Overnight Raised Waffles
The fluffiest, lightest waffles made with a yeasted batter that rests overnight. These are the best waffles ever!
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
- 3 ½ cups milk
- 6 tablespoons (85 g) salted butter, cut into pieces
- 4 large eggs
- 2 teaspoons vanilla
- 4 cups (568 g) all-purpose or white whole wheat flour or a combination (see note)
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 tablespoon instant yeast
- 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.
- 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.
- In a large bowl, whisk together the flour, sugar, salt and yeast.
- Stir the warm milk/butter mixture into the dry ingredients, stirring just until combined. Whisk in the egg mixture, stirring just until incorporated.
- Cover the bowl with plastic wrap and refrigerate at least 12 hours or up to 24 hours.
- 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.
Recipe Source: adapted from a recipe my Aunt Marilyn gave me years ago