1- For thicker waffles, use buttermilk. For thinner, crispier waffles, use 1% milk.
2- If you don't want a strong yeast flavor, let the waffle dough sit at room temperature for a few hours in the evening, then transfer to the fridge for the night.
Keeping waffles warm
To keep waffles warm while you cook other batches, place a wire rack on a baking sheet and place waffles on the rack. Keep in the oven at 200°F while you cook other waffles.
- all purpose flour may be swapped with white whole wheat flour
- butter may be swapped with vegetable oil *but you will lose some flavor
- sugar may be swapped for maple syrup
- milk may be swapped for your favorite non-dairy milk
Bacon + rosemary
The original recipe contained 1 teaspoon fresh rosemary (chopped) and ¾ cup cooked and cooled bacon (chopped). Mix it into the batter, and scatter out bacon pieces on the waffle iron (if needed).
- fridge- store cooled waffles in an air tight container in the fridge for up to 4 days
- freezer- wrap waffles in plastic or parchment and place into a large meal prep container or freezer bag. Alternatively, you can store single serve portions in a freezer bag. Freeze for up to 3 months.
- reheat- heat in a toaster oven, in the waffle iron, or in an air fryer until warmed through and crispy