Yeast Waffle Recipe
Yeast Waffle Recipe – crunchy and soft the same time, golden brown on the outside, perfect when served with maple syrup, jelly, fresh fruit or fruit preserves.
I’ve owned a waffle maker for as long as I can remember, but I rarely make waffles. It took me a while to find a good waffle recipe, that tastes good and is worth my time making waffles. I’m speaking of my Crispy Belgian Waffles Recipe. I also have a great Low-Carb Waffle Recipe, the produces great waffles, but they are not as crunchy as thee Yeast waffles. Of course to compare the two is unfair.
I’ve always heard that waffles made with yeast are more delicious, crispy on the outside, fluffy on the inside and tasting almost like pastry/donuts. The truth is that these waffles do taste much better than the ones made without yeast. No more thin and soft, soggy crepes.
Make the batter the night before and have it ready for the perfect breakfast in the morning.
To make these yeast waffles, you need a good quality Belgian waffle maker, that is made of heavy sturdy metal and heats quickly, to achieve optimal results.
I like to use minimal amount of sugar in my waffle recipes.
Waffles made with yeast vs baking powder. What really is the difference between yeasted and non-yeasted waffles, besides the ingredient list?
Even though my Crispy Belgian Waffles recipe, made with baking powder and also sparkling water produces some good crunchy waffles, whey are still softer than the ones made with yeast as a leavening agent.
Using yeast in Belgian Waffle batter produces great deep flavor, light texture, tender on the onside and the perfect rise.
Yeasted waffles batter needs to be made in advance (the night before) and kept in the fridge.
What ingredients do you need to make this Yeast Waffle Recipe?
For these overnight yeast waffles you need some basic ingredients:
- milk (almond milk will work as well)
- yeast (dry)
- baking powder
How to make waffles with yeast?
The process to make this yeast waffle batter recipe is a little more time consuming than when you just make regular Belgian waffles. The batter needs to be started hours in advance, so the yeast can get active and help the batter “rise”, which on the other hand produced crispy and fluffy waffles.
- Combine the yeast with warm water to proof.
- Warm up milk and butter, add sugar and salt to it.
- Combine flour, milk and yeast mixture, whisk to combine, cover and let it rise for 3-4 hours or overnight.
- Add the whisked egg, vanilla and baking powder to the batter.
- Cook waffles following the manufacturer’s instructions for your Belgian Waffle Maker.
Can you make yeast waffles ahead of time?
This Yeast Waffle Recipe can be used to make waffles ahead of time. You can wrap the cooked and cooled to room temperature waffles in plastic wrap and freeze for up to 2 months.
When ready to use, put frozen waffles in the toaster to defrost and cook, like you do with store bought waffles.
Can you keep unused waffle batter?
The short answer is yes. I’ve reserved this yeasted waffles batter in the fridge and used it the next day. So if you don’t use it all the day it is ready to use, you can reserve the leftovers for one more day. This is it. You can not reserve it for longer, because it will go bad and get a weird smell.
More Waffle Recipes:
Yeast Waffle Recipe
In a small bowl combine water and yeast. Cover and set aside.
Warm up the milk and butter together until lukewarm.
Combine warm milk with the sugar, salt and yeast. Add in the flour. Cover and let the batter rise at room temperature for 3-4 hours or in the fridge overnight.
Whisk the egg very well. Add to the batter. Add in the vanilla and baking powder.
Heat a waffle iron to high heat and brush or spray with oil or butter spray.
Add about 1/4 cup of batter to the waffle iron and cook each waffle (according to the manufacturers directions).
Serve waffles with your favorite toppings.