Yeasted Waffles(Cook's Illustrated)

The batter must be made 12 to 24 hours in advance. Texture of the waffles made in a classic waffle iron is better. But a Belgian waffle iron will work, though it will make fewer waffles. The waffles are best served fresh from the iron but can be held in an oven until all of the batter is used. As you make the waffles, place them on a wire rack set above a baking sheet, cover them with a clean kitchen towel, and place the baking sheet in a 200-degree oven. When the final waffle is in the iron, remove the towel to allow the waffles to crisp for a few minutes. These waffles are quite rich; buttering them before eating is not need and may be to much for some. Show more

Ready In: 12 hrs 15 mins

Serves: 4-7

Yields: 4-7 waffles




  1. In a small saucepan over low heat, heat milk and butter until butter is melted, approximately 3 to 5 minutes. Remove from heat and let mixture cool until warm just to the touch.
  2. In a large bowl, whisk together flour, sugar, salt, and instant yeast. Gradually whisk in the warm milk/butter mixture until the batter is smooth.
  3. In a small bowl, whisk eggs and vanilla extract until combined. Add egg mixture to the batter and whisk until well incorporated and smooth. Scrape down sides of bowl with rubber spatula; cover bowl with plastic wrap, and refrigerate at least 12 hours and up to 24 hours. The batter must be made 12 to 24 hours in advance of making the waffles.
  4. Following manufacturer's instructions for your waffle iron, heat waffle iron.
  5. When waffle iron is hot, remove the waffle batter from the refrigerator (the batter will be foamy and have doubled in size). Whisk batter to recombine (the batter will deflate at this time).
  6. Bake waffles according to the manufacturer's instructions. Use about 1/2 cup waffle batter for a 7-inch round waffle iron and about 1 cup waffle batter for a 9-inch square waffle iron.
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