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 just made these and added a bag of liege sugar and they were divine! Close to waffle luv, but better. We served them with just whipped cream, but they would have been even better with fresh strawberries.
Many years made waffle and I’m still looking for the perfect waffle. I once tried to make waffles with yeast (by us called Belgian waffle) and I have to admit that I’m not thrilled, it’s too much smell of yeast. These look perfect and I really think it out again. I must admit that I have never made with butter milk and brown butter, maybe that’s a winning combination. I will try because my family big fans of waffle.
This was a total fail for me. Maybe the yeast didn’t work right. The batter was completely runny and just spilled right off the waffle iron. Also, strong aftertaste of baking soda.
I made these today and I really liked the waffle recipe. I think the “sour-ness” overpowers any browned butter flavor, so it’s probably not worth the hassle of browning butter. Also, the Nutella whipped cream is quite rich, so you really don’t need this big of a batch. I would probably half it so as not to waste so much Nutella.
I’m so glad I just finally got around to reading this, I might not have paid as much attention before. My husband just bought us a Belgian waffle maker and we tested it out for the first time this morning. I can’t wait to try your recipe and my husband is very excited about the thoughts of Nutella whipped cream! 🙂
Just wanted to follow up and say that I made these for Sunday dinner today, and they were amazing! I put the batter on the counter to rise. I was worried because halfway through rising I realized I forgot to add the salt so I went ahead and mixed it in real quick, but it didn’t seem to matter at all. I doubled the recipe for my family of 7 and we had a lot leftover. We probably could’ve even gotten by with a single recipe. Great recipe!
I was wondering the same thing about fridge vs counter, so I looked up a few other yeasted waffle recipes. Two of them said countertop and one said fridge, so maybe it doesn’t really matter much. 🙂