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Yeasted Waffles

(recipe, Meera S.T. Vargo)

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These waffles are light and crisp. The batter has to sit overnight, so start preparing it in the evening.


  1. 2 tsp. active dry yeast
  2. ½ cup warm water
  3. 3 cups flour
  4. 1 tsp. salt
  5. 1 Tbsp. sugar
  6. 2 cups milk (see Note)
  7. ½ cup (1 stick) butter, melted and cooled
  8. 2 eggs
  9. ½ tsp. baking soda (see Note)


  1. In a small bowl, dissolve the yeast in warm water. Let sit.
  2. Meanwhile, in a large bowl, whisk together the flour, salt, and sugar. Add the milk and melted butter, and stir to combine. Add the yeast mixture.
  3. Cover and let stand at room temperature overnight.
  4. In the morning, just before using the batter, stir in the eggs and baking soda.
  5. Preheat the waffle iron. When the waffle iron is hot, bake the waffles using the amount of batter recommended for your machine (usually about ⅓ to ½ cup).
  6. Serve hot with butter and syrup.


To serve waffles to several people, you can preheat the oven to 250 degrees and place waffles in the oven to keep them warm until serving. You can store extra unused batter for 24 hours in the refrigerator. Stir thoroughly before using. Culinate editor's notes: You can replace the milk with buttermilk if you like. The baking soda gives the batter a bit of extra lift, but you can skip it. If you do, add just the 2 eggs in the morning and let the batter sit for 30 minutes to an hour; the yeast will give the batter a second rise, resulting in puffy, chewy waffles. Alternatively, mix together all of the ingredients except the baking soda the night before and let the batter rise, covered, overnight in the fridge. Let the batter come to room temperature in the morning before making the waffles.