Overnight Chocolatey-Chip Yeasted Waffles

Makes 8 waffles (or 6 Belgian-style waffles) • Photography by Rachel Johnson


Overnight Chocolatey-Chip Yeasted Waffles


For 1 Batch(es)


  • 1 1/2 cup whole milk, room temperature
  • 6 tablespoons butter, melted, cooled
  • 1 tablespoons sugar
  • 3/4 teaspoons kosher salt
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • 2 cup all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • 1 .75 ounces packet active dry yeast
  • 1/2 cup semisweet chocolate chips

Overnight Chocolatey-Chip Yeasted Waffles Directions

  1. In a large bowl (the batter will double in size), combine all ingredients except the chocolate chips. Whisk until combined (the batter will be lumpy).
  2. Cover the bowl securely with plastic wrap and let the batter rise in the fridge overnight, or at least 8 hours.
  3. When risen, set the batter on the counter for at least 30 minutes prior to cooking and stir in the chocolate chips.
  4. Preheat the waffle iron and spray with nonstick cooking spray.
  5. Scoop ⅓ cup of the batter into the center of the iron and close the lid.
  6. Bake until golden brown—about 5 minutes. Repeat with the remaining batter.
  7. Serve immediately, or keep in a warm oven until ready to serve. Serve with butter and a generous amount of maple syrup.

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