My family loves waffles for breakfast and this is my favorite waffle recipe. This overnight waffle batter recipe takes a little bit of work at night, but it’s ready to go in the morning whenever you are. The waffles cook up nice and crisp outside, but tender and soft inside – just how I like them!
Making a good waffle can be tricky. When I first started making them for my family, I’d whip up egg whites and fold them in to the batter. But everyone was hungry and it just took too long. I always double the recipe and freeze whatever we don’t eat. The waffles re-heat wonderfully in the toaster oven.
If you need a quicker option the morning of, check out my simple waffle recipe or even cottage cheese waffles. They are both great waffle recipes that come together quickly.
Overnight Yeast Waffle Recipe
Ingredients
- 1 3/4 cups milk
- 1 stick butter, cut in to pieces
- 1 3/4 cup all purpose flour
- 1/4 cup whole wheat white flour
- 1 Tablespoon sugar
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons yeast
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- In a saucepan, heat milk and butter until butter melts. Allow to cool until warm.
- In a large bowl whisk together flours, sugar, salt, and yeast.
- In a small bowl whisk together eggs and vanilla.
- Slowly add milk mixture to the flour mixture and whisk until smooth.
- Add egg mixture to batter in large bowl and mix to incorporate.
- Scrape down sides of bowl and cover with plastic wrap. Refrigerate for 12-24 hours.
- To Make Waffles: Take batter out of refrigerator and stir. Bake waffles according to manufacturers directions.
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