Essential Raised Waffles
Total Time
Overnight + 15 minutes
Prep Time
15 minutes (the night before)
Cook Time
Varies by waffle iron
Rating
4.8 out of 5 stars
(156)
Ingredients
4-6 servings
- 1/2 cup warm water (about 105 to 110 degrees)
- 1 packet (1/4 ounce, 7 grams or 2 1/4 teaspoons) active dry yeast
- 2 cups milk, warmed
- 1 stick (4 ounces or 115 grams) unsalted butter, melted and cooled until lukewarm
- 1 teaspoon table salt
- 1 teaspoon granulated sugar
- 2 cups (250 grams) all-purpose flour
- 2 large eggs
- 1/4 teaspoon baking soda
- Oil or melted butter for waffle iron
- Powdered sugar, syrup or berries for serving
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Preparation
Step 1
The night before: Pour warm water in the bottom of a large bowl. Sprinkle yeast on top and let it dissolve and foam slightly for 15 minutes.
Step 2
Stir in milk, butter, salt, sugar, and flour. Mix wet and dry ingredients alternately to avoid lumps.
Step 3
Cover bowl with plastic wrap and set out on the counter overnight.
Step 4
In the morning, whisk in eggs and baking soda until smooth.
Step 5
Heat waffle iron and coat lightly with butter or oil.
Step 6
Ladle in 1/2 to 3/4-cup batter per waffle batch.
Step 7
Repeat with remaining batter.
Step 8
Waffles can be kept crisp in a warm oven until needed.
Step 9
The batter keeps well in the fridge for several days.
Step 10
Save recipe for the next time?
Chef's notes
The batter can be left on the counter overnight or refrigerated. The room temperature method gives a superior sourdough-like flavor.
The recipe allows flexibility in serving time; batter keeps in the fridge for days, and extra waffles can be frozen and reheated.
Recommended for those seeking to elevate their waffle experience beyond typical pancake batter waffles.
