Golden brown overnight yeast waffles, crispy on the outside and tender and fluffy on the inside. A whole wheat yeast batter made the night before, so in the morning you’re enjoying delicious fresh, hot waffles in minutes.
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I bought an awesome new double Belgian waffle maker recently. I was surprised to see that the classic Belgian Waffle recipe in the manual contained yeast.
I’d seen yeasted waffle recipes before, but had never tried them. That recipe was a little more work than I wanted to do, so I sent out a tweet asking for a great yeasted waffle recipe.
Red Star Yeast tweeted me a link to their Crispy Yeast Waffle recipe. I couldn’t think of a better source for a yeasted waffle recipe than Red Star Yeast and knew it would be great.
Of course, I had to tweak the recipe a bit. I used whole wheat flour for extra nutrition, brown sugar, vanilla and butter for flavor, and oil for the crispness. I also made a batch and a half so I would have plenty to feed my crowd.
This waffle is fantastic. I was worried that it would have a strong yeast taste, but I couldn’t taste the yeast. My son said they were better than my Light and Fluffy Whole Wheat Waffles which is a great waffle and was our favorite.
In the morning after sitting in the refrigerator overnight, your batter will be bubbly and your waffles will bake up crispy, but light and fluffy.
In fact they baked up so fluffy I had to use less batter than with my traditional recipe. I will definitely make these waffles again. You should too.
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Whole Wheat Overnight Yeast Waffles
Ingredients
- 2 ¼ cup all purpose flour
- 1 ½ cup Whole Wheat Pastry Flour
- 2 ¼ teaspoons 1 package yeast*
- 1 ½ teaspoons salt
- 2 tablespoons unsalted butter melted
- ⅓ cup oil
- 3 tablespoon brown sugar
- 3 cups milk I used 1%
- 4 eggs
- 1 teaspoon vanilla extract
Instructions
- In large mixing bowl, combine flours, yeast, and salt.
- In medium saucepan or large microwave safe bowl, combine melted butter, oil, brown sugar and milk. Heat to 120º to 130º.
- Add liquid ingredients to dry ingredients and blend on low speed until combine. Add eggs and vanilla. Beat 2 to 3 minutes on medium speed.
- Cover bowl; refrigerate batter several hours or overnight.
Notes
More Waffles recipes you might like:
Cornmeal Lemon Ricotta Waffles with Strawberry Rhubarb Compote, Barbara Bakes
Blueberry Yogurt Waffles, Two Peas and Their Pod
Lemon Ricotta Blueberry Waffles, Kitchen Belliecious
Brown Sugar Bacon Waffles, Joy the Baker
Red Velvet Waffles with Cream Cheese Icing Drizzle, Taste and Tell
Philip Christanti
Very good. Amazing in a waffle’s ways.
Laura Tan
Hi, you used 1% of the milk? What is the difference if I follow the recipe exactly?
Barbara Schieving
Not 1% of the milk, I used 1% (nearly skim milk) instead of whole milk.
Laura Tan
Hi, your recipe looks great. Where can I find Whole wheat Pastry flour? Is there another name for it?
Barbara Schieving
Hi Laura – this is the brand I use https://www.bobsredmill.com/whole-wheat-pastry-flour.html
Emily
Hi Barbara,
Very excited to try these tomorrow, my husband eats whole wheat waffles for breakfast almost every morning and these sound lovely! For all the commenters who mentioned wanting waffles on weekdays. You can easily freeze waffles and reheat in the toaster. There is no big secret that eggo has that makes their work you can totally do it yourself and can use healthier ingredients like the ones here:) one tip, don’t let the waffles brown too much, either turn down the heat setting or take them out a touch early so they don’t get too dark when you toast them later. Also, when freezing we cool them completely on wire racks before putting the waffles in gallon zip locks when sealing the bags you can use a straw to suck out any excess air.
Barbara Schieving
Thanks Emily – I hope you enjoy them. These waffles freeze especially well.
cookingrookie
I have been thinking about this recipe all this time, ever since it was published, and this weekend it was finally pancake time for me, and I tried it. I don’t have a waffle maker, so I had to make pancakes. They turned out perfect. I made them both on Saturday and Sunday. I am sure the waffles would be even better, must be so crispy on the outside, but I am not ready for another appliance in the kitchen now :-). I hope you had a nice weekend, Barbara! Thanks for the recipe 🙂
Barbara Schieving
Thanks! I wondered if I could use the recipe for pancakes. Glad you enjoyed them.
cakewhiz
i have never had waffles with yeast but yours have turned out so nice and poofy that i want to give this a shot. i love that you used whole wheat… it’s great to start the day off healthy 🙂
Jersey Girl Cooks
These look delicious! I wish I had a Belgian waffle maker….maybe buy one soon.
Louise
I LOVE “yeasty” waffles and yours look heavenly, Barbara. Thank you so much for sharing…
teresa
i don’t know that i’ve ever had a pancake or waffle made with yeast, but it sounds wonderful! and i LOVE waking up in the morning with breakfast practically ready.
Jessica @ Portuguese Girl Cooks
These waffles look fantastic…now I just need to buy myself a waffle maker 🙂
Ilan
Oh wow, these waffles look great!
Angela - Garden Tea Cakes and Me
Oooh I’d love to treat myself to a waffle maker those waffle’s of yours look yummy 🙂
Deb
Adore the idea of prepping the batter the night before. We’re big on waffles for a weekend breakfast but I have not tried yeast for the leavening. And your addition of brown sugar, whole grain flour and vanilla is enticing! Thanks for the scrumptious recipe, can’t wait for the weekend!
carrian
These look awesome! Especially that syrup and those berries!Such a perfect photo and recipe, Barbara!