What Are Overnight Waffles?

But what makes them overnight waffles, exactly? Unlike most waffle recipes, which use chemical leaveners such as baking soda to help the batter rise, this recipe uses yeast, which needs an overnight rest to let the batter rise. 

Giving the yeast a long time to create carbon dioxide makes these waffles light and airy. Plus, the yeast gives the batter a distinctive tangy aroma and depth of flavor that you just can’t get with baking soda. 

A yeasted batter is also crispier and sturdier on the outside, so it can hold its own under maple syrup, whipped cream, fruit, or whatever toppings you add. 

Although overnight waffles are technically a two-day project, they’re actually pretty easy to make. Mix up and refrigerate the batter before bedtime, and dream sweet syrupy dreams while the yeast works its magic. 

Then, all you have to do in the morning is heat up your waffle iron and get to pouring the batter. Within minutes, you’ll have crisp, airy waffles that are a crowd-pleaser for adults and kids alike—which is what landed this recipe a spot in ATK Kids’ best-selling book, The Complete Cookbook for Young Chefs.

These waffles freeze very well, so you can make a big batch and have breakfast ready to go for days or even weeks afterward—they’ll keep for up to a month. Stack cooled waffles in a zipper-lock bag, separated by pieces of parchment or wax paper. When you want to reheat them, just take them out of the freezer and toast them on your toaster’s lowest setting until warmed through and crisp.