Yeast Waffles
User Reviews
5
Yeast Waffles
Description
Yeast Waffles use a yeast-leavened batter where warm milk activates yeast that, combined with maple syrup, oil, eggs, vanilla, flour, baking powder, and salt, create a batter that rests for 30 minutes at room temperature. This rest allows the yeast to ferment, producing bubbles that contribute to a lighter waffle texture compared to chemical leaveners alone.
The waffles cook to a golden brown with a crisp exterior and a soft, airy interior. The yeast imparts a subtle tang and depth, and the maple syrup in the batter adds gentle sweetness. The included baking powder supplements the rise, enhancing fluffiness.
These waffles are best served fresh and warm, and can be kept warm in a low oven shortly after cooking. Milk choice is flexible, and substitutions such as instant yeast or nondairy milk work with minor adjustments in preparation. Proper measuring of flour and a lightly greased waffle iron help achieve consistent results.
The recipe includes notes on ingredient substitutions and measurement tips aimed at achieving the best texture and fluffiness.
Ingredients
- 2 ¼ cups milk about 80 F, lukewarm
- 2 ¼ teaspoons active dry yeast
- 1/4 cup maple syrup
- 6 tablespoons neutral oil
- 3 egg large
- 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.
- 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
- Use any milk type from skim to whole or nondairy options like almond milk for variations in flavor and texture.
- Instant yeast can replace active dry yeast directly with no proofing needed.
- Real maple syrup is recommended for flavor, but maple-flavored syrup can be used as a substitute.
- Choose neutral oils like canola or vegetable oil for the best results.
- Properly measure flour by aerating and spooning into the measuring cup to avoid dense waffles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 64-square waffles
Amount Per Serving
Calories 688 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 688kcal | 34% |
| Carbohydrates | 94g | 31% |
| Protein | 19g | 38% |
| Fat | 25g | 38% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 125mg | 42% |
| Sodium | 257mg | 11% |
| Potassium | 711mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 19g | 38% |
| Vitamin A | 460IU | 9% |
| Calcium | 344mg | 34% |
| Iron | 5.2mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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