Overnight Raised Waffles
User Reviews
4.8
Overnight Raised Waffles
Description
This Overnight Raised Waffles recipe blends milk warmed with melted butter with eggs and vanilla, mixed into a dry blend of flour, sugar, salt, and instant yeast. After combining all ingredients, the batter rests refrigerated for 12 to 24 hours, allowing yeast fermentation to develop flavor and leavening. The batter typically doubles in volume, so a large bowl is recommended to prevent overflow.
The waffle batter produces waffles with a slightly airy, tender crumb from yeast fermentation and balanced sweetness from sugar and vanilla. Cooking batter in a preheated waffle iron per manufacturer instructions creates a crisp exterior with a soft interior.
These waffles can be made ahead and cooked fresh when desired, offering flexibility for breakfast or brunch. Adjusting flour type affects texture from light to hearty. The recipe can also be halved to reduce quantity.
Ensure a large enough container for overnight rising to prevent overflow in the fridge.White flour yields a lighter waffle, whole wheat creates a denser texture; mixing flours is an option.The recipe can be halved if fewer waffles are needed.
Ingredients
- 3 ½ cups milk
- 6 tablespoons butter cut into pieces, salted
- 4 large egg
- 2 teaspoons vanilla
- 4 cups all-purpose flour or white whole wheat flour or a combination (see note
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 tablespoon instant yeast
Instructions
- Make the batter 12-24 hours in advance and refrigerate tightly covered. Use a bowl that gives the batter at least double the space to puff and rise so the batter doesn't overflow in the refrigerator.
- In a medium saucepan, combine the milk and butter and warm over medium-low heat until the butter is just melted and the mixture is warm to the touch. Set aside. Whisk together the eggs and vanilla in a small bowl and set aside.
- In a large bowl, whisk together the flour, sugar, salt and yeast.
- Stir the warm milk/butter mixture into the dry ingredients, stirring just until combined. Whisk in the egg mixture, stirring just until incorporated.
- Cover the bowl with plastic wrap and refrigerate at least 12 hours or up to 24 hours.
- When ready to make waffles, stir the batter down gently. Heat a waffle iron and cook the waffles - amount of batter used will depend on the manufacturer instructions.
Notes
- Use a bowl large enough to hold at least twice the batter volume during refrigeration to avoid spills.
- White flour produces lighter waffles; whole wheat or a mix results in denser, heartier texture.
- This recipe can be halved for smaller batches without affecting the rising process.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Waffles (Makes 8-12)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Waffle | |
| Calories | 265kcal | 13% |
| Carbohydrates | 38g | 13% |
| Protein | 9g | 18% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 80mg | 27% |
| Sodium | 299mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
