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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These are the BEST waffles in the world! I have always made a Belgian waffle recipe that had separated eggs, beating the egg whites and folding them in. I prefer this recipe- it is less work and produces a crispier waffle. 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. My daughter freezes the leftover waffles between parchment in a freezer bag to make a fast breakfast warmed in the panini press. Thank You, Jen!
This is now my go to waffle recipe! It really is crispy outside and soft inside. My kids love it. Thank you for sharing this recipe
Once again you have given an easy, delicious recipe! I have never used yeast in my life and was afraid of it, but this couldn’t have been any easier. I made a batch for a girls weekend away, froze them and when we were ready to eat, I put them in the toaster and they crisped right up.
I have been looking for an easy delicious waffle recipe for a long time, and this is it. They came out perfect and my kids were super happy.
Hi Jenn,
Firstly, I love all your recipes!! Tried so many of them and each and every one of them have turned out amazing. Thanks! I was wondering, how can I make this in a gluten free option? Can I just substitute a gluten-free all purpose flour for regular flour or do I need to add something to enhance the dough?
Thanks!
Hi Myra, Thanks for your nice words about the recipes — so glad you like them! For the waffles, 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 Cup4Cup and King Arthur’s gluten-free flours. Please LMK how they turn out if you make them!
Help! For some reason, my batter did not rise. I halved the recipe (only two of us) and used 3/4 tsp of Instant Yeast. I may have let the milk get too hot. Could that be the cause? The batter was very thick. For the record, I have made several of your recipes and they’re always winners. Thanks for being my “go to” expert on all culinary subjects.
Hi Michele, Sorry you had a problem with these. Yes, if the liquid that yeast is added to is too hot, it will kill the yeast, so I imagine that’s what happened. Hope you have better luck if you make these again!
Bob’s Red Mill 1 – 1 GF flour blend in the blue bag is highly recommended. Before measuring, I always shake the container in which I store the flour, or use a large whisk through it use to “redistribute” all the ingredients within the mix and loosen up the flour. I do the same with “regular” flours. I find that the GF version needs just a bit more liquid, about 6 TBS more.
I also add 1/2 to 3/4 tsp ground cinnamon and a pinch of ground nutmeg to the dry ingredients. Make sure waffle iron is hot, and as waffles are done, place them on a cooling rack instead of stacking them to avoid sogginess. They toast up wonderfully crisp in the toaster oven.
The best waffle recipe out there. Amazing taste and texture! Thank you, Jenn!!
Literally the best waffles we ever had. So light and airy. The yeast flavor is so good. I used almond milk as a sub since I didn’t have milk so I imagine these are even better with whole milk!
I have made overnight yeasted waffles but this one is the best one. It is so light yet crispy. It is a keeper for sure. I just want to mention, if you DOUBLE the recipe like I did, you will need a deep 8- to 10-quart stockpot or 2 large bowls. I used my 5 quart mixer bowl and the batter overflowed as the yeast did its thing. Thanks for sharing this awesome recipe.
Loved the texture of these waffles but they tasted overly buttery (unlike most people, I’m not a big butter fan) and not quite sweet enough. Have you experimented with less butter and a bit more sugar? I’ll let you know if I tinker with the ratios.
Hi Linda, I haven’t experimented with the sugar and butter ratios here, but let me know if you do and find that you like them better that way. 🙂
Will you please give the metric measurements? (I want to know how many grams of flour.) Thanks!
Hi Heather, You’ll need 260 grams of flour. (I’ve added all the conversions to the recipe.) Hope you enjoy!
Thank you so much! 😁
Loved it! Easy and delicious.