This week Im sharing with you my current favourite waffles!

I know, I know every waffle I make I declare my new fave . . . and I mean it. Every. Single. Time!

These waffles, you guys . . . these waffles!!!!!!!

so light, so delicious, so . . . just everything that is good in the world. Vanilla + cinnamon ÷ waffles = winning! Crispy on the outside, light and fluffy on the inside.

Ugh seriously, I cant even take it.

Now, down to business. These waffles are a little different from any that I have ever made before. You mix up the batter the night before, cover and stick in the fridge overnight then just give them a good stir and cook away. No whisking of egg whites, no careful folding required just whisk, whisk and cook.

Now that’s my kinda waffle

Em, what’s the secret to making these light, fluffy, crispy, dreamy, perfect waffles I hear you ask?

Yeast . . . one teeny, tiny lil sachet of yeast. It does all the work for you.

Massive thanks to the beautiful Jessica from The Novice Chef for sharing such a killer recipe. Totally saved my life.

Yes really.

My poor little girl has been super sick all week, suffering the worst summer cold e-v-e-r. Poor kid. And for some reason she is not like “most people” when super sick . . . girlfriend refuses to rest.

This time was different though not only did she refuse to rest she also refused to eat.

Strawberries – nope

Bananas – nope

Yoghurt – nope

nothing.

Until I made these waffles.

Magic waffles that make everything better.

PS – Totally acceptable to eat these for dinner because they have pumpkin in them!

Although, they don’t taste pumpkiny at all. Trust me, spunky husband hates pumpkin with a passion . . . or so he thinks . . . he loves these waffles. Like LOVES them I tell you, and I think you will too. Wait I take that back, I know you will love them 🙂

Overnight Pumpkin Waffles
Slightly adapted from this recipe from The Novice Chef Blog
Makes 24 waffles

Ingredients –

2 1/4 cups plain flour

2 tablespoons brown sugar

1 package active dry yeast

1/2 teaspoon salt flakes

1 1/2 teaspoons ground cinnamon

2 eggs

1/3 cup pumpkin puree

1 3/4 cups milk (I use skim)

2 teaspoons vanilla

Method –

Place all ingredients in a large bowl and whisk until combined.

Cover and refrigerate overnight (up to 24 hours).

Preheat waffle iron and cook according to manufacturers instructions. I like to use a 1/4 cup of batter per waffle. This makes them on the smaller side and slightly rustic looking but I love the funky jagged edges. MmmmMM crispy delicious edges dripping with maple syrup – yum!!!

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Nutritional Info (approx per waffle) obtained using myfitnesspal.com –

Cal – 60
Fat – 0.6g
Carbs – 10g
Protein – 2.5g
Fiber –  0.6g