Overnight Raised Waffles

Recipe by Mel on April 4, 2014

Prep time: PT730M

Cook time: PT5M

Total time: PT735M

Rating

4.76 stars (33 reviews)

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.

Nancy on 2023-12-08 (5 stars):
I made this recipe using the 50% white flour and 50% wheat flour and they were very good. I accidently used active dry yeast instead of instant yeast and they still turned out good. I'll be sure to grab the correct yeast next time - LOL. I made a 1/2 recipe to test it first and will be making the full recipe next time as it is definitely a keeper. Using a mini waffle maker with half recipe makes about 15.
Roxanne on 2020-09-07 (5 stars):
Tried this recipe today with whole buttermilk and and it was yummy!!
Hilary on 2020-06-21 (5 stars):
Delicious! Will definitely make again!
Victoria on 2017-07-19 (5 stars):
I made these with half white and half whole wheat flour and they are just lovely! The recipe is so easy and it made enough for this morning and to freeze for 6 or 7 generous breakfast for the two of us, i.e., 28 4" waffles. Thank you! These just became a regular part of my menu rotation! <3 The amount of yeast was just perfect, I think.