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Makeover Overnight Yeast Waffles

The revamped waffles have nearly 60% less fat and about 33% fewer calories. The two eggs called for in the original recipe were retained, but the whites were separated from the yolks. The yolks were added to the batter before it was refrigerated overnight. The egg whites were beaten and folded in the next day to help keep the fluffy interior and crispy exterior of these waffles.—Mary Balcomb, Florence, Oregon
  • Total Time
    Prep: 15 min. + chilling Cook: 5 min./batch
  • Makes
    10 servings


  • 1 package (1/4 ounce) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1 teaspoon sugar
  • 2 cups warm fat-free milk (110° to 115°)
  • 2 large eggs, separated
  • 2 tablespoons butter, melted
  • 1 tablespoon canola oil
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon salt


  • In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the milk, egg yolks, butter and oil (refrigerate egg whites). Combine flour and salt; stir into milk mixture. Cover and refrigerate overnight.
  • Let egg whites stand at room temperature for 30 minutes. In a small bowl, beat egg whites until stiff peaks form. Stir batter; fold in egg whites.
  • For each waffle, pour batter by 1/4 cupfuls into a preheated waffle iron; bake according to manufacturer's directions until golden brown.
Nutrition Facts
2 each: 148 calories, 5g fat (2g saturated fat), 50mg cholesterol, 298mg sodium, 20g carbohydrate (3g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1 fat.

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  • Gnokrojam
    Nov 28, 2015

    I also found the batter to be very thin. I don't do much cooking, so I wasn't brave enough, or smart enough, to add more flour. And I was using a Belgian waffle maker. So instead of having little pockets in my waffles I had more holes all the way through than pockets.They tasted OK and were crispy.

  • Peggie0203
    Feb 22, 2015

    I agree the batter is too thin. I added flour in the morning before cooking. They did need a good whisk in the morning to blend the batter thoroughly. I also used about 1/3 whole wheat flour, the rest white, and added a bit of vanilla in the morning.That said, they had a nice crisp exterior and were enjoyed by all who are them. I like the convenience of mixing them the night before, and I'm sure I will make them again.Edit: I mixed these last night, adding an extra 3 Tbsp. or so of flour. I think it would be safe to use a total of 2 cups of flour, as the batter for the last two was pretty thin.Crispiest waffles ever!!

  • Monarchsmomma
    May 19, 2010

    These waffles are good for a school morning. The batter did separate overnight, but came together fine when I folded in the egg whites. Be careful not to pour as much batter into waffle iron, it will run over the edge! The batter is thin, but the waffles are very crispy, not as dense. They have a sourdough smell when cooking.