These overnight yeast waffles have a melt-in-your-mouth texture and exceptional flavor. Make the batter the night before and have a decadent breakfast the next morning!
If you’ve never tried yeast waffles, you’re totally missing out! It’s a unique experience that’s totally worth the extra bit of work!
Do you ever have those days when you’re tempted to get take-out for dinner or just feed the kids a bowl of cereal and call it good? I definitely have those days – sometimes it’s when we’re all sick, or when the day doesn’t go as planned and we get home much later than anticipated. Other times, I just space out and forgot to take the meat out of the freezer to defrost. Regardless, instead of calling for pizza I make breakfast for dinner. The kids LOVE it and I almost always have the right ingredients in the fridge or pantry to whip up some waffles or pancakes. This recipe for overnight yeast waffles is one of our favorites, along with lemon sour cream waffles and red velvet puffed pancake .
Sometimes I intentionally plan breakfast for dinner as a way to try all those fancy pancake and waffle recipes I’ve pinned when I would normally not have the time on a busy morning. That’s how I discovered these overnight waffles made with yeast. If you’re making them for breakfast, you make the batter the night before and leave it in the fridge overnight. If you’re doing waffles for dinner, you can whip up the batter in the morning and it’ll be ready to go by dinner time. The batter does need to sit out on the counter for an hour before it goes in the fridge so plan accordingly.
How do you make yeast waffles?
You’re going to want to use your biggest bowl for this recipe because the batter will rise a lot as it sits in the fridge. I use the bowl from my stand mixer and it’s perfect. You’re probably wondering, why go through all this effort? Why not stick with a standard waffle recipe that doesn’t require any yeast? Trust me, these waffles are worth the extra effort. The flavor and texture are unlike any waffles you’ve tried in the past.
These waffles call for active dry yeast, which needs to be activated in warm water to do its magic. You don’t want your water to be boiling as that can kill the yeast – hot tap water will do the trick.
These yeast waffles are best served immediately after they come out of the iron, as they cool off you lose that super crispy exterior. If you have leftovers, they do reheat pretty well in the toaster oven. Whether you serve them for breakfast or dinner they’ll sure to be a hit with your family!
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More great breakfast recipes
- Baked Oatmeal Cups
- Cream Cheese Danish
- Donut Bread Pudding
- Oatmeal Waffles
- Strawberry Waffles
Ingredients1x2x3x
▢ The Night Before:
▢ 1/2 cup warm water
▢ 1 tablespoon active dry yeast
▢ 1/4 cup melted butter
▢ 2 cups milk I use 1%
▢ 2 tablespoons sugar
▢ 3 cups all-purpose flour
▢ 1 teaspoon kosher salt
▢ The Next Day:
▢ 2 large eggs beaten
▢ 1/2 teaspoon baking soda
▢ 1 teaspoon vanilla extract
Instructions
- Mix together the warm water and yeast in a very large bowl, let stand for 5 minutes until foamy
- Combine the butter and milk, add to the yeast mixture.
- Add in the flour, sugar and salt and stir until a batter forms.
- Cover the dough with plastic wrap; let it sit on the counter for one hour. After the hour is up, put the bowl in the fridge overnight (or for 8-10 hours)
- The next morning, mix the eggs, baking soda and vanilla into the batter.
- Cook the waffles according to you instructions on your waffle iron. I used about 1/2 cup batter per waffle and mine cooked in about 5 minutes.
- Serve immediately.
Notes
Nutrition
Overnight Yeast Waffles
Ingredients
The Night Before:
1/2 cup warm water
1 tablespoon active dry yeast
1/4 cup melted butter
2 cups milk I use 1%
2 tablespoons sugar
3 cups all-purpose flour
1 teaspoon kosher salt
The Next Day:
2 large eggs beaten
1/2 teaspoon baking soda
1 teaspoon vanilla extract
Instructions
- Mix together the warm water and yeast in a very large bowl, let stand for 5 minutes until foamy
- Combine the butter and milk, add to the yeast mixture.
- Add in the flour, sugar and salt and stir until a batter forms.
- Cover the dough with plastic wrap; let it sit on the counter for one hour. After the hour is up, put the bowl in the fridge overnight (or for 8-10 hours)
- The next morning, mix the eggs, baking soda and vanilla into the batter.
- Cook the waffles according to you instructions on your waffle iron. I used about 1/2 cup batter per waffle and mine cooked in about 5 minutes.
- Serve immediately.
