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Yeast Waffles - Pour your ½ C of warm water in the mixing bowl and just sprinkle the yeast over top.

“Yeast Waffles”

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This yeast waffle recipe makes the best waffles you’ll ever eat.

Breakfast…The most important meal of the day. Everyone has their favorites. In our household, it’s waffles. Ever since my son could hold food in his hand, he’s always loved waffles. That crispy on the outside, but soft and chewy on the inside treat that can be both sweet and savory.

I’m sure everyone reading this has tried some of the many boxed mixes. There’s no shame in it, I know I have. But there’s one thing they all have in common…they’re all heavy. after you eat one, they sit in your gut like a lead weight.

After trying recipe after recipe of waffles that were merely, ok, I set out to make my own.

One thing that waffle mixes all use is a chemical leavener such as baking soda or baking powder. But what about yeast? Natural leavener, deep flavor, lots of air pockets making the finish product light and airy, and best of all…an amazingly crispy outer crust. Even better, if you let it sit an extra day, you get Sourdough waffles! Which are perfect topped with some smoked salmon!

Ingredients:
½ Cup Warm Water
1 Package (2.5 t) Dry Yeast
2 Cup Warm Milk
½ Cup Melted Butter
2 teaspoon Sugar
2 Cup A.P. Flour
1 teaspoon Salt
2 Eggs
¼ teaspoon Baking Soda

Tools used:
Waffle Iron

Yeast Waffles - Pour your ½ C of warm water in the mixing bowl and just sprinkle the yeast over top.You’re going to want to use a larger mixing bowl as this is going to double in size. Pour your ½ C of warm water in the mixing bowl and just sprinkle the yeast over top.Yeast Waffles - Let this sit while you’re heating the other liquids. This gives the yeast time to bloom and become activated.Let this sit while you’re heating the other liquids. This gives the yeast time to bloom and become activated. Heat your milk so that it’s just warm enough to be comfortable when you put your finger in it. If it’s too hot, you’ll kill the yeast. Add this to your yeast and water mixture. Melt your butter and add this to the mixture as well. Add your sugar and flour and whisk it all together.Yeast Waffles - Heat your milk so that it’s just warm enough to be comfortable when you put your finger in it. If it’s too hot, you’ll kill the yeast. Add this to your yeast and water mixture. Yeast Waffles - Melt your butter and add this to the mixture as well. Add your sugar and flour and whisk it all together.Add the salt last. If you add it too early, you’ll kill the yeast.Yeast Waffles - Add the salt last. If you add it too early, you’ll kill the yeast.Now wrap it tightly, and place it in a room temperature place overnight. In our house it’s our laundry room.Yeast Waffles - Now wrap it tightly, and place it in a room temperature place overnight.Yeast Waffles - The next morning, turn on your waffle iron and let it heat up. Whisk in the eggs and the baking soda.The next morning, turn on your waffle iron and let it heat up. Whisk in the eggs and the baking soda. Once your Waffle iron is heated, pour about 5 oz of batter on the iron and let it go until your desired darkness. For me it’s about 6 minutes to golden brown.Yeast Waffles - Once your Waffle iron is heated, pour about 5 oz of batter on the iron and let it go until your desired darkness. For me it’s about 6 minutes to golden brown.When it’s done cooking, top it with whatever topping you choose! You’ll notice how light and crispy these waffles are and it’ll be hard to eat just one! This recipe makes about 8, 9” waffles..go ahead…have another…Yeast Waffles - When it’s done cooking, top it with whatever topping you choose!Yeast Waffles - Yeast Waffle Recipe

 

Tools used in this post:

Waffle Iron

Yeast Waffles

Prep

Cook

Total

Yield 8 Waffles

Breakfast…The most important meal of the day. Everyone has their favorites. In our household, it’s waffles. Ever since my son could hold food in his hand, he’s always loved waffles. That crispy on the outside, but soft and chewy on the inside treat that can be both sweet and savory.

Ingredients

  • 1/2 Cup Warm Water
  • 1 Package (2.5 teaspoons) Dry Yeast
  • 2 Cup Warm Milk
  • 1/2 Cup Melted Butter
  • 2 Teaspoons Sugar
  • 2 Cups A.P. Flour
  • 1 Teaspoon Salt
  • 2 Eggs
  • 1/4 Teaspoon Baking Soda

Instructions

  1. You’re going to want to use a larger mixing bowl as this is going to double in size. Pour your ½ C of warm water in the mixing bowl and just sprinkle the yeast over top.
  2. Let this sit while you’re heating the other liquids. This gives the yeast time to bloom and become activated. Heat your milk so that it’s just warm enough to be comfortable when you put your finger in it. If it’s too hot, you’ll kill the yeast. Add this to your yeast and water mixture. Melt your butter and add this to the mixture as well. Add your sugar and flour and whisk it all together.
  3. Add the salt last. If you add it too early, you’ll kill the yeast.
  4. Now wrap it tightly, and place it in a room temperature place overnight. In our house it’s our laundry room.
  5. The next morning, turn on your waffle iron and let it heat up. Whisk in the eggs and the baking soda. Once your Waffle iron is heated, pour about 5 oz of batter on the iron and let it go until your desired darkness. For me it’s about 6 minutes to golden brown.
  6. when it’s done cooking, top it with whatever topping you choose! You’ll notice how light and crispy these waffles are and it’ll be hard to eat just one! This recipe makes about 8, 9” waffles..go ahead…have another…

Courses Breakfast

     

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5 COMMENTS

  • Genale Rambler on May 17, 2016

    That sounds like an amazing idea.
    We often make waffles.
    Is it a fluffier batter?

    • JustinBorecky on May 17, 2016

      Thanks Genale!

      The batter itself isn’t fluffier exactly, but the developed yeast is what proofs it up so much while it’s cooking. the waffles on the other hand, are by far the lightest, crispiest waffles you will ever eat!

  • Hank Mcdill on May 10, 2016

    Thanks, Justin and Ashley. I’ll have to try them. Good luck with the blog. I will be an avid reader (and eater).

  • Heather on May 9, 2016

    Looks amazing!

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