Try these Overnight Raised Waffles made with yeast. They cook up light and crisp outside and creamy inside. The yeast gives these waffles a wonderful tangy flavor; enjoy them with your favorite syrup or fruit topping.
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The first time I had these waffles, my girls made them for a Mother’s Day breakfast. Then, they became our go to recipe for a special breakfast for Christmas and Easter mornings. Then I made them for supper one night because we couldn’t wait for a holiday anymore. Yes, these waffles are our favorite, and don’t need a special occasion.
Table of contents
What are overnight waffles?
If you haven’t had homemade raised waffles, you are in for a real treat with this vintage waffle recipe.
- Raised waffles are made with yeast. Make the waffle batter, refrigerate it overnight so it can rise, and then cook it in the morning.
- These delicious raised waffles bake up to a beautiful golden color and crispy on the outside.
- The recipe uses only a teaspoon of sugar, which helps the yeast grow, but the waffles are not overly sweet.
- Adding eggs and baking soda right before you cook the waffles makes them fluffy and crispy.
- These waffles hold up even with butter and maple syrup.
- Once everyone smells your kitchen’s wonderful yeasty aroma, they will come running for the best ever waffles!
Yeasted Waffle Ingredients
How To Make Yeast-Raise Waffles
Since these are make-ahead waffles, plan ahead!
Step 1. To make raised waffles, you need to start the batter the night before so it can rise. The batter will double in size so make sure to mix it in a large bowl.
Step 2. Add the warm water to a large bowl and sprinkle with active dry yeast. Stir and let sit for 5 minutes for the yeast to dissolve.
Step 3. Add the melted butter, milk, all-purpose flour, sugar, and salt to the yeast mixture. Whisk the batter until it is smooth.
Cover with plastic wrap and place it in the refrigerator for an overnight rise. The batter can be kept in the fridge for three days.
Waffle Tip #1
If you wish to make and cook these waffles on the same day, make the waffle batter and let it sit at room temperature for several hours to rise.
Step 4. The following day, heat your waffle iron. The old-fashioned waffle iron works best for these waffles over a Belgium-type waffle maker. The waffles will not cook up very thick, they will be on the thinner side.
Take the waffle batter out of the fridge. This is where you can see how much it rises overnight.
Waffle tip #2
Let your waffle maker heat up for at least 10-15 minutes. You want the griddle hot, so when the batter goes on, it immediately starts to cook and get crispy.
Step 5. Beat the large eggs in a small bowl and add them along with the baking soda to the batter, and stir until thoroughly mixed; then, you are ready to go. The batter will deflate as you mix in the egg.
Step 6. You should have a very hot waffle iron ready. After heating, spray the iron with cooking spray, and then pour approximately 1/3 to 1/2 cup of the waffle batter onto the iron, close the lid and cook. The quantity of batter required may vary depending on your specific waffle maker.
Step 7. Cook until golden brown for about 3 to 4 minutes, and when the steam stops coming out of the sides of the griddle. Basically, how long you cook a waffle depends on the type and size of your waffle iron, and honestly, it takes some trial and error to know how your griddle cooks.
Step 8. Serve your crispy waffles hot off the griddle. You can also place the cooked waffles in a single layer on a baking sheet and keep them warm in a very low-heated oven, like 200 degrees F.
Leftover waffles can be kept in the refrigerator for several days and then reheated in the toaster or warmed in the oven for about 5 minutes.
Yeasted waffles hot off the griddle are a delicious breakfast or brunch treat. Since these waffles are not sweet, they are the perfect waffles to make for breakfast or dinner. If you like, serve the waffles with breakfast sausage and fresh berries. For a delicious fall flavor, top with Pumpkin Spice Syrup.
Try infusing your maple syrup with your favorite flavors; it’s easy to do.
- Vanilla bean gives a sweet, woody flavor
- Orange peels add a wonderful citrus flavor
- Cinnamon or cardamom infuse a bit of spice
- Different types of tea impart a subtle flavor
- Slices of ginger give the syrup some zing
How to make tea-infused maple syrup
These waffles are amazing all on their own but make some tea-infused maple syrup for some added extravagance (because you deserve it!).
- Add your favorite tea flavor to maple syrup in a saucepan.
- Bring it to a simmer, let the flavors combine for about 10 minutes, then strain.
Waffle FAQs
Yeasted waffles are raised waffles that are leavened with yeast, and because of the yeast, this type of waffle cooks up nice and crispy, but on the thin side. Regular waffles use baking powder and baking soda as a leavener and tend to be a little less firm, and the interior is spongier, and these waffles cook up thicker.
Most new waffle makers have an indicator light telling you when the waffles are done. However, the best indicator is when the steam stops coming out of the side of the waffle maker.
Once the batter is made, cover the bowl and keep it in the fridge for up to three days.
Yes, just let them completely cool, place them in a freezer bag, and freeze them for up to 3 months. Pop a frozen waffle in your toaster to reheat.
More favorites for breakfast
- If you like French toast, try these Raspberry Filled French Toast Roll-Ups that are fruity and creamy.
- Homemade Buttermilk Pancakes take minutes to make and cook up with crispy edges and fluffy inside.
- Here are two recipes for oatmeal lovers: this old-fashioned Apple-Cranberry Oatmeal that cooks up nice and hearty. Instead of cooked oatmeal, try Baked Apple Oatmeal for an easy-to-make breakfast.
- Are pancakes a favorite? Try making this Pancake in A Mug for just you, or Blackstone Pancakes served with blueberry sauce.
- Oh, la la, who loves crepes? These Breakfast Crepes are delicious for brunch and even for dinner. You will love the egg filling.
I still love making these waffles using the classic four-slice waffle iron. This griddle has a non-stick surface and makes nice golden brown waffles.
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Original recipe from the Fannie Farmer Cookbook by Marion Cunningham
Recipe
Overnight Raised Waffles
Equipment
Ingredients
Waffle Batter
- ¼ cup warm water
- 2 ¼ teaspoons active dry yeast
- 1¾ cups milk
- ½ cup unsalted butter melted
- 1 teaspoon granulated sugar
- 2 cups AP flour
- ½ teaspoon salt
- 2 eggs large
- ¼ teaspoon baking soda
Tea Infused Syrup (optional)
- 1 cup maple syrup
- 2 teaspoons loose leaf tea you can also use a teabag
Instructions
Making the waffle batter
- In a large bowl add the warm water then sprinkle in the yeast. Stir and let the yeast dissolve for about 5 minutes. Note: Use a very large bowl as the batter will double in size overnight.
- Add the milk, melted butter, flour, sugar, and salt to the yeast mixture. Whisk ingredients to make a smooth batter.
- Cover the bowl with plastic wrap and place in refrigerator overnight or up to three days.
- When ready to make, heat the waffle iron, once the griddle is heated spray with cooking spray.
- Beat the eggs and add to the batter along with the baking soda and mix to completely combine.
- Pour the recommended amount of batter onto the hot waffle iron and cook to a golden brown with crispy exteriors. This is usually around ½ cup. You will notice steam coming out of the griddle, this is supposed to happen as it is cooking the moisture out of the batter.
- Let the waffle cook on the griddle for about five minutes. This does depend on the type of griddle you have. You can lift the lid when you think the waffle is done to see if it is golden brown. You can always cook the waffle a little longer if needed.
- Store any leftover waffles in the refrigerator for up to three days. Reheat the waffles in a toaster.
Tea Infused Syrup
- Pour the maple syrup into a small saucepan and add the loose leaf tea or a teabag, simmer for about 10 minutes to infuse the tea. When done strain the syrup and serve warm over waffles.
Notes
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Nutrition
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About Jere’
From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing both sweet and savory family-friendly recipes for your cooking and baking inspiration.
thankful for the website and recipe. it’s buttery, crispy, and yummy. however, I think it’s way too much butter. I thought it was a lot when I was making it, but eating it… it’s too rich. just tastes like eating a fried something drenched in butter. I’ll try again with half the butter…. or even less!
Thanks so much for trying the recipe and for taking the time to leave a comment. I’m glad you enjoyed the crispy texture. The butter in this recipe is what gives the waffles that rich flavor and helps them brown well in the waffle iron, but I completely understand that everyone’s taste is a little different. If you prefer a lighter waffle, reducing the butter a bit should work just fine. I appreciate you sharing your experience and hope your next batch turns out exactly how you like it.
WOW…..overnight yeasted method brings waffles to a whole other level of soft & yummy! I dont think I will ever go back to regular waffles.
These taste delicious and have a lovely light texture but I am pretty disappointed. This batter is very very thin, my waffles did not fluff to fill the waffle maker, I added close to a cup of extra flour to see if that would help, but no. We switched to pancakes. Maybe it’s not to be used in a Belgian maker? It seems like there is a misprint and there should be just one cup milk.
Sally, thanks for trying the waffle recipe and I see it was a failure for you. This is the vintage Fannie Farmer recipe that I have been using for years. I will make mention that this recipe works better in the old’fashioned waffle make and not the Belgian waffle maker. The waffle do not get thick. The pictures show a thin waffle.
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You can never go wrong with waffles and these ones look golden and delicious! Perfect for breakfast any time of the year! And cheers to all the dog moms too and the women trying to be moms and everyone in between! 🙂