Whenever I go home to Minnesota to visit my family, there’s one thing that I always request: Grandma’s overnight yeast waffles. To me, these are the quintessential waffles and all others are held to their standard. They’re crispy on the outside and tender in the middle, but they’re also a touch chewy from the overnight rise with yeast.

This recipe is unlike many other Saturday morning waffle recipes in that it starts the night before. You add some yeast to the batter and let it slowly rise on the counter overnight. Be sure to use your biggest mixing bowl — this batter can double or even triple by the time you wake up the next morning!

The slow overnight rise makes waffles with a subtle sweet yeasty flavor and a more substantial texture than waffles made with baking soda alone. My family recipe was also made without any sugar, but I’ve found that adding just a bit is a nice weekend treat — try it both ways and see which one you like best. These waffles are delicious with a pat of butter and a drizzle of maple syrup or homemade apple butter.

Why you’ll love my overnight yeast waffles

Key ingredients for overnight yeast waffles

Storage tips

The waffles are best if served immediately, but re-heat well in the toaster. Leftovers can be kept refrigerated for up to one week. Leftover waffles can also be frozen for up to three months and toasted straight out of the freezer.

Overnight Yeast Waffles

Makes 8 to 12 waffles

For the night before:

1/2 cup warm water (100 F to 110 F)

1 (1/4-ounce) packet active dry yeast active dry yeast (2 1/4 teaspoons)

2 cups whole or 2% milk

8 tablespoons (1 stick) unsalted butter, melted

2 tablespoons granulated sugar (optional)

1 teaspoon kosher salt

3 cups all-purpose flour

For the next day:

2 large eggs, beaten

1/2 teaspoon baking soda

Make the night before:

1. Stir 1/2 cup warm water and 1 (1/4-ounce) packet active dry yeast together in a large bowl. Let sit for 5 minutes. Meanwhile, stir 2 cups whole milk, 1 stick melted unsalted butter, 2 tablespoons granulated sugar if using, and 1 teaspoon kosher salt together in a medium bowl until the sugar and salt are dissolved.

2. Add the milk mixture to the yeast mixture and stir to combine. Stir in 3 cups all-purpose flour until a runny, lumpy batter forms with no dry flour.

3. Cover the bowl. Let rise at room temperature until doubled or tripled in bulk, at least 8 hours or overnight.

Finish the next day:

1. Whisk two beaten large eggs and 1/2 teaspoon baking soda into the batter until just combined.

2. Make the waffles according to your waffle maker's instructions, cooking until the waffles are golden-brown. Cooking time will vary with your waffle maker, but it is typically 4 to 6 minutes per batch.

Recipe notes

To make a double-batch: Use two (1/4-ounce) packets active dry yeast, 1 cup warm water, two sticks unsalted butter, 4 cups whole or 2% milk, 2 teaspoons kosher salt, 1/4 cup granulated sugar (optional), 6 cups all-purpose flour, four large eggs (added the next day), and 1 teaspoon baking soda (added the next day).

(Emma Christensen is a former editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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