Whole Wheat Yeasted Blueberry Belgian Waffles

by Cait on July 11, 2012

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!

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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


  1. 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
  2. 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
  3. 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).
  4. Gently fold in blueberries with a spatula and cook according to waffle iron instructions.
  5. Remove from iron and place in preheated oven.

Makes 4-6 square waffles


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