Overnight Yeasted Waffles
Just wait until you bite into these waffles, the yeast gives these waffles such a great taste and texture. This batter is prepared overnight and it’s super simple to prepare, all you do is mix it up and let it sit overnight – there’s no kneading needed.
Overnight Yeasted Waffles
Just wait until you bite into these waffles, the yeast gives these waffles such a great taste and texture. This batter is prepared overnight and it’s super simple to prepare, all you do is mix it up and let it sit overnight – there’s no kneading needed.
Prep Time
20minutes
Prep Time
20minutes
Ingredients
  • 2cups milk
  • 1/4cup butter
  • 1/4cup oilneutral flavor, such as canola
  • 1/2cup cold watercold to help cool the milk mixture
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups whole wheat flour
  • 1/4cup flaxseed meal or wheat germ
  • 3/4teaspoon saltI use Morton kosher salt, use less table salt
  • 1teaspoon sugar
  • 1.25 ounce package active dry yeast
  • 1teaspoon vanilla
  • 2large eggsbeaten
  • 1/2teaspoon baking soda
  • Non-stick spray or additional oil or butter
Instructions
  1. The evening before: (I usually start this after dinner)
  2. Warm milk and butter in saucepan until butter melts. Add cold water and oil, stir and set aside until temperature of mixture cools to about 110 degrees F.
  3. While milk mixture is cooling, add flours, flaxseed or wheat germ, salt and sugar to a bowl. Mixing by hand or using a hand or stand mixer, stir to combine dry ingredients.
  4. Stir yeast into cooled milk mixture until yeast dissolves. Add the milk mixture and vanilla to the dry ingredients and stir until just combined, don’t overmix. Pour the mixture into a large bowl (will rise by at least double), cover and set on counter for 1-3 hours, then refrigerate overnight.
  5. When ready to make waffles, remove mixture from refrigerator 30 minutes before making waffles to take the chill off the mixture. Preheat waffle iron.
  6. Whisk together 2 eggs and baking soda. Stir into waffle batter.
  7. Spray waffle iron liberally with non-stick spray or (brush with oil) and make waffles following your waffle iron directions.
  8. I have a regular depth (not thick Belgian style) waffle maker that makes 4, four-inch waffles at once. I use about 1/4 cup batter per waffle. I was able to make about 20 individual waffles. The yield and cooking time will vary depending upon your style of waffle iron.
Recipe Notes

You can make these with all, all-purpose flour if desired – Use 3 cups all-purpose flour and skip flaxseed meal if desired.

Keep Warm: You can keep waffles warm in a 200 degree F. oven. Place the waffles on a cooling rack placed over a baking sheet, so warm air can circulate to keep them crispy.

Freezing Directions: These waffles freeze well. I cook waffles I want to freze a little lighter. When they are completely cool, layer between waxed/parchment paper in freezer container.

Reheating Directions: Reheat by toasting in toaster or countertop oven.