A stash of waffle batter in the refrigerator makes it easy to whip up a batch of crispy-on-the-outside, soft-in-the-center breakfast treats any day. Recipes often require that you fold in perishable and delicate whipped egg whites at the end of the batter-making process, but this doesn’t mean that you can’t save the batter for the next day or two. Other recipes for Belgian-style waffles may explicitly direct you to store the batter overnight to create waffles with a subtle yeasty flavor.
You can still refrigerate waffle batter if the recipe you’re following instructs you to cook the batter right away. The batter separates slightly when stored in the refrigerator, but you can whisk it back together into a smooth mixture in seconds.
Follow your waffle recipe. Transfer the batter to a container with a tight-fitting lid.
Place the container in a refrigerator immediately. This keeps the eggs at a safe temperature as they are the most perishable ingredients.
Use within two days to maintain food quality and safety. Stir the batter with a whisk before spooning it into the waffle iron to cook. You can cook the batter cold — no need to bring it up to room temperature.
Alternatively, cook up all your batter and freeze the extra waffles. Crisp them up in a toaster oven or regular oven when you’re ready to consume them.
Some waffle recipes instruct you to add yeast to the batter, and then refrigerate it overnight. The yeast causes the batter to rise slowly and it develops a distinct flavor.
Follow a waffle recipe that calls for the addition of about 1 to 1 1/2 tablespoons of dry yeast. Prepare this batter the night before you plan to cook the waffles.
Place the batter in a large bowl or a large sealable container. Cover tightly with plastic wrap or the container’s lid.
Choose a bowl that seems too large because, as the yeast in the batter rises, it expands considerably.
Place the batter in the refrigerator for several hours — preferably overnight. Use a waffle iron to prepare the waffles the next morning. You must use this batter the next day or the yeast will continue to expand and the waffles will become too yeasty.
If you’re following a waffle recipe that uses yeast, but aren’t sure you want a yeasty taste, add a teaspoon of baking powder to the batter along with the other ingredients. Cook the waffles within 30 minutes of mixing the batter instead of allowing it to ferment overnight.