• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
    • Contact
    • Subscribe
  • Recipes
    • Easy Dinners
    • Dessert
    • Breakfast and Brunch
    • Thai
    • Gluten-free
    • Vegetarian

Inquiring Chef

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Easy Dinners
  • About
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home > Recipes > Breakfast and Brunch

    Overnight Yeasted Whole Wheat Waffles

    Published: May 21, 2020 · Modified: Mar 13, 2022 · by Jess Smith · Jump to Recipe · 2 Comments · This post may contain affiliate links.

    waffle in a waffle maker
    whole wheat waffles on a white plate
    Overnight whole wheat waffles on a white plate, topped with raspberries and syrup
    overnight whole wheat waffles

    overnight yeasted whole wheat waffles

    Overnight Yeasted Whole Wheat Waffles are made with 100% whole wheat flour. They are mixed in a single bowl and refrigerated overnight so they can be cooked whenever you're ready in the morning. The yeast in the batter makes these super light and fluffy. They are naturally egg-free.

    We're headed into the long weekend, and I've got baking, grilling, and cozy family breakfasts on the brain. Hopefully you have something relaxing planned, although I expect that this Memorial Day weekend will look different for most of us than it has in years past.

    pouring syrup on whole wheat waffles topped with raspberries

    I stumbled on the idea of yeasted waffles out of semi-necessity. There are weekend mornings at our house that feel long, and leisurely. And then there are weekend mornings when all three kids wake up half-starved in that kid-specific I-must-eat-immediately sort of way. And though we've always got cereal ready to pour, I’m partial to a warm Saturday or Sunday morning breakfast.

    For nearly a decade we’ve made these Whole Wheat Waffles or these Whole Wheat Pancakes (which are really the same recipe with different cooking methods). The 100% whole wheat flour has so much more flavor than white flour and it’s a bonus that it’s a bit more nutritious too.

    But these yeasted waffles! Making waffles that rise with yeast (instead of baking soda or baking powder) has three big benefits:

    1. The batter can be mixed ahead and refrigerated overnight
    2. The texture is super crisp on the outside and tender on the inside
    3. The flavor has a subtle, rich tanginess from resting (much like the tang in sourdough bread)

    overnight yeasted whole wheat waffles in a waffle maker

    The result is waffles that taste like something special. Crisp yet tender, light but rich in flavor, great with fresh berries or a drizzle of maple syrup.

    Here's how to make them.

    Ingredients for Yeasted Waffles

    • Whole Wheat Flour - These are made with 100% whole wheat flour. No all-purpose flour needed.
    • Milk - Any type will work. Non-dairy milk works just fine here.
    • Butter - Use unsalted butter or, if using salted butter, omit the extra salt in the recipe.
    • Sugar - You'll need sugar to activate the yeast. A little bit of extra sugar helped to balance the nutty / slightly savory flavor of the whole wheat flour. This makes a waffle that is sweet enough you can eat it just with a spread of butter and skip the syrup if you'd like (though why would you?).
    • Fast-Acting or “Instant” Yeast – Yeasted Whole Wheat Waffles rely on Fast-Acting or Instant Yeast to give them a fast, super high rise, making the batter light and fluffy. Be sure to use yeast that is labeled as Fast Acting, Instant, Quick-Rise, Bread Machine, or RapidRise. Do not use “Active Dry Yeast” for this recipe (it needs to be dissolved in water before using).
    • Baking Soda - A bit of baking soda in the batter helps the crust of these waffles to get golden and lightly crisp.

    pouring milk into waffle batter in a white bowl

    stirring waffle batter in a white bowl

    How to Make Overnight Yeasted Whole Wheat Waffles

    These are so easy!

    1. Heat Milk - You’ll need warm milk in order to activate the instant yeast. Heat it in the microwave or on the stove until it is warm (but not hot).
    2. Mix batter - Combine all ingredients in a large bowl. (Important - you need to use a VERY large bowl here. The batter can expand up to 3x its original volume. See below.)
    3. Let rise - Leave batter at room temperature for 2 hours or transfer it to the refrigerator and let it rise for up to 12 hours. 
    4. Cook - Cook the waffles according to directions for your waffle maker. This makes 4-6 waffles, depending on the size of your waffle maker. 
    5. Enjoy!

    adding waffle batter to a waffle maker

    How High Yeasted Waffles Rise

    You won’t believe how light and fluffy this batter gets thanks to the instant / fast-acting yeast! 

    Here is the batter right after being mixed.

    waffle batter in a clear bowl before rising

    And here is the batter after 12 hours in the refrigerator. 

    waffle batter almost overflowing a clear bowl after rising

    Be sure to use a very large bowl!

    How to Freeze Waffles

    Cooked waffles are one of my favorite things to have in the freezer.

    To freeze waffles, place the cooked waffles flat (or slightly overlapping) on a large sheet pan. (Note: I usually tear them into quarters before freezing so that we can just reheat a couple pieces at a time.) Freeze until solid, about 2 hours. Transfer frozen waffles to a freezer-safe bag. Freeze for up to 6 months.

    To reheat, toast frozen waffles in a toaster bake in a 350 degree oven for about 10 minutes. 

    More Family-Favorite Breakfast Recipes

    • Whole Wheat Blueberry Pancakes - Whole wheat blueberry pancakes are light, fluffy and made in just one bowl.  Packed with fresh or frozen blueberries it’s a healthy, delicious breakfast you can feel good about.
    • Make-Ahead Breakfast Burritos - These easy make-ahead breakfast burritos are filled with scrambled eggs, bell peppers, ham, and cheese. Easy to freeze, and even easier to bake straight from the freezer, these make a great breakfast, lunch, or dinner. Top them with guacamole, sour cream, or salsa!
    • Mason Jar Overnight Oats {Meal Prep} - Make a week’s worth of overnight oats in just a few minutes with this easy Mason Jar meal prep.

    Favorite Tools

    • Waffle Iron - This is the exact model I’ve had and used for years and the price tag gives me all the heart eyes. It says it makes Belgian waffles, but they're not quite as thick as most Belgian waffles I've had. I’ve found that an inexpensive model of waffle iron can make some pretty awesome waffles. No need to spend a ton of $$.

    overnight yeasted whole wheat waffles on a white plate, topped with syrup and raspberries

    whole wheat waffles on a white plate
    Print Recipe
    4.60 from 27 votes

    Overnight Yeasted Whole Wheat Waffles

    Crisp on the outside, tender and fluffy on the inside, Overnight Yeasted Whole Wheat Waffles are made with 100% whole wheat flour. The batter is mixed in a single bowl and refrigerated overnight so they can be cooked whenever you’re ready in the morning. You won’t believe how light and fluffy this batter gets thanks to the addition of instant yeast!
    This recipe makes 4-6 waffles, depending on the size and type of waffle iron used. (To increase, click on the number next to “servings” to scale the recipe.)
    Prep Time15 mins
    Cook Time15 mins
    Rise Time8 hrs
    Total Time8 hrs 30 mins
    Course: Breakfast, Brunch
    Keyword: Instant yeast recipes, overnight waffles
    Servings: 4
    Calories: 251kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $4.00

    Equipment

    • waffle iron

    Ingredients

    • 2 cups Milk, any type
    • 6 tablespoon Unsalted Butter, melted
    • ¼ cup (50g) Sugar, granulated
    • ¼ teaspoon Salt
    • 2 ¼ cups (270g) Whole Wheat Flour
    • 2 ¼ teaspoon Instant / Fast Acting Yeast
    • ½ teaspoon Baking Soda
    • Butter, syrup, and / or berries (for serving)

    Instructions

    • Heat milk on the stovetop or in the microwave until it is warm (but not hot) to the touch.
    • In a large mixing bowl, combine melted butter, milk, sugar, and salt. (Note: Important - use a very large mixing bowl as the batter will expand up to 3x its original volume as it rises.)
    • Add flour, yeast, and baking soda all at once and stir until smooth.
    • Cover the bowl with plastic wrap or a lid.
    • Leave batter to rise on the counter for 2 hours or transfer to the refrigerator for up to 12 hours.
    • When you’re ready to make the waffles, heat a waffle iron according to manufacturer's instructions.
    • Spray the waffle iron with nonstick cooking spray or lightly grease with melted butter.
    • Spoon the waffle batter into the iron, being careful not to deflate it too much (you don't want to lose all of the bubbles in the batter that will give the waffles their light texture).
    • Cook waffles until golden brown on both sides.
    • Serve immediately with butter, syrup, and / or fresh berries.

    Notes

    Yeast - 2 ¼ teaspoon of Fast Acting or “Instant Yeast is one ¼ oz packet of yeast (often sold in 3-packet sets). Be sure to get yeast labeled as Fast Acting, Instant, Quick-Rise, Bread Machine, or RapidRise - any of these will work. Do NOT use “Active Dry Yeast” for this recipe; it needs to be dissolved in water before using. 
    It is really important to use a large bowl for this batter as it will rise very high. If in doubt, put the bowl on a large baking sheet so that the pan will catch any overflow if it rises out of the bowl. (I speak from experience, having to clean up my refrigerator at least once while testing this recipe.)

    Nutrition

    Calories: 251kcal | Carbohydrates: 9g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 58mg | Sodium: 361mg | Potassium: 226mg | Fiber: 2g | Sugar: 6g | Vitamin A: 730IU | Calcium: 143mg | Iron: 1mg

    Related

    « Broiled Honey Lime Salmon
    Sheet Pan Breakfast Sandwiches »

    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. Faizal

      December 16, 2022 at 6:32 pm

      Did you forget the eggs in the recipe?

      Reply
      • Jess Smith

        December 16, 2022 at 11:11 pm

        Oh no - you don't need any eggs in this recipe. The batter sits out at room temperature overnight and rises during that time, so the lift comes from the yeast. No eggs needed.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Welcome! We're Jess and Frank. Since 2010, we have been serving up easy, original recipes here on Inquiring Chef.

    More about us →

    Latest Recipes

    • Cashew Cream Sauce
    • Vegetable and Rice Stuffed Peppers
    • Lasagna Bolognese
    • Falafel Sandwich

    Trending Recipes

    • Crispy and Chewy Chocolate Chip Cookie Recipe
    • Honey Ginger Chicken Stir-Fry
    • Mason Jar Overnight Oats
    • Beef and Broccoli Ramen Stir-Fry

    Footer

    ↑ back to top

    About

    • About Us
    • Privacy Policy

    Connect

    • Sign Up! for emails and updates
    • Follow us on Instagram and Pinterest

    Contact

    • Email Us

    Copyright © 2023 Inquiring Chef