Overnight Yeast Waffles

Overnight Yeast Waffles

I’m a pretty serious waffle eater.

I chowed my way through a year living in Belgium, demonstrating a hearty appreciation of the chocolate, the beer, the cheese and the fine nuances between two Belgian classics – the Liege and the Brussels waffles.

The former is dense and doughy – in the most delicious way – with deep, crispy pockets and nubs of caramelized pearl sugar. The latter is airy and yeasted, with whipped egg whites folded in, yielding a cloud-like texture – almost as light as the powdered sugar showered over top. You could easily put away a half dozen (whereas a single Liege waffle is a meal).

Both are a far cry from what we dub “Belgian waffles” in North America (typically quite heavy, and risen with baking powder).

Overnight Yeast Waffles

These particular waffles are not Belgian by either North American or Belgian standards… but they sure are yummy!

They’re yeast-leavened, barely sweetened, with crisp edges and a chewy, slightly eggy thing going on – reminiscent of crepes. You don’t need to proof the yeast, so they couldn’t be easier – simply whir everything together and stick the batter in the fridge.

Ideally with yeasted waffles, you want to use a waffle maker with shallow pockets rather than the heavy cast-iron beast I use and love. The reason is that they tend to stick a bit in the deep pockets.

Overnight Yeast Waffles

Hard-core waffler I may be, but I’m not going to buy more than one waffle-producing appliance. I found that two tricks helped – lots of butter and lots of batter.

Grease the iron well by scooping some soft butter onto a pastry brush and brushing it into all the pockets (note that butter worked much better than oil for me, to produce browning and avoid sticking), and spoon a generous amount (about 3/4-cup for my 8 1/2″ square iron) of batter right in the centre of the iron.

Don’t try to spread the batter to the edges, as the thinner areas are the trouble-spots. And when it’s done, open the iron only slightly at first – jiggle the waffle out bit by bit with a fork as you open it further.

Overnight Yeast Waffles

(If you just yank it open, you’ll probably split your waffle. If this happens, though, don’t cry – it will still be delicious).

An investment of five minutes with your stand mixer before you go to bed on Saturday night, and Sunday morning, you can enjoy crisp, chewy-tender waffles before you’re even fully awake!

Leftover waffles may be frozen in a single layer then packed into freezer bags. Reheat in the toaster without thawing first. They are killer-delicious hot and crispy from the toaster, with Nutella melting into the pockets. Or they’re equally delicious with a slice of Canadian bacon and a poached egg on top, hollandaise optional.

Overnight Yeast Waffles
Prep time: 
Cook time: 
Total time: 
Serves: 4
Yields 16 waffles (or 4 giant waffles)
  • 2⅔ cups (12 oz/340 grams) all purpose flour
  • 2¼ tsp (1 envelope) active dry yeast
  • ½ tsp salt
  • 2 tbsp granulated sugar
  • ½ cup butter, melted (plus additional softened butter for cooking)
  • 2 cups whole milk
  • 2 eggs
  1. Place flour, yeast, salt and sugar into the bowl of a stand mixer fitted with the whisk attachment. Turn on low speed to combine.
  2. Add butter, milk and eggs; increase speed to medium until smooth, about 30 seconds. Cover loosely with plastic wrap and refrigerate overnight.
  3. The next morning, preheat your waffle iron (on medium heat stovetop) or electric waffle maker. Use a pastry brush (or a wadded up piece of paper towel) to scoop up about a teaspoon of soft butter; spread into all the pockets of the waffle maker.
  4. Add about ¾ cup of batter to the centre of the iron and immediately flip it over, if using stove-top. Cook until brown on both sides (about 5 minutes per side for stove-top - but check frequently - variable time with electric machines, follow your waffle maker's instructions).

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14 Reviews

  1. Warm Vanilla Sugar

    September 8, 2013 5:20 pm - Reply

    I am definitely trying these soon! LOVE!

  2. Maureen | OrgasmicChef

    September 8, 2013 6:49 pm - Reply

    I love waffles and I like the idea of having everything ready when I hit the kitchen in the morning. These look so good!

  3. Pamela @ Brooklyn Farm Girl

    September 8, 2013 9:11 pm - Reply

    Just today I was talking about needing more waffles in my life, thank you!

  4. shannon j

    September 9, 2013 4:51 am - Reply

    Your dishes in the photos are so pretty– the perfect setting for those amazing waffles!

  5. Michelle Hooton

    September 9, 2013 6:28 am - Reply


  6. Christina Leatha

    September 9, 2013 7:33 am - Reply

    My mom got me All-Clad’s waffle iron and it is worth the investment! Catches spill-overs, doesn’t stick, and browns perfectly. Pricey but if you make waffles a lot, worth it! Excited to try this recipe!

  7. Sofia Arcângelo

    September 9, 2013 7:48 am - Reply

    I’ll be making these waffles for my kids one of these days :) Thanks for sharing :) *HUGS*

  8. Kristiana Molitor

    September 9, 2013 8:09 am - Reply

    These are making a serious case for buying a waffle iron … Now where shall it live in my apartment?

  9. Juliana Loh

    September 13, 2013 12:12 am - Reply

    Oh MY! the dream breakfasts!!!

  10. Cheryl

    October 3, 2013 4:30 am - Reply

    I love waffles and this sounds like a delicious and relatively easy recipe. I am wondering though, do you put the yeast into the recipe dry or do you need to activate it in warm water and sugar first?

    • GraceThalia

      October 19, 2013 1:51 pm - Reply

      “You don’t need to proof the yeast, so they couldn’t be easier – simply whir everything together and stick the batter in the fridge.”

  11. GraceThalia

    October 20, 2013 6:05 am - Reply

    Made this recipe this morning at my parent’s house. Waffles are very thick and took a long time to cook. We ended up having to ignore the waffle maker telling us it was “ready” and leave it in there almost 10 minutes. Love the waffles when we finally got them cooked all the way. Very yummy and will definitely make these again. Recipe couldn’t be easier!

  12. foodess

    November 28, 2013 10:50 am - Reply

    Testing new commetns

  13. sarah

    July 13, 2014 9:24 am - Reply

    Is it normal for there to be bits of yeast in the batter the next morning? It didn’t seem to grow at all either…