Servings: About 24 waffles servings Prep: 15 min Cook: 30 min Passive: 24 hours

From recipe author Catherine McCord: At the start of the COVID lockdown, I panic-purchased a gigantic bag of active dry yeast, and I’ve been using it little by little ever since. I think of this recipe as a pandemic silver lining. Needing ways to make everyday life at home feel special, these waffles seemed to do just that. The batter is a breeze to assemble; it rises overnight in the fridge so you can start your day to the smells of yeasty, delicious waffles. What’s better than that?

Catherine McCord is the founder of the popular website weelicious.com and the family food brand One Potato. McCord is the author of Smoothie Project, Weelicious, and Weelicious Lunches. She has appeared on Today, Good Morning America, and the Kelly Clarkson Show, and is a regular on the NBC Emmy Award–winning show Danny Seo Naturally as well as Food Network’s #1 rated Guy’s Grocery Games. She lives in Los Angeles with her husband and three children. Find Catherine on social media @weelicious.

Servings

n/a

Prep time

15 minutes

Cook time

30 minutes

Passive time

24 hours

Ingredients

2 cups warm Milk, 100°F (40°C) (600 mL)
4 Tbsp unsalted Butter, melted (½ stick/55 g)
3 Tbsp Sugar
1 tsp Active Dry Yeast
2 Eggs
1 Tbsp Vanilla Extract
2 ½ cups Whole Wheat Flour (315 g)
1 tsp Cinnamon
1 tsp Kosher Salt

Toppings

Maple Syrup
Whipped cream
Fresh Berries

Instructions

Add the milk and butter to a large bowl (that will comfortably fit in your fridge). Sprinkle in the sugar and yeast, then whisk to combine. Let sit for 5 minutes to ensure the yeast is active.
Once the yeast is foamy and activated, add the eggs and vanilla, and whisk until combined. Add the flour, cinnamon and salt, and whisk to combine. Cover and place in the fridge for at least 8 hours.
When ready to serve, preheat a waffle iron. Once hot, fill with batter and cook according to the manufacturer’s instructions. Remove to a plate. Repeat with remaining batter. Serve warm with maple syrup, whipped cream and/or fresh berries.

Note

If the yeast doesn’t foam up after 5 minutes (it should be like the head on the top of a draft beer!), it may be dead and unusable. Better to discover that immediately, rather than the next morning when you have a hungry crew waiting for waffles! Also, when I call for a large bowl in the directions for this recipe, I mean it. I learned the lesson of insufficient bowl size the hard way one morning when a batch expanded overnight!

To Enjoy Later

Waffles can be cooked, cooled, and then refrigerated in an airtight container for up to 3 days. To freeze, place the waffles in labeled zip-top bags for up to 4 months. To rewarm, microwave the waffles for 30 seconds, place in a preheated 250°F (120°C) oven for 5 minutes, or in an air fryer at 350°F (175°C) for 2 minutes.

Prep in Advance