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!

Yeast Waffles Recipe | Homemade Waffles #waffles #breakfast #brunch #dinneratthezoo Yeast Waffles Recipe | Homemade Waffles #waffles #breakfast #brunch #dinneratthezoo

Yeast waffles topped with maple syrup, whipped cream and berries.

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.

A stack of yeast waffles topped with butter and maple syrup.

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.

Overnight waffles garnished with whipped cream and raspberries.

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!

A fork in a stack of yeast raised waffles.

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5 from 2 votes

Overnight Yeast Waffles

AuthorSara Welch
These fluffy 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!
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! 
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course Breakfast
Cuisine American
Serves 14


  • 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


  • 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.


Little Helpers: My girls love to watch the yeast in action and stir in all the ingredients. Even my 20 month old got in on the action this time!
Freeze It: You can freeze any leftover waffles. Thaw them in the microwave and then put them in the toaster to crisp up.


Calories: 165kcal | Carbohydrates: 24g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 259mg | Potassium: 86mg | Sugar: 3g | Vitamin A: 190IU | Calcium: 48mg | Iron: 1.4mg

Hello! I’m Sara!

Learn more about Sara

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Recipe Rating


  1. 5 stars
    My favorite waffle recipe! I love that the batter can be made the night before so the first one awake makes the waffles.

  2. waffles look delish.. I love the design on them. I tend to top mine with strawberries too… lovely post

  3. Yum… I love waffles but husband hates the mess. Will do them the night before with kiddos and then pop them in the iron. Wish me luck hubs is kind of picky at times.

  4. These look SO good! I am a sucker for breakfast … and I love breakfast for dinner! I am like your kids, I use to love it when Mum cooked breakfast for dinner. I think I need a waffle iron….!

  5. This sounds like a great way to plan ahead for a lazy Saturday morning! Thanks!

  6. You’re smart, making them the night before. I swear I have much more energy in the evenings than in the a.m. I can’t function at all, and everything goes to crap haha… way to think ahead of the game 🙂

  7. I love that I can put this together after I tuck the kids into bed and we can all wake up to waffles.

  8. Sara,
    My first attempt at yeasted waffles was such a failure (and I make bread and pizza each week–I ain’t afraid of no yeast!) I turned them into sweet or savory waffled sandwiches. Those were pretty good, actually–but I so agree with your tip about yeasted waffles losing their crisp texture quickly. I’ve had some success including vegetables in our waffles–shredded carrots help provide structure, color, and a bit of sweetness which we liked.

    The pattern on these waffles is so pretty–what a nice view when you’re tucking into breakfast or dinner!