Print Recipe

Weekend Waffles



  • 2 1/4 cups flour
  • 1 package RapidRise or active yeast
  • 3 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 cup warm milk (105 degrees F to 115 degrees F)
  • 3 large eggs
  • 3 tablespoons butter, melted, or vegetable oil
  • 2 teaspoons vanilla extract


  1. In a large bowl, combine flour, yeast, sugar and salt.
  2. Add warm milk, eggs, butter and vanilla extract, stirring just until blended.
  3. Cover and let rise in warm, draft-free place until doubled in size, about 45 minutes. Or cover and refrigerate overnight.
  4. Bake batter in heated waffle iron.
  5. Serve with your favorite toppings.

To use active dry yeast, dissolve yeast in 1/4 cup warm water (105 degrees F to 115 degrees F). Reduce milk in recipe to 1 3/4 cups. Prepare batter as directed above, adding dissolved yeast along with milk.

Pancakes: Prepare waffle batter using 1 egg and 1 3/4 cup warm milk. Cover and let rise (or refrigerate overnight). Cook pancakes on oiled griddle over medium heat.

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