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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!
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Overnight Yeast Waffles

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
Keyword overnight waffles, yeast waffles
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 14
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

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