Simple Yeasted Waffles Recipe (2024)

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.

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.

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!

Another great way to reheat these is to pop them right back on a hot waffle iron for a minute. Crispy and delicious!

Much better if you let them rise overnight instead of 2-3 hours.

I love this recipe and have changed a few things. I use half the butter and 100% whole wheat (330 grams). No compromise in flavor; in fact I like it better. To speed up the process of waiting for the heated milk to cool down, I use half the milk with the butter and sugar. Once the butter is melted and the sugar is dissolved, I add the rest of the cold milk. Cools it down instantly. Nothing wrong with adding cinnamon to dry ingredients either!

Wow! Best waffles I have ever made – – or had. Two additions I now make: I add a half teaspoon of vanilla and a pinch of lemon zest. Already plotting out a savory version with no sugar, plus pepper and finely chopped scallions. Yum!!

Forgot to mention these are outstanding freezer waffles as well. Made a double batch and froze the leftovers. The whole family was pleased with the results!

Two additional thoughts: double the recipe and use a bowl for plenty of room for the batter to rise – mine rises a lot. This recipe makes 3 1/2 complete squares (four quadrants each) in my Cuisinart waffle maker. Because these freeze so well, it's good to make more.

The yeast mixture was not very bubbly, but the batter grew overnight in the refrigerator anyway. I used 100% AP flour, since I got the urge to make waffles on Friday night at 10 and had no wheat flour.
My waffle maker needed about 2/3 cup of batter to fill it to the edges. The waffles had a crispy crust which is a big difference from Bisquick or other pancake mix. Inside they were soft, almost like a Krispy Kreme donut. Must be all that butter. Ate a few and froze the rest. Recommended.

I've had excellent success with a less rich version, too. Our family uses a modified form of the 1967 Good Housekeeping Cookbook version, but it's similar. We just don't bother proofing the yeast in water and some buckwheat and whole wheat flour usually makes it into the mix.

Made this recipe for a house full of breakfast guests for Sunday morning breakfast. I always weigh my ingredients for all baking, these waffles are tasty and perfect if you follow the recipe. Would not change a thing. Served with Maine maple syrup and fresh raspberries.

Just made these this morning--and they were perfection! After 20 years of making waffles regularly--from scratch and from adapted mixes--I have found the ultimate waffle recipe. The crispness and flavor are unparalleled.

erm...why isnt the warm water listed as an ingredient?

This is better, and so much easier, than the classic recipe with separated eggs. So crispy and delicious. I let it rise overnight in the fridge. Would recommend increasing the salt and adding 1 1/2 tsp vanilla.

I played very fast and loose with this recipe, subbing what I had on hand: King Arthur white whole wheat flour for all-purpose, and buckwheat flour for whole wheat, used skim milk and some extremely rich heavy cream for the butter (in the batter - my waffle iron doesn’t require greasing). And they came out great! Extremely light and tasty. The only thing I might change is to decrease the amount of salt. I'm on a low salt diet and they did taste salty to me.

What a delight! Almost like eating a cloud, but so much tastier. Next time I try with more whole wheat flour, to feel even healthier. And my European waffle maker yielded 16 waffles!

Don’t have a waffle iron- can mixture be used for pancakes?

More of a breast type waffle. We liked Michael smiths recipe better.

Wow. Just wow. Better than any other mix or scratch waffle I have made before. Definitely worth the effort and definitely worth making the night before. Morning prep was easy peasy. I read someone else’s note that they had accidentally added the eggs and baking soda the night before and they turned out fine. I will do this next time as it seemed a shame to stir out all that rise in the am. Excellent! Make these!

There were a hit with my whole family--I love and (and have laminated on the side of my fridge) Melissa Clark's other "Waffles" recipe on here as well for a quick Sunday morning waffle breakfast, but this waffle brings on the richer flavor. I have also messed up and mixed it all together (not waiting to add the eggs and soda) and let it rest overnight in the fridge and it was still delicious! (And I am guilty of adding just a splash of vanilla to both waffle recipes.)

Does anyone know what happens if you add the sugar and salt at the end of the first step (after mixing in the flour, milk, butter, etc.? I neglected to add the sugar and salt to the liquid mixture. Thanks! 🎚️

I did this as instructed plus a little vanilla. I waited 3 hours and it hadn’t risen much even though the yeast was active and bubbling. Then I added the egg and baking powder and boom! It took off. I see no reason to not add everything in the beginning and then let it rise.

Mixed reviews. I found this recipe because I decided to make waffles this morning rather than last night. I ran out of whole wheat flour and used all AP flour. Replaced half the butter with some vegetable oil, which is what I do for my usual overnight yeast waffle recipe. My daughter, who prefers steel cut oats and less processed foods did not like them at all, especially because flavor was lacking. My husband who prefers instant flavored instant oatmeal, prefers these.

Delicious as is. But at the first mix of the batter, I add two tablespoons of sweetener, ½ cup of cornstarch, and 12 ounces by volume of frozen wild blueberries (defrosted after measuring). The cornstarch makes the waffles extra crispy and compensates for the extra liquid in the berries...mostly. Remember, a thinner batter makes a lighter waffle; a thicker batter makes for heavier waffles. You may have to add water or flour to get just the consistency you're looking for.

1 package of yeast seems way too much for the amount of flour and resting time. I suggest to use less yeast.The recipe did not turn out well for me.

It’s been a couple of years since I first followed this recipe. Crispy on the outside light and fluffy inside - that’s the waffle what you get with this recipe. I left the batter in the fridge overnight but this time I followed advice from one of the commentators. I separated two eggs and whipped the yolks and the whites separately before adding to the batter in the morning. I made sure I had those stiff peaks in the whites before folding them into the batter last. Just - wow!

this is the best ever waffle recipe. My family always says the Grandma makes the best waffles! Thanks for the recipes!

I used 240g of an all-purpose gluten-free flour, and 90g of a gluten-free oat flour. Absolutely fantastic — crispy outside and fluffy inside.

These didn’t work that well for me! I think the salt prevented the rise on mine, and I will omit next time as everyone said they didn’t like the salty taste! I added vanilla though which was a good idea