Overnight Raised Waffles

Wondering what to make for breakfast this weekend? Raised waffles! Raised waffles! Of course.

If you’ve never tried a raised waffle (also called yeasted waffles), you are really missing out. The texture and flavor is like no other waffle that ever was. It doesn’t hurt that the batter is required (bossy but true) to be whisked together the night before which makes the morning prep wickedly fast.

These lovely waffles along with our favorite buttermilk version (made with whole wheat flour) are definite Saturday morning waffle staples. While the buttermilk recipe is a bit lighter and delicate, these raised waffles are tender and a bit more sturdy (which doesn’t translate into dense and heavy – they just happen to be a bit heartier).

Raised waffles are classic breakfast fare. I’m going to be whipping up a batch of these this very night to enjoy on our lazy* Saturday morning tomorrow. Join me?

*Lazy being another word for work-your-fingers-to-the-bone since I already have the kids’ chore lists written out. Saturday chore fests are kind of a tradition around here. Of course my kids would rather we abolish the chore tradition altogether. Don’t worry for them, though, they get paid in self-worth and waffles.

Overnight Raised Waffles

One Year AgoSoft Chocolate Sugar Cookies
Two Years Ago: Crepes, Crepes, Crepes!
Three Years Ago: Syrup Solution: Homemade Maple Syrup

Overnight Raised Waffles

Yield: Makes about 8-12 waffles, depending on the size

Overnight Raised Waffles

I've made these with 100% white flour = divine. I've made these with 100% wheat flour = hearty and slightly more dense. I've made these with 50% white flour and 50% whole wheat flour = just right for us.

This recipe can easily be cut in half if needed.

Ingredients

  • 3 1/2 cups milk
  • 6 tablespoons butter, cut into pieces
  • 4 large eggs
  • 2 teaspoons vanilla
  • 4 cups all-purpose or white whole wheat flour or a combination (see note above)
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 tablespoon instant yeast

Directions

  1. Make the batter 12-24 hours in advance and refrigerate tightly covered. Use a bowl that gives the batter at least double the space to puff and rise so the batter doesn't overflow in the refrigerator.
  2. In a medium saucepan, combine the milk and butter and warm over medium-low heat until the butter is just melted and the mixture is warm to the touch. Set aside. Whisk together the eggs and vanilla in a small bowl and set aside.
  3. In a large bowl, whisk together the flour, sugar, salt and yeast.
  4. Stir the warm milk/butter mixture into the dry ingredients, stirring just until combined. Whisk in the egg mixture, stirring just until incorporated.
  5. Cover the bowl with plastic wrap and refrigerate at least 12 hours or up to 24 hours.
  6. When ready to make waffles, stir the batter down gently. Heat a waffle iron and cook the waffles - amount of batter used will depend on the manufacturer instructions.
http://www.melskitchencafe.com/overnight-raised-waffles/
Recipe Source: adapted from a recipe my Aunt Marilyn gave me years ago

32 Responses to Overnight Raised Waffles

  1. Gaby says:

    Mel!

    I have great news. Scratch that, super awesome news. I’ll know you’ll appreciate my little food experiments, being a bit of a food nerd yourself, so here it is. I’ve found the best brownie recipe. They’re different from yours… but in an awesome way. If you want more melty chocolate chip yummyness, then these are the bomb. So yah, please check them out? :D xxx Gaby

    The Gift of Gaby – The Best Ooey Gooey Chocolatey Brownies – Ever

  2. Gaby says:

    PS: I’m making these waffles tonight!!

  3. Sheila says:

    Great post — promotes yummy food, hard work, and self-worth! I’m wondering after all the versions of flour that you used, how they would turn out using half of your newly posted cake flour with half whole wheat? I think I will give it a try. Your original Mel creations rock — two in one week! They are the best!

    • Mel says:

      Sheila – good question on the cake flour. I don’t think I’d use it here, personally, since the waffles are pretty light and tender as is, although, any experiment is worth a try. :)

  4. Christine B says:

    Mel – You read my mind. My husband and I are thinking of upgrading our waffle iron. We want thick Belgian waffles (not the flimsy ones we get now), but we don’t want to spend a fortune on a waffle iron. Any suggestions??

  5. Charlotte Moore says:

    I see all kinds of pancake and waffle recipes that call for butter from a small amount to a large amount. I never add any kind of fat to mine. If they were any better I don’t think we could stand it. HAHA!!!

    These look tasty!!!

  6. Ellen says:

    Saturday chores….it was always awesome when a friend called Saturday morning……..me: I have to do chores first. Friend: Whaaatt? Me: Doesn’t everyone do Saturday chores?

  7. Tibby says:

    I was wondering how fine you grind your wheat for these and for bread? Do you use the coarse bread flour setting or grind it more fine?

    • Mel says:

      Tibby – I always grind my wheat flour on the finest setting possible (I only use the coarse setting when making cracked wheat or something similar).

  8. Lien says:

    Oh man, I’ve been making these for years! I can’t believe I hadn’t shared the recipe with you! Either way, I’m so glad you found them :) sprinkle with pearled sugar and you have a perfect waffle to-go!

  9. jackie says:

    Hi Mel.
    Recently discovered your website and I LOVE IT!! Question, definitely need to half this recipe. Do I still have to add the 1 tbsp. of yeast to the halved recipe or do I cut it down to what? 1 tsp?
    Thanks, Jackie

    • Mel says:

      Jackie – I’d suggest just cutting the yeast in half with a halved recipe (so 1 1/2 teaspoons). I am glad you are enjoying the recipes!

  10. YD says:

    I just printed out the recipe. Making it tonight so that we can have yummy waffles tomorrow AM!

  11. I love yeast waffles so much!! These look perfect!

  12. Sheila says:

    Thank you, Mel, for saving me from a recipe disaster. That moment of cockiness when I thought I could come up to the Mel cooking level by adding cake flour to these already perfected waffles to make them even more delicious. I stand corrected and thank you for patiently enduring the foolishness of this reader and saving me from excitedly waiting 12 hours to serve my family waffles that most likely would not have turned out as tender, fluffy, and flavorful as this posted recipe. I’m making them again tomorrow for breakfast before church. I was surprised to read of “bad” waffle irons. I have been using for fifteen years my mom’s inherited thirty year old waffle iron that works beautifully. Another blessing to be thankful to have!

  13. YD says:

    I made these for last night for breakfast this morning. I saw your instruction on using a big bowl to avoid spillage. Well I thought I used a big enough bowl, a 5qt bowl. To my hot or this morning when I opened the fridge, spillage! I should have taken a picture but it was too early in the morning. Ooopppssss.

  14. Jessica says:

    Oooh I am dieing to get a waffle maker so I can make amazing waffles like these!!

  15. Regan says:

    I can’t wait to make these! We are waffle fiends at this house, and will eat them anytime, any meal! :o) I’ve had the GE version of the Black & Decker waffle iron for over 30 years, and it is still going strong! I love that the plates come out for easy cleaning in the sink. But no bell for the timing….which means you have to watch the light (that was always the kids job! lol) I LOVE my Villaware Waffle BOAT iron….has a bell, yay…..and makes little boats that you can fill with fruit and chocolate sauce, and top with whipped cream! Waffle desserts! Yah!

  16. Traci says:

    Three cheers for raised waffles! I have had raised waffles but never knew to call em that.

  17. Andrea says:

    Hi! Love your recipes. I made these and in the morning the batter was really really thick, it took awhile to cook as well. Is this nomal?

    • Mel says:

      Andrea – The batter isn’t overly thick…but its definitely thicker than pancake batter. You might need to thin it out with milk next time or weigh the flour with a lighter touch.

  18. Anna says:

    Hi Mel, thanks for another fabulous recipe. I had been thinking about making overnight waffles for a while now and this recipe is fantastic. We loved them, they froze really well too and crisped up in the toaster nicely.

  19. Julie says:

    Ack! I only have active dry yeast…will it make a big difference? I almost always cook with active dry, where do you find your instant yeast in bulk? Do you prefer instant over active?

    • Mel says:

      Hi Julie – active dry yeast will work fine – it just needs to be proofed in the warm milk mixture until it is bubbly before mixing with the other ingredients. I buy my instant yeast from Sam’s (the Fleischmann brand). I only use instant, mostly because it is easier to work with in my opinion (doesn’t need proofing, can be added to dry ingredients, can often eliminate one rise if using instant) but really either active dry or instant will produce the same end results as long as that active dry gets proofed.

  20. Julie says:

    Thanks! I made it last night and this morning they were delicious. I think the milk was warm enough to proof the yeast. I will pick some instant up the next time I go to SAMs! Thanks for the tip and excellent blog!

  21. Megan says:

    Mel, you are seriously the best ever! I love your blog and every single recipe I have tried has been fantastic! – You should consider adding a page or a few posts about your favorite kitchen gear, I know you’ve mentioned in a few posts about things like the scale, and other items. I think it would be a great resource to add to your website (kinda like America’s Test Kitchen cookbooks)

  22. Julie Hansen says:

    I’m wondering if you can give me some advice. I want to do a waffle bar for the open house after my son’s missionary farewell (we have 9:00 church). I have made your raised waffles and loved, loved, loved them. I’m expecting there to be a lot of people so I don’t want to do something that is going to hold up a line and take for ever. So here’s what I’m debating about. Should I make a ton of waffles the day before and re-heat them in the oven then serve them from a large rectangular chafing dish, OR should I have a separate table from the rest of the buffet table just for the waffles- I’ve got 2 of those rotating waffle makers and they could be made fresh right there on the spot. The thing that bugs be about the second option is the “presentation”. I know that I’m a little (ok, a lot) on the ocd side when it comes to that and I can’t really think of a way for the batter to look good besides using a batter dispenser and I’m worried that the batter for these might be too thick for a dispenser anyway. I know that I don’t want ugly Tupperware bowls of batter on the table. I guess my main question is if you think reheating the waffles would be an unjustifiable crime!!!???

    • Mel says:

      Hi Julie – sounds like a fun idea! Two things come to mind after reading your comment: 1) If you wanted the waffles made fresh right there, could you fill up pitchers (like juice pitchers) with the batter and put the pitcher lid on them so the batter comes out through the spout? That might help with the presentation or make it less messy. Or you could even do it like the hotels I’ve been at where there are already disposable cups filled with just the right amount of batter lined up and when you want a waffle, you grab a cup, pour in the batter and make one. The lined up cups of batter would look just fine, I think! 2) If you do decide to make the waffles ahead of time, I think that would be ok, too. I’ve found that waffles made ahead of time can dry out a bit so I’d be sure to not overheat them back up (that’s when they’d dry out). I definitely don’t think it would be a crime – just make sure they stay nice and tender on the inside. Good luck!

  23. Bri H. says:

    Looking forward to making these on Saturday! Do you also top these with cheddar cheese? Or do these not work with cheese?

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