These 100% whole-wheat yeast waffles are hearty, full of delicious yeasty flavor, and the perfect combination of light and crispy. These waffles are a tasty breakfast that only takes a few minutes to whip together, then all you have to do is sit back and let the yeast work its magic! Plus, this batter can be prepped ahead of time and kept overnight in the refrigerator for a quick, easy, and nutritious breakfast.
Why We Love 100% Whole-Wheat Yeast Waffles Recipe
To us, some recipes need to remain in your arsenal of repeats. Our whole wheat bread is one of those recipes because I am sure we can all agree that there is nothing better than hot, fresh, homemade bread straight from the oven. And this whole wheat yeast waffle recipe is another. These waffles are light yet have that perfectly crispy exterior and are bursting with flavor – everything that a hearty breakfast should be!
So, the next time you are looking for a healthy, nutritious, and easy weekend breakfast that the whole family will love gold need to impress those holiday brunch guests, be sure to whip up a batch of these yeasted whole wheat waffles. And be sure to top it with fresh berries and a dollop of whipped cream for one decadent breakfast everyone is sure to love.
- Made with nutritious whole-wheat flour to help sustain you all day!
- Quick and easy for that lazy weekend breakfast yet elegant enough for a holiday brunch
- The perfect balance of flavor between the slightly nutty-tasting flour and that delicious yeasty flavor
- Great for meal prep – batter can be prepped ahead of time and waffles can be frozen and reheated!
- Batter and toppings can be customized to your liking
More Whole Wheat Breakfast Recipes
Key Ingredients for this Recipe
- Yeast: Be sure to use instant or rapid yeast as either of these yeasts can be mixed directly into the dry ingredients and do not require being dissolved in water first.
- Warm Milk: Warm milk to 120°F – 130°F before combining it with other ingredients. Warmed milk will quickly bring all of the dry ingredients to a warmer temperature which will help the batter properly rise. If using cold or cooler milk, expect the batter to take longer to rise.
- Whole-Wheat Flour: We used white whole-wheat flour as we prefer the more mild flavor profile. White whole-wheat flour can be found in the baking aisle of most grocery stores or can be ordered online. If you are unable to locate it, feel free to use regular whole-wheat flour being aware that waffles will have a stronger “wheat” flavor.
- Kitchen Staples: Eggs, butter, salt, pure vanilla extract, maple syrup
Step By Step Instructions To Make This Recipe
Step 1: Make the Batter
In a large bowl, combine hot milk, butter, eggs, maple syrup, and vanilla. Then add in flour, yeast, and salt.
Pro-Tip: 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!
Step 2: Stir to Combine
With a silicone spatula or wooden spoon stir to combine noting that lumps will be present. Do not overmix.
Step 3: Allow Batter to Rest
Cover the bowl with plastic wrap and allow the batter to sit at room temperature until it doubles in size, about 1 hour. Then, transfer to the refrigerator and keep cold overnight or continue with cooking in the next step.
Step 4: Cook Waffles
Preheat the waffle iron. Coat the iron with oil using a pastry brush or cooking spray. For one cup of batter into the center of the griddle. Close the lid and cook for about 3 ½ to 5 minutes or until golden brown and crispy. Remove, allow to cool, top with favorite toppings, and enjoy!
FAQs and Expert Tips
Leftovers, Freezing and Reheating
Leftovers: Store any leftover waffles in the refrigerator for up to 1 day.
Freezing: These waffles are excellent frozen and will even keep that crispy texture! To freeze, place cooked waffles on a cookie sheet and place them in the freezer. When the waffles are hard, transfer to a freezer-safe ziplock bag, press the air out, and keep them frozen for up to 2 months.
Reheating: To reheat, break apart or cut the waffle into sections. Then, place the waffle in the toaster and toast until crispy and hot all the way through. Tip: if your toaster has the “frozen” option, we recommend using that. If not, warm using a lower setting, toasting a few times until warmed.
Overnight Waffles Instructions
To make ahead the night before: prepare according to directions through step 3. After the batter has risen on the counter for one (1) hour, transfer the covered bowl to the refrigerator and keep it for up to 8 hours. When ready to enjoy, cook as directed in step 4, keeping in mind that it may take a little longer to cook as the batter will be cold.
Variations to Try
While this waffle recipe is delicious as-is, feel free to elevate it to the next level by adding in one or more of the following:
- 2 teaspoons of orange zest
- 1 teaspoon of cinnamon
- ½ teaspoon of ground cardamom
- Get creative with your own flavorings
Waffle Toppings and Serving Suggestions
We love waffles with salty breakfast meats such as ham, bacon or sausage on the side. Try our black pepper maple candied bacon for a special treat!
Take this healthy whole wheat yeast waffle recipe over the top with a yummy waffle topping like:
- fresh rhubarb compote
- strawberry coulis
- fresh berries
- sliced bananas with toasted walnuts,
- fresh mixed seasonal fruit
- a drizzle of maple syrup or honey
- sprinkle with powdered sugar
- whipped cream
Additional Recipes To Try
- Homemade Whole-Wheat Crepes are easy to whip up, can be filled with either sweet or savory fillings, and make the perfect addition to a healthy brunch, breakfast, or even dinner!
- Carrot Cake Waffles are the perfect cross between a healthy whole-wheat waffle and a slice of decadent carrot cake. These waffles are tasty enough to enjoy on those lazy weekend mornings but elegant enough to serve house guests during the holidays.
- Crispy yet light, these Almond Waffles with Cranberry Orange Honey Syrup are a special treat any time of the year. Full of subtle almondy flavor and topped with a tart yet sweet syrup makes these waffles an absolutely decadent treat!
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~Katie
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.
- 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
- 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. For 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.
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
- Food: American
- Serving Size: 1 cup
- calories: 484
- Fat: 22g
- Carbohydrates: 55g
- fiber: 9g
- protein: 9g
Keywords: Whole Wheat Yeast Waffles, Whole Wheat Yeast Waffles, Yeast Whole Wheat Waffles, Yeast Whole Wheat Waffle, Whole Wheat Yeast Waffle