Yeasted Waffles
This post may contain affiliate links. Read my full disclosure policy.
With their complex flavor and crisp texture, yeasted waffles are the ultimate waffles. Mix up the batter the night before, let it rise overnight, and cook to perfection in the morning.
Yeasted waffles are the gold standard when it comes to waffles. They are crispy on the outside, creamy on the inside, and they have a subtle tang that pairs perfectly with your favorite sweet toppings. What’s more, unlike other waffles that can quickly become soggy, they retain their crispness no matter how much syrup you pour over them.
If you’re intimidated by yeast, don’t be! Making yeasted waffles is actually very easy. Simply mix the ingredients together and let the batter rise in the refrigerator overnight. In the morning, heat your waffle maker and within minutes you’ll have a stack of crisp, golden-brown waffles ready to be enjoyed. Serve the waffles with classic toppings like butter, maple syrup, blueberry maple syrup, fresh fruit, or whipped cream, or even savory toppings like buttermilk fried chicken tenders.
Table of Contents
“These are the BEST waffles in the world! I love being able to make the batter the night before and have it ready to go the next morning whenever the family is ready.”
What You’ll Need To Make Yeasted Waffles
Step-by-Step Instructions
Melt the butter in small saucepan over medium-low heat.
Add the milk and heat until warm to the touch, a few minutes. Set aside.
Whisk the flour, sugar, salt and yeast in a large bowl to combine.
Gradually whisk the warm milk/butter mixture into the flour mixture.
Whisk until batter is smooth.
In a small bowl, combine the eggs and vanilla; whisk until combined.
Add the egg mixture to the batter.
Mix until incorporated.
Scrape down the sides of the bowl with a rubber spatula, cover the bowl with plastic wrap, and refrigerate for at least 12 or up to 24 hours.
Heat the waffle iron according to the manufacturer’s instructions. Remove the waffle batter from the refrigerator (it will be foamy and doubled in size).
Whisk to recombine (the batter will deflate).
Spray the waffle iron with non-stick cooking spray and cook according to the manufacturer’s instructions.
Serve the waffles hot off the iron. Or, if you’d rather hold the waffles and serve them all at once, place them on a wire rack set above a baking sheet, cover with a clean kitchen towel, and place the baking sheet in preheated 200°F-oven.
When the final waffle is in the iron, remove the towel to allow the waffles to crisp for a few minutes. Alternatively, you can hold the waffles on a wire rack and reheat them gently in a toaster oven as you need them.
You May Also Like
Yeasted Waffles
With their complex flavor and crisp texture, yeasted waffles are the ultimate waffles. Mix up the batter the night before, let it rise overnight, and cook to perfection in the morning.
Ingredients
- 1¾ cups milk
- 1 stick (½ cup) unsalted butter, cut into 8 pieces
- 2 cups all-purpose flour, spooned into measuring cup and leveled-off
- 1 tablespoon sugar
- 1 teaspoon salt
- 1½ teaspoons instant/rapid-rise yeast (see note)
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Melt the butter in small saucepan over medium-low heat; add the milk and heat until warm to the touch, a few minutes. Set aside.
- Whisk the flour, sugar, salt and yeast in a large bowl to combine. Gradually whisk the warm milk/butter mixture into the flour mixture, and continue whisking until batter is smooth. In a small bowl, whisk 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 for at least 12 or up to 24 hours.
- Heat the waffle iron according to the manufacturer's instructions. Remove the waffle batter from the refrigerator (it will be foamy and doubled in size) and whisk to recombine (the batter will deflate). Spray the waffle iron with non-stick cooking spray and cook according to the manufacturer’s instructions. Serve the waffles hot off the iron.
- Note: Active dry yeast may be used instead of instant/rapid-rise yeast, however, the dough will take longer to rise. To give active dry yeast a boost, you can add it to the warm milk and butter, let it sit until frothy, about 10 minutes, and then proceed with the recipe.
- Note: If you'd rather hold the waffles and serve them all at once, place them on a wire rack set above a baking sheet, cover with a clean kitchen towel, and place the baking sheet in preheated 200 degree oven. When the final waffle is in the iron, remove the towel to allow the waffles to crisp for a few minutes. Alternatively, you can hold the waffles on a wire rack and reheat them gently in a toaster oven as you need them.
Nutrition Information
Powered by 
- Per serving (6 servings)
- Serving size: 2 waffles
- Calories: 367
- Fat: 20 g
- Saturated fat: 12 g
- Carbohydrates: 38 g
- Sugar: 6 g
- Fiber: 1 g
- Protein: 9 g
- Sodium: 354 mg
- Cholesterol: 110 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
These are hands-down the best waffles we’ve ever had. Since I found this recipe two years ago it has been my go-to and nothing even comes close. Not even waffles from every restaurant we go to. My family and I always end up getting disappointed. I make these waffles for weekend brunch and Christmas morning. They are nicely crisp on the outside but tender and light on the inside. I normally serve them with homemade blueberry or strawberry compote and mascarpone whipped cream. Heaven! Thank you so much for this wonderful recipe.
These were delicious and fluffy! I let the mix rise for 14 hours and they were perfect 🙂
Yum! I finally found the ultimate perfect waffle recipe for us! I put together this simple waffle batter last night and it made six waffles. I served the waffles with fresh strawberries and whipped cream with bacon. My husband loved them! This super delicious waffle recipe delivers everything promised for ease to put together, taste, texture and simplicity. I will never go back to my disappointing old waffle recipe (with no yeast) ever again. Was a bit hesitant about the yeast because I have no baking experience using yeast before but after using it for this recipe, I am all in. Thank you for sharing this excellent recipe!
We have made these waffles several times now. They always turn out great and I love how everything is prepped the night before so that prep and clean up is minimal in the morning.
We have recently started a new lifestyle being gluten and dairy free. We though this would be the end of these waffles for us. But we were wrong! We tried them last week using our usual gluten/dairy free alternatives for butter, milk and flour and they turned out just as easy, just as yummy and just as fluffy as the original recipe. Our 5 year old daughter didn’t even notice the difference!
It is so hard to find recipes that convert well but this is definitely one of them!
Adrienne,
Will you share your substitutions? Did you modify amounts?
These were great and will definitely make again – only issue is that in our Belgian waffle maker – there was only enough batter for 6 waffles.
These just didn’t work, I used a Belgian waffle maker and the outside was crusty but the inside remained wet and doughy and the yeast flavor was very over powering
Thank you Jenn ! We really loved your waffle recipe ! I used soy milk
, and added a bit more sugar since we like waffles without putting syrup or any other ingredients on top. It turned out perfectly ♡ You are amazing !!
Whole family loves this recipe! We have used it several times. We love the crispy outside and non-cakey inside. Thanks for sharing! I had been searching for a good recipe for a long time.