Overnight Yeast Waffles

These overnight yeast waffles will make breakfast your favorite meal of the day. They are extra crisp and light on the outside and absolutely divine on the inside.

The yeast ferments the batter overnight and develops a complex malty flavor. The baking soda tones the acidic flavor that is produced by the yeast.  It has a crisp exterior and a light, fluffy, cloud-like interior yet is still rich and decadent. These are the best yeasted waffles you will ever make.

The Ingredients for Overnight Waffles

• Water. Water is used to dissolve the yeast.
• Sugar. Sugar helps activate the yeast and it helps the crust get crisp and brown.
• Yeast. Active dry yeast or instant yeasts will work in this recipe. Although the yeast does give a small boost to the rising effect, it really contributes more to flavor than leavening in this recipe.
• Milk. Whole milk will give the waffles a richer flavor than reduced-fat milk.
• Butter. Real butter has the best flavor. Use the butter that comes in sticks and not the kind that comes in a tub. The tub butter has extra water added to the batch.
• Salt. Even if you use salted butter, I recommend using the salt in the recipe. Salted butter doesn’t have enough salt in it to bring out all the flavors in the waffles.
• Flour. Regular all-purpose flour works just fine.
• Eggs. Two whole eggs separated. You will whisk the egg whites to stiff peaks and fold them into the batter just before it is time to cook the waffles.
• Baking Soda. Baking soda helps give the overnight yeast waffles some extra lift and airiness. Most of the rising power in the yeast will be spent.

How to Make Overnight Yeast Waffles

Since the batter sits out on the counter overnight, the eggs are not added until the morning.  It develops a fermented, yeasty smell and if you are not accustomed to baking yeast bread, you may wonder if the batter has gone bad.  Rest assured this is exactly how it should smell and is part of what makes the waffles so indulgent.

Tips for Success

• Use an extra-large bowl. The batter will almost triple in volume when it rises overnight. When you wake up in the morning it will deflate back down. A large bowl will prevent the batter from spilling over the edge.
• Let the waffle iron get hot before you add the batter.
• Serve the waffles while they are still hot and fresh out of the waffle iron for best results.
• You can freeze these waffles for 3 months and reheat them in the toaster.

This recipe has been adapted from Rose Levy Beranbaum’s book, The Cake Bible.

I have modified the original recipe, separating the eggs and folding the whipped egg whites in at the end.  The extra step adds considerable height and airiness to the finished waffle.

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• Waffle iron
• Measuring cups and spoons
• Large mixing bowl

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Overnight Yeast Waffles

Crisp on the outside and light and airy on the inside, these rich, decadent waffles are a must for your most special guests.

4.94 from 15 votes

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Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Additional Time: 8 minutes minutes

Total Time: 23 minutes minutes

Servings: 6 to 8

Calories: 269kcal

Author: Dahn Boquist

Ingredients

• ½ cup warm water 105° to 110°
• 1 teaspoon sugar
• 2-¼ teaspoons active dry yeast 1 packet or 7 grams
• 2 cups warm milk 105° to 110°
• 4 oz. butter melted (1 cube or 113 grams)
• ¾ teaspoon salt
• 2 cups flour 240 grams
• 2 large eggs separated
• ¼ teaspoon baking soda

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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.
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Notes

Any leftover waffles can be cooled then wrapped in plastic and frozen. They reheat and crisp up well in a toaster.

Nutrition

Serving: 1 pancake | Calories: 269kcal | Carbohydrates: 28g | Protein: 7.4g | Fat: 14g | Saturated Fat: 8.5g | Cholesterol: 82mg | Sodium: 384mg | Fiber: 1g | Sugar: 3.4g

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