve the waffles immediately or hold in low temperature oven (see note).

Recipe reprinted by permission of America's Test Kitchen. All rights reserved.

RecID 8510

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