Equipment
* optional
Ingredients
Yeast Base
- 250 ml whole milk, warmed
- 5 g active dry yeast
Batter Components
- 115 g unsalted butter, melted and slightly cooled
- 15 g granulated sugar
- 4 g kosher salt
- 5 ml vanilla extract
- 250 g all-purpose flour
Morning Additions
- 2 eggs, lightly beaten
- 2 g baking soda
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 353 kcal
- Protein
- 8 g
- Carbohydrates
- 37 g
- Fat
- 19 g
- Fiber
- 1 g
- Sugar
- 5 g
- Sodium
- 395 mg
- Saturated Fat
- 11 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 107 mg
- Potassium
- 136 mg
- Calcium
- 68 mg
- Iron
- 0.8 mg
- Magnesium
- 16 mg
- Phosphorus
- 123 mg
- Zinc
- 0.8 mg
- Vitamin A
- 177 mcg
- Vitamin D
- 0.9 mcg
- Vitamin E
- 0.7 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.4 mcg
- Thiamin
- 0.17 mg
- Riboflavin
- 0.21 mg
- Niacin
- 0.9 mg
- Folate
- 41 mcg
- Water
- 58 g
- Alcohol
- 0 g
Sources: USDA FoodData Central
Method
Combine the warmed milk, heated to approximately 40°C/105°F, and active dry yeast in a very large mixing bowl. Let sit until foamy, about 5 minutes.
Whisk the melted butter, granulated sugar, kosher salt, and vanilla extract into the milk mixture until well combined.
Add the all-purpose flour and fold gently until a smooth batter forms. Do not overmix; a few tiny lumps are acceptable.
Cover the bowl tightly with plastic wrap and leave it at room temperature overnight to ferment and rise.
The next morning, uncover the bowl. Whisk the eggs and baking soda thoroughly into the deflated batter.
Preheat your waffle iron according to the manufacturer instructions.
Pour the appropriate amount of batter onto the hot waffle iron and cook until deep golden brown and crisp, usually about 4 to 6 minutes depending on your appliance.
Transfer cooked waffles immediately to a wire cooling rack to maintain crispness. Serve warm.
Chef's Notes
- The addition of baking soda right before cooking is crucial. It reacts with the lactic acid developed during the overnight fermentation, giving an instant boost of carbon dioxide for an incredibly airy structure.
- Resting the waffles on a wire cooling rack prevents steam from accumulating underneath them, ensuring the exterior remains delightfully crisp.
- If your kitchen is exceptionally warm, you can ferment the batter in the refrigerator overnight instead. Simply let it sit at room temperature for 30 minutes the next morning before whisking in the eggs and baking soda.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Freeze flat with parchment paper between waffles.
Reheating: Toast from frozen or chilled in a standard toaster or oven at 175°C/350°F until crisp.
Troubleshooting
Batter overflowed the bowl overnight
Cause: The mixing bowl used was too small for the expansion of the yeast batter
Fix: Transfer the remaining batter to a larger bowl; wipe down the outside of the container. The batter is still perfectly usable.
Prevention: Use a bowl that is at least three times the volume of the initial batter
Waffles lack crispness and are soggy
Cause: Waffle iron was not fully preheated, or cooked waffles were stacked on top of each other
Fix: Toast the soft waffles in a 175°C/350°F oven for 3 to 4 minutes to restore crispness
Prevention: Wait for the iron indicator light before pouring, and always rest cooked waffles on a wire rack
Cultural Context
Yeast-leavened waffles originated in the Low Countries, modern-day Belgium and the Netherlands, during the Middle Ages. This slow overnight fermentation method predates modern chemical leaveners like baking powder, developing a profound depth of flavor akin to a mild sourdough that cannot be replicated in quick batters.
