yeasted waffles
Breakfast foods. I love them.
Although my love was ardent and true pre-pregnancy, this baby girl has done nothing but increase my affection for breakfast foods. Cold cereal, granola, toast, oatmeal, and the like, sure, but I’ve just craved waffles and pancakes and French toast.
Have I made many of these things? Nope. But sure doesn’t stop a girl from bookmarking more than a dozen ideas for ’em.
Finally, last night, we tackled one that’s been on my list for about 2 years: yeasted waffles.
So, why worry about yeast? I’d just heard the flavor was so much more developed and delicious. I’d heard the texture was light, airy, and crisp. I’d heard they work well for sweet and savory toppings.
Uh, yes please.
What’s great about this recipe is that the waffles can be almost entirely mixed up the night before you want to serve them. Then in the morning, you stir in the eggs and baking soda, and voila! All done. If you’re putting on a big breakfast, this saves all kinds of time, and makes for an easy (or at least easiER) morning.
We ate ours with fresh strawberries that we mashed with a tiny sprinkle of sugar and about a tablespoon of orange juice. They were GREAT. I think the traditional syrup route would be spectacular, and I do think that if you were feeling adventurous, they’d be the perfect vehicle for a savory breakfast sandwich.
Yeasted Waffles
Ingredients
- 1/2c warm water
- 2tsp yeast (I like SAF brand)
- 2c warm milk
- 1/2c butter, melted
- 3Tbsp sugar
- 1 tsp salt
- 2–2 1/4c flour
- 2 eggs
- 1/4tsp baking soda
Instructions
- In a large bowl, combine yeast, warm water, and milk. Stir to combine and let rest 5 minutes. Stir in butter, sugar, salt, and 2c flour until smooth. Cover and let rest at room temperature 6-8 hours or overnight.
- When you’re ready to cook the waffles, stir in eggs and baking soda. Batter will be somewhat thin. Cook a test batch according to your waffle iron’s instructions. If waffle comes out too thin, or you feel it’s needed, stir in up to 1/4c more flour and continue cooking.
- *Leftover batter will keep covered in the refrigerator up to about 2 days.
Who would have guessed waffles could be made like this? Obviously not me. Preparing them at night is a wonderful time saver!
we call these raised waffles and we always make them for conference sunday. so delicious!
Oh yum! I’m going to make these on General Conference Sunday morning! I’ll mix them up Saturday night. What a TREAT!
I have a yeast (we call them ‘sourdoughs’) pancake recipe and a separate waffle one that we love, but I want to try this one, since it says the batter keeps for 2 days! My batter does NOT. Which ends in a lot of waste. One more thing to look forward to this weekend! Now to find some ripe strawberries…
p.s. I’m making the sesame noodles tonight – I just saw the recipe, and I have some cilantro that is about to go bad, and everything else on hand, so why not? It sounds delicious!
We love yeasted waffles in our house! The yeast really does something magical to the flavor and texture.
Those waffles look amazing….delicious!!
These look yummy! I make a wonderful whole wheat waffle … but I’ll also have to give your recipe a try.
Emily – these waffles were so, so delicious! I served them with blueberries, raspberries, blackberries, and strawberries (and a dollop of whipped cream). They were heavenly.
Do you have any ideas to cut some of the calories out – specifically the butter?
Thanks for the recipe. They were such a treat!
I’m so glad you liked them! As for lightening them up, you could probably omit as much as 2Tbsp of the butter, but I wouldn’t try cutting it down further or substituting applesauce or anything instead. Part of what gives a waffle the crisp texture is the butter or oil you are using, so it’s hard to achieve the same results without most of it in there. I love the idea of more berries for the topping. I’ll have to try that next time!
Thanks Emily. I knew the applesauce substitute wouldn’t work– but I think I’ll try just a little less butter like you suggested. Do you think half olive oil or canola oil and half butter would work? We made them the next day with leftover batter, and they were just as delicious! This is my FAVORITE waffle recipe now. I’m getting so excited for you to have your baby!
You could definitely substitute half canola oil with good results. I’ve actually tried it that way too. Hope that helps. I can’t wait for her either! It’s going to be great when she decides she’s ready to come!
Hi Emily! We are planning to try this recipe in the morning, but I was wondering if you could tell me how many waffles the recipe yields?
Thanks!
Kristin–sorry I’m just getting back to you. The recipe made about 10-12 waffles in my maker (which cooks 2 squares at a time). I hope that helps. I know it’s different with each waffle maker.
Thanks so much! The waffles were delicious!
We made chicken and waffles with these, they are amazing!!!!!
★★★★★