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10-12hrs overnight resting




4-8 waffles, depending on your iron size


  • 1 ½  cups milk at room temperature
  • 6 tablespoons canola oil or melted butter 
  • 2-3 tablespoons MinkDog’s Maple Syrup 
  • 2 large eggs
  • 2 cups unbleached all-purpose flour
  • ¾  teaspoons salt
  • ½ teaspoon almond extract (you can use 1 teaspoon vanilla, too)
  • 1 ½ teaspoon instant yeast 
  • ¼ teaspoon ground cinnamon 

Overnight Waffles

The civil war between waffles and pancakes continues to run rampant. And while we think they both can coexist peacefully, waffles definitely have the upper hand in their design. The pockets and divots are the perfect mechanisms to cradle your favorite syrup.

And if you don’t yet have a favorite syrup, we’ve got you covered. MinkDog’s Maple Syrup has a deeper and more robust flavor than your run-of-the-mill alternatives. It’s perfect on waffles, pancakes, french toast, and all your other guilty breakfast pleasures.

These overnight waffles are a meal-prepper's dream. You can make a couple of batches.  It’s perfect for those busy mornings when you’re short on time — or just short on energy. Letting the batter sit overnight isn’t just convenient, it also develops a distinctly delicious sourdough quality. Believe us, it’s worth the wait.

Specialty Equipment:

  • Large mixing bowl
  • Waffle iron
    1. Allow ingredients to come up to room temperature by removing them from the fridge one hour before you begin.
    2. Place all of your dry ingredients in a large mixing bowl and gently whisk to combine. [Pro Tip: The best way to measure flour without a scale is to use a spoon to fill the cup from the bag. Gently tap the cup on the counter and top it off with flour, then level it with the back of a knife.]
    3. Create a well in the dry mix and add all of your wet ingredients. Whisk the eggs gently into the liquids. Then, using a spoon, incorporate everything. There will be lumps in the batter. That’s okay.
    4. Tightly cover the bowl in plastic wrap and place it in the fridge overnight.
    5. Preheat your waffle iron and coat both the top and bottom with a non-stick spray. Each waffle will require about ⅔ cup of batter, depending on the size of your iron.
    6. Cook until it’s golden brown. You can keep cooked waffles in a 200F oven while finishing the batch. Serve warm with your favorite toppings — of course, you'll need more MinkDog’s Maple Syrup!

    These delicious, easy waffles come together in no time — and be sure not to skimp on the liquid gold that is MinkDog’s Maple Syrup! If you see an empty pocket, fill it up so that each bite is as flavorful as the last.

    These are perfect on their own, but you can add your favorite protein powder to the batter to make these a delicious post-workout bulking meal. Top it off with some fresh berries, sliced bananas, or powdered sugar for a classic bakery-quality treat that’ll make your morning even brighter.

    Better yet, use them for an egg and bacon sandwich that will kick your morning up a notch. We could go on and on, but we’d hate to keep talking with our mouths full. The hardest part about making these waffles is figuring out how to stop eating them.