yeasted waffles with whipped maple mascarpone

Yeasted waffles are unlike any other average waffle you’ve had. They have a rich yeasty aroma, creamy interior and crispy edges. Don’t skip the dollop of silky whipped maple mascarpone!

There is nothing like the rich smell of these yeasted waffles. Once you taste them, you’ll never go back to “normal” waffles again. The yeasty aroma, crispy edges, and deep holes have me dreaming of yeasted waffles all day long.

If you want to go all out, don’t skip the whipped maple mascarpone. It’s whipped cream, but with added silkiness from mascarpone and a soft maple sweetness. I’m not crazy about dousing everything in sugar and syrup, but a few dollops of this velvety stuff? Count me in.

There's so much to love about yeasted waffles. From the perspective of busy mom to two (very) small children, I love that the batter can be made the night before. I also love that the waffles can be kept warm in the oven for up to 45 minutes (and probably longer-- we’ve had trouble testing that). I really love that if I don’t make the batter the night before, I can still make them in the morning. And after a quick 1-hour rise, the batter is still way more flavorful than your average waffle.

Impress your friends and satisfy your toddler, all while holding a baby-- what more could we really want out of breakfast? These yeasted waffles are about to become a staple in your family. 

what waffle iron should I use for these yeasted waffles?

This overnight yeasted waffle batter is meant for a Belgian waffle maker. Belgian style waffles have deep holes, which give two benefits. More capacity for syrup, butter, and whipped cream. And more surface area in contact with the hot plates, which gives a crispier outer shell. A traditional waffle maker will simply make thinner waffles with smaller pockets.

what is a Belgian waffle?

This is sort of a trick question, because there are so many types of waffles made in Belgium and the surrounding areas. But when we talk about traditional Belgian waffles, we often mean yeast-raised waffles with deep holes. Sometimes, the recipes will also use whipped egg whites for added airiness.

Technically, this is the style of a Brussels’ waffle versus a Liege waffle, which has bits of pearl sugar in the batter. 

Nowadays, the term Belgian waffles seems to be more about the type of waffle iron rather than the type of batter. Chemical leaveners (baking soda and baking powder) are used for speed and convenience, at the expense of yeasty flavor.

The yeasted waffles I’m sharing here have a complex flavor, thick batter, creamy interior, and crispy edges (so long as you preheat your waffle maker well). The batter is meant for a Belgian waffle maker. And while they may not be the most “traditional” Brussels’ waffle recipe out there (these are thicker and richer, versus light and airy), they’re too delicious to worry about that!

make ahead options for yeasted waffles:

• The batter can be made 12- 24 hours in advance (stored in the refrigerator). This is the best option, flavor-wise.
• The yeasted waffle batter can be made in the morning and given a 1-hour rise, then it can be refrigerated until ready or made right away.
• The waffles can be made and kept warm in the oven (225°F) for up to 30 minutes. For the crispiest waffles, place them on a cooling rack set over a baking sheet. This will allow air flow all around the waffle and prevent steaming (and soggy waffles).
• Waffles can be stored in refrigerator in a resealable plastic zipper bag for up to 2 days (any longer, and they dry out too much). Reheat in a 400°F oven until heated through.
• Waffles can be made and frozen for up to 1 month. Wrap a stack of waffles in plastic wrap, then store in a resealable plastic zipper bag. To heat, place frozen waffles on a cooling rack set over a baking sheet and bake in a 400°F oven until heated through (5- 7 minutes).

tips for the best yeasted waffles:

• Use a very large bowl. The batter more than doubles as it rises, and I can’t tell you how many times I’ve cleaned up overflowing batter in the fridge.
• Use a Belgian waffle maker. The deep holes give the most surface area for a golden surface and they are best suited to handle the thick batter.
• Use a very hot waffle iron. Preheat the waffle maker for at least 10 minutes, regardless of what the sensor tells you, and then let it reheat for at least 3 minutes in between waffles. This will help you get extra crispy and evenly browned waffles.
• Brush hot iron with melted butter for a crispy, golden brown surface.
• Don’t overcook the waffles. Follow the instructions on your waffle maker to know when they’re ready-- overcooking will give dry, heavy waffles.
• Store finished waffles in a 225°F oven (on a cooling rack set over a baking sheet): this helps them crisp up even more and avoids a soggy bottom.

related recipes:

basic sourdough crepes with pistachio cinnamon sugar

sourdough french toast with brown sugar and vanilla bean

buckwheat crepes (sweet or savory)

homemade granola clusters with olive oil and maple syrup

breakfast strata with apples, sausage and fennel

pancakes on the griddle by Sherry

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