My son Andrew is a very smart little boy.  I know, I know, every parent thinks their kid is smart.  I’m no exception.  But I have lots of evidence to support this theory.  I won’t bore you with details of all the amazing things he already knows how to do.  I’ll just tell you this – he loves these waffles.  So much so that every morning since I first made them (weeks ago now), the first words he says in the morning are, “Waffles?  Okay, waffles!”  You see, he thinks that if he says, “Okay, ____!” then he has essentially gotten approval from us and will receive whatever he is asking for.  Smart, and maybe a little manipulative ;)

Not only does Andrew love these waffles, but so do Ben and I.  I’ve made some really wonderful waffles like chocolate, cinnamon apple and banana, but I had yet to find my go-to classic plain waffle recipe to be dressed up any way we want.  This is the one.  Thanks to the yeast, these waffles have an amazing depth of flavor that stands up to whatever you choose to top them with.  The texture is quite light and airy, but still sturdy enough to soak up syrup and blueberry sauce.  I suppose the only drawback is they do require enough advance planning that the batter be prepped the night before.  But I consider that a positive because when you wake up all you have to do is mix in a couple final ingredients, plug in the waffle maker and go.  Don’t worry though, I will soon be sharing a morning-of waffle that requires no planning ahead.  Since creating the waffle monster, it has become necessary to have both at my disposal!


½ cup warm water
2¼ tsp. active dry yeast (I use instant – either is fine)
2 cups whole milk, warmed
8 tbsp. unsalted butter, melted and cooled slightly
1 tsp. salt
1 tsp. sugar
2 cups all-purpose flour
2 large eggs, lightly beaten
¼ tsp. baking soda


  • 01

    Combine the water and yeast in a large mixing bowl.  (If using active dry yeast, let stand to dissolve 5 minutes before proceeding.)  Add the milk, butter, salt, sugar and flour to the bowl.  Whisk until well blended and smooth (you can also use an electric mixer.)  Cover the bowl with plastic wrap and let stand at room temperature overnight.

  • 02

    When you are ready to make the waffles, preheat the waffle iron.  Preheat the oven to 200˚ F and place a plate in the oven.  Just before making the waffles, whisk the eggs and baking soda into the batter until smooth.  The batter will be very thin.  Fill waffle wells and cook according to the manufacturer’s instructions.  Cook until crisp and golden.  Transfer finished waffles to the warmed plate in the oven while you cook the rest of the batter.  Top as desired with butter, syrup, etc.


  • Siunna

    Andrew is one smart cutie!! The waffles look pretty good, too :)

  • Junglewife

    My oldest daughter did the same thing when she was a toddler – “Okay, ______!” They sure think they’re getting you to agree, don’t they?! I am sure your Andrew is a smart little cookie! OH, and the recipe looks great, too!

  • With waffles, when do you need to separate egg whites and yolks, and when can you mix them together? It makes a big difference in the airiness of the waffles, but I can’t remember if it’s required for yeast waffles, since the yeast kinda sorta does the same thing. Thanks!

  • Lauren

    Just made these last weekend… you can’t beat them! Best waffle I’ve ever had.

  • Annie

    I only do that if the recipe indicates. This one doesn’t, so I don’t.

  • I only wish that “Okay, ___!” was the magical phrase that made things just appear/happen! And the waffle recipe looks great. Might have to save these for an easy Sunday morning.

  • HB

    Looking forward to trying these this summer. Got a waffle maker for Mother’s Day and haven’t made anything yet. Thanks for linking back to the cinnamon apple ones as well. May have to be my first “cool morning” bkfst in the Fall!

  • Smart boy to know his mum makes the best wafffles :)

  • I’m going to try these next weekend. They sound like they’ll have the good flavor I’ve been looking for but was unable to find in prior waffle recipes. Thanks for posting this!

  • The waffles look fantastic, and your son is so cute!

  • Cheryl

    These sound wonderful!! I love waffles and I am going to try this recipe this weekend!

  • I saw these on orangette and never got around to making them so im happy to be reminded of them here!! must get better at planning ahead and actually make these!

  • i’d eat waffles any time of the day! definitely one of the best comfort foods out there. (:

  • Any successful, tasty variations you can share with us, or are you saving that for another post? :)

  • Carla

    Wow, the waffles looked good already. Add the blueberry sauce and my tummy is GROWLING!

  • HollyB

    These sound delicious!! Can’t wait to try them!

  • That waffle looks terrific. I created a bit of a waffle monster not too long ago with my pearl sugar waffle. Yeasted waffles are so good though and definitely need planning ahead.

  • Cathy

    Did you refrigerate it overnight? I am a bit concerned about leaving the milk out all night (especially considering it is Summer and quite warm in my area).
    Thank you.

  • We love waffles in our family. Can’t wait to try these ones!!

    I posted a little gift for you in my blog!! here is the link:


  • Annie

    As stated in the recipe, you leave it at room temperature.

  • Annie

    Not sure I understand the question – the other flavor variations I have made are linked in the post (or you can look in the “waffles and pancakes” category).

  • These look fantastic! I love the variety of things you can do with waffles, it’s endless!

  • I’m going to try this tonight!!

  • These sound delicious! I haven’t made homemade waffles in so long, I am definitely due. I love the blueberry sauce!

  • Hi Annie! Thanks for this recipe, I will be trying it soon! Just wondering – are these best in a ‘Belgian’ waffle maker, or does it matter?

  • Annie

    They probably are but I don’t have one of those (yet). I think those are the best waffle maker no matter what batter you are using, but my regular waffle iron did fine with these.

  • shorty

    I decided to make these even though I didn’t’ have enough time and they were still great! Maybe not as great as they might have been but we really liked them. Here is what I did…
    I heated up the milk, water and butter then put everything in a bowl minus 1/2 the flour and added rolled oats instead. I let it sit for 20min then made the waffles. You could smell the yeast by the time it was ready. I just HAD to make these today!lol Thanks for the go to waffle recipe:)

  • Claudia

    I just came across your beautiful blog today and I am entranced. I can’t wait to try these scrumptious babies on my family of 8. Just wondering if it’s okay to use skim milk instead of whole to cut the fat content. Keep the fabulous recipes coming. You are my new bf! :)

  • Annie

    Yes, you could.

  • Sally

    How does the milk not spoil while staying out at room temp overnight?

  • Annie

    I’m not a food scientist, but it generally takes things longer to spoil. I’ve made them several times and it is always fine.

  • Sally

    Thanks. I made them this morning and they are delicious! So light and flaky. My husband, 1 year old son and I are still alive so I guess the milk staying out overnight is no big deal :)

  • Mark

    I bet they would taste even rocking’er if you replaced the sugar with barley malt. Mmmmm.

  • Grace Driggers

    I made these waffles for my family’s Christmas breakfast and they Loved them! We’re a family of 7 so I doubled the recipe and we ate ALL of them! They were a huge hit!

  • Victoria

    Thanks for your inspiring recipes and superior photos, Annie! We love waffles at our house…a school morning favorite. I make the whole batch, cooling the leftover waffles on a wire rack and then tossing into a ziplock bag to freeze for after-school snacks (toasted w/ fruit preserves) or future breakfasts. Since I always make dry mixes in a tupperware the night before and assemble my work space (waffle iron atop paper towels, pastry brush for oiling iron, large mixing bowl, tiny bowl for canola oil, canola oil bottle, whisk, spatula) — all the better to whip together waffles in a flash– making the yeasted mix the night before was a snap. I used whole milk and reduced the butter to 4-5 Tbs., reduced the salt to 3/4 tsp. (could be 1/2 tsp. next time) and increased the sugar to 1 generous Tbs. and added a dash of vanilla. YUM!!! (You can leave the two eggs out the night before to ease the mixing.) May try this with separated eggs/whipped whites folded in sometime… On to macarons!! Victoria

  • Hi Annie!

    I made these last Saturday and my family loved them!! Thanks so much for sharing this recipe.

  • Can you tell me what the blueberry sauce is? It looks wonderful!

  • Yummy. My kids, my husband and I gobbled these up. The yeast adds a very interesting element…

  • Raised on the Bisquik box, this is now my absolute favorite way to make waffles in the world. I dream of this recipe in my sleep!

  • Robin

    These are delicious! The second time I made them I cut the butter in half and they tasted just a good. I also used part of the batter to make pancakes-so good!

  • oooooooooo TOTALLY TRYING THESE! And girl I have pinned you like a million times on Pinterist today lol, you are my new fav recipe site.

    Also just so im reading right you leave this out all night? so like if i prep it at 8pm, it just sits on the counter til morn? Thanks again! Cant wait to try it – my kids love waffles.

  • Annie

    Yep, just leave it out on the counter. So glad you are enjoying the site!

  • Hey Drea! Maybe Taite will love these! I’m going to try them as soon as I get some white flour.

  • Stacey he LOVED THEM!!! I used unbleached flour and it worked fine, I think next time I want to do half whole wheat, half unbleached :) just to mix it up. But it was a huge hit.

  • Cool! I’m going to give them a try too. Maybe for Saturday morn :)

  • Annie, you must be a saint to go to all the work you do to develop this fabulous site and then read the comments from folks who MUST tell you how they changed the recipe, as if your version would be for sure inferior to theirs. Don’t you want to ask them why they don’t take their recipes to their own site and leave yours for the folks who love your recipes just as they are?

    I’m trying to figure out what goes on in the heads of people who feel compelled to “improve on” perfection.

  • Annie

    I’ll admit it takes quite a bit of patience. I certainly don’t mind when people make changes (to each their own), but it does rub me the wrong way when they imply that their way is “right” and mine is less so. I don’t believe there is only one right way to do things, especially in the kitchen!

  • Annie, I made these for my boys (hubby included) this morning as a fun advent activity. THEY WERE FABULOUS! I love your recipes girl! -Christiana

  • Sandiphete

    These sound awesome! I have two questions before I make them. The yeast I have is bread maching yeast. Do you think that would work? And do you use a plain waffle maker or Belgium?


  • Anonymous

    Please see the FAQ page regarding yeast questions. Any waffle maker is fine.

  • Shannon

    I’ve made these countless times and reference this page frequently. Our twins just turned two and I just now get what you mean about the manipulative “yeah,ok!”. One of our girls does that quite frequently when she wants waffles. :)

  • Amber

    My child wants to have waffles for his birthday dinner. I was curious how long the batter was supposed to sit out- would making it the morning of be more accurate for dinner that night, or would it be best to still make it the night before? I didn’t know if you had ever made them for dinner or might have a helpful thought!

    Also, since you’ve been making things with whole grains lately, I didn’t know if you have had success with making this with the white whole wheat flour instead of AP.

  • annieseats

    Yeah, I think if I were doing these for dinner, I would make the starter in the morning to be ready for the evening. Enjoy!