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A white plate with homemade waffles and blueberries.

Overnight Raised Waffles

These overnight raised waffles are golden brown and crispy on the outside and moist and fluffy inside that have a delicious yeasty aroma that will bring everyone running for breakfast. This recipe for homemade waffle batter starts the night before, so you can cook them fresh in the morning. This is a perfect waffle recipe for amazing waffles.
Course Breakfast
Cuisine Breads
Prep Time 25 minutes
Cook Time 5 minutes
overnight rise time 12 hours
Total Time 12 hours 30 minutes
Servings 10 waffles
Calories 366kcal


Waffle Batter

Tea Infused Syrup

  • 1 cup maple syrup
  • 2 teaspoons loose leaf tea you can also use a teabag


Making the waffle batter

  • In a large bowl add the 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.
    waffles on the griddle
  • 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.


Recipe from the Fannie Farmer Cookbook by Marion Cunningham
Make sure to plan ahead and make the initial batter the night before.
The batter will double in size so make sure to use a big bowl.
The batter will keep in the refrigerator for three days before you cook it.
Serving -
You can keep a large batch of the waffles warm before serving by placing them in a single layer on a baking sheet and placing them in a very low-temperature oven until serving time.
Freezing -
You can freeze the cooked waffles by placing them in a plastic freezer bag and freeze them for up to three months. To reheat just pop a frozen waffle in the toaster.


Serving: 10 | Calories: 366kcal | Carbohydrates: 49g | Protein: 8g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 634mg | Potassium: 248mg | Fiber: 2g | Sugar: 24g | Vitamin A: 533IU | Vitamin C: 1mg | Calcium: 173mg | Iron: 2mg