These Overnight Yeast Waffles just may be the most genius recipe I’ve ever seen! Simply prep the yeast waffle batter at night and quickly whip out fresh waffles in the morning.
I’m never one to turn down breakfast and I’m an especially really, really big fan of waffles.
We didn’t eat a whole lot of waffles growing up (pancakes were more my family’s thing) but when I had to start buying my own groceries in college, you’d better believe that frozen waffles were almost always on my college budget grocery list.
Right from the toaster, they were a quick breakfast I could eat on the way to class.
These yeasted waffles are sort of a sophisticated version of my college days favorite breakfast..
How to Make Yeast Waffles
Up to 1 day before you cook the waffles, you’ll mix up the waffle batter ingredients, cover the bowl, and refrigerate. A slow rise in the fridge allows the yeast to bloom. This set-up time yields a light and crisp waffle that will make you weep from waffle-related bliss.
In the morning, heat up your waffle maker, give the batter a good stir, and cook your waffles!
Can you Freeze Homemade Waffles?
Yes you can! While these waffles are spectacular fresh from the waffle iron, I found them to still be outstanding reheated from the freezer
And for the record, yes, I definitely still grab a waffle on the go in the mornings for my ride to work. Some things never change!
For the waffles:
- 1 ¾ cups milk
- 8 tbsp unsalted butter, cut into 8 pieces
- 2 cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp table salt
- 1 ½ tsp instant yeast
- 2 large eggs
- 1 tsp vanilla extract
- Whisk the flour, sugar, salt, and yeast together in a large bowl. Warm the milk and butter in a heatproof liquid measuring cup in the microwave just until the butter melts. Allow the milk-butter mixture to cool until it's warm to the touch. Gradually whisk the milk-butter mixture into the dry ingredients until the batter is smooth. Beat the eggs and vanilla together in a bowl and then whisk this mixture into the batter until incorporated. With a rubber spatula, scrape down the sides and bottom of the bowl to ensure there is no loose flour. Cover the bowl tightly with plastic wrap and refrigerate for 12-24 hours.
- When you're ready to make the waffles, heat your waffle iron according to manufacturer's instructions and then remove the batter from the fridge. Whisk it briefly to recombine the batter (it will deflate) and prepare according to your waffle maker's instructions. Keep the waffles warm directly on the racks of a 250° F oven while you make the rest.
- Freeze any leftover waffles on a wire rack then transfer frozen waffles to a large zip-top bag. When you're ready to reheat, preheat the oven to 250° F and warm the waffles through directly on the rack.
adapted from The Cook's Illustrated Cookbook
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