Raised Waffles Recipe

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 06/14/21
Raised Waffles
Mistik Pictures/Photographer's Choice/Getty Images
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 4 servings
Nutrition Facts (per serving)
539 Calories
29g Fat
56g Carbs
15g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 539
% Daily Value*
Total Fat 29g 37%
Saturated Fat 17g 85%
Cholesterol 164mg 55%
Sodium 886mg 39%
Total Carbohydrate 56g 20%
Dietary Fiber 2g 8%
Total Sugars 7g
Protein 15g
Vitamin C 0mg 1%
Calcium 178mg 14%
Iron 3mg 19%
Potassium 301mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The overnight rise gives these yeast waffles just the right amount of fermentation for the best flavor. Add the eggs and baking soda just before cooking the waffles.

Serve these waffles with syrup and bacon, ham, or sausages, or garnish them with fresh sliced fruit or berries for a lighter breakfast.

Make waffles the "plate" for poached or fried eggs, or serve them topped with warm fruit compote or fried apples. 

Ingredients

  • 1/2 cup warm water, about 100 F to 105 F

  • 1 (2 1/4 teaspoon) package active dry yeast

  • 2 cups warm milk

  • 1/2 cup melted butter, slightly cooled

  • 1 teaspoon salt

  • 1 teaspoon granulated sugar

  • 2 cups all-purpose flour

  • 2 large eggs, slightly beaten

  • 1/4 teaspoon baking soda

Steps to Make It

  1. Pour the warm water into a large mixing bowl and sprinkle with the active dry yeast. Let the yeast mixture stand for about 5 minutes until the yeast has dissolved.

  2. To the yeast mixture add the warm milk, melted butter, salt, sugar, and flour; whisk until the batter is well-blended and smooth. Cover the bowl tightly with plastic wrap and let stand overnight at room temperature.

  3. Just before cooking the waffles, add the eggs and beat until well blended. Add the baking soda, and stir until well mixed - the batter will be thin.

  4. Pour batter into sections of a very hot waffle iron.

  5. Cook the waffles until they are golden brown.

  6. Store leftover waffles in the refrigerator or freezer.

Tips

  • Use silicone utensils or ones made specifically for nonstick cookware. Removable plates are a convenience when it comes to cleaning, but always follow the manufacturers' directions for cleaning and cooking with your appliance.

  • If your waffle iron doesn't have an indicator light, here's an easy way to tell when it's ready for the batter. Put a little water inside the waffle iron before you begin heating. When the steaming stops, the waffle iron is ready for the batter. 

  • How do you tell if the waffles are done? Again, watch the steam coming from the iron - when the batter stops steaming, the waffles should be done.

Leftover Waffles

Let the waffles cool completely; put them in a zip-close food storage bag and store in the refrigerator for up to 3 days. To freeze, wrap in foil and seal in a freezer bag for up to 3 months.