Some of my other make-ahead breakfast favorites include my Perfect Cinnamon Rolls, Breakfast Casserole, or Brioche French Toast.
Why I love these waffles:
Flavor and Texture: Yeasted waffles achieve that perfect light and fluffy interior, and crisp exterior that you’d expect from fancy restaurant waffles, because they contain yeast, whipped eggs whites, and baking soda. Each of those ingredients plays an important role in texture and rise of the waffles, and the yeast also adds a rich flavor. Make Ahead – Only takes a few minutes of prep the night before, for a quick and easy breakfast the next morning. Pantry Ingredients – No trips to the store; you probably have everything on hand to make them.
How to Make Yeasted Waffles:
Make Batter – Add milk and butter to a large microwave safe bowl and warm until butter has melted. Cool to lukewarm. Add flour, salt, sugar, and yeast to a mixing bowl and stir. Whisk in milk mixture. Refrigerate yeasted waffle batter in a covered bowl overnight (6-24 hours). Finish batter the next morning: Separate egg yolks and whites. Mix the yolks, baking soda, and vanilla then add to the batter. Beat egg whites to stiff peaks then fold into the batter. Spoon batter onto greased and preheated waffle iron. Cook until golden and crisp. Serve crispy yeasted waffles immediately with homemade syrup, whipped cream, and fresh berries. They can be kept warm in a 200 degree oven until ready to serve.
Storage and Freezing Instructions:
Store cooked waffles in an airtight container in the fridge for up to 2 days. Reheat in 250 degrees F oven, or in the toaster or air fryer.
To Freeze: yeasted waffles may be frozen in a freezer safe bag or container for up to 2 months. Reheat in 250 degrees F oven for about 10 minutes.
I originally shared this recipe December 2021. Updated July 2022 and March 2024.
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