Who doesn’t love a homemade waffle? Especially an overnight waffle like this one that takes all of 10 minutes to throw together before you head to bed. By morning the batter has done all the hard work for you and all that’s left is turning on the waffle iron while you make your morning brew (mine is always fresh coffee).
The smell of buttery, crisp waffles filling the house is reason enough to make these, but the toppings are where you can really make them your own. I tend to go traditionally sweet with real maple syrup (there is no other kind worth having as far as I’m concerned) and lovely soft salty butter Or homemade whipped cream and plenty of fresh berries. The batter itself, though, isn’t overly sweet, so it works just as well with savoury toppings. A fried egg, crisp bacon or lightly warmed ham, plenty of melted cheese… I could keep going, but now I’m just making myself hungry.
I first made these for a girls’ weekend away. Yes, I packed my waffle iron, but everything else was very low effort. I measured out the dry ingredients before we left (keeping the yeast separate because you never know what you’ll find in an Airbnb kitchen). After mixing our first cocktail—because priorities—I melted the butter into the milk, stirred everything together and left the batter to do its thing overnight.
A small confession though. I used a bowl that was just a little too optimistic. By morning the batter had staged a minor escape, delaying my coffee while I cleaned up the batter eruption. Thankfully, the waffles themselves were completely unfazed. This should give you confidence as to how difficult it is to mess these up.
They’re also perfect when everyone wakes up at different times. Cook the waffles as people emerge, or keep them warm in a low oven until the whole crew eventually makes it to the table. If you’re travelling without a waffle iron, make them ahead at home and simply reheat them in the toaster or oven. They crisp up beautifully and even make a surprisingly good base for a breakfast sandwich if you’re after something a little different.
However you serve them, these are the sort of waffles that make an ordinary morning feel just a little more special (and your friends will be impressed if you choose to treat them).
Worth Making?
- Yes – if you want fresh homemade waffles without doing much before breakfast
- Yes – because it’s a basic batter that’s mixed the night before and ready to cook in the morning
- Yes – if you like waffles that are crisp on the outside, light in the middle and sturdy enough for plenty of toppings
- Skip it – if you don’t have a waffle iron, these can’t be made without one
- Skip it – if you need breakfast in the next 10 minutes and didn’t plan ahead
Overnight Waffles
Equipment
- 1 Waffle iron
Ingredients
- 500 ml whole milk
- 115 grams melted butter
- 7 grams instant yeast (1 sachet)
- 250 grams plain flour
- 1 Tb sugar
- 2 large eggs
- 1 tsp vanilla
Instructions
- Start the night before. Warm the milk and butter together until the butter melts
- Allow to cool until just warm, not hot
- In a large bowl combine four, yeast and sugar
- Pour in the milk mixture and whisk until smooth. Cover loosely and leave at room temperature (or in fridge if house is not cool) overnight (8–12 hours)
- Whisk into dough mixture the eggs and vanilla
- Heat and grease your waffle iron. Cook according to your machine instructions until deep golden brown
Make it your own way
- Add sliced bananas, toasted pecans and a drizzle of salted caramel
- Spread with Nutella and finish with fresh strawberries or raspberries
- Swap the berries for warm cinnamon apples or roasted pears in winter
- Fold orange zest or a pinch of cinnamon into the batter before cooking
- Go savoury with crispy bacon, a fried egg and plenty of melted cheddar
- Try smoked ham, Swiss cheese and wholegrain mustard for a breakfast sandwich twist
- Serve with smashed avocado, feta and a sprinkle of chilli flakes for a fresh savoury option
- Fold in dark chocolate chunks for dessert waffles
- Use leftover waffles as the base for an ice cream sandwich
