Yeasted Waffles

My son Andrew is a very smart little boy.  I know, I know, every parent thinks their kid is smart.  I’m no exception.  But I have lots of evidence to support this theory.  I won’t bore you with details of all the amazing things he already knows how to do.  I’ll just tell you this – he loves these waffles.  So much so that every morning since I first made them (weeks ago now), the first words he says in the morning are, “Waffles?  Okay, waffles!”  You see, he thinks that if he says, “Okay, ____!” then he has essentially gotten approval from us and will receive whatever he is asking for.  Smart, and maybe a little manipulative 😉

Not only does Andrew love these waffles, but so do Ben and I.  I’ve made some really wonderful waffles like chocolate, cinnamon apple and banana, but I had yet to find my go-to classic plain waffle recipe to be dressed up any way we want.  This is the one.  Thanks to the yeast, these waffles have an amazing depth of flavor that stands up to whatever you choose to top them with.  The texture is quite light and airy, but still sturdy enough to soak up syrup and blueberry sauce.  I suppose the only drawback is they do require enough advance planning that the batter be prepped the night before.  But I consider that a positive because when you wake up all you have to do is mix in a couple final ingredients, plug in the waffle maker and go.  Don’t worry though, I will soon be sharing a morning-of waffle that requires no planning ahead.  Since creating the waffle monster, it has become necessary to have both at my disposal!

Yeasted Waffles
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½ cup warm water
2¼ tsp. active dry yeast (I use instant – either is fine)
2 cups whole milk, warmed
8 tbsp. unsalted butter, melted and cooled slightly
1 tsp. salt
1 tsp. sugar
2 cups all-purpose flour
2 large eggs, lightly beaten
¼ tsp. baking soda

Combine the water and yeast in a large mixing bowl.  (If using active dry yeast, let stand to dissolve 5 minutes before proceeding.)  Add the milk, butter, salt, sugar and flour to the bowl.  Whisk until well blended and smooth (you can also use an electric mixer.)  Cover the bowl with plastic wrap and let stand at room temperature overnight.

When you are ready to make the waffles, preheat the waffle iron.  Preheat the oven to 200˚ F and place a plate in the oven.  Just before making the waffles, whisk the eggs and baking soda into the batter until smooth.  The batter will be very thin.  Fill waffle wells and cook according to the manufacturer’s instructions.  Cook until crisp and golden.  Transfer finished waffles to the warmed plate in the oven while you cook the rest of the batter.  Top as desired with butter, syrup, etc.

Yield: depends on the size/shape of your waffle iron (I make a half batch for our family of three)

Source: slightly adapted from Orangette, originally from The Breakfast Book by Marion Cunningham

33 Responses

  1. Andrew is one smart cutie!! The waffles look pretty good, too 🙂

  2. My oldest daughter did the same thing when she was a toddler – “Okay, ______!” They sure think they’re getting you to agree, don’t they?! I am sure your Andrew is a smart little cookie! OH, and the recipe looks great, too!

  3. With waffles, when do you need to separate egg whites and yolks, and when can you mix them together? It makes a big difference in the airiness of the waffles, but I can’t remember if it’s required for yeast waffles, since the yeast kinda sorta does the same thing. Thanks!

  4. Just made these last weekend… you can’t beat them! Best waffle I’ve ever had.

  5. I only wish that “Okay, ___!” was the magical phrase that made things just appear/happen! And the waffle recipe looks great. Might have to save these for an easy Sunday morning.

  6. Looking forward to trying these this summer. Got a waffle maker for Mother’s Day and haven’t made anything yet. Thanks for linking back to the cinnamon apple ones as well. May have to be my first “cool morning” bkfst in the Fall!

  7. Smart boy to know his mum makes the best wafffles 🙂

  8. I’m going to try these next weekend. They sound like they’ll have the good flavor I’ve been looking for but was unable to find in prior waffle recipes. Thanks for posting this!

  9. The waffles look fantastic, and your son is so cute!

  10. These sound wonderful!! I love waffles and I am going to try this recipe this weekend!

  11. I saw these on orangette and never got around to making them so im happy to be reminded of them here!! must get better at planning ahead and actually make these!

  12. i’d eat waffles any time of the day! definitely one of the best comfort foods out there. (:

  13. Any successful, tasty variations you can share with us, or are you saving that for another post? 🙂

    • Holli,
      Not sure I understand the question – the other flavor variations I have made are linked in the post (or you can look in the “waffles and pancakes” category).

  14. Wow, the waffles looked good already. Add the blueberry sauce and my tummy is GROWLING!

  15. These sound delicious!! Can’t wait to try them!

  16. That waffle looks terrific. I created a bit of a waffle monster not too long ago with my pearl sugar waffle. Yeasted waffles are so good though and definitely need planning ahead.

  17. Did you refrigerate it overnight? I am a bit concerned about leaving the milk out all night (especially considering it is Summer and quite warm in my area).
    Thank you.

  18. We love waffles in our family. Can’t wait to try these ones!!

    I posted a little gift for you in my blog!! here is the link:


  19. These look fantastic! I love the variety of things you can do with waffles, it’s endless!

  20. I’m going to try this tonight!!

  21. These sound delicious! I haven’t made homemade waffles in so long, I am definitely due. I love the blueberry sauce!

  22. Hi Annie! Thanks for this recipe, I will be trying it soon! Just wondering – are these best in a ‘Belgian’ waffle maker, or does it matter?

    • KrisDot,
      They probably are but I don’t have one of those (yet). I think those are the best waffle maker no matter what batter you are using, but my regular waffle iron did fine with these.

  23. I decided to make these even though I didn’t’ have enough time and they were still great! Maybe not as great as they might have been but we really liked them. Here is what I did…
    I heated up the milk, water and butter then put everything in a bowl minus 1/2 the flour and added rolled oats instead. I let it sit for 20min then made the waffles. You could smell the yeast by the time it was ready. I just HAD to make these today!lol Thanks for the go to waffle recipe:)

  24. I just came across your beautiful blog today and I am entranced. I can’t wait to try these scrumptious babies on my family of 8. Just wondering if it’s okay to use skim milk instead of whole to cut the fat content. Keep the fabulous recipes coming. You are my new bf! 🙂

  25. How does the milk not spoil while staying out at room temp overnight?

    • I’m not a food scientist, but it generally takes things longer to spoil. I’ve made them several times and it is always fine.

  26. Thanks. I made them this morning and they are delicious! So light and flaky. My husband, 1 year old son and I are still alive so I guess the milk staying out overnight is no big deal 🙂

  27. I made these today and they were wonderful! I loved being able to prep them the night before too – thanks for the great recipe!

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