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Crispy Yeast Waffles

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.
Yield 6 to 8 waffles
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Reviews

Ingredients

  • 2 2/3 cups all-purpose flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Quick Rise Yeast
  • 2 tablespoons granulated sugar
  • 1 teaspoon table salt
  • 1 3/4 cups milk
  • 1/4 cup water
  • 1/4 cup oil
  • 3 large eggs

Instructions

  • Combine flour, yeast, sugar and salt in stand mixer bowl; set aside. Combine milk, water, and oil; heat to 120° to 130°F. Add milk mixture to flour mixture; blend on low speed using a paddle attachment. Add eggs. Beat 2 to 3 minutes on medium speed. Cover bowl; refrigerate batter several hours or overnight.
  • When ready to serve, stir down batter. If refrigerated, let sit out for 30 minutes prior to baking. Preheat waffle iron to medium/high heat (and grease if needed). Pour batter on waffle iron as directed by manufacturer. Serve hot with butter and syrup, or your favorite toppings.

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Review & Comments

Monica | Reply

Hello,
I much prefer to cook in metric units. Any chance you could please convert for me? Many thanks, Monica

Red Star Yeast | Reply

Hi Monica,

Here is a helpful chart of ingredients that you can convert any recipe from cups to weight.

Happy Baking!

Mrs. Moffat | Reply

5 stars
Fantastic! Crispy and flavorful!

Here’s another good tip: make them ahead of time, then take a few cutlets out of Aldi’s famous Red Bag Chicken (Google it – they have a huge cult following!!) And make a SANDWICH out of the waffles! Instant mock Southern deliciousness! My husband even found a bottle of imitation Chick-fil-A sauce at Wal-Mart… Heavenly!

I will be making this again and again! I’m going to let them cool completely and keep them in a bag in our deep freezer! Many thanks for this recipe!

Momma B | Reply

What if I don’t want to refrigerate? Do I need to proof or rest dough or straight into waffle iron after mixing per instructions?

Red Star Yeast | Reply

Refrigerating for 3 hours (or overnight) before making is ideal to allow time for the yeast to ferment and develop flavor. Alternatively, you could let the batter sit on the counter for 1-2 hours and then make the waffles.
Happy baking!

glo | Reply

These were easy to prepare, and fast to make the next morning. Definitely making it again.

Janet | Reply

5 stars
Made the batter last night and had them for breakfast this morning–they’re terrific! Very crispy on the outside and soft on the inside. I have leftovers to put in the freezer. I will definitely make these again!

Kitchen Joinery Canterbury | Reply

These look amazing.

epf balance | Reply

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.

Lenny Face | Reply

Mouth watering

lenny face | Reply

5 stars
These look amazing. They are definitely saying “eat me now!!!”.

SodaNoodle | Reply

5 stars
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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