These overnight yeast waffles are light, crispy and delicious. Mix up the batter the night before and the next day you will have the best breakfast. This is our family's favorite waffles of all time!
Use a big mixing bowl (the batter will rise to double its original volume.)
Put the water in the mixing bowl and sprinkle in the yeast
Let stand to dissolve for 5 minutes
Warm the milk on the stove (I just add in the butter so it is melting as the milk warms)
Be careful not to let the milk boil or get too hot
You don't want it to kill the yeast when you add it into the yeast mixture
Add the milk, butter, salt, sugar and flour to the yeast mixture and stir until smooth and blended (can use a hand beater to get rid of the lumps if needed, I usually don't need to.)
Cover the bowl with plastic wrap and let stand overnight at room temperature
Just before cooking the waffles, beat in the eggs, add the baking soda, and stir until well mixed The batter will be very thin
Pour about 1/2 to 3/4 cup batter into a very hot waffle iron
Bake the waffles until they are golden and crisp
This batter will keep well for several days in the refrigerator
Depending on the size of your waffle iron this makes about 6-8 waffles
Notes
If you forget to make the batter the night before you can make it in the morning. Make it at least an hour before cooking. Let it rest in a nice warm location to help speed up the process.Be sure to use a nice big bowl as the batter will rise, and almost double overnight.Use a Belgian Waffle maker for the best results.