Incredible Light and Crisp Waffles are prepped the night before and have just a few final touches in the morning. You’ll be eating them in no time.
Incredible Light and Crisp Waffles
Don here. Our oldest daughter, Abbi, her husband, Brian, and their 3 lovely children: Madeline, Charlotte and Brennan spent a week with us over the Christmas-to-New Year’s holidays many years ago, way before the pandemic.
Lois always wanted a waffle iron. When she stays at some hotels with self-serve breakfast buffets, there is often a commercial waffle maker. You know the kind: you pour the batter in, close the lid, turn it over and it beeps when done. Her generous husband (me) bought her one for Christmas and we just had to try it out. It is like the commercial ones but this one makes two waffles at a time.
Abbi provided the overnight waffles recipe from food.com. The great thing about this recipe is you make most of it the night before. Then, while the morning coffee is brewing and the bacon is frying on the griddle, you can finish the waffle batter.
To keep the waffles warm while the family gathers, I put them on a platter in a 200°F oven. We like real maple syrup from Highland County Virginia, USA when we can get it. Otherwise a good quality maple syrup will do. Lois likes to add a banana sliced on top or homemade jam. I can attest to how wonderful they are right off the waffle iron without anything else. Any way you serve these waffles they are incredible—crisp on the outside, light and fluffy in the middle!
What You Need
You will need measuring cups and spoons, mixing bowls, electric mixer and, of course, a waffle iron. We love our Waring Pro Double Waffle Maker, but I’m not sure they make it any more. Cuisinart makes a similar waffle maker.
Incredible Light and Crisp Waffles RecipePrint
Incredible Light and Crisp Waffles
Crispy on the outside and soft on the inside, these Incredible Light & Crisp Waffles are amazing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 1x
- Category: Breakfast
- Cuisine: American
- 1/2 teaspoon instant yeast
- 2 cups all-purpose flour (I like unbleached)
- 1 tablespoon sugar (or honey would work, too)
- 1/2 teaspoon salt
- 2 cups milk
- 1 stick of unsalted butter (8 tablespoons, melted and cooled)
- 1/2 teaspoon vanilla
- 2 eggs (separated)
- vegetable oil to season the waffle iron
The Night Before You Want To Eat The Waffles
- Note: Use a bowl with at least twice the volume as the mixture because this mixture will grow and try to “escape” from the bowl.
- Combine the dry ingredients (yeast, flour, sugar, salt).
- Stir in the milk and vanilla.
- Add the cooled butter and stir again.
- Cover and let the batter sit at room temperature over night.
- DO NOT ADD THE EGGS UNTIL MORNING
In The Morning
- In the morning, separate the eggs and stir the egg yolks into the batter.
- In a separate bowl, beat the egg whites until soft peaks form, then fold them gently into the batter.
- Season the waffle iron with vegetable oil according to the instructions for your waffle iron.
- Measure the batter onto the waffle iron to fill the waffle plate.
- Close the lid and cook according to your particular waffle iron instructions. Most waffle irons beep to let you know when they are done.
- When done, remove the waffle to a platter and keep in a 200°F oven until you are ready to serve.
- Top with your favorite syrup, jam, fruit and serve alongside bacon, ham or sausage.
- Serving Size: 1 waffle
- Calories: 368
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Recipe Nutrition Information
This recipe is NF, SF, V*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked “gluten free,” etc. There can be cross-contamination in facilities.
This recipe was originally posted on Recipe Idea Shop January 12, 2012 and updated March 30, 2021.