Have you ever heard of Yeasted Waffles? Sometimes they are called Raised Waffles or Overnight Waffles. They are crispy on the outside and so fluffy and airy on the inside you might not go back to baking soda waffles again.
You need to let the batter sit in the fridge for 12- 24 hours before baking. It gives them a lovely tang and the resulting waffles are extra crisp on the outside and airy on the inside.
I made up a big batch one morning and then froze them individually and moved them to a zip to lock bag. We can take them out individually to toast up for breakfast as needed.
For a large family brunch you can make also make the waffles ahead of time and reheat them all in the oven at once before serving. Or have the batter and waffle iron ready for people to make their own.
How to tell when batter is doubled
Warning! The batter will double overnight in the fridge so be sure to use a bowl large enough for expansion.
A measured bowl like this makes it easy to tell when batter or dough is doubled.
Easter Brunch Recipes
Celebrate Easter or other spring weekend with a brunch featuring these delightful recipes.
- Banana Bread Pancakes by Our Good Life
- Crescia al Formaggio (Italian Easter Bread) by Karen's Kitchen Stories
- Easy Tator Tot Breakfast Casserole by Blogghetti
- Overnight Croissant Breakfast Casserole by A Kitchen Hoor's Adventures
- Overnight Eggs Benedict Casserole by Making Miracles
- Sheet Pan Pancakes by Hezzi-D's Books and Cooks
- Smoked Salmon Deviled Eggs by Art of Natural Living
- Yeasted Waffles by That Recipe
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Recipe
Ingredients
- 1 ΒΎ cup milk
- Β½ cup butter
- 2 cups all purpose flour
- 1 tablespoon sugar
- 1 Β½ teaspoon rapid rise yeast
- 1 teaspoon salt
- 2 egg
- 1 teaspoon vanilla
Instructions
- Warm milk and butter in a saucepan (or microwave) until butter is just melted. Let cool until it is just warm to the touch.
- In a large bowl, whisk together the flour, sugar, yeast and salt.
- Slowly whisk in the milk/butter mixture and mix until smooth.
- Add eggs and vanilla and mix until smooth.
- Be sure there is room in the bowl for batter to double in size! Cover with plastic wrap and refrigerate overnight (12-24 hours).
- Heat the waffle iron. Stir batter until it is back down to the original volume. Bake as directed by the waffle iron manufacturer.
- Waffles can be made ahead of time and reheated in a 300 degree oven for about 10 minutes.
Sadhna Grover
Hi Audrey, these waffles are tempting. Thanks for hosting the lovely party.
Audrey
Sadhna, I am sure you could adjust this to your vegan diet. Thanks for supporting the party.
Lou Lou Girls
Hello beautiful! Great party! I hope to see you at our party that goes until Friday. We Pin and Tweet every creation! Have a Happy Day! Lou Lou Girls
Audrey
Thanks for supporting the party!
Claire
These look so yummy! Thanks for hosting..
Audrey
Thanks, Claire.
Marilyn Lesniak
Thank you for sharing this delicious recipe at The Recipe Sharing Pin and Yum Party! I hope to see you next week. Pinned and Yummed.
Please visit Thursday Favorite Things for more sharing fun!
Audrey
Thanks, Marilyn
Hezzi-D
I make waffles all the time but have never made a yeasted waffle. It's on my to make list!
Karen
Oooh, I love the idea of yeasty waffles! These are gorgeous.
Terri Steffes
I don't think I have tried these before. I love that taste, so I bet I will love these. I love the idea of an overnight dish.
Inger @ Art of Natural Liivng
I love waffles,but have never done a yeasted version. Time to fix that!
Lisa Kerhin
YUM. That is all. oh, and I've never made waffles with yeast...gotta do that now.
Christie
I've always wanted to make yeasted waffles! These look so delicious. I"m a total waffle sucker when we go out to breakfast. I can't wait to make them at home.