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Round Belgian style yeast waffle topped with sliced strawberries and powdered sugar on a dark plate.

Overnight Yeast Waffles

Garnish With Lemon
Crispy, golden, and light Yeast Waffles are the perfect make-ahead breakfast! Just mix the batter the night before and enjoy an easy, delicious morning treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Overnight Rest 8 hours
Total Time 8 hours 30 minutes
Course Breakfast
Cuisine American
Servings 6
Calories 384 kcal

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

These waffles can easily be halved for a smaller number or doubled for a crowd.

Storage Suggestion

Cooked waffles freeze beautifully! Layer waffles between parchment paper and freeze. Reheat in a toaster or oven for a crispy texture.

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Nutrition

Serving: 1waffleCalories: 384kcalCarbohydrates: 42gProtein: 9gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 104mgSodium: 490mgPotassium: 204mgFiber: 1gSugar: 10gVitamin A: 677IUVitamin C: 0.003mgCalcium: 120mgIron: 2mg

Nutrition info not guaranteed to be accurate.

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