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Overnight Yeasted Waffles with Banana Rum Topping

Overnight Yeasted Waffles with Banana-Rum Topping

Overnight yeasted waffles for a scrumptious weekend breakfast for your family. Topped off with banana rum topping, this easy waffle recipe delivers a fluffy and crispy waffle that is just SO delicious. Yes, it does require a little planning ahead but I promise it is worth it. Make these overnight waffles and accept the compliments. They are that good.
Course Breakfast
Cuisine American
Keyword Yeasted waffles
Prep Time 15 minutes
Cook Time 30 minutes
12 hours resting time 12 hours
Total Time 12 hours 45 minutes
Servings 8 servings
Calories 429kcal



  • 1 3/4 cups whole milk
  • 8 tablespoons 4 ounces unsalted butter, cut into small pieces
  • 2 cups (10 ounces) all-purpose flour
  • 1 tablespoon sugar
  • 1 1/2 teaspoons rapid-rise yeast
  • 1 teaspoon table salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Banana-Rum topping
  • 2 tablespoons butter
  • 2 tablespoon packed brown sugar
  • 1 cup dark rum
  • 2 ripe banana mashed
  • 1/2 cup pecans toasted and chopped
  • 1/4 teaspoons of ground allspice


To make the waffles:

  • Place milk and butter in a small saucepan over medium heat. Heat, stirring occasionally, until the butter is melted. Set aside to cool.*
  • In a mixing bowl, combine flour, sugar, yeast, and salt. Set aside.
  • In a small bowl, whisk eggs and vanilla extract until combined.
  • Gradually pour the milk and butter mixture over the dry ingredients and whisk until combined.
  • Add the egg & vanilla mixture to the batter and whisk until there are no lumps remaining. The batter must be a smooth mixture.
  • Cover with stretch film. Place it in the fridge and let it sit overnight or 12 -24 hours.
  • To make the banana rum topping: Place butter and sugar in a small skillet. Heat over medium, stirring constantly, until simmering.
  • Off the heat stir in the rum. Return it back to the stove and heat until it becomes syrupy, about a minute or two.
  • Place it in a medium bowl. Add the mashed bananas, pecans, and all spice. Stir until combined.
  • When ready to make the waffles, preheat the oven to 200 Degrees.
  • Heat the waffle iron. Make the waffles according to your waffle iron’s instructions. Remove the cooked waffle and place on a baking sheet without stacking. Place in the oven to keep warm.
  • When ready to serve, top each waffle with one or two tablespoons of banana-rum topping and chopped pecans.


Note1: It is imperative to make sure that the milk mixture is cooled until warm to touch for the yeast to get activated. [br]Note 2: This batter makes 7-8 waffles with my waffle maker that is 6 1/2 inch in diameter.[br]Note 3: You can freeze the cooked waffles. I usually use my toaster (in the lowest heat setting) to warm them up.[br]Note 4: If you allow them to sit in the oven 10-15 minutes before eating they are crispier.


Calories: 429kcal | Carbohydrates: 40g | Protein: 8g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 77mg | Sodium: 336mg | Potassium: 272mg | Fiber: 3g | Sugar: 11g | Vitamin A: 515IU | Vitamin C: 3mg | Calcium: 83mg | Iron: 2mg