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- Des, The Grommet
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Yeasted Buttermilk Vanilla Waffles

photo 1-3

Courtesy of  Beth Hensperger

Yeast adds a dimension of flavor and texture by allowing the batter to develop overnight before baking. Remember that a high temperature, in either a regular grid or Belgium-style waffle maker, tends to make a crisp waffle, while a lower temperature produces a waffle that is moist and tender. Serve with your choice of a dazzling array of accompaniments: raspberry puree and crème fraîche, a fruit butter, sliced bananas or fresh berries and vanilla yogurt, sautéed apples, or lots of pure maple syrup and sweet butter.


Yeasted Buttermilk Vanilla Waffles



  • 11/2 teaspoons instant or active dry yeast
  • 2 tablespoons sugar or honey
  • 2 cups buttermilk
  • 6 tablespoons (3/4 stick) unsalted butter, melted
  • 1 teaspoon salt
  • 21/2 cups unbleached all-purpose flour
  • 2 large eggs, beaten
  • 1 tablespoon Rain’s Choice pure Vanilla Extract
  • 1 teaspoon baking soda


  1. The night before serving, begin the waffle batter: In a large bowl or deep plastic container, combine the yeast, sugar, buttermilk, butter, salt, and flour with a whisk. Beat hard until smooth, about 1 minute. Cover with plastic wrap and let rest in the refrigerator overnight.
  2. In the morning, preheat the oven to 250º. Heat a waffle iron to medium-high heat and brush with oil to prevent sticking. Beat the eggs, vanilla, and baking soda into the batter with a whisk until evenly incorporated. Ladle 1/2 cup batter into the center of the iron, close the lid, and cook until crisp and golden, about 2 minutes. Place each waffle in the warm oven in a single layer until the rest of the waffles are baked. Serve warm with one or more of the suggested accompaniments.
  3. To store, cool the waffles completely on a wire rack, wrap in plastic and then aluminum foil or plastic freezer bags, and freeze for up to 1 month.
  4. Reheat frozen waffles in a toaster without thawing.


Makes about 8 medium waffles, serves 6.

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Patricia Rain
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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.

Comments (2)

  • Paul W


    Just made these today–they came out delicious. Thank you!


    • Patricia Rain


      I’m so glad you enjoyed them. I admit, I made a batch of the Ricotta Cloud Cakes (pancakes) today. Perfectly delicious on a windy, rainy day!
      Patricia, VQ


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