I was inspired to re-create some incredible waffles I had at one of my favorite bakeries in Sun Valley, the Konditeroi Bakery, and my take did not disappoint! These overnight yeasted waffles are rich with deep, toasty flavor and a texture that’s crisp on the outside, yet soft and chewy inside. If you’ve never made yeasted waffles, they’re a little different than the standard type you’re probably used to. The batter, as can be expected from the name, has yeast in it, that works magic in a slow overnight rise. In the morning you pop it into your waffle maker and it creates the most wonderfully textured waffle with intense flavor. These ones are kicked up even one more notch with the addition of brown butter. I love them.
Ingredients Needed
- Waffles
- unsalted butter
- whole milk
- buttermilk – If you’re ever without buttermilk, you can easily make your own by squeezing in a tablespoon of lemon juice or vinegar and then fill up your remaining cup with regular milk. You’ll see it immediately thicken and form some clumps like this. I like to let mine sit for a few minutes before using.
- sugar
- active dry yeast
- kosher salt
- flour
- eggs
- baking soda
- vegetable oil spray
- condiments for serving: butter, browned butter, pure maple syrup, berry sauce, berry jam, whipped cream, or whatever else your heart desires! I wanted a dark berry sauce to mimic the Lingonberry jam at the bakery. My store was out of my favorite Swiss Jam, so I grabbed an Oregon Marion Blackberry from Private Selection, which was awesome.
- Chocolate Hazelnut Whipped Cream
- heavy cream
- vanilla extract
- powdered sugar
- sugar free instant pudding mix (chocolate or vanilla) – I’ve found that just a little bit of instant pudding mix helps stabilize whipped cream so it can sit for longer periods of time without falling. This is helpful if you want to make it ahead of time!
- Nutella
How to Make Overnight Yeasted Waffles
This is a simple overview of the recipe, you’ll find a full printable recipe below!
- Brown the butter, then let it cool slightly.
- Mix the milk, buttermilk, sugar, yeast, salt, flour, and brown butter into a loose batter; cover and let rest overnight at room temperature, at least 8 – 12 hours.
- Heat the waffle iron and whisk eggs and baking soda into the batter just before cooking.
- Cook waffles until deeply golden and crisp on the outside
- Serve hot with syrup, butter, or desired toppings. Don’t miss our Chocolate Hazelnut Whipped Cream, found below, or our brown butter!
How to Make Chocolate-Hazelnut Whipped Cream
This is a simple overview of the recipe, you’ll find a full printable recipe below!
- Whip cream with vanilla, powdered sugar, and pudding mix until thick.
- Lighten Nutella with a scoop of whipped cream, then gently fold in the remaining whipped cream.
- Chill until ready to serve.
Storage & Other Tips
- Refrigerate: Cool completely, then store in an airtight container for 3 – 4 days.
- Freeze: Layer cooled waffles between sheets of parchment in freezer-safe bag. They’ll keep well for 1 – 2 months. Top reheat from frozen, toast or warm in a toaster oven (or regular oven) at 350°F until crisp and heated through.
- Plan Ahead & Don’t Skip Resting Overnight: The batter must rest at room temperature for the yeast to develop flavor. If you’re going to let it sit longer than that (12-24 hours), you should refrigerate it during this rest time. I’d recommend sticking close to the 8 – 12 window; going too much over that can cause the batter to over-ferment and collapse.
- Preheat Properly: a very hot waffle iron helps get that contract of crisp exterior and tender interior.
- Serve Immediately: these are best served hot and fresh. The plus is that the batter can be made ahead of time, so they are great for big family breakfast mornings.
Frequently Asked Questions
Warm up the jam and stir until smooth. You can use a little bit of hot water if you need to thin it into a syrup.
These won’t look like normal waffles at first. They don’t puff up the way a normal batter would, and the tops actually sometimes look kind of flat and funny and you think the recipe is a total fail. But don’t fear! Flip those babies over and look at that golden goodness. The chewy, yeasted bread flavor is worth the worry!
Room temperature matters! A cooler room slows fermentation. It could also be the freshness of your yeast, so check the expiration date.
Sure! I haven’t tried it, but if I did, I would be sure to add them after the big rise overnight. Adding them beforehand would probably weigh down the batter.
A toaster oven, or regular oven is the best. Microwaving makes them soggy.
You can certainly try regular; however, I’ve found that just a little bit of instant pudding mix helps stabilize whipped cream so it can sit for longer periods of time without falling. You can also try our stabilized whipped cream!
Overnight Yeasted Brown Butter Waffles with Chocolate Hazelnut Whipped Cream
Equipment
Ingredients
Overnight Yeasted Waffles
- ¾ cup unsalted butter, plus more for serving 1 ½ sticks
- 2 cups whole milk warmed
- ½ cup buttermilk
- 2 tablespoons sugar
- 1 ¼ oz envelope active dry yeast about 2 ¼ teaspoon
- 1 ¼ teaspoons kosher salt
- 2 cups flour
- 2 eggs large
- ¼ teaspoon baking soda
- nonstick vegetable oil spray
- condiments for serving we recommend: butter, browned butter, pure maple syrup, berry sauce, berry jam, whipped cream
Chocolate Hazelnut Whipped Cream
- 1 cup heavy cream
- ½ teaspoon vanilla extract
- 2 tablespoons powdered sugar
- 1 ½ tablespoons sugar free instant pudding mix chocolate or vanilla
- ½ cup Nutella
Instructions
Overnight Yeasted Brown Butter Waffles
- Melt ¾ cup butter in a medium saucepan over medium heat and cook, stirring often, until butter foams, then browns (do not burn), 5–8 minutes. Pour into a medium bowl; let cool. Click Here for our Tutorial on making Brown Butter.
- Whisk milk, buttermilk, sugar, yeast, and salt in a large bowl. Whisk in flour and brown butter; cover with plastic wrap and let batter sit at room temperature at least 8 hours and up to 12 hours.
- Heat waffle iron until very hot. Whisk eggs and baking soda into batter. Coat waffle iron with nonstick spray and pour batter onto waffle iron, spreading it to cover surface (amount of batter needed will vary according to machine). Cook waffles until golden brown and cooked through.
- Serve immediately with maple syrup and more butter, or Our Best Bites’s Chocolate Hazelnut Whipped Cream and Dark Berry Syrup.
Chocolate Hazelnut Whipped Cream
- Place Nutella in a mixing bowl.
- Place cream and vanilla in a separate bowl.
- Press powdered sugar and pudding mix through a fine mesh strainer and into the cream. Beat until medium peaks form (I beat it on the stiff side).
- Stir a big spoonful of the whipped cream into the Nutella and stir to combine.
- Add whipped cream in 3 more additions, gently folding into the Nutella mixture until the two mixtures are completely combined. Chill until use.
Notes
Nutrition
Questions & Reviews
I’m super excited to try these but I have the same question as another person. Your blog part says to let the batter sit in the fridge over night but the recipe part says to leave the batter at room temperature. Please let us know which one it is supposed to be. Love your stuff.
Sorry! So the original recipe says to let it sit at room temp for 8-12 hours. I usually make mine a little earlier in the day so it’s resting for more like 12-16, so I just pop it in the fridge so it doesn’t have TOO much time to rise. Either one works fine. I’d say if you’re within 8-12 hours, set it on the counter, and more like 12+ try the fridge.
Splendid tutorial! I am going to get me a waffle maker! 😀 The waffle looks so delicious & difficult, but your tutorial makes it so easy.
Oh my, I can’t wait to make these this weekend! I have a large family and I’m wondering if I should double the recipe? How many does this make? I even just bought some lingonberry jam at Ikea! Good timing!
OK, so I made these yesterday and let them sit on the counter all day and made them for dinner last night. They were very sour, which, my kids didn’t mind, but I thought it was too sour. Here’s my question. In the top part it says to put it in the fridge, in the recipe part, it says room temp. Which is correct? Thanks! 🙂
I make a sourdough recipe that is similar to this. If you want to know which makes it more sour, It’s kind of a toss up.
Putting the overnight sponge in the fridge slows down the yeast, but they start making more acetic acid (think vinegar). If it’s on the counter at room temp., the yeast makes more lactic acid instead which is less acidic(sour) than acetic acid, but the reaction is faster because it is warmer. There will be a slight difference in taste, so you might try both and see which you like more.
oops, sorry for the confusion! So the original recipe says to let it sit at room temp for 8-12 hours. I usually make mine a little earlier in the day so it’s resting for more like 12-16, so I just pop it in the fridge so it doesn’t have TOO much time to rise. Either one works fine. I’d say if you’re within 8-12 hours, set it on the counter, and more like 12+ try the fridge.
Hi there- thanks for the recipe! Any chance you could recommend a good liege waffle recipe? I want to learn to make them so bad but don’t know where to start
Thanks
Denise,
I’ve always wanted to make these but they do look very time consuming.
http://liegewaffle.wordpress.com/liege-waffle-recipe-liege-gaufre-recette/
This recipe looks delicious! I know what I’m having for brunch on Saturday 🙂
You’ve totally convinced me – these sound incredible! I’ve been craving waffles this week, so these will be happening soon 🙂
These look so yummy. Do you know if it will work in a regular old waffle iron? Mine makes the thin, square waffles and doesn’t flip over like the belgian waffle makers.
Oops…one more question: In your article you said to pop the batter in the fridge but in the typed recipe it says to cover and sit at room temperature overnight. Which is best?
Can you use the rapid rise yeast for these? Somewhere or other I read that the rapid rise yeast is not good for overnight recipes but wondered what you think?