Growing up my mom would make her sourdough pancake batter every Saturday night so that we could have pancakes for breakfast before church on Sunday morning. Although I appreciate her effort in making pancakes a weekend breakfast tradition, I didn’t really enjoy the pancakes. As a result of eating hundreds of unwanted yeasted pancakes in childhood, I have avoided all yeasted waffle and pancake recipes……that is until we went gluten free.
My sister mentioned to me that her “overnight” waffles were working really well gluten free, so I decided to give yeasted waffles a try. I based this version on the Overnight Yeasted Waffles found in America’s Test Kitchen Family Baking Book. I obviously used gluten free flour mix in place of the all purpose flour, but I also used more milk and less salt and I threw in a dash of cinnamon. These were very good, with a nice texture and flavor. Nothing tangy or sour tasting here, just really good waffles. I doubt anyone would know they were gluten free unless you told them.
These are better than any of the gluten free mixes I have tried and having the batter all ready in the morning really is convenient. It’s amazing, a gluten free waffle that is easy to make and tastes great, and it’s yeasted too….crazy, huh? Make sure and brush or spray the waffle iron with oil, because gluten free waffles do tend to stick. Enjoy.
Batter in the morning
Waffle
Gluten Free Overnight Waffles
- 2 cups gluten free flour blend
- 1 Tb sugar
- 1 1/2 tsp instant or rapid-rise yeast
- dash salt
- 2 cups warm milk (I use 1% with fine results)
- 8 Tb (1 stick) butter, melted and cooled
- 2 large eggs
- 1 tsp vanilla
- dash cinnamon, optional
- In a large bowl, whisk the flour, sugar, yeast and salt. Gradually whisk in the milk and melted butter until smooth. Add eggs and butter, whisk until combined. Scrape down sides of bowl, cover with plastic wrap and refrigerate 12-24 hours.
- Heat waffle iron. Spray or brush waffle iron with oil/cooking spray. Spread appropriate amount of batter into iron and cook until golden brown, about 3 1/2 minutes. Eat immediately or, keep warm in a preheated 200 oven. Makes 6-8 waffles, depending on size of waffle iron.
GF Kitchen 
Thank you for posting this! I was just googling for a GF version after reading the latest post on the Orangette blog. It’s funny how you go GF and suddenly realize it’s been years since you had something– like waffles! I can’t wait to make these this weekend.
@Ann
Glad you found the waffle recipe. Typically, you can take your favorite pancake recipe, double the oil and make waffles with it.
There is a great buttermilk pancake/waffle recipe in Annalise Roberts’ cookbook Gluten-Free Baking Classics. It is not an overnight recipe, but it is very good as well.
These have got to be the best waffles I have ever made. Thank you so much for posting them.
Janet, I am so glad you liked the recipe! Thanks for letting me know.