We love waffles in this family. But not just any waffle. We love crisp, buttery, yeasty waffles. This simple to make recipe will quickly become your favorite too!

Active Dry Yeast- 3 teaspoons / 15 grams
Water- 1/2 Cup / 125 grams

Warm your water to 110° and add your yeast. Allow this to “bloom” while you measure out the dry ingredients. It should start to foam.

All Purpose Flour- 3 1/2 Cups / 500 grams
Light Brown Sugar- 1 Packed Tablespoon / 12 grams
Sugar- 3 Tablespoons / 37 grams
Milk Powder- 1 Cup / 125 grams
Salt- 1/2 teaspoon
Water- 2 1/4 Cup / 500 grams
Vanilla- 1 Tablespoon
Melted Butter- 16 Tablespoons / 227 grams

Mix all of your dry ingredients in the bowl of a standing mixer. Slowly add your water and vanilla, scraping the bowl to avoid lumps. Then add your yeasted water. Mix till incorporated. Slowly add your melted butter.

Set this aside in a covered bowl for 10 minutes. It will rise slightly.

Egg Whites- 4ea / 106 grams
Sugar- 2 Tablespoons / 25 grams

Once the 10 minutes is up begin whipping your egg whites in a separate bowl. Add the sugar in three stages. Add a third at the beginning, another third once your whites start holding bubbles, and then the final third once the volume has doubled. Whip this to “stiff peaks”. When you dip your finger in the meringue they should cling to your finger and form a peak then held upright. A slight curve is ok.

Then fold your meringue into your bowl of waffle mix in thirds. The first third you can be a little rough with. I like to think of this as the sacrificial lamb, it’ll loosen up the mix and allow you to be more gentile with the following additions. Add another third of the meringue, being more gentile with your folds. Then add the remaining third, again being more gentile with your folds.

Then cover the mix and put in the fridge for at least 4 hours, up to overnight. The longer you let it retard the sourer it’ll taste. It will double in size so be sure it’s in a deep enough container. It’s a good idea to put your container on a plate or tray to catch any overflow. I always end up with a waffle mix explosion. It happens.

Once you’re ready to make your waffles, bring your mixture out of the fridge, give it a quick stir, and start filling that waffle iron! Be sure to preheat your waffle iron following its directions. This recipe has enough butter in it that you should not have to butter your iron but have some handy in case.

This recipe makes over 30 4” waffles. The extras can be put into a baggie and frozen. Grab one out and pop it in the toaster for a quick breakfast on a busy morning!