Yeasted Waffles
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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.
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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
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- 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.
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I just love waffles, my wife not so much. So when just cooking for myself it’s easier to use the premixed batter that I just add water and oil to – I cut that recipe in half to make just 2 waffles. Thanks for caring enough to publish these recipes!
Hi Jen
I made the waffles today and trey came out looking great, but I found them just a little too hard outside. The crust outside was almost a little too thick which didn’t allow for enough softness inside. And it was hard to soak the syrop. They tasted delicious though!
What can you recommend to make them just a touch softer/spoungier?
Thanks,
Olena
Hi Olena, Did you fill the waffle iron sufficiently? Sometimes if you don’t use enough batter, they come out too crisp. Or you might try cooking them a bit less.
If I were to use active dry yeast instead of instant dry, would I need to use a different quantity of yeast? And how much water would be required to proof it?
Hi Vanita, I would proof the yeast in warm milk. Read the instructions on the package to figure out how much you need to activate the yeast before adding it to the recipe and reduce the amount of milk you add later by the same amount. That way, you end up with the same amount of liquid in the recipe. You may also want to add about 20 percent more yeast to the recipe than what is called for.
Thank you so so much!!! I just sent you a second email! Anyways I’m just hooked to your website… Great choice of recipes. Thanks for sharing them!!
My Dad would make waffles Sunday mornings and they were delish. This recipe looks great. Thanks for sharing.
I had to comment again. Once again, I celebrated Mother’s Day by making these waffles for my breakfast. They are just that good. I actually don’t mind cooking for myself on Mother’s Day. Started it years ago when the kids were little and the restaurants were crowded…and the food sometimes, well disappointing. These waffles never disappoint and will just make them to make them without having a special reason. I love that you make the batter the day before, which makes it so easy the next day. Thanks Jenn for another wonderful recipe.
I have made this recipe several times. It really has a unique flavor and the ease of preparation and making it overnight is very useful when you have house guests. I actually made it for myself this past mother’s day. Not only is this good straight away after making it, I am re-toasting squares of waffles every night and morning to eat with breakfast or as dessert…it is wonderful!!! I have frozen these and they also are wonderful after being frozen. Love them!!
Love these! Also love that batter is made night before makes it easy to do before school.
These waffles are delicious! I love mixing them the night before. It makes it much easier in the morning to just heat up the waffle iron and make them. My family requests them often! Thank you for this tasty recipe!
I finally made this! It was easy and so good! Thank you for forcing me to drag that waffle iron out of the basement. We used to have waffles every Snday, but that stopped once we had children, and then, the movement for no carbs came about. Well, in moderation, carbs are just what this avid exerciser needs…
Yummy! I mixed up the batter last night and made them this morning. Got a “thumbs up” from the whole family! Thanks for the great recipe.