Bready or Not: Yeasted Waffles
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Bready or Not: Yeasted Waffles

This waffle batter needs at least 4 hours to chill and can stay in the fridge for up to 3 days. This makes for a super-fast breakfast (or breakfast-for-supper) for days in a row! The yeast lends these waffles a taste similar to sourdough. Recipe makes about 10 waffles using scant half cups of batter.
Course: Breakfast
Keyword: waffles, yeast bread
Author: Beth Cato


  • 2 3/4 cups almond milk or other milk
  • 6 Tablespoons butter cut into pieces
  • 3 cups all-purpose flour or whole wheat flour, or mix
  • 1 1/2 Tablespoons white sugar
  • 2 1/4 teaspoons active yeast 1 packet
  • 3/4 teaspoons salt
  • 3 large eggs lightly beaten
  • 1 1/2 teaspoons vanilla extract


  • In a small saucepan, heat milk and butter over medium until the butter is melted. Set aside to let cool until it's just warm, about 15 minutes.
  • In a large bowl, whisk together the flour, sugar, yeast, and salt. Add in the milk mixture followed by the eggs and vanilla extract. Stir together until just combined.
  • Refrigerate the batter for at least 4 hours, or up to 3 days.
  • Preheat waffle iron. Gently stir the batter to reconstitute. Use about scant 1/2 cup of batter for each waffle; the waffles will expand as they cook, and the iron might overflow on the first attempts you get a feel for the right amount to pour in.
  • Return any unused batter to the fridge for later enjoyment. Cooked waffles can also be frozen.