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5 from 5 votes

Crispy Overnight Yeast Waffles (Bacon & Rosemary)

Buttery and crispy, these overnight yeast waffles are perfect for a special occasion. The best part? Breakfast is halfway made the night before!
Prep Time12 hrs
Cook Time25 mins
Total Time12 hrs 25 mins
Course: Breakfast
Cuisine: American
Servings: 8
Calories: 288kcal


The Night Before:

  • ½ cup warm water
  • 2 ¼ teaspoons dry active yeast (1 package)
  • 2 cups warm milk note 1
  • ½ cup butter melted and cooled
  • ¼ teaspoon salt
  • 1 teaspoon sugar
  • 2 cups all-purpose flour (250 g; fluffed, spooned + levelled)

The Next Morning:

  • 2 eggs
  • ¼ teaspoon baking soda


The Night Before:

  • Combine warm water and yeast in a large bowl. Allow to sit for 10 minutes.
  • Mix in the warm milk (not hot!), melted butter (make sure to cool it slightly if it becomes hot while melting), salt, sugar and flour. Use a handheld mixer to get rid of all lumps. Cover tightly with plastic wrap and allow to rise overnight on the counter *see note 2.

The Next Morning:

  • Mix in the eggs and baking soda.
  • Pre-heat your waffle maker. Spray with oil. Scoop batter (~¾-1 cup) onto heated waffle maker.
  • Cook until golden brown and cooked through. The time will differ by waffle maker and quantity of batter used. My waffles took an extra few minutes longer than usual waffles.
  • Enjoy with maple syrup or your favorite waffle toppings.



1- For thicker waffles, use buttermilk. For thinner, crispier waffles, use 1% milk.
2- If you don't want a strong yeast flavor, let the waffle dough sit at room temperature for a few hours in the evening, then transfer to the fridge for the night.
Keeping waffles warm
To keep waffles warm while you cook other batches, place a wire rack on a baking sheet and place waffles on the rack. Keep in the oven at 200°F while you cook other waffles.
Ingredient swaps
  • all purpose flour may be swapped with white whole wheat flour
  • butter may be swapped with vegetable oil *but you will lose some flavor
  • sugar may be swapped for maple syrup
  • milk may be swapped for your favorite non-dairy milk
  • fridge- store cooled waffles in an air tight container in the fridge for up to 4 days
  • freezer- wrap waffles in plastic or parchment and place into a large meal prep container or freezer bag. Alternatively, you can store single serve portions in a freezer bag. Freeze for up to 3 months.
  • reheat- heat in a toaster oven, in the waffle iron, or in an air fryer until warmed through and crispy
Bacon + rosemary
The original recipe contained 1 teaspoon fresh rosemary (chopped) and ¾ cup cooked and cooled bacon (chopped). Mix it into the batter, and scatter out bacon pieces on the waffle iron (if needed).


Serving: 1waffle | Calories: 288kcal | Carbohydrates: 27g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 79mg | Sodium: 279mg | Potassium: 146mg | Fiber: 1g | Sugar: 3g | Vitamin A: 515IU | Calcium: 83mg | Iron: 1.7mg