Crispy Overnight Waffles

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overnight waffles 6


I love waffles. I have ever since I was a kid. I have shared before my favorite classic waffle recipe. I have that one memorized, I use it so much.

But when I want to do something a little more special, then I opt for a crispy overnight waffle. I make these in a Belgian waffle maker and they are delightful.

Crispy on the outside, light and fluffy and flavorful.

crispy overnight waffles

You make a base batter the night before and allow it to rise overnight, before adding a few more ingredients and then cooking them.

Let’s get started shall we?

In a large bowl combine warm milk, water, yeast, sugar, salt and melted butter. (This bowl isn’t actually big enough. Don’t make this mistake, this was a near miss. Use a bigger bowl!)

Stir it until well combined, cover with plastic wrap and allow to sit on the counter top over night. If it is very very warm, it is better to leave it in the refrigerator overnight.

crispy overnight waffle

In the morning, whisk two eggs with a little baking soda and the secret crisping ingredient: corn syrup.

Add this to the risen batter.

crispy overnight waffle

Give the batter a little time to bounce back after you’ve stirred in the eggs, while you preheat your waffle iron. Cook according to the waffle iron’s directions.

crispy overnight waffle

Remove from heat and eat immediately! They will lose their crisp if you don’t eat them quick! Serve with berries and whipped cream, or butter and powdered sugar or the classic maple syrup.

overnight waffles

Crispy Overnight Waffles

Prep Time: 12 hours

Cook Time: 15 minutes

Yield: 6-8 waffles

Crispy Overnight Waffles


  • 2 cups warm whole milk
  • 1/2 cup warm water
  • 2 1/4 teaspoons yeast
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 4 tablespoons butter, melted and cooled slightly
  • 2 cups flour
  • 2 eggs
  • 1/4 teaspoon baking soda
  • 2 tablespoons corn syrup


  1. Mix the milk, water, yeast, sugar, salt, butter and flour in a LARGE bowl.
  2. Cover in plastic wrap and allow to sit on the counter overnight. (In the refrigerator if it is very very warm in your house.)
  3. In the morning, mix whisk together the eggs, baking soda and corn syrup. Add this to the base batter and mix until combined.
  4. Allow the batter to bounce back after stirring while you preheat the waffle iron.
  5. Cook according to your waffle iron instructions.
  6. (I use a Belgian waffle iron. Preheat the iron, spray non-stick spray and use about 1/2 cup of batter at at time. This may vary depending on your waffle iron.)
  7. Serve immediately. They will lose their crispy if they sit too long!

Recipe Source: Crisp Crusted Feather Light Waffles from Shirley O’Corriher’s Cookwise

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