Yeasted Waffles are Perfect for Breakfast, Brunch or Brinner

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.

I love being in the Our Family Table Group because it motivates me to go back and remake old recipes and update the images. Like these Yeasted Waffles.

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

Warning! The batter will double overnight in the fridge so be sure to use a bowl large enough for expansion.

Easter Brunch Recipes

• Banana Bread Pancakes by Our Good Life
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• 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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Yeasted Waffles

Yeasted Waffles are old fashioned overnight waffles leavened with yeast instead of baking soda. Crispy on the outside, fluffy inside.

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Ingredients

  

• 1 3/4 cup milk
• 1/2 cup butter
• 2 cups all purpose flour
• 1 tablespoon sugar
• 1 1/2 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.

Notes

1 packet yeast is 2 1/4 teaspoons – do not use the entire packet.