If you are looking for a light, crispy, and delicious waffle, these overnight yeast waffles are the recipe for you. Whip up the yeast batter the night before and the next day you will have the best breakfast. This is our families favorite waffle recipe!
Years ago family friend, Merill Watts, shared his overnight waffle recipe with us and it has truly been a family favorite ever since. It is our go to waffle recipe and is always requested for birthday breakfast. It is a family tradition.
The only trick with it is you have to remember to make it the night before. These are yeast waffles and that times allows the yeast to work its magic. And the best part is you get all the prep work done and cleaned up the night before. This makes the morning go smoothly! And the result is a perfectly light and crispy waffle.
How to Make Yeast Waffles
You will want to start with a large mixing bowl. The yeast waffle batter will double in size. Start by letting the yeast dissolve in warm water sit in the bowl for 5 minutes. While it is dissolving, warm the milk on the stove, but don’t let it boil you don’t want to kill the yeast!
Once the milk is warm, add the milk, butter, salt, sugar, and flour and stir until smooth. Cover the bowl with plastic wrap and let sit overnight at room temperature. Easy peasy.
In the morning, all you have to do is add in some eggs and baking soda and you are ready to go!
Yeast waffles are best cooked in a Belgian waffle maker – it is deeper than a regular one.
We love overnight waffles covered in fresh berries, whip cream and homemade cinnamon syrup, but they are great just with plain old maple syrup too!!
Every time my kids come home for a visit I will text them and ask them what they want me to fix when they are home. The first response I almost always get is “Overnight Waffles!”
They are a light and crisp waffle and the tang of the yeast gives them a great flavor.
We love them, and I know you will too!
Check out more of our family’s favorite breakfast recipes:
Overnight Waffle Recipe
- 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