This yeast leavened waffle batter is mixed up the night before and stored in the fridge, ready to make fresh waffles in the morning with next to no effort required!
Whipped cream, yoghurt, maple syrup, chocolate chips, fresh fruit e.g. mangoes, berries, sliced bananas, bottled fruit such as home preserved peaches, berry sauce, sprinkles
Instructions
Night before
Combine all ingredients in a large bowl and whisk together until well combined. It is ok if there are a few lumps.
Cover the bowl with plastic wrap or a lid and place in the fridge overnight.
Morning of cooking
Turn on your waffle maker
Remove the batter from the fridge and give it a quick stir.
Using ½ cup of batter for each waffle, cook waffles according to directions on your waffle maker. I cook mine for 3-4 minutes so that they are crispy on the outside.
Serve immediately with your favourite toppings.
Notes
To freeze waffles: Cool cooked waffles on a wire cooling rack. Stack cooled waffles with a piece of baking paper in between each waffle and place in a freezer proof container or snaplock bag and freeze. They will keep well for 3 months in the freezer. To re-heat waffles: Remove from freezer and put in the toaster until warm or re-heat in your waffle maker or the microwave.
Nutrition Facts
Overnight Waffle Recipe
Amount per Serving
Calories
237
% Daily Value*
Fat
10
g
15
%
Saturated Fat
6
g
38
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
67
mg
22
%
Sodium
239
mg
10
%
Potassium
120
mg
3
%
Carbohydrates
29
g
10
%
Fiber
1
g
4
%
Sugar
5
g
6
%
Protein
6
g
12
%
Vitamin A
368
IU
7
%
Calcium
70
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.