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whole wheat waffles on a white plate
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4.57 from 23 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


  • waffle iron


  • 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)


  • 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.


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.)


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