Posted by: marthabernie | February 5, 2015


I had never in my life had a yeast waffle until a few months ago.  It takes a little longer to make but I think they are worth the wait.  I got one of those new waffle irons that rotate for Christmas, and this was the first recipe I tried in the new iron.  I have always liked to wrap thin pancakes around a slice of bacon and then dunk it in maple syrup.  This recipe combines all those flavors in the waffles and is very popular now with the sweet/salty craze that is going on with foodies everywhere.


1-1/2 cups lukewarm milk

6 tablespoons melted butter

3/4 teaspoon salt

2 to 3 tablespoons maple syrup

1/4 teaspoon maple flavoring

2 large eggs

2 cups unbleached flour

1-1/2 teaspoons instant yeast

1/2 pound bacon, cooked, cooled and crumbled (about one cup)

Combine all ingredients except bacon in a large bowl, leaving room for expansion.  Stir to combine, mixture won’t be smooth.  Cover with plastic and let rest at room temperature for one hour; the mixture will begin to bubble.  You can cook the waffles at this point or refrigertor overnight to cook the next day.

Preheat waffle iron and spray with non-stick vegetable spray.  Gently fold the bacon into the batter.  Pour 2/3 to 3/4 cup batter onto the center of the iron.  Close the lid and bake for the recommended time until golden brown.  Serve immediately or keep warm in a 200 degrees F oven while you cook the remaining waffles.  Serve with butter and maple syrup.

NOTE:  I have used this batter to make pancakes, and while they are thick, they are fluffy and light!





  1. […] recipe from Purple Chocolate Home {HERE }…and while I’m at it, I’ll try these Maple Bacon Yeast Waffles.  […]


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