I’ll be the first to admit that I’m not the best at mixing up my food options.
I like what I like and I tend to stick with it until I either get sick of it, or become obsessed with something else.
In an attempt to break my yogurt/oatmeal breakfast routine that I’ve been in of late, I decided to try a new recipe!
I’ve read about “yeasted” waffles before but have always avoided making them because of the intricate prep time.
When I was working full time I had to be a bit quicker in my breakfast prep in order to work out, eat breakfast, blog and get out the door on time.
But now I have a little more time. And I think sometimes I forget that.
So yesterday I prepped the batter and this morning I cooked it up!
And you know what?
It wasn’t nearly as involved as I thought it would be!
All you need to do is make sure that you leave enough prep time (the day before is best) for it to rise and you’re golden.
Whole Wheat Yeasted Blueberry Belgian Waffles (recipe adapted from Cook’s Illustrated)
- 1 3/4 cup soymilk
- 8 tablespoons earth balance
- 2 cups white whole wheat flour
- 1 tablespoon sugar
- 1 1/2 teaspoons of rapid rise yeast
- 1 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups frozen wild blueberries
- Heat milk and butter in small saucepan over medium-low heat until butter is melted, 3-5 minutes. Let mixture cool until warm to touch
- Meanwhile, whisk flour, sugar, yeast, and salt together in large bowl. Gradually whisk warm milk mixture into flour mixture; continue to whisk until batter is smooth. Whisk eggs and vanilla together in small bowl until combined, then add egg mixture to batter and whisk until incorporated. Scrape down bowl with rubber spatula, cover bowl with plastic wrap, and refridgerate for at least 12 or up to 24 hours
- Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet; place in oven. Heat waffle iron according to manufacturer’s instructions. Remove batter from refrigerator when waffle iron is hot (batter will be foamy and doubled in size).
- Gently fold in blueberries with a spatula and cook according to waffle iron instructions.
- Remove from iron and place in preheated oven.
Makes 4-6 square waffles
You make it look so easy! 🙂
Aw, thanks! It actually is pretty easy though, I promise!
I’ve been craving waffles haha I’m drooling over this at work :p
Ah! I wish I could send some your way!
Laura @ Sprint 2 the Table says
These pics are amazing! I want to dive into that plate. Must invest in a waffle iron…
It’s completely and totally worth it 🙂
Amy @Macncheesenpeas says
those look so good!! I wish I had more time in the morning to make fancy breakfasts, I’ll save this recipe for the weekend. 🙂
Definitely do! But make sure to prep the dough the night before 🙂
Sarena (The Non-Dairy Queen) says
I have fresh blueberries in my fridge! I think blueberry waffles for dinner are in order! These look amazing!
Haha woohoo! Just make sure to prep the dough right away if you’re making these cause it has to rise 🙂
Liz @ Tip Top Shape says
These look amazing!!!
They look absolutely PERFECT. I’m also digging that new blue/gray background for your photos!
Thank you friend! 🙂
Kinley @ Better Off Barefoot says
I feel like since this batter is made at night that I might actually be able to make these on a weekday! I <3 waffles so, so much! This is awesome!
Tiff @ Love Sweat and Beers says
Yum! I’ll take three, please. 🙂
Haha – that would help me out – this made more than I could tackle on my own! 🙂
Nom nom nom–those look delicious! How does the taste differ from non-yeasty waffles?
Fluffier and a little more “bready” if that makes sense!
Alicia @ energEAT says
What’s the benefit of using yeast? Sounds exciting!
I don’t think there’s necessarily a benefit -it’s just a different way to do it. It makes it a little more fluffy/bready 🙂
These look delicious! I was wondering if I could replace the oil with the butter, and if I do, do I do equal parts for the oil?
Hmm that’s a good question. I don’t think a one-to-one ratio would work but you could try cutting the butter in half and subbing in yogurt for the rest! The oil would throw the dry/liquid ratio out of proportion and would probably not produce desirable results…
Kay Pea says
Thank you so much for this recipe! I love waffles, and was looking for a healthy alternative to the “white flour” waffles that I normally make. I could not find white whole wheat flour, so I used 3/4 whole wheat and 1/4 bread flour, and upped the sugar to compensate for the difference. I also used regular milk and butter. They came out great! I might try using honey instead of sugar next time, or just drizzle honey on top.
(On a side note, I went to a different grocery store today and found the white whole wheat flour. I may pick some up and try it for a future batch).
Oh you’re so welcome! I’m so glad you liked them! 🙂
Which earth balance do you like?
I like both original and whipped 🙂