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Mollie Katzen's Overnight Waffles

Looking for a new way to make waffles? Try these overnight waffles from the book "Mollie Katzen's Sunlight Cafe" - they're yeasty, crispy and SO yummy.
Prep Time8 hrs
Cook Time3 mins
Course: Breakfast
Keyword: maple syrup, mollie katzen, overnight waffles, waffles, yeast
Servings: 4
Author: Nicole Coudal


Overnight Waffles

  • 2 c. All-purpose flour
  • 1 tsp. Active dry yeast
  • 1 Tb. Granulated sugar
  • 1/2 tsp. Kosher (or sea) salt
  • 2 c. Whole milk
  • 1 large Egg, beaten lightly
  • 6 Tb. Unsalted butter, melted

Sauteed Peaches (optional)

  • 2 large Peaches, halved, pitted & sliced
  • 1/8 tsp. Kosher (or sea) salt
  • 1 Tb. Fresh lemon juice
  • 1/8 tsp. Ground cinnamon
  • 2 Tb. Unsalted butter
  • 2 Tb. Light brown sugar, packed


  • Add flour, yeast, sugar and salt to a large mixing bowl.
  • Whisk in the milk until well combined, then cover the bowl tightly with plastic wrap. Let stand overnight, at room temperature.
  • The next morning, plug in your waffle iron and bring it up to high heat (or until your 'ready' light appears, depending on your manufacturer).
  • Lightly beat the egg and melt the butter, then add both to the batter and whisk to combine (it will be a thin batter).
  • Spray the hot waffle iron with nonstick spray and pour about 1 cup of batter into the hot iron. (Tip: spread the batter into the corners with an offset spatula, in order to get a fully square waffle.)
  • Cook until nicely browned (approx. 2-3 minutes). Serve with maple syrup (and sauteed peaches, if desired).

Sauteed Peaches (optional)

  • Add peaches, salt, lemon juice and cinnamon to a mixing bowl and stir gently with a rubber spatula to combine. Let sit ~5 minutes so peaches exude some juice.
  • In a medium saucepan or large skillet, melt butter over medium heat; add brown sugar and let it melt into the sugar. Add peach mixture, then cook ~5 minutes over medium heat, until nice and bubbly and thickened a bit. Serve warm or at room temperature.


I used a Toastmaster waffle maker with square, 8.5'X8.5" plates, making 4 thin waffles per batch (total yield 16 thin waffles, using ~1 cup of batter each). If you have a Belgium-style waffle maker (i.e., with deep wells), you will definitely have different yield results.
In Amanda Hesser's version, she suggests adding a dab of butter to the hot waffle iron before spreading the batter (for more flavor). But I found that by doing so, my waffle iron just scorched the butter and the cooked waffle was overly dark, so I just used non-stick spray and later spread a little salted butter on my cooked waffles, which was especially delicious.