Yeast Waffles

Name: Yeast Waffles
Prep time: 30 min
Cook time: 10 min
Total time: 13 h 60 min
Yield: 6 servings
Ingredients: 2 cups milk; 1 (.25 ounce) package active dry yeast; ½ cup warm water (110 degrees F/45 degrees C); ½ cup butter, melted; 1 teaspoon salt; 1 teaspoon white sugar; 3 cups sifted unbleached all-purpose flour; 2 eggs, slightly beaten; ½ teaspoon baking soda

Rating: 4.57 stars

145 Ratings
123 Reviews
10 Photos

This is a traditional waffle recipe. It makes tasty, crunchy waffles. They are very good with syrup, or my personal favorite is waffles topped with whipped cream and fresh strawberries!

By JANET MORRIS

Gallery

Recipe Summary

prep:

30 mins

cook:

10 mins

additional:

13 hrs 20 mins

total:

14 hrs

Servings:

Yield:

6 servings

Nutrition Info

Ingredients

Original recipe yields 6 servings

The ingredient list now reflects the servings specified

2 cups milk
1 (.25 ounce) package active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
½ cup butter, melted
1 teaspoon salt
1 teaspoon white sugar
3 cups sifted unbleached all-purpose flour
2 eggs, slightly beaten
½ teaspoon baking soda

Directions

Step 1

Warm the milk in a small saucepan until it bubbles, then remove from heat. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

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Step 2

In a large bowl, combine milk, yeast mixture, butter, salt, sugar and flour. Mix thoroughly with rotary or electric mixer until batter is smooth. Cover and let stand at room temperature overnight.
Step 3

The next morning, stir beaten eggs and baking soda into the batter; beat well.
Step 4

Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown.

Nutrition Facts

Per Serving:

434 calories; protein 11.8g 24% DV; carbohydrates 52.8g 17% DV; fat 19.3g 30% DV; cholesterol 109.2mg 36% DV; sodium 660.5mg 26% DV. Full Nutrition

Reviews (123)

Most helpful positive review

GBOLLER

05/03/2005

Wonderful! I now make these every Sunday morning! Definitely give it at LEAST 1 1/2 hours to rise before making waffles (if you don't you'll end up with dense less flavorful waffles - I did that once) and overnight is really the best if you can think about breakfast that far in advance (which I can't). If you like pancake mix waffles then this might not be your thing but if you like old-fashioned waffles that don't taste like pancakes in a different shape these are for you! Read More

Helpful

(86)

Most helpful critical review

METROPHOBIA

01/29/2006

These waffles are very light and crisp. Because they aren't sweet you could use them for a savory meal (topped with chicken and gravy for example). I enjoyed mine with bananas walnuts butter and maple syrup and because they're so airy they practically melted beneath the toppings. I froze the leftover waffles but when I reheated them they were crunchy like crackers! The recipe is fine but I prefer a more substantial non-yeasted Belgian waffle. Not a do-over for me. Read More

Helpful

(13)

145 Ratings

5 star values: 111
4 star values: 17
3 star values: 10
2 star values: 2
1 star values: 5

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

GBOLLER

05/03/2005

Helpful

(86)

Lisa

10/20/2007

This really is a great recipe! I often cater brunch and this is a favorite of everyone. Most of the work is done the night before. With a couple of steps in the morning and you have a wonderful breakfast. I use a belgian waffle iron that flips and I wipe the hot iron with a stick of butter before each waffle. I always serve these waffles with fresh whipping cream real maple syrup and an assortment of berries. I disolve the sugar in the water before adding the yeast to help it rise. Other than this step I wouldn't change a thing in the recipe!!! If you do any research and look for an authentic Belgian recipe I think this "yeasty" recipe is very close in taste but is much easier than the traditional Belgian recipes. They are even better the second or third day. When I have extra batter I freeze it in individual serving bags and put them in the freeze for my son who is away at school. I haven't used the frozen batter for clients but my son loves having this taste from home while he is away. Read More

Helpful

(61)

Sarah Jo

09/06/2012

I had been using a non-yeast waffle batter recipe for weeks now and I'll tell you........I don't think I can go back to using a waffle batter without yeast. The flavor of these waffles was amazing and they turned out incredibly light and fluffy. We all agree that this is one of the best waffle recipes I've made yet. EXCELLENT. Very happy. Read More

Helpful

(37)

Mrsnovak

01/14/2004

This recipe made crisp and flavorful waffles. I heated the milk in the microwave and then threw the stick of butter in the hot milk to melt it. I mixed up the batter in my standing mixer and left in in the mixing bowl overnight. In the morning we were baking waffles in no time! Thanks for sharing. Read More

Helpful

(25)

OLDBELL

07/28/2003

Yummy but a bit time consuming. Make sure to let the milk cool so it's no hotter than the warm water or else the yeast won't work. My husband and I almost ate the whole batch! Read More

Helpful

(18)

METROPHOBIA

01/29/2006

Helpful

(13)

CHER

12/27/2006

This is definitely a 5 star recipe! I made it for Christmas Eve Day breakfast and with being able to prepare it the night before it was a breeze. The waffles are light and crispy on the outside and soft inside - delicious! We put chocolate chips in some pecans in some and bacon in some which made for a nice variety for our waffle buffet. Read More

Helpful

(12)

rosemary

06/08/2003

These waffles are great. Making the batter the night before is great. They keep warm and don't get soggy in the oven. And they taste great! My son who loves waffles said these are among the best I make. Read More

Helpful

(11)

Glen

01/25/2010

These waffles bake up with a nice crisp crust but are soft on the inside. We always add other items when baking waffles like dried fruit nuts and chocolate chips (my wife's favorite). I usually add dried cranberries and walnuts (or pecans). A plus to this batter is that it doesn't rise as much as regular waffle batter so it's easier to get the right amount into the iron without spillover. After making these I was outside and the smell was wonderful. As a night person I prefer breakfast recipes that have most of the work the night before. Read More

Helpful

(11)

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Nutritional Information

Yeast Waffles

Servings Per Recipe: 6
Calories: 433.8

% Daily Value *

protein: 24 %

carbohydrates: 17 %

exchange other carbs:

dietary fiber: 8 %

sugars:

fat: 30 %

saturated fat: 57 %

cholesterol: 36 %

vitamin a iu: 14 %

niacin equivalents: 41 %

vitamin b6: 6 %

vitamin c:

folate: 34 %

calcium: 12 %

iron: 19 %

magnesium: 9 %

potassium: 7 %

sodium: 26 %

thiamin: 56 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Yeast Waffles

1 of 123

All Reviews

GBOLLER

05/03/2005

Helpful

(86)

Lisa

10/20/2007

Helpful

(61)

Sarah Jo

09/06/2012

Helpful

(37)

Mrsnovak

01/14/2004

Helpful

(25)

OLDBELL

07/28/2003

Yummy but a bit time consuming. Make sure to let the milk cool so it's no hotter than the warm water or else the yeast won't work. My husband and I almost ate the whole batch!

Helpful

(18)

METROPHOBIA