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Overnight Waffles

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

These overnight waffles are the ultimate solution for a relaxed weekend breakfast or a special brunch with friends. By preparing the batter the evening before, the yeast has ample time to develop, resulting in a complex flavour and an exceptionally light, airy texture that shop-bought versions simply cannot match. This vegetarian recipe transforms basic cupboard staples into a sophisticated meal with very little morning effort, as the bulk of the preparation is already complete while you sleep.

Whether you prefer your waffles topped with fresh berries and yoghurt or a traditional drizzle of maple syrup, this versatile base works perfectly. The addition of whipped egg whites just before cooking ensures a crisp exterior and a cloud-like centre. For a wholesome twist, you can easily substitute a portion of the plain flour for wholemeal or rye flour, adding a pleasant nuttiness to this comforting homemade classic.

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Ingredients for Overnight Waffles

  • 250g flour

  • 1 tablespoon sugar

  • 2 teaspoons instant yeast

  • 1/2 teaspoons salt

  • 350ml milk, lukewarm

  • 110g butter, melted and cooled

  • 1/2 teaspoons vanilla extract (optional)

  • Neutral oil (like grapeseed or corn) for cooking

  • 2 eggs, separated

How to make Overnight Waffles

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The night before you want to serve the waffles, combine the flour, sugar, yeast, and salt in a large bowl. Stir in the milk, then the melted butter and the vanilla if you’re using it, until just combined. Cover with plastic wrap and set aside overnight at room temperature. (Of course you can do this in the morning if you want waffles for supper.)

When you’re ready to bake, brush the waffle iron lightly with oil and heat it. Stir the egg yolks into the batter. Beat the whites until they hold soft peaks, then fold them gently into the batter until it’s relatively smooth.

Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Serve immediately or keep warm for a few minutes in a 93°C oven. If you’re making them ahead, store at room temperature in an airtight container and warm them in a 149°C oven for about 5 minutes just before serving; or freeze them in single layers, separated by sheets of parchment, and reheat in a 177°C oven for 8 to 10 minutes.

Whole Grain Overnight Waffles: Replace some or all of the plain flour with any whole grain flour (whole wheat, oat, quinoa, kamut, or fine cornmeal, for instance) or combination of flours.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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