We had yeast-raised waffles recently and here's the recipe we used, it made 6 waffles; YMMV (your mileage may vary). I can't remember where I found the recipe or I'd give credit where due...sorry
3/4 cup (180ml) lukewarm milk
50g (1/2 stick) butter, melted
1 large egg
3/4 tsp instant yeast
3/4 tsp baking powder
1/2 tsp salt
1/2 tsp sugar
1 cup (150g) all purpose flour, sifted
vegetable oil spray, to grease the waffle iron
Combine all ingredients in a large mixing bowl with enough room for expansion as the mixture will bubble and grow.
Using a hand whisk, whisk until just combined. Do not over-mix and it's OK that mixture is not perfectly smooth.
Cover with plastic wrap, and let rest at room temperature for 30 mins only or the mixture starts to bubble. Due to the addition of baking powder, it is not necessary to wait until the mixture doubled in its volume. If you prefer waffles with no yeasty aftertaste, do not leave mixture to ferment too long and of course, do not refrigerate the batter overnight!
Preheat waffle iron to its medium low heat setting - not the lowest!
Spray preheated waffle iron with non-stick oil spray. Pour adequate waffle batter (about 1/3 cup to 1/2 cup) onto hot waffle iron. Cook until both sides are crispy and golden. Repeat this step until all the batter has been used.
Serve immediately or keep warm in a 100°C or 200°F oven until ready to serve. Serve with butter and maple syrup and/or berries or any toppings that you like.