Overnight Yeast Waffles

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!

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 165kcal

Author Sara Welch

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.

Notes

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.

Nutrition