Whole Wheat Yeast Waffles

August 21, 2012

Golden brown 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.

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.

Whole Wheat Yeast Waffles

Yield: 12 belgian waffles

Print Recipe

Ingredients:

  • 2 1/4 cup all purpose flour
  • 1 1/2 cup Whole Wheat Pastry Flour
  • 2 1/4 teaspoons (1 package) yeast*
  • 1 1/2 teaspoons salt
  • 2 tablespoons unsalted butter, melted
  • 1/3 cup oil
  • 3 tablespoon brown sugar
  • 3 cups milk (I used 1%)
  • 4 eggs
  • 1 teaspoon vanilla extract

Directions:

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.

*Red Star recommends active dry yeast and not instant yeast, but I used instant yeast with no problem.

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Lemon Ricotta Blueberry Waffles, Kitchen Belliecious
Brown Sugar Bacon Waffles, Joy the Baker
Red Velvet Waffles with Cream Cheese Icing Drizzle, Taste and Tell