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Overnight Buttermilk Waffles

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Overnight Buttermilk Waffles
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.

Serves 4-6

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  • Christi
    August 5, 2011

    Awesome, can’t wait to try these.. I am always so lazy in the morning, plus I am already planning a recipe this week with buttermilk, so I will whip these up with the extra, thanks!

  • Niki
    August 5, 2011

    Reminder to self: buy a waffle iron! I bookmarked this, so these will be made soon!

  • Rita
    August 5, 2011

    These waffles are delicious! I use to have the recipe and lost it. I’ve wanted to make waffles like this for a long long time. I’m on my way to the kitchen. Thank You!

  • michele
    August 5, 2011

    I do like a lighter waffle and good idea to make the batter the night before. It makes it so much easier to cook in the morning.

  • Asiya
    August 5, 2011

    I love waffles but always feel way to lazy to make them in the morning for breakfast and my kids can’t wait that long for me to pt the batter together. This is a great idea. Look forward to trying it soon! Thx for sharing!

  • Pattypro
    August 6, 2011

    I’m a “breakfast for dinner” sort of girl, and don’t make waffles nearly enough, but these will be on the menu soon.

  • Elaine M
    August 7, 2011

    try the overnight waffle recipe from America’s Test Kitchen. You don’t have to stir anything in the next morning. It’s a yeasted waffle & fabulous!

  • Mandy
    August 8, 2011

    These look amazing 🙂 I love waffels but sadly don’t make them enough at home. Think this is quick & easy so I can’t wait to try it out:)

  • Violet
    August 8, 2011

    The funny thing is my grandma used to make these and it brings back the memories, that’s the thing with these waffles. They are somewhat simple to make but what moves me to make them is this memory. It brings back the feeling of me being in their house, of them and so on..
    Kinda emotional but on the other hand I don’t remember the exact recipe she’s been using, it’s just that she had that iron and it was of the old type where you had to warm it in the oven of the wood stove or even on the iron plate, there was no cable.
    So, Thanks.

  • Mary Anderson
    November 17, 2012

    I’ve been trying many a-yeasted-waffle-recipes of late and these are guaranteed to turn out light and crispy with delicious flavor. Super easy to make.

  • cindy
    May 23, 2013

    could I keep this batter 2 nights in the fridge?

  • Lynn
    February 7, 2015

    Love these waffles. Best recipe ever!!! The only thing I changed was whipping the egg whites and then folding into the mix and only let it set two hours and came out great, and used the batter the next morning and just as good.

  • Michelle
    May 15, 2015

    Oooh, I love these!! I already have a good yeasted waffled recipe but was looking for one with the addition of buttermilk- these are SO pefect!! I’ve made them twice now. As with many waffle recipes, I was able to cut the butter in half in this recipe and they were still wonderful. The first time, I made these as stated with just white flour but today, I used one cup whole wheat pastry flour, one cup all-purpose and they were still amazing! Great with some Biscoff smeared on top and homemade strawberry freezer jam. 🙂 I mixed up the batter this morning around 9am and we ate these as breakfast for dinner.

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