Weekend Waffles
Weekend Waffles

Waffles, at least homemade ones, are not something you generally indulge in during the regular week. Waffles are something special and out of the ordinary, something to be savored and enjoyed at leisure, not gobbled down before running out to work or school. Waffles are for weekends.

If you've never made homemade waffles before, you should really give it a try. I think they're much easier to make than pancakes. All you need is a waffle iron (you can pick up an inexpensive one), some batter and you're ready. The machine does all the work--there's no standing around over a griddle or frying pan making pancake after pancake to feed your hungry crowd. Plus with this recipe you get the added benefit of the fact that it must be made the night before and allowed to sit and rise in the fridge overnight, so literally all you have to do is to give it a little stir in the morning and you're good to go. 

These waffles are even a little bit more out of the ordinary because they have the addition of yeast which makes them light but a little more substantial than ordinary waffles. If you're nervous about working with yeast, don't be. This is probably the easiest recipe to try it in. All you need to remember is to make the waffle batter in a bowl that gives the batter enough room to rise in the refrigerator or you'll have a big gloopy mess! When you pull the bowl out in the morning, you'll see that the batter is quite puffed up with lots of small bubbles across the surface.

Just give it a good stir, transfer it to a pitcher or liquid measuring cup and become the weekend waffle master you know you have inside you! 

Weekend Waffles

I have a large waffle maker and it made 5-6 waffles, but you could easily yield 8-10 with a smaller sized waffle iron

Prep Time:  15 minutes, plus 12-24 hours of non-active rising time; Cook Time:  5 minutes


  • 3 1/2 cups milk (I used whole but I think you could use any type-waffles might just be less thick with lesser percent milk)
  • 6 tablespoons unsalted butter, cut into small pieces
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 4 cups unbleached all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 tablespoon instant yeast (you can use active dry yeast too- just proof it for about 10 minutes in the warm milk mixture till it becomes bubbly)

The Recipe

1. The batter has to rise in the fridge overnight so make sure you use a large enough bowl that the batter has room to rise and won't overflow and make a mess. 

2. In a medium pot, combine the milk and butter and heat lightly, just until the butter is melted and the milk feels warm. Set mixture aside.

3. In a small bowl, whisk eggs and vanilla and set aside.

4.  In a large bowl, whisk the flour, sugar, salt and yeast together. Stir the milk mixture into the dry ingredients, just until combined. Whisk in the egg mixture, again, just until combined.

5. Cover the bowl with plastic wrap and chill for at least 12 hours or up to 24. Batter will have little bubbles all over the surface when you remove it from the fridge.

6. While waffle iron is heating up, just stir the mixture a bit to deflate it and transfer to a pitcher or measuring cup with a spout for easy pouring. Cook waffles until lightly browned. Serve immediately with butter, maple syrup, jam, fresh fruit, whipped cream etc. 

Note:  Recipe adapted from http://www.melskitchencafe.com/overnight-raised-waffles/




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