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 actually have two questions, would this recipe work for chicken and waffles or do you have a fairly easy recipe for chicken and waffles that can be a brunch for three ladies? Can they be made ahead?
P.S. I have made several of your recipes they are delicious and easy to follow. I trust your instructions!
Hi Sophie, so glad you like the recipes! Yes, I think the waffles are sturdy enough for chicken and waffles and that you could make them ahead, refrigerate them, and then lightly toast them when you’re ready to serve. Hope everyone enjoys!
Loved this recipe! Thank you Jenn. What kind of waffle maker do you have? I’m shopping for a better one.
Glad you liked the waffles. I don’t believe my version is available anymore, but this one looks like it will do the trick.
Simply put…yum!
Made these waffles… OH SO GOOD..!
Crispy outside and light and airy inside.. really YUMMY….
Thank you Jenn…
Made these this morning and I have to say they are the absolute best waffles I’ve ever had. Thanks so much for the recipe. Cindy
Hi Jenn! I’ve tried out so many of your recipes and they are always a hit! I wanted to ask, would this recipe work if I added some charcoal powder for charcoal waffles? How much should I add? Thank you!
Hi Eme, I wish I could be more helpful but I’ve never cooked with charcoal powder (I actually had to look it up!). So sorry!
What should the consistency of the batter be? Mine came out quite doughy and I wasn’t sure what I did wrong.
Hi Susan, The batter is a bit thick and that’s normal. When you say yours came out doughy, are you referring to the batter or the finished waffles? If you’re referring to the cooked waffles, they are definitely a bit creamy on the inside – were yours overly heavy?
Think this would work with gluten free flour?
Hi Mona, I’ve never made these with gluten-free flour, so I can’t say for sure. If you do choose to go that route, I know a lot of my gluten-free readers like King Arthur’s gluten-free flour. Please LMK how they turn out if you make them!
This was absolutely perfect! Loved the waffles and couldn’t stop eating them. Thank you!
When I saw this post on FB, I wanted to check and see how it compared to the “World’s Best Waffles” (the truth!) recipe I found published in a daily newspaper from northern WA. Two differences – the newspaper recipe used salted butter, and along with the eggs and vanilla , you whisk in a dash of bourbon! When I use salted butter, I always cut the other salt as you suggested. These waffles are the best ever! I freeze leftovers, and just heat in the toaster. My waffle maker is a two sided one by Oster, and it’s been great. Thanks again, Jenn! I’ve printed out your recipe – can now pitch my raggedy newspaper clipping!😉
Can this recipe be made with buttermilk? Do I need to add anything to the mix to compensate for the acidity of the buttermilk?
Hi Kelvin, I’d stick with the regular milk here – sorry!