Simple Yeasted Waffles

By Melissa Clark

Simple Yeasted Waffles
Andrew Scrivani for The New York Times
Total Time
1 hour, plus 2 to 3 hours’ standing
Rating
5(1,674)
Comments
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Yeast-risen waffles have a lovely, complex tang that works beautifully with whatever sweet topping you apply – honey, maple syrup, fruit jam. You can make the batter the night before and let it rise in the refrigerator until breakfast time. Or, it will rise at room temperature in a couple of hours, which makes these waffles a good choice for brunch. Like all waffles, these freeze well. Once they cool, pack them in a heavy-duty freezer bag and store in the freezer. Then pop them, still frozen, in a toaster to reheat. Toasted waffles are even crisper than freshly made ones, and make a quick and convenient weekday breakfast.

Featured in: Any Excuse to Eat Waffles

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Ingredients

Yield:8 to 10 waffles
  • 2¼cups milk
  • 1stick (½ cup) unsalted butter, cut into cubes, plus more for the waffle iron
  • 15grams sugar (1 tablespoon)
  • 5grams salt (1 teaspoon)
  • 1package active dry yeast (2¼ teaspoons)
  • 240grams all-purpose flour (2 cups)
  • 90grams whole wheat flour (¾ cup), or use all-purpose flour
  • 2large eggs
  • ¼teaspoon baking soda
Ingredient Substitution Guide
Nutritional analysis per serving (9 servings)

290 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 34 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 8 grams protein; 291 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small pot over medium heat, combine milk and butter until melted and hot but not simmering. Stir in sugar and salt; remove from heat and let cool to lukewarm.

  2. Step 2

    In a large bowl, combine ½ cup warm water and yeast. Let stand until foamy, about 5 minutes.

  3. Step 3

    Add warm milk mixture to yeast and stir. Whisk in flours. Cover with plastic wrap and let stand until doubled in volume, 2 to 3 hours at room temperature or overnight in the refrigerator.

  4. Step 4

    Heat waffle iron. Whisk eggs and baking soda into waffle batter. Using a pastry brush or paper towel, lightly coat iron with melted butter. Cook waffles (using about ½ cup batter per waffle) until golden and crisp. Butter the iron in between batches as needed. Serve waffles immediately as they are ready, or keep them warm in a 200-degree oven until ready to serve.

Tip
  • Measurements for dry ingredients are given by weight for greater accuracy. The equivalent measurements by volume are approximate.

Ratings

5 out of 5
1,674 user ratings
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Comments

Bernice Glenn

I've cooked raised waffles for many years using a delicious, easy to make recipe from the 1896 Boston Cooking School cookbook by the illustrious Fanny Farmer. Fanny's, less rich than Clark's, uses 1 3/4 cups milk; 1 teaspoon salt; 1 tablespoon butter; 2 cups flour; 2 eggs, separated; 1/4 cup warm water and 1/2 cake yeast. Scald milk; add salt and butter, and when lukewarm add yeast cake dissolved in water, and flour. Let rise overnight; add yolks of eggs beaten, and whites, beaten stiff.

jeff

First time out made these to rave reviews, only to realize after that I'd veered from the recipe by mixing in everything and letting it rise overnight rather than adding the eggs and baking soda after the rise. Have found that this actually produces better results for us in both flavour and texture -- incredibly light and delicious and less fuss to prepare!

Wes

Truly excellent, and a go-to recipe when I have the forethought to make it the night ahead (which isn't often). It makes a lot for a two-person household, but I slightly undercook the ones we won't eat, cool them, and freeze them. To serve later, I take the frozen waffle and throw it back into the waffle iron for a few minutes. Thaws, finishes cooking, and crisps them in one step, and they're as good as they are fresh.

Annie B

I’ve never made yeasted waffles before- and won’t again sadly. I let them rise overnight, followed all instructions by the gram, and they burnt! Terribly! They were charred on one side and somewhat raw on the other. I’ve never had this problem before with waffles (usually following Melissa Clark’s other waffle recipe). Perhaps the fewer eggs? Anyway, sorry to say I’m not a fan.

Silas

Extra crispy tip! substitute the 3/4 cup whole wheat flour with almond flour for the perfect crispy waffle.

Carolyn S

I heeded comments by Roy. I used all wheat flour and half the amount of butter. I heated up half the milk with the other ingredients and then added the rest of the milk cold to the saucepan to cool it down faster. It tasted delicious. The only thing we have to do next time is heat our waffle iron on a higher setting ( I had heated on a medium heat setting) because we would have had crispier exteriors had we set it higher. It had been too long since we made our own waffles. But the recipe is very easy to make. Thanks.

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