Overnight Yeasted Whole Wheat Waffles
Published May 21, 2020•Updated Aug 06, 2024
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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.
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.
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:
- The batter can be mixed ahead and refrigerated overnight
- The texture is super crisp on the outside and tender on the inside
- The flavor has a subtle, rich tanginess from resting (much like the tang in sourdough bread)
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.
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How to Make Overnight Yeasted Whole Wheat Waffles
These are so easy!
- 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).
- 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.)
- 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.
- Cook – Cook the waffles according to directions for your waffle maker. This makes 4-6 waffles, depending on the size of your waffle maker.
- Enjoy!
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.
And here is the batter after 12 hours in the refrigerator.
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.
Printable Freezer Label
Print and attach the label below so cooking instructions are ready when you are!
More Family-Friendly Breakfast Ideas
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Overnight Yeasted Whole Wheat Waffles
Equipment
- waffle iron
- Mixing Bowl
Ingredients
- 2 cups Milk, any type
- 6 Tablespoons Unsalted Butter, melted
- 1/4 cup Sugar, granulated (50 grams)
- 1/4 teaspoon Salt
- 2 1/4 cups Whole Wheat Flour (270 grams)
- 2 1/4 teaspoons Instant / Fast Acting Yeast
- 1/2 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you forget the eggs in the recipe?
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.