Yeast waffles are delicious waffles that are crisp on the outside and light and fluffy on the inside.
This is my favorite everyday waffle recipe.
Yeast waffles are crisp on the outside and light and fluffy on the inside, which I think is the perfect texture.
Just make sure that you leave extra room in your mixing bowl for the batter to puff and bubble a little. You can check out the photos below to see how much the batter expands.
And if you're worried that the waffles taste "yeasty", don't.
The yeast gives the waffles their great texture, but they just taste like, well, waffles.
How to make
In a large bowl, stir together milk, yeast, and maple syrup. Let the mixture sit for 5-10 minutes, or until foamy.
Stir in remaining ingredients until combined.
Cover with plastic wrap, and let rest at room temperature for 30 minutes; the mixture will begin to bubble and will expand.
Preheat your waffle iron. Grease the waffle iron, and pour ⅔ to ¾ cup batter (or the amount recommended by the manufacturer) onto the center of the iron.
Close the lid, and bake for the recommended amount of time, or until the waffle is golden brown.
Serve immediately, or keep warm in a 200 F oven.
Tips
Milk: You can use any milk from skim to whole milk. Nondairy milk like almond milk will also work.
Yeast: You can substitute an equal amount of instant yeast. If using instant yeast, there's no need to let the mixture proof.
Maple syrup: I use real maple syrup. However, you could use maple-flavored syrup if you prefer.
Oil: A neutral oil like canola or vegetable oil works well.
Flour: To properly measure the flour, sift or stir the flour to aerate it. The lightly spoon into the measuring cup and level.
How to freeze
To freeze the waffles, cook them as directed and let them cool to room temperature. I like to place the waffles on a cooling rack to keep them from getting soggy while they cool.
Once they are completely cool, place them in a freezer-safe resealable bag. If you're putting more than one layer of waffles in the bag, place a piece of waxed paper between the layers.
Serving suggestions
The waffles make a great base for just about any topping. You could serve them with butter and maple syrup, caramel syrup, or a fruit-flavored syrup.
They are also delicious when topped with powdered sugar, fresh strawberries, and homemade whipped cream.
More breakfast recipes!
If you’ve tried this yeast waffle recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!
You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.
Yeast Waffles
Equipment
- Waffle iron
- Mixing bowl
Ingredients
- 2 ¼ cups lukewarm milk about 80 F
- 2 ¼ teaspoons active dry yeast
- ¼ cup maple syrup
- 6 tablespoons neutral oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour properly measured
- 2 ¼ teaspoons baking powder
- ¼ teaspoon salt
Instructions
- In a large bowl, stir together milk, yeast, and maple syrup. Let the mixture sit for 5-10 minutes, or until foamy.
- Stir in remaining ingredients until combined.
- Cover with plastic wrap, and let rest at room temperature for 30 minutes; the mixture will begin to bubble and will expand.
- Preheat your waffle iron.
- Grease the waffle iron, and pour ⅔ to ¾ cup batter (or the amount recommended by the manufacturer) onto the center of the iron.
- Close the lid, and bake for the recommended amount of time, or until the waffle is golden brown.
- Serve immediately, or keep warm in a 200 F oven.
Notes
- Milk: You can use any milk from skim to whole milk. Nondairy milk like almond milk will also work.
- Yeast: You can substitute an equal amount of instant yeast. If using instant yeast, there's no need to let the mixture proof.
- Maple syrup: I use real maple syrup. However, you could use maple-flavored syrup if you prefer.
- Oil: A neutral oil like canola or vegetable oil works well.
- Flour: To properly measure the flour, sift or stir the flour to aerate it. The lightly spoon into the measuring cup and level.
- Nutrition values are estimates.
Nutrition
Originally posted 07/08/13. Updated with new photos and tips 4/15/21.
adapted from King Arthur Flour
Marianne
My mom used to make yeast waffles similar to these and this recipe held a lot of nostalgia for me. I’ll definitely make them again. Thanks for the walk down memory lane.
Kate
Thank you!
Jocelyn
These are really nice waffles! My husband had three helpings, as did my notoriously picky daughter. Thanks so much!
kateheartseating
Thanks for letting me know!! I'm so glad that you and your family liked them!! =)
Ruthie
Perfect for a weekend brunch!! YUM! I'm so glad you came to share at Super Saturday Show & Tell last week... this week I'm co-hosting a HUGE bash with 2 other bloggers! Come on over! xoxo~ Ruthie
kateheartseating
Thanks, and thanks so much for hosting!! =)