Vanilla Bean Waffles
Yield: about 13 6-inch waffles
  • ½ cup warm water
  • 1 packet (or 2.25 tsp) active dry yeast
  • 2 cups whole milk
  • 1 vanilla bean
  • 4 oz. or 115 grams coconut oil, melted
  • ¼ tsp. sea salt
  • 1 tsp. light brown sugar
  • 2 cups (250 grams) all-purpose flour
  • 4 tsp. vanilla extract, separated
  • 2 large eggs
  • ¼ tsp. baking soda
  1. In a large bowl combine the warm water with the yeast, and let it sit for 15 minutes.
  2. In a small saucepan, begin to warm the milk on medium-low heat. Scrape the seeds of the vanilla bean into the milk and also throw in the bean itself. Continue to warm the milk, stirring occasionally, until small bubbles form by the edges, or until it reaches about 110°F, and then take it off the heat.
  3. Meanwhile, combine the salt, sugar and flour in a medium bowl.
  4. Add the milk, melted coconut oil, 1 tsp. vanilla extract and flour mixture to the bowl with the yeast. (Include the vanilla bean as well - you will discard it later.) Mix to combine, and then cover with plastic wrap and let it sit out at room temperature overnight, or about 8-12 hours.
  5. In the morning, whisk together the eggs, baking soda, and 3 tsp. vanilla extract. Add that to the batter just until combined. Discard the vanilla bean pods.
  6. Warm up your waffle iron. When it is ready, spray the iron with baking spray (I like to use spray coconut oil) and use about ⅓ cup of batter per waffle. Be careful not to overfill, or it might spill out of your waffle iron. I use this waffle iron, and these worked well on setting #4.
  7. As the waffles finish, place them in a warm oven on a wire rack on a baking sheet to stay warm. The wire rack is key to keeping them crisp; otherwise they will steam and become soggy.
  8. If serving later, let them cool on a wire rack at room temperature before storing in the refrigerator. To reheat, place in a 325°F oven for about 7 minutes.
adapted from Marion Cunningham's yeasted waffles
Recipe by Cake Over Steak at