Yeast Waffles

Yeast Waffles


"This is a traditional waffle recipe. It makes tasty, crunchy waffles. They are very good with syrup, or my personal favorite is waffles topped with whipped cream and fresh strawberries!"

Ingredients 14 h {{adjustedServings}} servings 434 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 434 kcal
  • 22%
  • Fat:
  • 19.3 g
  • 30%
  • Carbs:
  • 52.8g
  • 17%
  • Protein:
  • 11.8 g
  • 24%
  • Cholesterol:
  • 118 mg
  • 39%
  • Sodium:
  • 660 mg
  • 26%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Warm the milk in a small saucepan until it bubbles, then remove from heat. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. In a large bowl, combine milk, yeast mixture, butter, salt, sugar and flour. Mix thoroughly with rotary or electric mixer until batter is smooth. Cover and let stand at room temperature overnight.
  3. The next morning, stir beaten eggs and baking soda into the batter; beat well.
  4. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown.
Tips & Tricks
How to Proof Yeast

Learn simple tricks for proofing yeast to make breads & pastries light and airy.

Whole Grain Waffles

See how truly delicious whole grain waffles can be.

Rate recipe

Your rating


Reviews 93

  1. 109 Ratings


Wonderful! I now make these every Sunday morning! Definitely give it at LEAST 1 1/2 hours to rise before making waffles (if you don't you'll end up with dense, less flavorful waffles - I did that once) and overnight is really the best if you can think about breakfast that far in advance (which I can't). If you like pancake mix waffles then this might not be your thing, but if you like old-fashioned waffles that don't taste like pancakes in a different shape, these are for you!


This really is a great recipe! I often cater brunch and this is a favorite of everyone. Most of the work is done the night before. With a couple of steps in the morning and you have a wonderful breakfast. I use a belgian waffle iron that flips and I wipe the hot iron with a stick of butter before each waffle. I always serve these waffles with fresh whipping cream, real maple syrup, and an assortment of berries. I disolve the sugar in the water before adding the yeast to help it rise. Other than this step, I wouldn't change a thing in the recipe!!! If you do any research and look for an authentic Belgian recipe, I think this "yeasty" recipe is very close in taste but is much easier than the traditional Belgian recipes. They are even better the second or third day. When I have extra batter, I freeze it in individual serving bags and put them in the freeze for my son who is away at school. I haven't used the frozen batter for clients but my son loves having this taste from home while he is away.

Sarah Jo

I had been using a non-yeast waffle batter recipe for weeks now and I'll tell you........I don't think I can go back to using a waffle batter without yeast. The flavor of these waffles was amazing and they turned out incredibly light and fluffy. We all agree that this is one of the best waffle recipes I've made yet. EXCELLENT. Very happy.