Overnight Yeasted Waffles





You think those look good? Wait til you see how I served them…



See the little specks of cinnamon?


You guys… I did it. I gave in and bought a waffle maker. With the limited space in my kitchen and the abundance of appliances I already have, I couldn’t hold out any longer. You see, one of the hotels we stay at during our layovers gives us a free hot breakfast– waffles included. After eating their waffles twice a week, I got a little greedy and decided that I needed to have fresh waffles at home.

Half an hour of research and two day prime shipping later, this beauty arrived at my door:

I love it because it can stand upright, saving counter space and making it easy to put away. What’s even better is that I don’t even have to grease the surface prior to pouring in the batter. The waffles just pop out on their own, no residue left behind. I got it from Amazon and you can find it here: Proctor-Silex 26500Y Durable Belgian Waffle Baker. No, this isn’t an ad.. this is just a girl expressing her love for an appliance that makes her life so darn easy.

My first recipe that I chose to try out was this one from Erin’s Food Files. I have a Costco sized pack of yeast and I figured it was about time to open it up and get over my fear of those little creatures. Man, does yeast make the batter smell. The results were great, but the smell of the yeast was a bit overpowering for me. Oh well, that just means I get to experiment more with different waffle recipes!

P.S. This recipe is awesome for guests because you make it the night before and store it in the fridge until you’re ready to use the next morning. I got 5 waffles from this recipe.

Overnight Yeasted Waffles


  • 2 1/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 package active dry yeast (2 1/4 tsp)
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 eggs
  • 1/3 cup vegetable oil
  • 1 3/4 cups milk
  • 1 teaspoon vanilla


  1. Mix together the flour, sugar, yeast, salt, and cinnamon in a large bowl. Beat in the milk, eggs, oil, and vanilla until thoroughly combined.
  2. Cover the batter loosely with plastic wrap and chill overnight or up to 24 hours.
  3. Make sure you give the batter a quick stir before using the next morning.
  4. Pour about 3/4 cup batter onto waffle iron and close lid quickly; do not open until done. When done, use a fork to help life the waffle out cleanly. Repeat until the batter is finished.




  1. says

    Those look soooo good! I love homemade waffles with fresh strawberries on top. Yummm. I need to to get a new waffle maker though, mine is like 20 years old and sparks every time I unplug it. Woops.

  2. Christina says

    These also freeze very well, I just put them in the toaster oven for a few mintues for a very quick breakfast anytime! Just as good and easy as an Eggo, but homemade goodness :)

  3. says

    I’ve been searching for waffles with a nice crispy outside and tender inside. These look perfect! I’m making them for breakfast tomorrow. And I always freeze the leftovers for a quick weekday breakfast for my kids.

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