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Crispy Yeast Waffles

You will like the difference yeast makes in waffles; they are absolutely delicious! Make them ahead and then experience the convenience of having the batter prepared and ready for the waffle iron just before you are ready to serve.


Average: 5 (2 votes)
This recipe makes 6 to 8 waffles
Milk1+3/4 cups
Water1/4 cup
Oil1/4 cup
Salt1 tsp
Sugar2 TBSP
Flour2+2/3 cup
Active Dry Yeast2+1/4 tsp

This recipe is featured at Mommy's Kitchen.

Bread Machine Method

Have all ingredients at room temperature and place in pan in the order listed. Select the dough/manual cycle. Do not use the delay timer. Do not close the lid. This is a batter so you will have to use a rubber spatula to help the dry ingredients mix completely with the wet. When the machine has completed the first kneading, stop the machine. Pour the batter into a bowl; cover and refrigerate batter several hours or overnight.


Hand-Held and Stand Mixer Methods

Combine flour, yeast, sugar and salt in mixing bowl. Combine milk, water, and oil; heat to 120° to 130°F. Add liquid ingredients to dry mixture; blend on low speed. Add eggs. Beat 2 to 3 minutes on medium speed. Cover bowl; refrigerate batter several hours or overnight.


Food Processor Method

Have all ingredients at room temperature. Place dry ingredients in processing bowl with steel blade. Process briefly to blend. While motor is running, add oil, eggs, water, and milk. Process just until mixed. Pour batter into a bowl; cover and refrigerate batter several hours or overnight.



When ready to serve, stir down batter. Bake on waffle iron using medium/high heat. Serve hot with butter and syrup, or your favorite toppings.



Use Active dry yeast for this recipe. Instant yeast is not recommended for refrigerated dough/batter.  Visit our Lessons in Yeast & Baking for more information on baking.


Crispy Yeast Waffles

Super Easy & Very Crispy - easy to make, love the overnight method, freezes well. My mix made 6 thick waffles and was prettier then your pic.

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