Overnight Yeasted Waffles
Old-fashioned raised waffles with shatteringly crisp outsides and airy, custardy centers. Stir the batter together at night and the yeast does the work while you sleep.
- Prep
- 15 mins
- Cook
- 30 mins
- Total
- 8 hrs 45 mins
- Yield
- About 8 round 7-inch waffles
- Level
- easy
If you’ve only had waffles from a baking-powder batter, yeasted waffles are a revelation. They’re thin and crackly outside, airy inside, with a faint toasty tang. They’re also the easiest waffles to make on a weekend morning, because the batter is mixed the night before.
Yeast is the secret. Left overnight, it slowly ferments the batter, which makes it light and gives it real flavor. In the morning you whisk in two eggs and a pinch of baking soda and start cooking.
Yeasted waffle batter is much thinner than pancake batter. Don’t add flour. That runny batter is what makes the crisp shell.
Tips for success
- Waffle irons vary a lot. Use the first waffle to set the heat and timing for the rest.
- Spray or brush the iron again every couple of waffles if they begin to stick.
Substitutions & variations
- Active dry yeast
- Use 2 teaspoons (6 g) active dry yeast and let it bloom in the warm milk for 5 minutes before mixing.
- Part whole wheat
- Replace up to 1 cup (120 g) of the flour with whole wheat. The waffles will be nuttier and a little less crisp.
Frequently asked questions
Is it safe to leave milk and butter out overnight?
This is a long-standing traditional method. The yeast fermentation acidifies the batter and keeps it stable at cool room temperature for a night. If your kitchen is warm, above 75°F (24°C), or you'd rather be cautious, refrigerate it. It will rise more slowly but works the same way.
Can I make these the same day?
Let the batter rise somewhere warm for 1½ to 2 hours until bubbly and doubled. You'll get the texture with a little less flavor.
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The recipe
Overnight Yeasted Waffles
Old-fashioned raised waffles with shatteringly crisp outsides and airy, custardy centers. Stir the batter together at night and the yeast does the work while you sleep.
- Prep
- Cook
- Total
- Yield
- About 8 round 7-inch waffles
By The Breakfast Bake Kitchen · https://breakfastbake.com/recipes/overnight-yeasted-waffles/
Scaled recipe: times and pan sizes may need adjusting. Grams are the most accurate way to measure a scaled recipe.
Ingredients
The night before
In the morning
Equipment
- Waffle iron
- Large mixing bowl (at least 4-quart / 4-liter)
- Wire rack
Instructions
The night before
In a large bowl (the batter will double), whisk the flour, sugar, salt and yeast. Whisk in the warm milk and melted butter until smooth.
Cover with plastic wrap and leave at cool room temperature overnight, 8 to 12 hours. If your kitchen is warmer than 75°F (24°C), refrigerate it instead.
In the morning
Heat your waffle iron. Whisk the eggs and baking soda together, then whisk them into the risen batter. The batter will deflate a little and be quite thin. That's right.
Lightly grease the iron and pour in enough batter to cover about two-thirds of the grid (about ½ cup or 120 ml for a standard round iron). Close and cook until the steam slows to a wisp and the waffle is deep golden, 4 to 5 minutes.
Move each waffle to a wire rack in a single layer, or to a rack set on a sheet pan in a 200°F (95°C) oven, while you cook the rest. Don't stack them, or they'll steam and go soft.
Storage & make-ahead
Storage: Cool completely on a rack, then freeze in a single layer before transferring to a bag, for up to 3 months. Reheat in a toaster until crisp.
Make ahead: The batter is made the night before by design. Leftover batter keeps in the fridge for up to 2 days. Stir before using.
Nutrition
per serving (2 waffles)
- Calories
- 520
- Fat
- 28g
- Saturated fat
- 17g
- Carbohydrates
- 54g
- Sugar
- 9g
- Fiber
- 2g
- Protein
- 14g
- Sodium
- 720mg
- Cholesterol
- 160mg
Nutrition is an estimate calculated from the ingredients with an online tool and will vary by brand and portion. See our disclaimer.
Weights use the Breakfast Bake weight chart: flour is spooned into the cup and leveled (1 cup = 125 g).
Rate & review
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