Best Overnight Waffles Recipes

OVERNIGHT YEAST WAFFLES

Steps:

• In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the milk, butter and eggs; mix well. Combine flour and salt; stir into milk mixture. Cover and refrigerate overnight. , Stir batter; add baking soda and stir well. Bake waffles in a preheated waffle iron according to manufacturer's directions until golden brown.

OVERNIGHT WAFFLES

Steps:

• The night before you want to serve the waffles, combine the flour, sugar, yeast, and salt in a large bowl. Stir in the milk, then the melted butter and the vanilla if you're using it, until just combined. Cover with plastic wrap and set aside overnight at room temperature. (Of course you can do this in the morning if you want waffles for supper.)
• When you're ready to bake, brush the waffle iron lightly with oil and heat it. Stir the egg yolks into the batter. Beat the whites until they hold soft peaks, then fold them gently into the batter until it's relatively smooth.
• Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Serve immediately or keep warm for a few minutes in a 200°F oven. If you're making them ahead, store at room temperature in an airtight container and warm them in a 300°F oven for about 5 minutes just before serving; or freeze them in single layers, separated by sheets of parchment, and reheat in a 350°F oven for 8 to 10 minutes.
• Variation:
• Whole Grain Overnight Waffles: Replace some or all of the all-purpose flour with any whole grain flour (whole wheat, oat, quinoa, kamut, or fine cornmeal, for instance) or combination of flours.

OVERNIGHT BELGIAN WAFFLES

Steps:

• The night before, combine the water, yeast, and sugar in a very large bowl (the batter will expand enormously). Allow it to stand for about 5 minutes, until the yeast dissolves and the mixture has started to foam, which tells you the yeast is active. Stir in the milk, butter, honey, vanilla, and salt. Add the flour and whisk until the batter is smooth. Cover the bowl with plastic wrap and allow it to sit overnight at a cool room temperature.
• The next morning, heat a Belgian waffle iron according to the manufacturer's instructions and brush the top and bottom with melted butter. Beat the eggs together with the baking soda and whisk them into the batter until combined. Pour just enough of the batter onto the hot waffle iron to cover the grids (1/3 to 1/2 cup each, depending on your waffle maker), close, and cook for 5 to 6 minutes on medium heat, until the waffles are golden brown. Cut them apart with a small knife, if necessary, and remove them with a fork. Repeat the process until all the batter has been used. Serve the waffles hot with sliced bananas, toasted coconut, maple syrup, and creme fraiche and let everyone help themselves.

GLUTEN-FREE OVERNIGHT YEASTED WAFFLES

Steps:

• Approximately 9 hours or the night before making waffles, combine warm water, honey, and yeast in a small bowl. Stir and let rest until bubbly, 5 to 10 minutes.
• Combine milk and olive oil in a large mixing bowl. Add 1 1/2 cups gluten-free flour, 1/4 cup at a time, mixing well between each addition, to create a thick but pourable batter. Add more flour if batter is too thin, 1/8 cup at a time, until a pourable batter is achieved.
• Stir yeast mixture into batter until just combined. Cover bowl with a lid or plastic wrap and leave on the kitchen counter all night; batter will double or even triple in volume, so be sure the bowl is large enough.
• When you are ready to make the waffles, add beaten egg and salt to the bowl with the batter.
• Preheat a waffle iron according to manufacturer's instructions. Cook about 1/4-cup batter in the preheated waffle iron until waffle is golden brown and the iron stops steaming, about 5 minutes. Repeat with remaining batter.

OVERNIGHT OATMEAL WAFFLES

Steps:

• Combine oats and buttermilk in a medium bowl. Cover and refrigerate overnight. - One morning, when I forgot to soak my oats the night before, I soaked them for 1 1/2 hours and the waffles came out fine.
• When ready to prepare waffles, stir melted butter and slightly beaten eggs into soaked oats and buttermilk. In a separate bowl wisk together remaining dry ingredients. Add dry ingredients to oat mixture and stir till just blended. Batter will be thick.
• Cook in waffle iron according to manufactures directions. You may want to cook slightly longer than usual to crisp up a bit. I spread 1 cup oat batter into my hot waffle iron, and cook for 5 minutes.

OVERNIGHT WAFFLES

Steps:

• Before going to bed combine the dry ingredients and stir in the milk, then the cooled melted butter and vanilla (if using it).
• The mixture will be very loose.
• Cover and let it sit at room temperature overnight.
• In the morning, separate the two eggs.
• Stir the yolks into the batter.
• Beat the whites until they hold soft peaks.
• Gently stir the whites into the batter.
• Brush waffle iron with oil lightly and ladle batter on the waffle iron and bake until done (3-5 munutes).
• Serve or keep warm until all are baked.

TIPSY OVERNIGHT BELGIAN WAFFLES

Steps:

• Mix yeast with 1 cup of the flour.
• Whisk in the lukewarm water and beer and let sit for about 10-15 minutes until frothy.
• Meanwile, beat together the eggs, sugar, salt until well combined.
• In yet another bowl, mix together the melted butter, oil, and vanilla.
• Combine all three mixtures, as well as the remaining flour, and beat for 2 minutes.
• Cover and chill overnight, or at least 4 hours.
• Heat up your waffle iron according to manufacturer's directions, greasing if needed.
• Stir the batter to remix the ingredients.
• Ladle batter ontp the hot waffle iron and cook waffles until steaming stops or according to the manufacturer's directions.

MAKEOVER OVERNIGHT YEAST WAFFLES

Steps:

• In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the milk, egg yolks, butter and oil (refrigerate egg whites). Combine flour and salt; stir into milk mixture. Cover and refrigerate overnight. , Let egg whites stand at room temperature for 30 minutes. In a small bowl, beat egg whites until stiff peaks form. Stir batter; fold in egg whites. , For each waffle, pour batter by 1/4 cupfuls into a preheated waffle iron; bake according to manufacturer's directions until golden brown.

STEVE'S OVERNIGHT WAFFLES

Steps:

• Sift flour, milk powder, sugar, yeast, and salt together in a large bowl.
• Combine milk, water, and butter in a small saucepan over low heat. Heat until an instant-read thermometer inserted into the mixture reads 125 degrees F (52 degrees C), about 5 minutes; butter may not melt completely.
• Pour milk mixture over flour mixture in the bowl; add eggs and vanilla extract. Mix until batter is thoroughly blended. Cover bowl loosely with plastic wrap. Refrigerate, 8 hours to overnight.
• Preheat a waffle iron according to manufacturer's instructions.
• Pour 1 cup batter onto the preheated waffle iron; close and cook until the iron stops steaming, about 5 minutes.

OVERNIGHT REFRIGERATOR WAFFLES WITH DUTCH HONEY

Steps:

• Waffles:.
• Dissolve the yeast and sugar in the warm water in a large mixing bowl; let stand for 5 minutes.
• Add the flour and next 5 ingredients; beat at medium speed of an electric mixer until blended. Cover and chill 8 hours.
• Bake in a preheated, oiled waffle iron. Serve with warm Dutch Honey.
• Dutch Honey:.
• Combine all ingredients in a large saucepan; bring just to a boil over medium heat, stirring frequently. Yields 2 1/2 cups.

OVERNIGHT PUMPKIN PECAN WAFFLES

Steps:

• Combine warm water and yeast in a large bowel. Let stand until slightly foamy, about 15 minutes.
• In a small saucepan, heat milk and butter over medium heat until butter melts. Remove from heat and stir in sugar, pumpkin pie spce, salt and pumpkin puree.
• Add pumpkin mixture to bowel with yeast, then whisk in the flour until combined. Cover and let stand overnight at room temperature.
• Preheat waffle iron. Whisk eggs into risen batter, then fold in pecans. Make waffles according to manufacturer's instructions. Serve with syrup.

OVERNIGHT YEAST WAFFLES

Steps:

• In a large mixing bowl, dissolve yeast in warm water.
• Add sugar and let stand for 5 minutes.
• Add the milk, egg yolks, butter and oil (refrigerate egg whites). Combine the flour and salt; stir into milk mixture.
• Cover and refrigerate overnight.
• Let egg whites stand at room temperature for 30 minutes.
• In a small mixing bowl, beat egg whites until stiff peaks form. Stir batter; fold in egg whites.
• For each waffle, pour batter by 1/4 cupfuls into a preheated waffle iron. Bake according to manufacture's directions until golden brown.

OVERNIGHT CRISP YEAST WAFFLES

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand for 5 minutes. Add milk and butter; mix well. Combine flour and salt; stir into milk mixture. Cover loosely and refrigerate overnight., Add eggs and baking soda; mix well. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve warm with strawberries and whipped cream if desired.

WHOLE WHEAT OVERNIGHT YEASTED WAFFLES

Steps:

• 1. Heat the milk in the microwave until warm. Stir in the melted butter.
• 2. Whisk together the flour, sugar, yeast, cinnamon, and salt in a large bowl. Gradually whisk in warm milk and butter until smooth. Whisk in the eggs and vanilla until incorporated. Scrape down sides of bowl, cover and refrigerate 12-24 hours.
• Heat the waffle iron. When the iron is hot, remove batter from refrigerator and whisk to recombine and deflate. Spread the correct amount of batter onto waffle iron and cook until golden brown, about 3-4 minutes. Repeat with remaining batter or put batter in fridge to use again the next day. Mine usually lasts about 3 days.

OVERNIGHT CINNAMON WAFFLES

Steps:

• The night before: Combine oats, flour, baking powder, and spices.
• Mix well.
• Add remaining ingredients and mix until moistened.
• Cover and chill overnight.
• In the morning: Spray waffle iron with a non-stick cooking spray and preheat according to manufacturer's directions.
• Stir batter (it will be thick).
• Spoon batter onto center of hot waffle iron and bake 4 to 6 minutes.
• (I use a Belgian Waffle Maker.) Spray the waffle iron before making each waffle.
• Serve with fresh fruit and vanilla yogurt or maple syrup.

AMAZING OVERNIGHT WAFFLES

Steps:

• Combine the flour, yeast, sugar and salt in a medium sized bowl.
• Add the milk and whisk until blended.
• Cover the bowl, tightly with plastic wrap.
• Place the bowl in the refrigerator over night.
• In the morning, preheat your waffle iron.
• Melt the butter and beat the egg in a seperate bowl then beat the mixture into the batter. The batter will be quite thin.
• Lightly spray the waffle iron with cooking spray.
• Add just enough batter to cover the cooking surface (2/3 cup for each waffle).
• Cook 2 to 3 minutes depending on your waffle iron.
• Don't over bake. It's okay to peek.
• (My waffle iron takes about 6 to 8 minutes to get them done. Experiment with the times until they are done to your liking.).
• Serve hot with your favorite toppings.

AMAZING OVERNIGHT WAFFLES

Steps:

• Combine the flour, sugar, yeast, and salt in a large bowl. Whisk in the milk until blended. Cover the bowl tightly with plastic wrap and let stand overnight at room temperature. (If it's warmer than 70 degrees, refrigerate batter.) The next morning, heat the waffle iron. Beat the egg and the 6 tablespoons melted butter into the batter, which will be quite thin. Spray the hot waffle iron with nonstick spray, and rub on a little butter with a paper towel or a piece of bread. Add just enough batter to cover the cooking surface, about 1/1/3 cups for a Belgian waffle, 2/3 cup for a standard. Cook the waffles until crisp and brown but not too dark, 2 to 3 minutes each. Serve hot.

OVERNIGHT BELGIAN WAFFLES

Steps:

• The night before, combine the water, yeast, and sugar in a very large bowl (the batter will expand enormously). Allow it to stand for about 5 minutes, until the yeast dissolves and the mixture has started to foam, which tells you the yeast is active. Stir in the milk, butter, honey, vanilla, and salt. Add the flour and whisk until the batter is smooth. Cover the bowl with plastic wrap and allow it to sit overnight at a cool room temperature.
• he next morning, heat a Belgian waffle iron according to the manufacturer's instructions and brush the top and bottom with melted butter. Beat the eggs together with the baking soda and whisk them into the batter until combined. Pour just enough of the batter onto the hot waffle iron to cover the grids (1/3 to 1/2 cup each, depending on your waffle maker), close, and cook for 5 to 6 minutes on medium heat, until the waffles are golden brown. Cut them apart with a small knife, if necessary, and remove them with a fork. Repeat the process until all the batter has been used.
• Serve the waffles hot with sliced bananas, toasted coconut, maple syrup, and creme fraiche and let everyone help themselves.

OVERNIGHT SWEET POTATO BELGIAN WAFFLES

Steps:

• Mix water, sugar, and active yeast and let stand for 10 minutes or until foamy. If it doesn't foam, your yeast is dead and you'll need to throw that out and start over. Whisk in buttermilk, melted butter, and salt. Whisk in flour until smooth. Wrap bowl tightly with plastic wrap and leave on the counter overnight. Be sure to allow lots of room for expansion in the bowl. The batter will at least double in size. I learned that lesson the hard way and came into my kitchen the next morning to find waffle batter dripping from my kitchen counter. In the morning, add eggs, vanilla extract, baking soda, sweet potato, and ground cinnamon to a small bowl. Whisk until smooth. Add sweet potato mixture to flour mixture and whisk just until well incorporated. Prepare waffles according to manufacturer's recommendations. Serve warm. For batches, keep waffles warm by placing them on a baking sheet in a 200°F oven. They're best freshly made and eaten straight from the waffle maker. If folks are lined up at your waffle maker and complaining they might perish waiting on their turn, give them a piece of fruit to tide them over. Only use the batch method in case of emergencies. I'm not sure what constitutes a waffle emergency. That's for you to decide.