yeasted waffles with whipped maple mascarpone

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Yeasted waffles are unlike any other average waffle you’ve had. They have a rich yeasty aroma, creamy interior and crispy edges. Don’t skip the dollop of silky whipped maple mascarpone!

  • Author: Indi Hampton
  • Prep Time: 10 mintues
  • Cook Time: 25 minutes
  • Total Time: 0 hours
  • Yield: 5
  • Category: Breakfast
  • Method: Waffle iron
  • Cuisine: American


yeasted waffles

  • 1 3/4 cup whole milk, warmed
  • 2 1/4 tsp instant yeast
  • 1 tbsp brown sugar
  • 1 tsp vanilla extract
  • 1 stick (8 tbsp) unsalted butter, melted and cooled, plus more for waffle iron
  • 1 tsp kosher salt
  • 2 large eggs
  • 2 cups all-purpose flour 
  • whipped maple mascarpone (recipe below)
  • maple syrup, for serving
  • fresh fruit, for serving

whipped maple mascarpone 

  • 1/2 cup heavy cream
  • 1/4 cup mascarpone
  • 1 tbsp maple syrup


yeasted waffles

  1. In a very large bowl, whisk together milk, yeast, brown sugar, vanilla, butter, salt and eggs. Whisk in flour until mostly smooth (some lumps are okay). Cover with plastic wrap and let rise 1 hour at room temperature, or refrigerate batter overnight for the best flavor.
  2. To make waffles, preheat waffle iron. If you want to keep your waffles warm, preheat oven to 225°F. Put a cooling rack on a baking sheet and place in oven. 
  3. Brush the waffle iron lightly with melted butter. Ladle batter into the center of the iron until it is about two-thirds full (amount depends on your waffle maker) and close the lid. Bake until golden brown and crisp (refer to manufacturer’s instructions for time). Serve immediately or transfer to rack in oven to keep warm. Top with whipped maple mascarpone, maple syrup and fresh fruit.

whipped maple mascarpone 

  1. Combine heavy cream, mascarpone and maple syrup in a small bowl. Beat on medium high speed with a handheld mixer until stiff peaks form. Use right away, or cover with plastic wrap and chill for up to 2 hours.