Overnight Yeast Waffles
These old fashioned waffles are crispy on the inside and soft on the inside. They have a lovely flavor that's almost sourdough-like, too!
Ingredients
- 2 cups milk
- 1 (0.25 oz) package dry yeast
- ½ cup (1 stick) melted unsalted butter (see Notes if using salted butter)
- 2 cups flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 eggs
- ¼ teaspoon baking soda
Instructions
- Warm the milk to 105°F–110°F. (This was about a minute in the microwave for me.)
- Pour the milk into a LARGE mixing bowl. Sprinkle the yeast on top. Let sit for 15 minutes.
- Whisk in the melted butter.
- Then, whisk in the flour, sugar, and salt.
- Cover and let sit overnight, or at least 8 hours, at room temperature.
- Preheat a waffle iron.
- Whisk the eggs and baking soda into the waffle batter.
- Pour the batter into the waffle iron, and let cook until golden brown. This makes about eight 5-inch square waffles.
Video
Notes
Using salted butter? Decrease the salt in the recipe to ½ teaspoon.
If you're making a double recipe, use two bowls so it doesn't spill over when the batter rises!
Store any leftovers in the refrigerator for up to one week. To reheat the waffles, place in a toaster on the lowest setting until warmed through. (I often do this for my kids—it works great.)
You can freeze the waffles for up to 3 months. Defrost and then warm in a toaster.
You can replace the cow's milk with a non-dairy milk, if you like. The waffles may not get as crisp or as brown, though!
Nutrition
Calories: 270kcalCarbohydrates: 27gProtein: 7gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 79mgSodium: 364mgPotassium: 145mgFiber: 1gSugar: 4gVitamin A: 513IUCalcium: 90mgIron: 2mg
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