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!
- 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.
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