This is an old post where I discovered how to make overnight waffles with a make-ahead waffle batter recipe. There’s surely a lot more to say about them, but I don’t make waffles as often as other people and don’t have a really strong opinion on them. I do remember these as being extra crispy and very good. But when I do make waffles these days I make Malted Waffles. I’ll make the Make-Ahead Waffle Batter again during my lifetime, but for now I’ll just keep the post here along with the picture of young Fuzz at breakfast.
Old Post About Overnight Waffles
Last week I found a recipe for a make-ahead waffle batter with yeast which you chill overnight then bake the next morning. I guess you could also call these Overnight Waffles or Yeasted Waffles as well.
Make-Ahead Waffle Batter With Yeast
Make-Ahead waffle batter is perfect for when you’re in a hurry or for when you’re just too tired to deal with measuring out the ingredients. I made a half batch of batter last night and cooked the waffles this morning. The batter smelled quite yeasty and it was very, very thin. To keep the waffle maker from overflowing, I had to pour it on very slowly. I also didn’t bother greasing the waffle maker, which in this case was fine, since the waffles have enough butter in them to keep them from sticking.
The end result was crispy, flavorful (yeasty tasting, but in a good way), thin waffles.
Fuzz only ate part of hers, but she’s never enthusiastic about weekday breakfasts.
At least Lizzie appreciates a good waffle.
I baked all the batter, stacked the waffles between sheets of foil, and froze them.
By the way, if you are in the market for a new waffle maker, I really like the Cuisinart one. I’ve used the same one in the photos for many years. Here’s a link to it on Amazon.
Make-Ahead Waffle Batter
- 1 packet active dry yeast 2 1/4 teaspoons
- 1/2 cup warm water(105° to 115°)
- 2 cups warm milk (105° to 115°) (440 ml)
- 1/2 cup butter or margarine (114 grams)
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 cups all-purpose flour (270 grams)
- 2 large eggs
- 1/4 teaspoon baking soda
- Combine yeast and 1/2 cup water in a glass measuring cup; let stand 5 minutes.
- Combine yeast mixture, milk, and next 3 ingredients in a large mixing bowl. Add flour, stirring until smooth. Cover and chill 8 hours.Whisk in eggs and baking soda.
- Prepare in a waffle iron according to manufacturers directions. I used my little Cuisinart and made each waffle with approximately 1/3 cup of batter. It’s thin, so if you’re using a small waffle iron, pour it on slowly. Makes about 12 waffles (but varies, depending on size of waffle maker).