I got sidelined by a terrible cold over the weekend which worked to my advantage in that I spent the majority of the weekend moving from the couch to my bed, surfing Pinterest and reading through the giant stack of magazines I’d let stack up the last couple months.
As I worked my way through my reading material I came across at least three recipes for overnight yeasted waffles. They looked easy enough and I liked that five minutes of prep the night before meant almost no effort in the morning.
My boys beg me to make pancakes at least every other day and Luke in particular loves waffles. I pitched the waffle maker we got as a wedding present in our move last year so poor Luke only ever gets waffles of the frozen variety or the very occasional hotel continental breakfast.
In a cold-medicine induced stupor, I texted Aaron who was out running errands, to pick up a waffle maker on his way home. I can only imagine the amount of head shaking that went into reading that text, but what do you know, he showed up with a waffle maker. I love him.
I hobbled out of bed that night and threw together the batter. You mix the yeast in water until it bubbles and then stir in the flour, butter, milk and sugar. Cover with plastic wrap and leave on the counter. Less than five minutes. In the morning you stir in eggs and baking soda and you’re ready to go. This batch made about a dozen waffles, so I saved the extra in the freezer and just toast them in the toaster when the kids want them. I tweaked a recipe I saw from the Kitchn to make them slightly healthier with whole wheat flour. The waffles are crisp on the outside and chewy on the inside. They are slightly sweet and the flavor from the yeast makes them so delicious.
Yeasted Whole Wheat Waffles
- 1/2 cup warm water
- 1 tablespoon yeast
- 1/2 cup melted butter
- 2 cups milk (2%)
- 1 teaspoon salt
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 1/2 cup all-purpose flour
- 1 1/2 cups whole wheat pastry flour
The Next Day:
- 2 eggs, beaten
- 1/2 teaspoon baking soda
Combine the yeast and water in a large mixing bowl and let stand for a few minutes. Stir to make sure the yeast dissolves. Melt the butter in the microwave. Combine the butter with the milk, salt, vanilla and sugar. Test with your finger to make sure the mixture has cooled to lukewarm, then stir it into the dissolved yeast mixture. Add the flour and stir until a thick, shaggy dough is formed and there is no more visible flour.
Cover the bowl with plastic wrap and leave it on the counter overnight. The batter will double or triple in bulk as it rises.
The next morning, beat the eggs together and add them to the batter along with the baking soda. Using a whisk or hand blender, beat the eggs and baking soda into the batter until completely combined.
Make the waffles according to your waffle maker’s instructions, cooking until the waffles are golden-brown.