How to Make Fluffy Yeasted Waffles

There’s something magical about yeasted waffles — crisp on the outside, light and fluffy on the inside, with a subtle tang that sets them apart from ordinary waffles. Unlike quick batter waffles, yeasted waffles need a bit of time to rise, but the delicious payoff is totally worth the wait. Whether you’re aiming for a special weekend breakfast or a cozy brunch treat, this easy yeasted waffle recipe will have you flipping perfect waffles in no time!

Ingredients

420 ml (1¾ cups) milk
115 g (1 stick / ½ cup) unsalted butter, cut into 8 pieces
250 g (2 cups) all-purpose flour, spooned and leveled
12.5 g (1 tablespoon) sugar
5 g (1 teaspoon) salt
4.5 g (1½ teaspoons) instant/rapid-rise yeast
2 large eggs
5 ml (1 teaspoon) vanilla extract

Step-by-Step Instructions

Melt the butter in a small saucepan over medium-low heat, then add the milk and warm it until it’s just warm to the touch, about a few minutes. Set the mixture aside. In a large bowl, whisk together the flour, sugar, salt, and yeast until combined. Gradually pour the warm milk and butter mixture into the flour mixture, whisking continuously until the batter is smooth and well blended.

In a small bowl, whisk together the eggs and vanilla until fully combined, then add the mixture to the batter and stir until well incorporated. Scrape down the sides of the bowl with a rubber spatula, cover it tightly with plastic wrap, and refrigerate for at least 12 hours or up to 24 hours. When ready to cook, preheat your waffle iron according to the manufacturer’s instructions. Remove the batter from the fridge—it should be foamy and have doubled in size—then proceed with cooking.

Before cooking, give the batter a quick whisk to recombine—it may deflate slightly, which is normal. Spray the waffle iron with non-stick cooking spray and cook the waffles according to the manufacturer’s instructions until golden and crisp.