As much as I enjoy pancakes, I have to admit that it is difficult to beat out a stack of freshly made waffles for breakfast. Pancakes always seem so simple and homey, so easy to throw together. Waffles actually don’t take much more time to put together than pancakes, but somehow they seem fancier and more time-intensive. For this reason, I tend to be much more likely to throw together a batch of pancakes for breakfast than a batch of waffles early in the morning. It also makes me appreciate this overnight waffle recipe even more, because it takes all of the effort out of making waffles for breakfast.
These Overnight Buttermilk Waffles are yeast waffles where the batter is prepared the night before you plan to make the waffles. The batter is left to ferment in the refrigerator for 8-12 hours before cooking, which allows the batter plenty of time to rise. In the morning, a small amount of baking soda is stirred into the batter before cooking, which reacts with the dough and aerates it even more. The result is a fluffy waffle that is crisp on the outside with a moist and tender interior that takes only minutes to cook.
The waffle batter is made with butter and buttermilk, and they have a rich, buttery flavor to them. If you have a Belgian waffle maker, you are going to have a slightly lighter waffle than a flatter waffle iron will produce with this recipe, but you can definitely make these with any type of waffle iron.There is only a tiny amount of sugar in the batter, so they’re perfect for serving with maple syrup or with whipped cream and fresh berries.
Overnight Buttermilk Waffles
2 1/2 tsp active dry yeast (.25-oz)
1/2 cup warm water (approx 100-110F)
2 cups buttermilk
1/2 cup butter, melted and cooled
2 tbsp sugar
2 cups all purpose flour
1/2 tsp salt
2 large eggs
1/4 tsp baking soda
In a large bowl, stir together yeast and warm water. Allow to stand for 5 minutes. Whisk in buttermilk, melted butter, sugar and eggs until well combined. Stir in flour and salt until batter is smooth.
Cover bowl with a piece of plastic wrap and refrigerate overnight (for 8-12 hours).
In the morning, remove waffle batter from the refrigerator. Stir in baking soda, and mix vigorously until well incorporated. Allow to stand for 5 minutes.
Preheat your waffle maker as directed by the manufacturer.
Dollop waffle batter onto hot, lightly greased waffle iron (as directed by the manufacturer) and allow to cook until golden brown.
Serve immediately, with butter and maple syrup.