Description
This hearty 100% whole-wheat yeast waffle is a delicious breakfast that can be prepped ahead and kept overnight in the refrigerator. It only takes a few minutes to stir together, then just sit back and let the yeast work its magic. They are light and crispy with a delicious yeasty flavor.
Ingredients
- 1 1/2 cups milk, heated to 120-130 degrees
- 5 tablespoons unsalted butter, melted
- 3 large eggs
- 2 tablespoons maple syrup or honey
- 1 teaspoon pure vanilla extract
- 3/4 teaspoons salt
- 2 cups whole wheat flour or white whole wheat flour
- 2 1/4 teaspoons instant or rapid yeast
Instructions
- In a large bowl, combine hot milk, butter, eggs, maple syrup, and vanilla. Add in flour, yeast, and salt.
- Stir to combine with a silicone spatula or wooden spoon. Do not overmix. The batter will not be completely smooth.
- Cover the bowl with plastic wrap and let sit at room temperature until it doubles in size, about 1 hour. Transfer to the refrigerator and keep cold overnight or continue with cooking in step 4.
- Preheat the waffle iron. Coat with oil using a pastry brush or coat with cooking spray. Pour one cup of batter onto the center of the griddle, spreading a little with a silicone spatula if necessary. (See note) Close the lid and cook for the recommended amount of time according to the manufacturer’s instructions, 3 ½ to 5 minutes.
Notes
Tip: We used a 7-inch waffle iron and one cup of batter and found this was just the right amount to fill the waffle iron without it spilling over. Consult your waffle iron user manual to see how much batter is recommended. Note that it will spread and expand as it cooks.
Use a large bowl (at least 8 cups) to mix the batter because although it starts as only 3 3/4 cups batter, it expands to 6 1/2 cups after 1 hour!
Leftovers: Store leftover waffles in the refrigerator for up to 1 day.
To Freeze: These waffles are excellent frozen and will keep their crispy texture. To freeze, place cooked waffles on a cookie sheet and set them in the freezer. When they are hard, transfer them to a ziplock bag, press the air out, and keep them frozen for up to 2 months.
To Reheat: To reheat break or cut them into sections. Place them in the toaster and toast until crispy and hot all the way through. If your toaster has the “frozen” option use that. If not, you may want to use a lower setting and toast them a few times.
Make Ahead: To make ahead prepare through step 3. After the batter has risen on the counter for one (1) hour, transfer the covered bowl to the refrigerator and keep cold for up to 12 hours. Cook as directed in step 4. Note that it may take a little longer to cook as the batter will be cold.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 484
- Fat: 22 g
- Carbohydrates: 55 g
- Fiber: 9 g
- Protein: 9 g