Whole grain yeasted waffles

Whole grain yeasted waffles | Such the Spot

One of my favorite things about Saturday mornings is the fact that my husband is the weekend breakfast specialist around here. He has two specialties in the kitchen, actually: breakfast and beverages (both of which come to play on the weekends, come to think of it). He’s most famous for two things: margaritas and these yeasted waffles. If you’ve never tried a yeasted waffle, you simply must. Seriously. Unlike their heavy counterpart cousin, pancakes, yeasted waffles are light and airy and crisp. Given their texture and nutty, hoppy flavor, they’re really like a playground for your tastebuds.  I highly recommend getting your weekend off to a delicious start and giving this recipe a try sometime soon.

Whole grain yeasted waffles

Whole grain yeasted waffles


  • ½ cup warm water
  • 2¼ tsp. active dry yeast
  • 2 cups whole milk, warmed
  • 8 tbsp. salted butter, melted and cooled slightly
  • 3 tsp. sugar
  • 2 cups whole wheat pastry flour
  • 2 large eggs, lightly beaten
  • ¼ tsp. baking soda
  • ½ cup ground flax seeds


  1. Add yeast to warm water and stir gently to mix. Let stand until yeast is fully dissolved and frothy, about 5-10 minutes.
  2. In the bowl of a stand mixer, combine milk, butter, sugar and flour. Mix thoroughly using the whisk attachment. Cover with a clean kitchen towel and place in a warm, draft-free place for at least an hour, up to overnight.
  3. When you are ready to make the waffles, mix eggs, baking soda, and flax together in a small bowl and whisk well. Add egg mixture to yeasted batter and stir gently using a folding pattern to combine thoroughly.
  4. Heat a waffle iron (we use a Belgium waffle maker) and cook waffles according to manufacturer's instructions. Drizzle with topping of choice--we're fans of sliced strawberries and homemade whipped cream.

SOURCE: Slightly adapted from Annie’s Eats

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