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Yeast Waffles
Light and crispy yeast waffle recipe.
Course
Breakfast
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
5
minutes
minutes
Resting
35
minutes
minutes
Total Time
50
minutes
minutes
Servings
6
4-square waffles
Calories
688
kcal
Author
Kate @ I Heart Eating
Equipment
Waffle iron
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
US Customary
-
Metric
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 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 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
Serving:
1
serving
|
Calories:
688
kcal
|
Carbohydrates:
94
g
|
Protein:
19
g
|
Fat:
25
g
|
Saturated Fat:
2
g
|
Cholesterol:
125
mg
|
Sodium:
257
mg
|
Potassium:
711
mg
|
Fiber:
3
g
|
Sugar:
19
g
|
Vitamin A:
460
IU
|
Calcium:
344
mg
|
Iron:
5.2
mg