Yeast Waffles

The yeast in these waffles makes the batter thick and bubbly and the waffles full of flavor with a great crunch. Must be made at least 3 hours ahead of time and stored at room temperature.


    Yield: Three 8" round waffles in a Belgian waffle maker

    • 1 cup whole milk, room temperature (or milk alternative of choice)
    • ¼ cup butter or 2 oz. oil, Earth Balance, coconut oil
    • 1 cup (140 grams) Pamela’s All-Purpose Flour Artisan Blend
    • 1 TBSP sugar
    • 1 tsp salt
    • ¾ tsp Instant yeast
    • 1 egg, large (or equivalent egg replacer)
    • 1 tsp vanilla (optional)

    Heat milk to warm, add butter to melt, mix and let cool.

    In a 6 cup or larger bowl, whisk together flour, sugar, salt, and INSTANT yeast. Slowly add milk mixture and whisk together until smooth.

    In a small bowl, whisk together eggs and vanilla, add to large bowl and whisk again until smooth.

    Cover the bowl with plastic or a lid and let rest on the counter until bubbly and foamy (no sooner than 3 hours up to 6 hours, allowing the yeast to develop at room temperature).

    Cook according to waffle machine directions, on med/high. Cook hot and fast.

    This recipe doubles well.

    CHEF’S NOTE: Freeze any extra waffles; reheat in the toaster.

    © Pamela's Products, Inc.

Customer Reviews

Based on 3 reviews

Can you substitute the Baking and Pancake Mix in this? Thanks.

Rex A Schildhouse

Unless you get up a lot earlier than the rest of the breakfast eaters, this is a "make the night before waffle recipe." Three to six hour rise time. I made them the night before and heated them in a toaster / oven in the morning. Waffles were relatively light and the vanilla adds a bit of flavor. I have more mix and will mostly use it with this recipe. Not bad, not outstanding either.



Judy clearwater

Can the bread mix be used for these?