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Overnight Waffles

Overnight Lemon and Strawberry Waffles

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5 from 3 reviews

  • Author: Katie Deacon
  • Total Time: 0 hours
  • Yield: 12 waffles 1x


These waffles have a batter which can be made the night before. So with just a tiny bit of prep you can go to bed happy knowing you’ll have waffles on the table in no time come morning.


Units Scale

For the Waffles:

  • 500ml whole milk
  • 2 teaspoons instant yeast
  • 1/2 teaspoon salt
  • 1 tablespoon honey
  • 60g butter
  • 1 teaspoon vanilla extract
  • 250g plain flour
  • 2 eggs
  • 1/4 teaspoon baking soda
  • 2tbsp lemon zest
  • fresh strawberries, sliced
  • maple syrup or powder sugar, for serving

For the Lemon Cream:

  • 125g mascarpone
  • juice and zest of 1 lemon
  • 50ml double cream


  1. Make the waffle batter the night before, heat the milk and butter together over a low heat until melted and warm. If it gets too hot allow the milk mixture to cool to just warm or you’ll kill the yeast. Combine the milk, butter, yeast, salt, vanilla extract and flour in a large bowl and mix together. Cover the bowl with cling film and let it sit overnight at room temperature.
  2. When you’re ready to make the waffles preheat your waffle iron. In a small bowl, whisk together the eggs, baking soda and lemon zest. Mix the egg mixture into the batter.
  3. Cook the waffles according to your waffle iron’s instructions and serve topped with lemon cream, strawberries, and maple syrup.


If you have any leftover waffles (I know, what’s that like?) you can freeze them and pop them in the toaster directly from the freezer. Hey presto, instant waffles.

  • Prep Time: 10 minutes plus resting
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Cuisine: Baking