Pancakes & Waffles Make-Ahead Vegetarian

Overnight Yeasted Waffles

Name: Overnight Yeasted Waffles
Prep time: 15 min
Cook time: 30 min
Total time: 8 h 45 min
Cuisine: American
Ingredients: 2 cups (250 g) all-purpose flour, spooned and leveled; 1 tbsp (12 g) granulated sugar; 1 tsp (6 g) fine salt; 1½ tsp (4.5 g) instant yeast; 2 cups (490 g) whole milk, warmed to about 100°F (38°C); ½ cup (113 g) unsalted butter, melted; 2 (100 g) large eggs; ¼ tsp (1.5 g) baking soda

Old-fashioned raised waffles with shatteringly crisp outsides and airy, custardy centers. Stir the batter together at night and the yeast does the work while you sleep.

By Molly

Published April 25, 2026

Jump to recipe

Prep: 15 mins
Cook: 30 mins
Total: 8 hrs 45 mins
Yield: About 8 round 7-inch waffles
Level: Easy

Every ingredient in grams and cups

Illustrated pair of round golden waffles on a plate scattered with raspberries

If you’ve only had waffles from a baking-powder batter, yeasted waffles are a revelation. They’re thin and crackly outside, airy inside, with a faint toasty tang. They’re also the easiest waffles to make on a weekend morning, because the batter is mixed the night before.

Yeast is the secret. Left overnight, it slowly ferments the batter, which makes it light and gives it real flavor. In the morning you whisk in two eggs and a pinch of baking soda and start cooking.

Yeasted waffle batter is much thinner than pancake batter. Don’t add flour. That runny batter is what makes the crisp shell.

Why this recipe works

Yeast for flavor and crunch
Over a night, yeast slowly ferments the batter, filling it with tiny bubbles and a gentle, bready tang you can't get from baking powder. The thin, airy batter steams in the iron and dries into a very crisp shell.
A pinch of soda in the morning
Fermentation makes the batter slightly acidic. A little baking soda neutralizes some of that acid, adding a final lift and helping the waffles brown.
Lots of butter
Half a cup of butter seems like a lot, but the fat effectively fries the outside of the waffle in the hot iron. That's where the crunch comes from.

How to know it’s done

Steam pouring from the iron slows to a faint wisp. That's the most reliable sign.
The lid lifts easily without sticking or tearing the waffle.
The waffle is deep golden brown all over and sounds hollow and crisp when tapped.

Tips for success

Waffle irons vary a lot. Use the first waffle to set the heat and timing for the rest.
Spray or brush the iron again every couple of waffles if they begin to stick.

Swaps & variations

Active dry yeast: Use 2 teaspoons (6 g) active dry yeast and let it bloom in the warm milk for 5 minutes before mixing.
Part whole wheat: Replace up to 1 cup (120 g) of the flour with whole wheat. The waffles will be nuttier and a little less crisp.

Make ahead, storage & reheating

Make ahead: The batter is made the night before by design. Leftover batter keeps in the fridge for up to 2 days. Stir before using.
Store & reheat: Cool completely on a rack, then freeze in a single layer before transferring to a bag, for up to 3 months. Reheat in a toaster until crisp.

Frequently asked questions

Is it safe to leave milk and butter out overnight?

This is a long-standing traditional method. The yeast fermentation acidifies the batter and keeps it stable at cool room temperature for a night. If your kitchen is warm, above 75°F (24°C), or you'd rather be cautious, refrigerate it. It will rise more slowly but works the same way.

Can I make these the same day?

Let the batter rise somewhere warm for 1½ to 2 hours until bubbly and doubled. You'll get the texture with a little less flavor.

Helpful guides

CollectionA Make-Ahead Brunch Menu for a Relaxed MorningA brunch menu you prep the night before. Overnight cinnamon rolls, a cheddar herb strata and yeasted waffles, with a timeline so everything is ready together.

The recipe