This overnight Yeasted Waffles recipe creates the perfect crunchiness on the outside and a light and soft texture in the middle. The batter is made the night before for quick breakfast; great for busy mornings, holidays, or entertaining!
Add milk and butter to a large microwave safe bowl (or pot on the stove) and warm until butter has melted. Allow to cool until lukewarm.
Add flour, salt, sugar and yeast to a mixing bowl and stir to combine. Gradually whisk in milk mixture.
Cover bowl and refrigerate batter overnight (6 to 24 hours).
Preheat waffle iron. Separate egg yolks and whites. Mix the yolks, baking soda and vanilla and add to batter. Beat the whites until stiff peaks, then fold into the batter.
Spoon batter into greased waffle iron. Cook until golden and crisp.
Serve waffles immediately or keep warm in a 200-degree oven until ready to serve.
Serve with homemade syrup, whipped cream, and fresh berries
Video
Notes
Storing Instructions: Store leftover waffles in the fridge in an airtight container for 2-3 days.Freezing Instructions: Store waffles in a freezer safe bag or container and freeze for up to 2 months. Reheat in the toaster or air fryer.Reheating Instructions: Reheat in the toaster, air fryer, or I recommend reheating them in the oven. Heat oven to 250 degrees F and place the waffles directly on the oven rack. Cook for about 10 minutes, or until warm and crisp.