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Airy, Tangy Yeasted Oat Waffles (Overnight Fermentation)

Two golden brown oat yeast waffles stacked on a white plate, one broken to show the fluffy interior texture.
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Make naturally leavened waffles using oats and yeast for an exceptionally light texture and a subtle, pleasant tang. This recipe uses an overnight soak for deep flavor development.

Ingredients

Scale
  • 1 cup old fashioned rolled oats
  • 1 cup warm water (about 105-115°F)
  • 1 teaspoon active dry yeast
  • 1 tablespoon maple syrup or granulated sugar
  • 1 large egg
  • 1/4 cup milk (any type)
  • 1/4 cup melted unsalted butter or neutral oil, plus more for the iron
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup all-purpose flour

Instructions

  1. Combine the rolled oats and warm water in a medium bowl. Let stand for 10 minutes.
  2. In a separate small bowl, dissolve the yeast and maple syrup/sugar in 2 tablespoons of the warm water set aside from the initial measurement. Let stand for 5 minutes until foamy.
  3. Add the foamy yeast mixture, egg, milk, melted butter, vanilla extract, and salt to the oat mixture. Whisk until combined.
  4. Stir in the all-purpose flour until just incorporated. Do not overmix; a few lumps are fine.
  5. Cover the bowl tightly with plastic wrap and place it in the refrigerator to ferment for at least 8 hours, or preferably overnight. This step develops the tangy flavor and airiness.
  6. The next morning, preheat your waffle iron according to the manufacturer’s directions.
  7. Lightly grease the iron plates with butter or oil.
  8. Gently stir the fermented batter. It will be thick and bubbly. If it seems too thick to pour, add 1 to 2 tablespoons of milk until the desired consistency is reached.
  9. Pour the batter onto the hot iron and cook until golden brown and crispy, usually 4 to 6 minutes, depending on your iron.
  10. Serve immediately with your preferred toppings.

Notes

  • For the crispiest yeasted waffles, ensure your waffle iron is fully preheated before adding the batter.
  • If you prefer a quicker method, you can let the batter rest at room temperature for 1 hour instead of overnight, though the flavor will be less developed.
  • This batter works well for making a large batch; store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a toaster oven for best crispness.

Nutrition

Find it online: https://cookerycommand.com/oat-yeast-waffles-recipe/