Overnight Yeasted Waffles are a light, crispy, and oh-so-easy way to start your weekend brunch, or even a weekday breakfast. All the prep happens the night before!
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So you know that we love waffles, be it for appetizers, dessert, or as a name for our dog, but now we finally are presenting one designed for breakfast. This recipe for Overnight Yeasted Waffles is my personal favorite. They cook up so light, crispy, and tasty that you just can’t help but stack them up tall and dripping with butter and syrup. Plus, you make up the batter the night before, so you don’t have to worry about banging around the kitchen making too much noise and possibly waking up your housemates. Something to perhaps keep in mind with Valentine’s Day coming up if you’re looking to make breakfast in bed for your significant other. Wink!
Bet on a Better Batter
As much as I love waffles, I often find myself disappointed by them when I go out to eat. They arrive soggy or mushy, or so dense that you struggle against the weight of a forkful. Not these Overnight Yeasted Waffles. When you mix the batter, you will find that is thin, almost suspiciously so. This may be a departure from what you are used to, where you can almost scoop the batter into the waffle iron, but fear not, you haven’t messed it up.
Once everything is mixed up, cover with plastic wrap (leaving a small gap so the batter can breathe a little) and let it sit out overnight. While it may sound weird, the batter doesn’t need to be – and shouldn’t be – refrigerated. The milk in the batter won’t go bad overnight, and the room temperature lets the yeast develop to its full potential, in terms of taste and rise. (We tried refrigerating it once, and it wasn’t as good.) While it’s sitting, the yeast is going to go to work, making lots of little carbon dioxide bubbles that will help keep the finished product light, as well as developing a tangy flavor reminiscent of buttermilk. Plus, tomorrow morning, no fumbling to mix up the batter while the coffee kicks in.
Get Ready for a Whole Brunch of Waffles
Fair warning: making a full recipe of Overnight Yeasted Waffles will yield a lot of waffles, but they’re so light that you’re going to want to eat a lot of them. There is definitely enough for four, and probably up to six, so you may want to reduce the recipe (lame) or you can freeze the leftovers and toast them for an infinitely-superior-to- store-bought breakfast any ‘ol weekday (our preference). Either way, it would be a good idea to preheat your oven to around 200 degrees before you start cooking. As you crank out the waffles, you can put them in the oven directly on the rack to both stash them safely and keep them crisp.
As a quick side note, this might just be me, but I find that the first waffles of a batch out of my iron are not the best, but subsequent ones are better. As this recipe makes so many, you may want to make a trial waffle first to make sure you have the right heat settings. Just my two cents.
When you are loading your waffle iron, you need to remember that as this is a thin batter, it will run, so be careful not to overfill. If you do a test waffle as suggested above, it will also give you an opportunity to gauge how much batter you need. I’d recommend heating your iron to medium high, to really get that crispy exterior that you crunch through on your way to light, tasty, waffley goodness (don’t forget the maple syrup!).
We hope that you give this recipe a try. It’s easy, delicious, and make-ahead – what more could you hope for at breakfast? Well, aside from a mug full of coffee and some bacon on the side…
Recipe barely adapted from Annie’s Eats.
- ½ cup warm water
- 2¼ tsp. active yeast
- 2 cups whole milk, warmed
- 8 tbsp. unsalted butter, melted and allowed to cool slightly
- 1 tsp. salt
- 1 tsp. sugar
- 2 cups all-purpose flour
- 2 large eggs, lightly beaten
- ¼ tsp. baking soda
- Mix the water and sugar until the sugar is dissolved. Be sure that the mixture is less than 115 degrees F or you could kill the yeast.
- Add the yeast and let stand 5-10 minutes. You should see foam form on the surface and detect a yeasty smell. If not, throw out the mixture and try again with a new package of yeast.
- Add the milk, butter, salt, sugar, and flour and whisk to combine until the batter is smooth. Cover the mixing bowl with plastic wrap, leaving a small gap to allow the batter to breath. Place out of the way and let sit at room temperature overnight.
- Preheat the oven to 200 degrees F.
- Preheat your waffle iron to medium high heat.
- Immediately prior to making the waffles, add the eggs and baking soda. Mix until just smooth. The batter will appear thin.
- Pour the batter into the waffle iron, taking care to not overfill.
- When the waffles are done cooking, place directly on the racks in the oven to keep warm prior to service.
- Top with room temperature butter and warmed syrup as desired.
More waffles? More waffles! Try our Pretzel Crusted Chicken and Cheddar Waffle Sliders next!