Yeasted waffles are extra fluffy and crunchy but usually require hours to rest and rise. These quick yeasted waffles are the answer! Fast, easy and so delicious!

Adding yeast to waffle batter is a surefire way to improve waffles with extra rise and fluff, extra flavor, and extra crunch on the outside. This recipe provides all of that faster than ever!

Pouring maple syrup on two stacked waffles.

Adding Yeast to Waffle Batter

What’s the point of adding yeast to waffle batter?

While most waffle recipes call for leavening the batter with baking powder and/or baking soda, yeast can stand in for the leavening agent creating a deliciously fluffy waffle. It also provides a depth of flavor (kind of like sourdough starter does to bread) that you don’t get with regular waffles.

For this recipe, the yeast proofs until foamy in warm milk with a bit of sugar.

Active dry yeast or instant yeast can be used.

Yeast proofing in water in glass bowl.

Once the yeast is bubbling to let you know it’s alive and well, all the other ingredients get added.

  • flour
  • salt + baking powder + baking soda
  • eggs
  • butter + vanilla

Most recipes for yeasted waffles that require a long resting period only use yeast. But in order to quickify this recipe and still produce stellar light and fluffy results, we’re calling on the help of our old friends, baking powder and baking soda.

The three leavening ingredients work together for maximum lift and the perfect waffle texture.

Whisking dry ingredients into waffle batter in glass bowl.

Don’t Over Mix

Mix that waffle batter just until everything is combined. Don’t over mix! A few tiny lumps are ok.

The waffle batter benefits from a quick 5-10 minute rest. However, you can let it rest for upwards of an hour if your crazy schedule needs a little flexibility (and honestly, probably longer, except then that kind of defeats the purpose of this “quicker” recipe, you know?).

Whisk drizzling waffle batter back into glass bowl.

Waffle Iron

Cook the waffles on a hot waffle iron until golden brown and cooked through.

The beloved waffle iron I use is no longer available but it’s similar to this one that gets excellent reviews. We are probably the only people on the earth that prefer square waffles to the ever popular circle Belgian waffles.

Are you team circle waffle or team square waffle? 🤔

Cooked waffle on waffle iron.

Extra Fluffy Waffles

I willingly ripped an innocent waffle in half to show you the perfect texture. I know it doesn’t translate well through the screen, but trust me that the texture of these waffles is absolutely delightful.

Sturdy but soft, a little bit creamy, and so incredibly fluffy!

The flavor is delicious. The waffles are lightly sweet with a hint of that homey yeastiness that makes them so unique and so yummy!

Waffle split in half stacked on another waffle.

Why Make Yeasted Waffles?

You might be wondering why it’s even worth making yeasted waffles the quick way when there are other remarkable fast and easy waffle recipes (like this one!).

Well, first of all, we don’t want to be boring people that never try new things, right? So in that vein, yeasted waffles are worth a make!

But mostly, these quick yeasted waffles deserve your attention because they really do bring something special to the waffle table. They aren’t just a “normal” waffle with yeast thrown in.

They are substantially one of the best waffles I’ve ever had and are the perfect combination of fluffy and fulfilling!

Fork with double stacked bite of waffles on gray plate.

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Fork with bite of waffles.

Quick Yeasted Waffles

4.96 stars (23 ratings)


  • 2 ¼ cups milk, preferably not skim
  • 3 tablespoons (40 g) granulated sugar
  • 1 tablespoon instant or active dry yeast
  • 2 ¾ cups (390 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon salt
  • ¼ teaspoon baking soda
  • 3 large eggs
  • 6 tablespoons (86 g) melted butter
  • 1 teaspoon vanilla extract


  • Add the milk to a microwave-safe bowl and heat in the microwave for 1 1/2 to 2 minutes until it is warm, 100 degrees F. If it over heats, let it cool to 110 degrees F before proceeding.
  • Add the sugar and yeast to the milk and whisk to combine. Let sit until foamy, 3-4 minutes.
  • Add the flour, baking powder, salt, baking soda, eggs, melted butter and vanilla and mix until just combined and no dry streaks remain. Don't over mix. A few small lumps are ok. Let the batter rest for 5-10 minutes.
  • Cook the waffles on a preheated waffle iron until golden and crisp. Serve warm with butter, syrup and/or other desired toppings.
Serving: 1 waffle, Calories: 308kcal, Carbohydrates: 41g, Protein: 9g, Fat: 11g, Saturated Fat: 6g, Cholesterol: 96mg, Sodium: 526mg, Fiber: 1g, Sugar: 8g

Recipe Source: from Mel’s Kitchen Cafe using this overnight raised waffles recipe as a starting point and inspired by a recipe I saw in Cook’s Country magazine