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 a little extra room in your mixing bowl for the batter to puff and bubble a little. And if you’re worried that these waffles will have yeasty taste to them, don’t. The yeast gives the waffles their great texture, but the waffles just taste like, well, waffles.
Light and Crispy Yeast Waffles
Light and cripsy yeast waffles
- 2 ¼ c . lukewarm milk (about 80 F)
- 2 ¼ tsp . active dry yeast
- 1/4 c . maple syrup
- 6 T . oil
- 3 large eggs
- 1 tsp . vanilla extract
- 3 c . all-purpose flour
- 2 ¼ tsp . baking powder
- 1/4 tsp . salt
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.
Preheat your waffle iron.
Spray iron with non-stick cooking spray, and pour 2/3 to 3/4 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.
Yield - 4 large (4-square) waffles
Nutrition values are estimates.
Nutrition facts per serving (1serving)
adapted from King Arthur Flour
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