22 Quick and Easy Recipes in 30 Minutes (or less) + 5 Chef Secrets To Make You A Better Cook!

Old-Fashioned Yeasted Waffles

Tested & Perfected Recipes

This post may contain affiliate links. Read my full disclosure policy.

The ideal waffles: light and crisp outside, delicate and creamy inside, and not overly sweet.


I recently got an email from one of my readers (hi Carol!) asking if I had a good waffle recipe. I didn’t. The truth is I never bothered; my waffle maker is buried deep in my cupboard and pancakes are so easy to make instead. But Carol got me thinking: waffles are so basic, my kids love them, there’s so much junk in the frozen kind…I really should have a recipe on my site, and more importantly, I should make them! And so the search for the perfect waffle recipe began.

I experimented with at least a dozen different recipes and these old-fashioned yeasted waffles were my favorite. The addition of yeast makes them somewhat of a cross between bread and pancakes. Despite the fact that they sound a little strange, they’re the ideal waffle: light and crisp outside, delicate and creamy inside, not overly sweet, with a slight tang that offsets your sweet topping of choice beautifully. Unlike other homemade waffles, which quickly become soggy and heavy, these stay deliciously crisp, no matter how much your children drench them with maple syrup.

Waffles 14

Making them is a cinch. You mix the ingredients together the day before and let the batter rest in the fridge overnight. In the morning, all you do is roll out of bed, sip your coffee, stir and pour. But be forewarned: once you make homemade waffles for your family, they will start requesting them!

Waffles 10

You may also like

Old-Fashioned Yeasted Waffles

The ideal waffles: light and crisp outside, delicate and creamy inside, and not overly sweet.

Servings: 10-12 waffles


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

See more recipes:


  • 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!

    • — Stefanie on November 10, 2022
    • Reply
  • 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

    • — Celeste on September 24, 2022
    • Reply
  • 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.

    • — Shelley T. on June 22, 2022
    • Reply
  • 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.

    • — Tara on May 11, 2022
    • Reply
    • 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?

      • — Myra on September 29, 2022
      • Reply
      • 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!

        • — Jenn on September 29, 2022
        • Reply
  • The best waffle recipe out there. Amazing taste and texture! Thank you, Jenn!!

    • — Katherine on January 28, 2022
    • Reply
  • 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!

    • — Christina on December 21, 2021
    • Reply
  • 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.

    • — Alice on November 27, 2021
    • Reply
  • 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.

    • — Linda on August 13, 2021
    • Reply
    • 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. 🙂

      • — Jenn on August 13, 2021
      • Reply
  • Will you please give the metric measurements? (I want to know how many grams of flour.) Thanks!

    • — Heather on April 10, 2021
    • Reply
    • Hi Heather, You’ll need 260 grams of flour. (I’ve added all the conversions to the recipe.) Hope you enjoy!

      • — Jenn on April 10, 2021
      • Reply
      • Thank you so much! 😁

        • — Heather on April 10, 2021
        • Reply
  • Loved it! Easy and delicious.

    • — Rachel Bretz on December 26, 2020
    • Reply
  • 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.


    • — sc on December 24, 2020
    • Reply
    • Hi SC – I don’t think you messed up — it should be thick. 🙂

      • — Jenn on December 25, 2020
      • Reply
  • I want to make your ham & cheese waffles. Can I make them yeasted and can they be frozen?

    • — Virginia Lehner
    • Reply
    • Yes and yes. 🙂

      • — Jenn on December 8, 2020
      • Reply
    • Thank you so much Jenn!! I always go to your recipes for….Everything!! Your waffles are a huge hit with us.!!

      • — Virginia Lehner on April 1, 2022
      • Reply
  • 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!

    • — Elisha Schmidt
    • Reply
    • Sure, Elisha, that should work. Hope you enjoy! 🙂

      • Hi Jenn! Love your recipes!! Speaking of substitutions, would oat milk work here?

        • — Cher on January 30, 2021
        • Reply
        • Glad you like the recipes! Yes, I think you could get away with using oat milk here. Please LMK how they turn out!

          • — Jenn on February 1, 2021
          • Reply
  • 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?



    • 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!

  • 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!

  • Hi Jen! My kids absolutely love this recipe! Is there any way to prepare this batter so that it does not need to be refrigerated overnight? Can I leave the batter on the counter to let it rise instead for an hour or so or it doesn’t work this way?
    Thank you, Adina

    • Hi Adina, I think it would work; the texture should be fine, but they may taste a bit less “yeasty.” Please LMK how they turn out with the shorter refrigeration!

  • Super crisp and love that batter is made night before. So yummy.

  • My kids weren’t too much of a fan of the yeasty flavor in it. Initially was a bit strong. So my kids were actually not a fan even though they came out looking beautifully.

  • I made these and really liked them, but I think I’d prefer a slightly sweeter version (I’m a sugar lover)…would it mess up the recipe to add a bit more sugar?

    • Sure, but you don’t need much; I’d suggest 1 – 2 Tbsp. at the most.

    • I was thinking of pitching my waffle maker because I just wasn’t happy with the consistency of my waffles. I decided to give your recipe a try and AT LAST A MARVELOUS WAFFLE!! Your recipe is so delicious! It’s light, crunchy and with fresh sweet peaches or strawberries the sweetness is just right. Thank you for sharing. I’m keeping my waffle maker and only making your recipe!

      • — Josette Schwartz
      • Reply
  • Love! ❤️ husband said “best muffins you’ve made”. I made a batch twice in one week!!

  • This is my favorite waffle recipe! The yeast flavor is amazing and I usually add a little bit of cinnamon to add extra flavor. I have done it with fresh blueberries as well and it worked just perfectly.
    The only downside is that you have to make it the night before and wait – since this is my go to recipe, the waiting part is unbearable, I want to eat it right away.
    Thank you for sharing it Jenn!

  • Do these freeze well? I would like to make a large batch of them for Thanksgiving breakfast and just reheat them in the oven in the morning.

    • I would think they would. (I haven’t frozen them, but another reader commented that she did with good results.) Hope you enjoy!

  • Never thought to put the yeast in the waffles! Mine always turn out soggy from the maple syrup too. Of course when I made these i added the mini choc chip morsels on top right before i close the waffle maker to have melted chocolate goodness added in.

  • Can I use salted butter instead of unsalted butter for this waffle recipe?

    • Yes Nancy, You could do that. Most salted butter has approximately 1/4 tsp. salt per stick, so I would reduce the salt in the recipe as needed.

  • Can fat free milk be used in this recipe?

    • Sure Dease, that would be fine.

Add a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.