Light and Crispy Yeast Waffles

closeup of yeast waffles with a corner cut.

5 from 2 votes

These Light and Crispy Yeast Waffles take only 5 minutes prep the night before, for a quick and delicious breakfast the next morning. Their incredibly airy texture will have you keeping your waffle maker on the counter full time!

Note: Total time does not include overnight rest.

Prep Time10

Cook Time18

Total Time28

Course: Breakfast, Brunch

Cuisine: American, Belgian

Servings: waffles

Calories: 286kcal

Author: Cynthia

Equipment

Ingredients

2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons instant yeast
½ teaspoon kosher salt
1 ¾ cups whole milk 90 to 100 degrees (lukewarm)
1 stick unsalted butter melted and cooled
1 teaspoon vanilla extract
2 large large egg
¼ teaspoon baking soda

US Customary - Metric

Instructions

Warm milk to lukewarm or about 100° to 110°F. Combine flour, sugar, salt and instant yeast. Add milk, butter, and vanilla to the dry ingredients and whisk until smooth. Cover the bowl with plastic wrap and let stand overnight at room temperature.
Just before cooking the waffles, whisk together the eggs and ¼ teaspoon of baking soda. Add to the batter and stir until well mixed.
Preheat oven to 250°. Place a wire rack into a large sheet pan.
Scoop or pour about ⅓ to ½ cup batter (or the amount recommended by your waffle maker manufacturer) into a preheated waffle iron. Cook the waffles until they are golden and crisp, about 4 to 6 minutes.
Remove from the waffle maker and keep warm on the prepared sheet pan in the oven.

Notes

The batter will keep well for several days in the refrigerator, so make a double batch, make extra waffles, and freeze half for future you!

Nutrition