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.
Jen,
Thanks for being you. I know when I try one of your recipes, it has been tested by you and made in your own kitchen. You are like one of us and not someone with a staff to do it all. I know we all wish we did. 🙂 Being who I am, I made the waffles without making sure I had everything needed. I put the ingredients together last night, but couldn’t find my measuring spoons and only had regular instant yeast. I thought, what is the worst that can happen…I can just add extra strawberries and whip cream if it isn’t good. It was good! Not only that, they stayed firm and crispy. Your recipe is a true mom’s recipe. It can take a hit (or two) and still come out tasty. Thanks for being real with real mom recipes.
Good recipe!
Yumm-O!!
Looking forward to making this recipe!
If the waffles are anything like the curried latkes, they will be amazing.
Can’t wait to make these waffles for my family this weekend with homemade whipped cream and blueberry sauce.
My husband just received a small waffle maker for Christmas. I hated buying box mixes. This recipe is easy, healthy and awesome!
Unexpectedly, we ended up with a houseful of guests for the weekend. I mixed up a batch of the waffles last night, and though they did not appear to rise much overnight, they were definitely crisp, tasty and absolutely delicious. Loved that the entire recipe contained only 1T of sugar; most of the premade waffles and mixes are very high in sugar. I have no doubt we’ll be making these regularly.
I was just at the diner this morning ordering a waffle & saying how I wanted to get a waffle maker. Then I stop by Blog Giveaways to find someone is giving away a waffle maker! I wonder, is it fate?
The waffles look amazing!
i’ve never had a waffle maker. better yer, i’ve never owned a kitchen aid mixer, ice cream maker, break maker… the list goes on. Just my handy dandy hand mixer that I bought. this would be a great addition to my kitchen supplies!
Those waffles look delish! I hope I can win so I can try my hand at them!
stashingjen@gmail.com
I have been wanting a waffle iron for sooo long.
These look fantastic!
I have no had waffles for many months (trying to count calories.) I would love to see a delicious lighter recipe for waffles, if anyone has one!
Wow this sounds like a great recipe for waffles. My husband loves them so I’m going to surprise him this morning with some yummy waffles. Thank you!!
Thanks for the yeast waffle recipe! My grandma used to make yeast buckwheat waffles. You brought back a wonderful memory.
Your son is so cute — kids are a great reason to make great recipes! Looking forward to trying it!
i am so happy to get this waffle recipe! about a week ago i was talking to my daughter (home from college for Christmas break) about the fact that we had not made waffles in a long time. i had to work the whole Christmas and New Years holidays to include Christmas Day and New Years Day, so I did not do as much baking this year as usual. now i can try this recipe this weekend, and with yeast!! i’m so excited! thanks! Julie
My teens love waffles and like you I usually stick to the pancakes, but I will try this with strawberries, whip cream or even Nutella on top. 🙂
These waffles were so easy and delicious! My kids were so surprised to have waffles for breakfast and it wasn’t even a weekend! Thanks for another fantastic recipe!
Carrie Hirshfield
We’ve been making gingerbread waffles for weeks on end now (very tasty, but way too much sugar); we look forward to trying your recipe this weekend!
I made the roasted chicken last weekend. It was delicious. (I actually made 4 times the recipe for the herb butter and froze it. Fresh herbs are really expensive where I live, so I figured I should try to get a few uses out of it.) I’ve been looking forward to an occasion to make the Rosemary nuts as well — we’re planning on hosting some people for the football game this Sunday – a perfect excuse. Thanks again for these posts. I really enjoy the way you tell the stories – especially with step by step pictures.
Your website is my FAVORITE. I have told everyone I know about it. Love the great step by step photos that you take to go along with the recipes. I try out almost one each week!
I am a big fan of your website. Thank you so much for your very thoughtful recipes/posts. They are fun to read and delicious too. I have made many of your recipes and sometimes compare my finished product with my friend who also loves your website. Looking forward to getting out of my Aunt Jemima powdered waffle mix rut by trying this recipe. Thanks again!
These waffles look and sound wonderful! I can’t wait to make them for breakfast on Sunday (in fact, I may to a trial-run on Saturday!) And, of course, a new waffle-maker would be a terrific addition to my kitchen! 🙂 Thanks again for sharing your fabulous recipes and ideas!
THAT is a cute kid!!!!!!
Thanks so much for posting this recipe. My mom used to make yeast waffles but she never shared her recipe and I forgot about them (40 years later)…waffles for supper! :o)
Going to make the waffles to night for an “upside-down” dinner.
We have been home bound for a week now because of the Ice-Snow storm here in SC. No school or work for a week now….
2 small boys and 1 husband… one mom praying for the big thaw!!
Thanks you have kept me sane with the e-mails!!
Thanks for sharing another great recipe – can’t wait to try this one. I love your blog and always look forward to your emails.
Great blog and well-written recipes and instructions!
My family loves having breakfast for dinner and many times it includes homemade waffles. Scrambled eggs, waffles and applesauce – YUM! A new waffle maker would be sweet.
Can’t wait to try them! I love your website by the way, great recipes all the time.
We love waffles. I’ve started grinding my own flour and am anxious to try your recipe with our freshly ground flour. Enjoy following you on facebook.
looks like an awesome recipe..my family loves waffles..i am more the quick and easy pancake type…they on the other hand would be thrilled with a waffle maker!
I’m anxious to dust off my 35 year-old waffle maker and try this recipe. I too love to think about my next meal and what I’ll be cooking! Thanks for the recipe.
I love waffles and am so excited to try making them from scratch! Thanks for all your recipes. My husband’s stomach thanks you as well 🙂
Can’t wait to try this recipe and your son is a cutie!
Hi Jenn, thanks so much for all of your great posts. I have tried many of your recipes, all to rave reviews. Looking forward to making waffles this weekend!
Look at that smiling face; reason enough to try these yummy waffles!