Yeasted buttermilk waffles are always a classy treat and represent a hybrid between modern ingredients and some of the most classic 16th century Dutch waffle recipes.

While the basic ingredients differ little from the baking soda-leavened Buttermilk Waffle Recipe, ratios, temperatures and cook time each take a departure. Of particular note is that they are not purely buttermilk. Some whole milk is used in its place, as the acidity that baking soda would otherwise cut slightly is a bit too present in a full buttermilk version.

An excellent maple syrup pairing is 120 grams of Branon’s West View Maples’ medium amber (for a chestnut-imbued flavor) or Andersonville’s medium amber (for a purer and more neutral maple tone).

Yeasted Buttermilk Waffles

makes 2 round American-style waffles


These waffles are ideally prepared at standard room temperature ~21°C/70°F

1. Mix all of the dry ingredients above in a medium bowl.

2. Add the milk and buttermilk and stir to blend.

3. Cover with plastic wrap and let stand at room temperature for 1 hour 15 minutes.

50g melted unsalted butter at ~43°C/110°F
62g egg (heated in a very warm water bath and then lightly beaten)

4. Keep the buttermilk set aside, but add the flours, sugar, salt, butter and egg to the yeast mixture prepared above. Mix to blend.

5. Add the buttermilk and finish blending the ingredients. The batter will be of a moderate consistency and smooth.

6. Cover again with plastic wrap and let stand at room temperature for 1 hour 45 minutes.

Before the final rest in Step #6 is almost done, heat your waffle iron to 196°C/385°F.

7. Pour the mix into the preheated iron and cook for 3 minutes 05 seconds.

Remove the waffle from the iron and place on a wire rack to cool. When the waffle has cooled below 49°C/120°F, place the waffle back into the iron to cook for 10 seconds longer. Serve immediately.