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Once you taste the rich, tangy flavor that yeast adds to this whole-grain waffle recipe, you'll never want to go back to plain waffles. With leftover batter--if you have any--you can have make-ahead weekday waffles hot off the iron in about the same amount of time it takes to toast frozen ones.

Source: EatingWell Magazine, March/April 2016


Recipe Summary

4 hrs 50 mins


Ingredient Checklist


Instructions Checklist
  • Heat milk and butter (or oil) in a small saucepan over medium heat until the butter (or oil) is melted. Let cool until just warm, about 15 minutes.

  • Meanwhile, whisk flour, sugar, yeast and salt in a large bowl.

  • Whisk the milk mixture, eggs and vanilla into the dry ingredients until combined. Refrigerate for at least 4 hours and up to 3 days.

  • Gently stir the batter to recombine. Cook in a preheated waffle iron, according to the manufacturer's directions, using about 1/2 cup batter per waffle.


Make Ahead Tip: Refrigerate batter for up to 3 days. Freeze waffles for up to 3 months; reheat in a toaster or toaster oven.

Equipment: Waffle maker

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition Facts

one 6-inch waffle
248 calories; protein 9.3g; carbohydrates 32g; dietary fiber 3.8g; sugars 5.3g; fat 9.7g; saturated fat 5.7g; cholesterol 79.5mg; vitamin a iu 421.4IU; vitamin c 0.1mg; folate 27.5mcg; calcium 91.4mg; iron 5.1mg; magnesium 9.8mg; potassium 172.6mg; sodium 228.6mg; thiamin 0.1mg; added sugar 2g.

1 1/2 starch, 1/2 medium-fat meat, 1 1/2 fat