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.
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“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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Hi,
What should the batter consistency be like (e.g. should it be thick or thin)? Mine seems thick but I’m not sure if that is correct or I messed up somewhere.
Thanks,
SC
Hi SC – I don’t think you messed up — it should be thick. 🙂
I want to make your ham & cheese waffles. Can I make them yeasted and can they be frozen?
Yes and yes. 🙂
Thank you so much Jenn!! I always go to your recipes for….Everything!! Your waffles are a huge hit with us.!!
Hi Jenn! Any chance I can replace the tbsp of sugar with a tbsp of maple syrup? Thanks for the recipe. Can’t wait to try it!
Sure, Elisha, that should work. Hope you enjoy! 🙂
Hi Jenn! Love your recipes!! Speaking of substitutions, would oat milk work here?
Thanks!
Cher
Glad you like the recipes! Yes, I think you could get away with using oat milk here. Please LMK how they turn out!
Best waffles I’ve ever had. Fancy restaurants included. I’ve made them multiple times after having them at a friend’s house and going nuts over them. Thank you for such an amazing recipe!
Do you need a Belgian waffle maker for these waffles? Not sure if they raise a lot. I just have a regular waffle iron.
A regular waffle iron is fine – hope you enjoy!
Made these yesterday, family really liked them. Made the night before, about 10 1/2 hours before cooking. Followed instructions and they came out great. Used a really old Krups waffle maker, waffles were crunchy on the outside and fluffy on the inside, really really good. With my Krups, made 5 double waffles. Just enough for the 4 of us.
I’m already looking forward to making them again.
I think its about the same effort as a baking soda recipe, but these are better. And I liked making the batter the night before instead of having to make first thing in the morning.
Hi Jen,
Yeast has been really hard to find recently. Is it ok to leave the yeast out or substitute it for something else?
Thanks
Chris
Hi Chris, I know it’s really head to come by right now but, unfortunately, these really need yeast to work. There are lots of waffle options out there that don’t require yeast if you want to go that route.
These are so delicious! My husband and I bought a waffle maker that makes two waffles at a time, and we tried different recipes four Sundays in a row. This recipe won by a long shot.
Now I’ve adjusted the recipe to make a healthy version so we can eat them every week without feeling guilty. I replaced the all-purpose flour with two cups of white whole wheat flour. (It has to be “white” whole wheat, not regular whole wheat, otherwise the waffles will be too dense). And instead of the melted butter we use 1/3 cup of olive oil. Delicious!
These waffles are absolutely divine. They are so easy to pair with. They taste delicious either with ice cream or fruit and sauce or with turkey and ham. They are great even when cold, just pop them into the oven and it’s a great carry along snack. All my guests love them…. Especially with meat 🙂
I would like to make these for Sunday at church but I would need to make the batter on Friday. Would the batter keep that long in the fridge?
Hi Karen, I think this batter would keep nicely in the fridge for 48 hours. Hope that helps!