These Light and Crispy Overnight Yeast Waffles are golden on the outside, soft on the inside, and have a subtle tangy flavor that takes them to the next level. All you need is a little planning the night before, and breakfast is practically done!
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| Yield | Prep time | Cook time |
|---|---|---|
| 6-7 Belgian-style waffles | 8 hours 10 minutes | 20 minutes |
There's something special about waking up to a ready-to-go waffle batter. With just a few minutes of mixing the night before, you're all set for a stress-free morning. Plus, these Belgian-style waffles are light, airy, and crisp, thanks to the magic of yeast. They pair perfectly with fresh fruit, maple syrup, or even a dollop of whipped cream.
Want a complete brunch spread? Serve these Overnight Yeast Waffles alongside this sausage egg bake and a fruit salad made with our tangy lime fruit salad dressing.
Jump to:
What makes these waffles unique?
- Overnight Resting Time: The yeast works its magic overnight, creating a light texture and a subtle tang, similar to sourdough.
- Crispy Yet Fluffy: These waffles are crisp on the outside but stay soft and airy inside.
- Minimal Morning Prep: Just whisk in eggs and baking soda, and you're ready to cook.
- Perfect for Guests: No morning rush! Just heat the waffle iron and start cooking.
- One Bowl, No Fuss: Simple ingredients, simple process, big flavor.
Ingredients & Substitutions
Homemade waffles are easily made with just a handful of pantry staples.
Ingredient notes
- Instant Yeast - Gives the waffles their signature airy texture. See section below to substitute active dry yeast.
- Whole Milk - Adds richness; use 2% if needed.
- All-Purpose Flour - The base of the batter. Whole wheat flour can be used, but the waffles will be denser.
- Baking Soda - Helps with the final rise before cooking.
Instructions
With just a little planning, you'll have an easy, delicious breakfast that everyone will love.
make the batter
Whisk together milk, butter and vanilla in a large bowl. In a small bowl, whisk together flour, sugar, salt and yeast. Stir dry ingredients into wet ingredients. Cover and refrigerate overnight.
make the waffles
In the morning, preheat the waffle maker. Add eggs and baking soda to batter. Ladle batter into waffle maker and cook until golden brown. Place waffles in warm oven while you cook the rest.
How to substitute Active Dry Yeast
- Use the same amount of active dry yeast as instant yeast (2 ¼ teaspoons in this case).
- Sprinkle the active dry yeast over ½ cup of warm water (110-115°F) and allow it to proof for 5 minutes, or until it becomes foamy. Then, whisk in the butter, milk, and vanilla.
- Stir the flour, sugar and salt and whisk into the yeast mixture.
- Cover and refrigerate overnight and add the eggs and baking soda in the morning. This allows the yeast to develop flavor, and the make-ahead process remains the same!
FAQs
You can let it rise for at least 2 hours at room temperature, but an overnight rest gives you the best flavor.
Absolutely! Halve it for smaller batches or double it for a crowd.
Tips for the Best Waffles
- Use a hot waffle iron: A preheated iron ensures crispy waffles.
- Don't overfill: Pour just enough batter to cover the grids to prevent overflow.
- Keep waffles warm in the oven: This keeps them crispy while you finish cooking the rest of the waffle batter.
- Freeze for later: Layer waffles between parchment paper and freeze. Reheat in a toaster or oven for a crispy texture.
More Make-Ahead Breakfast Ideas
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Recipe
Overnight Yeast Waffles
Equipment
Ingredients
- 2 cups whole milk, lukewarm (100°F)
- ½ cup water, lukewarm
- 8 tablespoons butter, melted and cooled
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 ¼ teaspoons instant yeast
- 1 teaspoon kosher salt
- 2 large eggs
- ¼ teaspoon baking soda
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Instructions
- In a large bowl, whisk together the milk, water, butter and vanilla. In a separate small bowl, whisk together the flour, sugar, yeast and salt. Stir together wet and dry ingredients. Cover and refrigerate batter overnight.2 cups whole milk,, ½ cup water,, 8 tablespoons butter,, 1 teaspoon vanilla extract, 2 cups all-purpose flour, 3 tablespoons granulated sugar, 1 teaspoon kosher salt, 2 ¼ teaspoons instant yeast
- When ready to make the waffles, preheat your waffle maker to medium heat. Preheat the oven to 200°F and nestle a cooling rack in a sheet pan and place in the oven.
- Beat the eggs and baking soda together and whisk into the waffle batter.2 large eggs, ¼ teaspoon baking soda
- Once the waffle maker is hot, ladle just enough batter onto the iron to cover the grids and bake until golden brown.
- Place cooked waffles in the preheated oven to keep warm while you finish baking the remaining waffle batter.
Notes
Ingredient notes:
-
Instant Yeast - Gives the waffles their signature airy texture. See section below to substitute active dry yeast.
-
Whole Milk - Adds richness; use 2% if needed.
-
All-Purpose Flour - The base of the batter. Whole wheat flour can be used, but the waffles will be denser.
How to Substitute Active Dry Yeast:
-
Use the same amount of active dry yeast (2 ¼ teaspoons in this case).
-
Sprinkle active dry yeast on top of ½ cup of warm water (110-115°F) in a large bowl and let sit for 5 minutes or until foamy. Stir in the water, milk, butter and vanilla into the yeast mixture. Whisk in the flour, sugar and salt.
-
Continue with the overnight rest in the refrigerator and add the eggs and baking soda in the morning. This allows the yeast to develop flavor, so the process remains the same!
Scale the Recipe
Storage Suggestion
VIDEO
Nutrition
Nutrition info not guaranteed to be accurate.
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