Overnight Crispy and Tender Yeast Waffles Recipe

Overnight Crispy and Tender Yeast Waffles Recipe

Have you ever had waffles that are not, well, waffle-y? We don’t ask much from our waffles, really. Do we? I mean, we want them to hold their shape when we decorate them. We want them to be flavorful – but not too flavorful should they outshine their toppings. And most of all, we want them to be crispy on the outside and tender on the inside. Amirite?

I don’t mean to sound presumptuous, but these waffles are the answer to your waffle-y prayers. If you would like to have them tonight for dinner, start making them now. If you would like to make them for breakfast tomorrow morning, get started tonight.


  • 1/2 cup warm water (between 105-115 degrees is best, but not hotter than 115 degrees)
  • 1 package (or 2 1/4 teaspoons) yeast
  • 1 tablespoon sugar
  • 3 eggs
  • 1 – 12 ounce can of evaporated milk
  • 1 stick of butter, melted & cooled to 110 degrees or cooler
  • 1 tablespoon honey
  • 2 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Place yeast, sugar and warm water in a large bowl. Give a quick stir and allow to sit for about 15 minutes for yeast to activate, creating the sponge for your batter.

Yeah. Like that.

Add the remaining ingredients.

Whisk together well. Cover with a towel and let sit on the counter overnight (or about 8 hours).

I promise it all gets more beautiful in just minutes.

Plug in the waffle iron. Ours is 20 years old as a gift. One cannot underestimate the value of a good waffle iron.

Nobody knows your waffle iron like you do, but I’d say about 15 minutes or so should be about the right amount of time to preheat. This is an important step. When placed upon a cold waffle iron, waffle will be limp and sad. You can test to see if the grill is hot by letting a little droplet of water hit your grill. If it sizzles madly, it’s time for makin’ waffles.

Place one heaping ladle full of batter into the center of your waffle iron. This amount can vary with the size of waffle iron so test things out to see how much batter you’ll need & then memorize it.

Cook for about 5 minutes or until light golden brown. Some waffle irons have an indicator light to let you know when your waffle is done but batters can vary this time as well so feel things out.

If making waffles for a crowd, place a rack on a baking sheet & set waffles upon it. Heat oven to 180 degrees for up to about 30 minutes. Fresh waffles are best, of course, but this will keep them crispy and toasty warm if you’d like to serve everyone at the same time.

And then the toppings. Oh, the toppings.

Peanut Butter Girl

My grandpa used to call me his “peanut butter girl” because I just couldn’t get enough peanut butter and maple syrup on my waffles.

Now that we have a waffle that meets all of our demands, what are your favorite trimmings?


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