Yeasty Overnight Waffles

Waffles are a staple breakfast food but many times I have made waffles and they are too soft or too dry. It is hard to find a waffle that is just right. This overnight waffle recipe is, in my opinion, the best waffle recipe.

The batter is made a night ahead of time so the batter is yeasty and crisp. With waffles, the recipe is half the battle, it is also important to have a good waffle iron that cooks evenly. I prefer Belgian style waffle irons that flip the waffle.

Yeasty Overnight Waffles

Key Ingredients in This Recipe

• Yeast – Active dry yeast leavens the dough to create a tangy, airy waffle batter. Active dry yeast is activated in the warmed milk until it blooms. Check your yeast before cooking! Yeast can expire, and if you buy a jar it’s best stored in the refrigerator at a cooler temperature. 
• Whole milk – The creaminess and fat content of the whole milk is best for creating the ideal waffle. Whole milk contains about 3.5% milk fat.

How to Make Yeasty Overnight Waffles

1. Whisk the dry ingredients. The night before making the waffles whisk together the flour, yeast, sugar, and salt in large bowl.
2. Warm milk and add to dry ingredients. Combine the  butter and milk in a small saucepan and heat to 110°F, stirring constantly. Whisk the warm milk mixture into the dry ingredients.
3. Add eggs and vanilla. Whisk the eggs and vanilla together in a separate small bowl. Add the eggs and vanilla to the rest of the ingredients, and whisk to combine..
4. Refrigerate overnight. Cover with plastic wrap and refrigerate 8 to 12 hours, or overnight.
5. Stir mixture. Take out of the refrigerator about 30 minutes before needed. Stir any air bubbles out of the mixture.
6. Cook in waffle iron. Heat waffle iron and spray it with cooking spray in between each waffle. Do not fill waffle iron to the top as the batter will rise. Cook according to waffle iron directions. When golden, remove from the iron.
7. Serve. Top with whipped cream and berries for a Belgian waffle.

Tips and Tricks for This Recipe

• Add any toppings you like! Keep it simple with butter and syrup or add berries and whipped cream.
• If you are making a lot of waffles I recommend keeping the cooked waffles on a baking sheet in the oven at 200ºF.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

• Bananas Foster Whole Wheat Waffles
• Fried Chicken and Waffles with Hot Sauce Maple Syrup
• Everything Bagel Buttermilk Waffles

Yeasty Overnight Waffles

Print Pin

Prep Time 12 hours hrs

Cook Time 10 minutes mins

Serves 4 waffles (depending on individual waffle iron.)

US Customary – Metric

Ingredients:

• 2¼ cups all-purpose flour
• 1½ teaspoons active dry yeast
• ¼ cup granulated sugar
• ½ teaspoon salt
• 2 cups whole milk
• 8 tablespoons unsalted butter, melted
• 2 large eggs
• 2 teaspoons vanilla extract

Instructions:

• The night before making the waffles whisk together the flour, yeast, sugar, and salt in large bowl.
• Combine the  butter and milk in a small saucepan and heat to 110°F, stirring constantly. Whisk the warm milk mixture into the dry ingredients.
• Whisk the eggs and vanilla together in a separate small bowl. Add the eggs and vanilla to the rest of the ingredients, and whisk to combine..
• Cover with plastic wrap and refrigerate 8 to 12 hours, or overnight.
• Take out of the refrigerator about 30 minutes before needed. Stir any air bubbles out of the mixture.
• Heat waffle iron and spray it with cooking spray in between each waffle. Do not fill waffle iron to the top as the batter will rise. Cook according to waffle iron directions. When golden, remove from the iron.
• Top with whipped cream and berries for a Belgian waffle.

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