Yeast waffles are delicious waffles that are crisp on the outside and light and fluffy on the inside. These easy waffles are so simple to make!
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.
The waffles are easy to make, and they come together in one bowl If you’re worried that the waffles taste “yeasty”, don’t. The yeast gives the waffles their light and fluffy texture, but they just taste like delicious waffles.
“These are really nice waffles! My husband had three helpings, as did my notoriously picky daughter. Thanks so much!” – Jocelyn
Ingredient notes and substitutions
- 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 make yeast waffles
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: In a large bowl, stir together milk, yeast, and maple syrup. Let the mixture sit for 5-10 minutes, or until foamy.
Step 2: Stir in remaining ingredients until combined.
Step 3: Cover with plastic wrap, and let rest at room temperature for 30 minutes; the mixture will begin to bubble and will expand so be sure to leave room in your bowl.
Step 4: Preheat your waffle iron. Grease the waffle iron, and pour 2/3 to 3/4 cup batter (or the amount recommended by the manufacturer) onto the center of the iron.
Step 5: Close the lid, and bake for the recommended amount of time, or until the waffle is golden brown.
Step 6: Serve immediately, or keep warm in a 200 F oven.
Recipe Tips!
- 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.
Storage
Store any leftover waffles in an airtight container in the refrigerator. They will keep for 2-3 days when properly stored in the fridge.
More waffle recipes!
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Yeast Waffles
Equipment
- Mixing bowl
Ingredients
- 2 ¼ cups lukewarm milk about 80 F
- 2 ¼ teaspoons active dry yeast
- 1/4 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
- 1/4 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.2 ¼ cups lukewarm milk, 2 ¼ teaspoons active dry yeast, 1/4 cup maple syrup
- Stir in remaining ingredients until combined.6 tablespoons neutral oil, 3 large eggs, 1 teaspoon vanilla extract, 3 cups all-purpose flour, 2 ¼ teaspoons baking powder, 1/4 teaspoon salt
- 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 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.
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, vegetable oil, or light olive 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
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Originally posted 07/08/13. This post is regularly updated.
adapted from King Arthur Flour
Reader Interactions
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Comments & Reviews
Annie says
Can one let the batter rest overnight in the fridge?
Kate says
Hi! If you would like to let it rest in the fridge overnight, I recommend increasing the yeast to 1 tablespoon. You’ll want to allow plenty of space in the bowl as the batter will double to triple during the rest.
Marianne says
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 says
Thank you!
Jocelyn says
These are really nice waffles! My husband had three helpings, as did my notoriously picky daughter. Thanks so much!
kateheartseating says
Thanks for letting me know!! I’m so glad that you and your family liked them!! =)
Ruthie says
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 says
Thanks, and thanks so much for hosting!! =)