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Overnight yeast waffles are the kind of breakfast that practically makes itself. Just mix the batter before bed, let it rise slowly in the fridge, and by morning it’s ready to go. The result? Crisp, golden waffles with a light, fluffy inside and a subtle tang that makes them taste extra special.
Here’s Why This Overnight Waffle Recipe Works
Built-in flavor: An overnight rest gives the batter a subtle tang and depth without extra effort.
Yeast-driven texture: The slow rise creates a crisp shell and a light, airy interior. Better than quick baking powder waffles.
Whipped egg whites: Folding them in adds lift and tenderness, keeping the waffles fluffy.
Crisp and sturdy: These waffles hold their crunch and won’t collapse under syrup or toppings.
If you like playing with ancient grains, our Kamut waffles are another crisp and flavorful option to try.
Recipe Tips
Warm liquids: Keep the milk and water between 105–110°F to activate the yeast without killing it.
Choose a big bowl: The batter will expand overnight, so give it plenty of space to rise.
Whip the egg whites: Beat to soft peaks and fold in gently. This step gives the waffles their airy texture.
Heat the iron well: A fully preheated waffle iron sears the batter fast, creating a crisp shell.
Keep them crisp: Hold finished waffles in a single layer on a wire rack in a 200°F oven. Avoid stacking, which traps steam and softens them.
Store or freeze: Leftover waffles keep in the fridge for 2–3 days or can be frozen for up to 3 months. Reheat in the toaster or oven to bring back the crunch.
If you have a sourdough starter you need to make my overnight sourdough waffles.
Crispy Overnight Waffles
Overnight yeast waffles make breakfast easy and impressive. The batter rises while you sleep, so in the morning you’re just minutes from crisp, golden waffles that freeze and reheat beautifully. Serve them with fruit, syrup, or whipped cream for a weekend treat that feels special without extra effort.
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Overnight Yeast Waffles
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Ingredients
- ½ cup warm water, 105° to 110°
- 1 teaspoon granulated sugar
- 2 ¼ teaspoons active dry yeast, 1 packet or 7 grams
- 2 cups warm milk, 105° to 110°
- 4 ounces butter, melted (1 cube or 113 grams)
- ¾ teaspoon salt
- 2 cups all-purpose flour, 240 grams
- 2 large eggs , separated
- ¼ teaspoon baking soda
Instructions
- On the night before breakfast, combine the warm water, sugar and yeast in a large bowl. Let stand for 5-15 minutes, the yeast will proof and turn the mixture bubbly. If you are certain that your yeast is alive you can skip the wait time and move on to the next step.
- Add the milk, melted butter, salt, and flour and blend until smooth. A beater or emersion blender makes quick work of this.
- Cover the bowl with plastic wrap and let the mixture sit overnight at room temperature. The batter will triple in size and then collapse back down so make certain that the bowl is large enough to accommodate the reaction.
- In the morning preheat the waffle iron then beat in the egg yolks and baking soda.
- Whisk the egg whites until they hold soft peaks then fold them into the batter.
- Oil the waffle iron and pour ½ to ¾ cup of batter (or the amount recommended for your waffle iron) into the iron. Cook until the waffle is golden brown.
- Keep the waffles in a warm oven until time to serve. If you place them in a single layer on a rack they will stay crisp.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I’ve been making these for a few months now. Easy easy recipe, not a lot of sugar in it. I serve with fresh berries and whipped cream. Making them for dinner tonight.
Hi Dorian, these are great with berries and whipped cream. I think I need to have dinner with you 🙂