Yeasted Waffles
User Reviews
5
Yeasted Waffles
Description
Yeasted Waffles are made by first melting butter into warmed milk, then mixing it with flour, sugar, salt, and instant yeast. The batter rests in the refrigerator overnight, allowing the yeast to develop flavor and lighten the batter. Prior to cooking, separated egg yolks combined with baking soda and vanilla are added, and beaten stiff egg whites are gently folded in for a fluffy texture. Cooking spoons of batter in a greased waffle iron produces waffles that are crisp on the outside while maintaining a tender crumb inside.
The method involves low heat warming of butter and milk together and a long fermentation for deeper flavor and a lighter bite compared to quick waffles. Folding in beaten egg whites adds volume and airiness. The waffles cook to a golden color with crisp edges, balancing texture and taste.
Serve these waffles immediately to enjoy their texture at its best, topped with syrup, whipped cream, and berries if desired. Alternatively, they can be kept warm in a low oven briefly before serving. Because the batter rests overnight, this recipe is practical for prepping ahead.
Cooked waffles store well in the fridge for a couple of days and can be reheated by oven, toaster, or air fryer methods. They can also be frozen for longer storage, making them versatile for batch preparation. Choosing whole or 2% milk impacts the richness of the batter.
Ingredients
- 2 1/2 cups milk (whole or 2% preferred)
- 1/2 cup butter cut into pieces, unsalted
- 1 Tablespoon granulated sugar
- 2 ¾ cups all-purpose flour
- 1 teaspoon salt
- 1 package instant yeast (2 1/4 teaspoons)
- 2 large egg separated
- ¼ teaspoon baking soda
- 1 teaspoon vanilla extract
Instructions
- Add milk and butter to a large microwave safe bowl (or pot on the stove) and warm until butter has melted. Allow to cool until lukewarm.
- Add flour, salt, sugar and yeast to a mixing bowl and stir to combine. Gradually whisk in milk mixture.
- Cover bowl and refrigerate batter overnight (6 to 24 hours).
- Preheat waffle iron. Separate egg yolks and whites. Mix the yolks, baking soda and vanilla and add to batter. Beat the whites until stiff peaks, then fold into the batter.
- Spoon batter into greased waffle iron. Cook until golden and crisp.
- Serve waffles immediately or keep warm in a 200-degree oven until ready to serve.
- Serve with homemade syrup, whipped cream, and fresh berries
Notes
- Store cooked waffles in an airtight container in the refrigerator for up to 2 days.
- Reheat waffles in a 250°F oven, toaster, or air fryer to restore crispness.
- Frozen waffles should be reheated in a 250°F oven for about 10 minutes.
- Use whole or 2% milk for best flavor and texture in the batter.
- Allow the batter to ferment in the fridge between 6 and 24 hours for optimal yeast activity.
- Serve waffles immediately after cooking or keep warm briefly in a 200°F oven if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 442 kcal
% Daily Value*
| Calories | 442kcal | 22% |
| Carbohydrates | 51g | 17% |
| Protein | 12g | 24% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 115mg | 38% |
| Sodium | 499mg | 21% |
| Potassium | 254mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 729IU | 15% |
| Vitamin C | 0.003mg | 0% |
| Calcium | 148mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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