These overnight Yeasted Waffles create 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!
Why I love these waffles:
- Overnight – Only takes a few minutes of prep the night before, for a quick and easy breakfast! I’m making these for Christmas morning this year!
- Texture: yeasted waffles achieve that perfect light and fluffy interior, and crisp exterior that you’d expect from fancy restaurant waffles, because they contain yeast, whipped eggs whites, and baking soda. Each of those ingredients plays an important role in texture and rise of the waffles, and the yeast also adds a deeper, richer flavor.
- Pantry Ingredients – No trips to the store, you probably have everything on hand!
How to Make Yeasted Waffles:
Make Batter – Add milk and butter to a large microwave safe bowl and warm until butter has melted. Cool to lukewarm. Add flour, salt, sugar, and yeast to a mixing bowl and stir. Whisk in milk mixture.
Refrigerate in a covered bowl overnight (6-24 hours).
Separate egg yolks and whites. Mix the yolks, baking soda, and vanilla and add to the batter. Beat egg whites to stiff peaks and fold in the batter.
Spoon batter onto greased and preheated waffle iron. Cook until golden and crisp.
Serve immediately with homemade syrup, whipped cream, and fresh berries. They can be kept warm in a 200 degree oven until ready to serve.
The Best Waffle Iron:
Your waffles will only turn out as great as the waffle iron they are cooked in! Invest in a good quality iron that’s heavy duty and heats quickly. This article ranks several good options, for anyones budget.
Storage and Freezing Instructions:
To Store: Store leftover waffles in the fridge in an airtight container for up to 2 days. Reheat in the toaster or air fryer.
To Freeze: Store waffles in a freezer safe bag or container and freeze for up to 2 months. Reheat in the toaster or air fryer.
I recommend reheating them in the oven, so they still crisp. 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.
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- 2 1/2 cups milk (whole or 2% preferred)
- 1/2 cup unsalted butter , cut into pieces
- 1 Tablespoon granulated sugar
- 2 ¾ cups all-purpose flour
- 1 teaspoon salt
- 1 package instant yeast (2 ¼ teaspoons)
- 2 large eggs , separated
- ¼ teaspoon baking soda
- 1 teaspoon vanilla extract
- 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
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