This is a recipe for classic yeast waffles. It produces delicious, crunchy waffles. They taste great with syrup, but my personal favorite is whipped cream and fresh strawberries atop waffles.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 8 hrs 20 mins |
| Total Time: | 8 hrs 45 mins |
| Servings: | 6 |
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
Instructions
- Warm milk in a small saucepan until it bubbles, then remove from heat.
- Dissolve yeast in warm water in a small bowl. Let stand until creamy, about 10 minutes.
- Combine milk, yeast mixture, butter, salt, sugar, and flour in a large bowl. Mix thoroughly with an electric mixer until batter is smooth. Cover and let stand at room temperature overnight.
- The next morning, preheat a waffle iron.
- Stir beaten eggs and baking soda into batter; beat well.
- Spray the hot waffle iron with nonstick cooking spray. Pour mix onto waffle iron and cook until golden brown.
Nutrition Facts
| Calories | 434 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 109 mg |
| Dietary Fiber | 2 g |
| Protein | 12 g |
| Saturated Fat | 11 g |
| Sodium | 661 mg |
| Sugars | 5 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I love this recipe- light and crispy.
Perfect! A nice crispy waffle with a soft fluffy interior. Delicious with butter & syrup but would also be good with chicken or a burger. I only had rapid rise yeast so that’s what I used (you just skip the proofing step and mix it in with the dry ingredients) but otherwise I followed the recipe exactly. I really love that you do most of the work the night before, perfect for a lazy Sunday breakfast!
This is the second time I made it. I didn’t read the instructions this time and left it in the fridge overnight. Realizing my error, I took it out and left it out during the day, having it for supper. The quality didn’t diminish for that extra time. I really like it! I’d give it a 4.5 if I could. My last 0.5 is because they are really best hot off the griddle. If you put them in a warmer and serve them after they’re all made, they tend to get rubbery. But when they’re fresh off the baker, they’re SO good!
I’ve made this recipe a couple of times as it was written. The waffles have always turned out wonderful. My son said it was the best waffle he’s ever had.. I tend to agree with him.
delish!
I got excellent results with this recipe! I did substitute the teaspoon of sugar with a teaspoon of local honey, followed the directions. Patience was rewarded with a delicate, crispy edge, not so sweet waffle! Because it is not so oooky sweet I would use this same formula for a savory experience, but can say that this delivers a very satisfying, traditional sweet experience as well.
Loved this recipe. I made these for our family’s Outer Banks vacation. I made no changes other than to increase the amount. There were 20 people who all said they were the best waffles ever! Thanks for a great recipe!
This recipe is so easy and makes having waffles a breeze. Nice crisp waffles with soft centers.
Absolutely hands down the best waffle I have ever tasted.
Scalding the milk is unnecessary and as others have pointed out, the milk cannot be at much over 115 F when adding it to the main bowl. After laboring through this reviewing the long list of things to be cleaned a few improvements make this a B+ experience. Combine the 110 F water with 1½ t sugar and 1½ t yeast, add milk at room temperature (do not scald) along with melted butter, flour and salt. Allow to set, covered, overnight or at least 4 hrs at room temperature. Prior to cooking, add eggs and baking soda as specified here. Thank you to the others who suggested the simplifications and the easy to make error of not letting the milk cool. Regarding scalding, the tradition lives on but only needed if you are using raw, unpasteurized milk to knock down existing organisms that might interfere with the fermenting process you started with the yeast. Yoghurt benefits from scalding in the same way, but also because heating to 180-185 F makes the milk proteins agglutinate – waffles don’t need scalded milk. In summary, use milk at room temperature; 1.5 times the sugar. These are good to excellent and very yeasty. If you want savory waffles use 1t sugar.
Within the past year, I have had a lifestyle change. Two of my teenage grandchildren now live with me fulltime. I rise @4:00am to prepare them a hearty breakfast every single school day. When I stumbled across this recipe & after reading reviews, I was apprehensive but intrigued by the overnight “resting” batter. I have to agree the smell was like sour dough but that does NOT transfer over to the taste. Absolutely delicious!!! Grandkids gobbled it up! So easy & I can see the leftovers being toaster friendly. I am unsaving the other waffle recipes I have- they are that good.
This did make 6. I made it as written with the exception of sugar with my quick yeast so it bubbles. I also didn’t sift the flour and waited for the milk to cool a good while so it didn’t kill the yeast. I left it overnight for 9 hours and served with chopped strawberries and homemade whipped cream. I hate cooking first thing in the morning so this made waffles bearable!
As good as overnight yeast waffles! My family loves them!
Good any way you make it. The best I have found so far is to separate yolks from whites, then add yolks and baking soda into mixture, then beat egg whites until they have soft peaks and gently fold whites into mixture. Let sit for an hour more before cooking. I usually get 1-2 more waffles out of the recipe by doing this and they are much lighter and fluffy.
If you’re a waffle person, and I am, this is THE recipe. The waffles taste great and they’re pretty much ready to cook when you wake up, after you add the last 2 ingredients. Stop thinking about making them and make them already! What’s wrong with you?!
These were so yummy and easy. Why would anyone waste time eating store bought waffles?
Nice easy waffle. It was nice to do the bulk of the work the night before so you can get straight to cooking in the morning. They are light and very crispy, and not sweet, so your toppings don’t overdo it. I did add about 1/4 cup of sugar to the batter. Made about 5 Belgian waffles that are 7 inches in diameter.
These are delicious yeasty waffles. I added the teaspoon of sugar to the yeast and water and then added another 4 tablespoons of sugar to the flour mixture to make them sweet. They came out great!
Great waffles. My family loves these. Silly tip. Just melt butter with warming milk. Saves a step. I also cut the salt in half but that’s preference.
First 1 star review that I’ve ever written! I made these in the morning, and we had them for dinner, but other than that, I followed the recipe exactly. My hubby said they were “tough”, and I had to agree. They weren’t light, and they stuck to the waffle iron despite spraying with PAM. Sorry, but this one is one and done…
The only change that I made to the recipe was to use Instant Yeast instead of Active Dry yeast. Since I used Instant Yeast I didn’t have to proof it. I threw all of the dry ingredients in a mixing bowl, making sure that the salt was on the opposite of the bowl from the yeast, then heated the milk, and butter, added in the water and threw in a teaspoon of vanilla, waited until the liquids came down to 110 degrees, then threw it into the mixing bowl and mixed it with the whisk attachment until it was smooth. I then covered it with plastic wrap and set it on the counter. In the morning I added the eggs and baking soda. My sister-in-laws family was very impressed. They said that they usually use a mix. I think that this is almost easier than a mix since you can do most of it the night before.