When I first purchased my waffle maker, I thought to myself, "How many times am I really going to make waffles?" I figured I would be dusting off the waffle maker every couple of months. Little did I know, it was the best $20 I spent. Since then, I have been able to experiment with different batters making red velvet waffles, waffle sandwiches, and now overnight yeasted waffles. I've heard many positive comments about yeast waffles, about how light and fluffy they are. I finally gave them a try and gave it my own spin, adding rosewater and fresh blueberries to the mix. Rosewater blueberry waffles topped with Greek yogurt and maple syrup, now that's a fancy breakfast I can get on board with!
Rosewater Blueberry Waffles
- ¼ cup warm water 100-110 degrees F
- ½ tablespoon active-dry yeast
- 1 tablespoon sugar
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ¼ cup melted butter
- 1 cup milk
- 1 teaspoon rosewater
- 1 egg
- ¼ teaspoon baking soda
- 6 ounces fresh blueberries
- Combine yeast with water and sugar and let sit for 5 minutes or until the mixture becomes foamy and the yeast is activated. In a large bowl, combine flour and salt. Add yeast mixture and melted butter, milk, and rosewater. Mix until a shaggy dough forms. Cover with plastic wrap and let it rest at room temperature overnight.
- The next day, add beaten egg and baking soda to the batter. Gently stir in the blueberries. Cook the waffles in waffle maker until golden brown. Remove and repeat with remaining batter. Serve with a dollop of Greek yogurt, and maple syrup.
**Helpful tips and common mistakes
Although this recipe requires you to make the batter the day before, you simply let it sit overnight. There isn't much extra work except a little planning beforehand; other than it, it's very easy to put together.
The first time I made this batter, I was surprised to see that it hadn't risen as much as I had expected. The waffles ended up just regular waffles, nothing special. I realized that my yeast had not been activated properly because the water was too hot. On my second attempt, I made sure the water was between 100-110 degrees F to prevent it from killing the yeast. The batter ended up being a success!
For the best results, I would recommend a Belgian waffle maker. The deep grooves in the Belgian waffle maker allow a crispier exterior with a chew factor. Mix fresh blueberries in the batter and a few drops of rosewater to make these overnight yeasted waffles extra special. You can also skip the blueberries and add only the rosewater, topping the waffles with fresh fruit.
I absolutely loved the subtle rosewater flavor throughout the waffles. The floral addition combined with the pure maple syrup and fresh blueberries is a match made in heaven. In all honesty, I was worried if the combination of rosewater and blueberries would clash but it worked perfectly, neither one outshining the other. These waffles are great for freezing so be sure to make a big batch!
For more breakfast inspiration check out this smoked salmon french toast!