Yeast Waffles

Crispy and delicious, overnight yeast waffles will become a family favorite.
Course Breakfast
Cuisine American
Keyword overnight waffles, yeast waffles
Prep Time 15 minutes
Cook Time 20 minutes
Let Set for a minimum of 1 hour
Servings 8 servings
Calories 271kcal
Author Leigh Anne Wilkes


  • 1/2 cup warm water
  • 1 package dry yeast
  • 2 cups milk warmed
  • 1/2 cup butter melted
  • 1 tsp. salt
  • 1 tsp. granulated sugar
  • 2 cups flour
  • 2 eggs
  • 1/4 tsp. baking soda


  • 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


Calories: 271kcal | Carbohydrates: 27g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 77mg | Sodium: 425mg | Potassium: 129mg | Sugar: 3g | Vitamin A: 515IU | Calcium: 83mg | Iron: 1.6mg