How to Make Overnight Whole Wheat Waffle Batter

What if you could mix up a yummy waffle batter before you go to bed at night, then stumble into the kitchen in the morning to cook just as many waffles as you need – with little effort?

Overnight Whole Wheat Waffles

Are you telling me that you don’t stumble into the kitchen in the mornings? That you’re a bouncer? A springer? That you wake up like Tigger? I am so happy for you.

For the rest of us stumblers, we can use this recipe to wake up slowly but still have breakfast on the table in a very short amount of time. The measuring and mixing (and the thinking and the reading of recipes) will have been done the night before. You can have your waffle iron set out and ready so that all you have to do is plug it in, turn it on, and wait for it to heat.

For that matter, you might consider prepping berries and whipped cream the night before because a waffle with syrup is good, but a waffle with berries and whipped cream is even better.

My aunt gave me this recipe a long time ago. Then I misplaced it. Now I have it back again. (Good talk.)

That fascinating story was my way of telling you that while I did do some tweaking of this recipe to use ingredients I prefer, I give all the credit to my Aunt Claudia for providing the genius behind it so that you and I can be morning stumblers. These waffles are delicious!

Overnight Whole Wheat WafflesYum

5.0 from 2 reviews
How to Make Overnight Whole Wheat Waffle Batter
 
Author:
Serves: 8 waffles
Ingredients
  • 2¼ teaspoons active dry yeasr
  • ¼ cup warm water
  • 2 cups whole milk
  • 2 large eggs
  • ½ cup melted coconut oil
  • 1 teaspoon honey, sucanat, or sugar
  • 3 cups whole wheat flour (I use freshly ground soft white wheat)
  • 1 teaspoon sea salt
Instructions
  1. Dissolve yeast in warm water and set aside.
  2. Heat milk to just warm.
  3. Beat in eggs, oil, yeast mixture, and all remaining ingredients. (I used my blender for this, or you can use an electric mixer if you like.)
  4. Cover and refrigerate overnight.
  5. Bake in a waffle iron.

Easy Overnight Whole Wheat Waffles

See the bubbly batter you’ll wake up to in the morning? No need for you to be bubbly. You get to stumble. The batter will be bubbly enough to make up for your inability to be bubbly in the morning. You might find it is enough to bring a slight smile to a half-awake face.

Overnight Whole Wheat Waffle Batter

Some additional recipes and tips you might find helpful to go along with this waffle recipe:

While we like fruity syrups, we typically enjoy fresh (raw) berries on our waffles. Fresh strawberries with whipped cream is our favorite waffle topping. So amazing!

Have you ever tried a mix-the-waffle-batter-the-night-before idea? I love this and plan to make it a staple at our house to save time (and brain) in the mornings!

Comments

  1. Charlotte Moore says

    I love whole wheat pancakes. I haven’t tried them as waffles though. I have never tried a yeast batter either. Look delicious!

    [Reply]

    Laura Reply:

    I’ll have to try this recipe for pancakes, too!

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  2. Kathy says

    Why whole milk? Can 2% be used? or Almond milk? Cant wait to try this!!! Thanks

    [Reply]

    Laura Reply:

    Ah, yes! I prefer whole milk, but any milk will do!

    [Reply]

  3. Shelby says

    I haven’t tried a yeast batter, but makes me wonder if I could sub some sourdough starter with the same effect? Ever try that?

    [Reply]

    Aimee Reply:

    Sourdough waffles are delicious! Just had some yesterday, in fact! It’s a fabulous way to use ‘left-over’ starter.

    [Reply]

    Laura Reply:

    Great idea!

    [Reply]

  4. Cathy B. says

    These look so good! I couldn’t find a button to pin the recipe…is it pinnable?

    [Reply]

    Kathy Reply:

    to Cathy B……yes it is pinnable….there is the red button with the white P for Pinterest at the end of the blog post. Click on that! sorry to post twice but just realized i needed to reply to the poster!!

    [Reply]

  5. Kathy says

    To Cathy B……yes it is pinnable….there is the red button with the white P for Pinterest at the end of the blog post. Click on that!

    [Reply]

  6. Cathy B. says

    Hmmm…maybe something is wrong on my end, but I don’t see any button to click on.

    [Reply]

    Laura Reply:

    You’ll have to click on the title of this post first, then scroll down and you should find the “pin” button. I haven’t figured out a way for it to show up without first clicking on the post title. Sorry for the confusion!

    [Reply]

  7. Alicia says

    Laura, any recipe that begins with an Aunt Claudia MUST be good! I have a brownie recipe from my Aunt Brenda and it is a hit everywhere I take it! It helps that the recipe is written in her elementary-teacher lovely cursive. Love those old-time family recipes! Thank you for sharing this one. Need to stock up my freezer with ready-to-go breakfasts!! (: (:

    [Reply]

    Laura Reply:

    There is something so special to have a recipe written in a loved one’s handwriting. I love all the recipes written by my mom and grandma!

    [Reply]

  8. Melinda says

    I thought I read in one of your blogs that you can’t use soft white wheat with yeast. Would you clarify. I am going to make these.

    [Reply]

    Laura Reply:

    Wow, you make such a great point that I hadn’t thought of! I think the yeast in this works because it’s not a bread that needs to rise significantly. I use soft wheat in these and don’t have a problem. Interesting!

    [Reply]

  9. Lori says

    I’m so sorry, but these were awful. Followed the instructions to a T, woke up to find the batter to be the consistency of playdoh, tried to work with it anyway, and it turned out to be a yeasty, gross mess. :(

    [Reply]

    Laura Reply:

    Wow, super bummer!! I wonder if it was a difference in varieties of wheat?? Sounds like they needed more liquid, but I’m not sure why? Phooey!

    [Reply]

  10. Sharon says

    Hi,

    I’m wondering if the batter can be left longer than just over night?

    Thank you!

    [Reply]

    Laura Reply:

    Yes, definitely. I think I’ve left it for a week and it’s been fine. :)

    [Reply]

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