I’ve tried many waffle recipes, and I believe yeasted waffles make the best texture. I also love that I can prepare the batter the night before, and it’s ready to cook in the morning.
A few weeks ago, I saw Belgian waffle parfaits on the menu at Jamba Juice, which inspired me to top these waffles on a bowl of yogurt. Cut the waffle into little bite-sized squares using kitchen shears. Then top it on your favorite yogurt with seasonal fruits. With some sprinkles on top, this could make a special breakfast on a birthday or Valentine’s day.
I froze the leftover waffle bites for school snacks. To reheat, I air-fry the waffle bites at 350F for about 3 minutes. Pack them with maple syrup in a squeeze bottle or lightly dust them with powdered sugar.
Overnight Cocoa Waffles
Cripsy and airy cocoa waffles. Prep the batter the night before, and it's ready to cook in the morning.
- 1 1/2 cups milk
- 1 stick unsalted butter
- 1/4 cup maple syrup or honey
- 1 3/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1 1/2 tsp instant yeast
- 1 tsp salt
- 2 tbsp cacao powder
- 2 eggs
- 1 tsp vanilla extract
Note: Make this batter 12~24 hours ahead of cooking for the yeast to proof. I make it the night before.
Add milk, butter, and maple syrup to a microwave-safe jar. Warm the mixture up in a microwave until butter is melted. Whisk to combine and test the temperature with your clean finger. It should be warm to the touch, not hot. If it is hot, let it cool down a bit. Hot temperature will kill the yeast.
In a bowl, add flour, cornstarch, yeast, salt, and cacao powder. Mix to combine.
Add the milk/butter/honey mixture to the dry mixture and lightly combine.
In the now-empty jar, add eggs and vanilla extract and whisk. Add the mixture to the batter and gently mix until just combined.
Cover with a towel/wrap and place the batter in the fridge for 12 to 24 hours.
Lightly grease a waffle iron and cook until the exterior is slightly crispy. Medium-high heat works well for this recipe.
To freeze, let the waffles cool down on a wire rack. Place in a freezer-safe bag and freeze for up to 3 months. To reheat, air fry at 350F for 3 minutes or until warmed up. (You can also use the oven to reheat.)