If you have ever made waffles and found them to be a bit flat and lacking in texture then you may want to try a yeast based waffle. I wasn’t sure that there would be a noticeable difference but decided to try them out anyway because I was excited to make the batter before going to bed and be ready to go with the waffles right away the next morning. From a convenience stand point they were great but beyond that yeast waffles have more of the traditional Belgian waffle flavor and have a lighter airy texture.
We went with blueberry waffles because everyone in our family seems to really enjoy them in breakfast foods. I buy them when they are super cheap in the summer and freeze some so that I have blueberries available all year round. These would be great even without the berries but If you dislike the strong yeast flavor you may want to add something else instead such as cinnamon.
Heat milk on the stove top on a medium heat until bubbles form around the edges of the pan and the milk is very warm, do not boil. Place the butter in a very large bowl and add the milk, stirring until the butter has melted then add all of the remaining ingredients except the blueberries, stir until well combined. Cover with plastic wrap, let cool for up to an hour before placing it in the refrigerator overnight, the batter will rise and be ready when you are.
Preheat your waffle iron. Spray with cooking oil spray, and pour 1/2 cup batter (or the amount recommended by the manufacturer) onto the center of the iron. Add 5- 10 blueberries over the batter and top with a couple more tablespoons of batter just covering the berries. Close the lid and bake for the recommended amount of time, until the waffle is golden brown. Serve immediately short order style or place in a 200 degree oven to keep warm while you make each additional waffle. Makes 5-7 waffles.