The best waffle recipe I've found!! I love the ease of preparing at bedtime and just finishing 'em off and throwing them in the waffle iron in the morning! Like other reviewers have stated I found they make a big batch and so I freeze the left-overs. To re-warm them we throw them in the toaster (for just a short bit so they don't burn!)and they come right back to life just as if they were just cooked! Very, very good recipe! Thanks!

The good thing about this recipe is that it doesn't taste like the plain old waffles that you get from a boxed batter. It does have a fresh-baked bread taste. My waffles didn't turn out crispy on the outside and soft on the inside. They were actually kind of limp...I suppose it could actually be a problem with the waffle iron. The batter was also extremely thinner than what I'm used to. All in all a decent recipe and easy to execute.

This really is a great recipe! I often cater brunch and this is a favorite of everyone. Most of the work is done the night before. With a couple of steps in the morning and you have a wonderful breakfast. I use a belgian waffle iron that flips and I wipe the hot iron with a stick of butter before each waffle. I always serve these waffles with fresh whipping cream, real maple syrup, and an assortment of berries. I disolve the sugar in the water before adding the yeast to help it rise. Other than this step, I wouldn't change a thing in the recipe!!! If you do any research and look for an authentic Belgian recipe, I think this "yeasty" recipe is very close in taste but is much easier than the traditional Belgian recipes. They are even better the second or third day. When I have extra batter, I freeze it in individual serving bags and put them in the freeze for my son who is away at school. I haven't used the frozen batter for clients but my son loves having this taste from home while he is away.

I really enjoyed the crisp/firm consistancy of this waffle recipe. For my personal taste, I would use less yeast and add malt flavoring to create a more "hotel restaraunt" taste.

My hubby made these last night so we could serve guests for breakfast. Very happy! These are definitely worth passing on the Bisquick! So yummy and such a different taste than plain ol' waffles. We doubled and cooked up a bunch of waffles and put them in small freezer bags for quick before school breakfast. Thanks for a great recipe.

This is my favorite waffle recipe. I would give it five stars but I cannot remember to put this together the night before usually. I have actually doubled the yeast and let it rise for aproximately 3 hours and had a passable result.

As others have said, this recipe makes nice light, crispy waffles. Unlike pancakes (or waffle-shaped pancakes), I easily ate two waffles and didn't feel like I was waddling away from the table afterwards. Based on comments posted here, I added 1 t. of vanilla to the batter to enhance the flavor but I really like the idea of making a savory waffle by adding crumbled bacon, so plan to try that the next time out. The batter was easy to put together. I scalded the milk in the microwave, then stirred the butter into it to melt; saving me an extra dish to wash. Being able to leave the batter to work overnight made for a quick finish of the dish in the morning. I'll definitely use this recipe again; especially the next time I host a brunch.

This is a good recipe! Good flavor, good texture, and I love that I can mix it up ahead of time. I mixed it up before going to work, and made them for dinner--nice & easy!

This is definitely a 5 star recipe! I made it for Christmas Eve Day breakfast and with being able to prepare it the night before it was a breeze. The waffles are light and crispy on the outside and soft inside - delicious! We put chocolate chips in some, pecans in some and bacon in some which made for a nice variety for our waffle buffet.

These were good. Not "the Best", but goo. I really liked being able to make them the night before to be able to sleep in as late as possible! Good recipe!

These were amazing! They stayed crisp even as leftovers. We ate them with a little whipped cream and frozen berries. The yeast gave such a full flavor it needed very little topping.

These waffles are very light and crisp. Because they aren't sweet, you could use them for a savory meal (topped with chicken and gravy, for example). I enjoyed mine with bananas, walnuts, butter and maple syrup, and because they're so airy, they practically melted beneath the toppings. I froze the leftover waffles, but when I reheated them they were crunchy like crackers! The recipe is fine, but I prefer a more substantial non-yeasted Belgian waffle. Not a do-over for me.

Very good. Have never made waffles from scratch before now. Definately worth it. I added 1/2 t of cinnamon and an extra 2T sugar and some extra vanilla. I let it set out for about 16 hours because we didn't get around to breakfast until lunch. When it was done with butter and powdered sugar it tasted almost like french toast. Very light and puffy.Yummy!

Very good. Made recipe as stated, no tweaking. Recipe halves very nicely. Finally - crispy waffles! The other cook is right - these are NOT pancakes in a different shape, thankfully!

Wonderful! I now make these every Sunday morning! Definitely give it at LEAST 1 1/2 hours to rise before making waffles (if you don't you'll end up with dense, less flavorful waffles - I did that once) and overnight is really the best if you can think about breakfast that far in advance (which I can't). If you like pancake mix waffles then this might not be your thing, but if you like old-fashioned waffles that don't taste like pancakes in a different shape, these are for you!

I could never make waffles before this recipe. Now I can! My husband and I love sourdough bread, and these waffles have just the hint of sourdough to make them a favorite!

The taste wasn't anything stellar, but the consistency was good.