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.

EatingWell Test Kitchen
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

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.

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Great Breakfast Treat As described by the previous reviewer the waffles from this batter is not as sweet as the boxed versions or commercially prepared but that is totally fine with me and mine. We really liked the sour-doughy flavor. Besides toppings like maple syrup or fruit naturally sweeten the waffle. If you make the batter and put it in fridge overnight the yeast really pumps up the volume so use a much bigger bowl than you think is necessary or you'll have a mess to clean up. The extra waffles I had left over I froze (wrapped in plastic wrap then put into individual sandwich bags then placed into a gallon freezer bag) were DELICIOUS when popped into the toaster for quick breakfasts. You'd never know they were previously frozen. If you have a square waffle iron which gives you four smaller waffles the revised calorie count for this recipe is roughly 166 cal per quarter piece so it's a healthy lo-cal choice (just watch those toppings!) Pros: Taste Texture Freeze Well Cons: Not as Sweet as Most Batter can be Messy Read More
Rating: 5 stars
Whole Grain Amazingness My guys can even start these in the morning while I'm in the shower. I love that they are totally whole grain and the texture is great. If you care the taste is a little sourdough-y the second day. Also make sure your bowl is big enough because they rise quite a bit overnight and might make a mess in the fridge if it is too full to start with. Since it is so easy to make the night before and I have bulk yeast I might just make the recipe with two cups of flour for one morning's worth. Then it will fit better in my bowl and we would make them all the first day (growing teenage boys). Pros: taste texture easy in the morning crisp Cons: second day batter tastes a little like sourdough if you care about that Read More