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These gluten free overnight waffles are what brunch dreams are made of! A simple yeasted waffle batter rises overnight to give you crisp but fluffy waffles that are done in just a few minutes, making them perfect for Christmas morning and family breakfasts.

Y’all. These waffles are the REAL DEAL. We’ve really worked hard to bring you some classic holiday favorites in the past, like these sugar cookies and this cornbread stuffing, but this is truly one of our favorite gluten free re-makes ever. A good gluten free Belgian-style waffle isn’t easy come by. Typically, you wind up getting thin, somewhat soggy waffles that fall apart under syrup and butter, more reminiscent of a bad frozen waffle than anything else.

But these gluten free overnight waffles? They’re light and airy, they’re crisp on the outside, and they hold up to whatever you want to top them with. Personally, I think they’re even better than the gluten-filled waffles I used to eat. At this point, you’re probably ready to hop on the waffle train but you may be wondering what exactly an “overnight” waffle entails, so let’s walk through it!

These gluten free overnight waffles start out with a pretty basic pancake/waffle batter, but get a boost from yeast. You’ll mix together all of the ingredients (minus the eggs) and then cover the batter and allow it to rise. This is what is going to give the waffles their fluffy texture, and a yeasty flavor similar to a donut or freshly baked bread.

Here’s a few tips that are key to these gluten free overnight waffles:

Make sure you check the expiration date on your yeast! Older yeast won’t activate properly.
Make sure your eggs are room temperature and your water and milk are around 100-110 degrees (it should feel warm, but tolerable when you touch it). Liquids that are too cold won’t activate the yeast while liquids that are too hot will kill it.
In the first step, you’ll mix together water, maple syrup, and yeast, then let it sit while you mix the rest of your ingredients. By the time you’re ready to add this mixture to the rest of your batter, the yeast should be foamy. If it isn’t we recommend tossing it out and starting again, and testing to make sure your water temperature is right.
Use a BIG bowl – the batter will double to triple in size as it rises.
We recommend leaving this out in a cool space overnight (think 65-75 degrees tops). If that worries you, you can refrigerate them, but they won’t rise the same way and it will change the texture.
These waffles are made even easier with a good, non-stick waffle iron! While they can be made into pancakes as well, a waffle iron makes it a cinch to cook up a few at a time without the worry of when to flip. We love this one (budget) and this one (splurge).

For topping, we love the classic combination of pure maple syrup and grass-fed butter, but whipped cream and berries are equally welcome additions. We hope you enjoy these waffles as much as we did!