Overnight Waffles

Put waffles on the breakfast menu. For this recipe, make the batter ahead, chill overnight, and bake first thing in the morning.

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3.0 by 21 people

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  • Makes: 16 servings
  • Makes: Makes about 16 (4-inch) waffles
  • Prep: 10 mins
  • Chill: 24 hrs
  • Bake: per waffle baker directions

Overnight Waffles

Reviews (0)

3.0 by 21 people

Rate This!

Directions

  1. In a large bowl stir together flour, sugar, yeast, vanilla (if desired), and salt; add milk, eggs, and oil. Beat with an electric mixer until thoroughly combined. Cover batter loosely and chill overnight or up to 24 hours.
  2. Stir batter. Pour about 3/4 cup batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly; do not open until done. Bake according to manufacturers directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Serve warm. Discard any remaining batter. Makes about 16 (4-inch) waffles.

From the Test Kitchen

Overnight Cornmeal Waffles:

Prepare as above, except reduce flour to 1-1/2 cups and add 3/4 cup cornmeal.

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Nutrition Facts (Overnight Waffles)

  • Per serving:
  • 133 kcal ,
  • 6 g fat
  • (1 g sat. fat ,
  • 29 mg chol. ,
  • 94 mg sodium ,
  • 16 g carb. ,
  • 1 g fiber ,
  • 3 g sugar ,
  • 4 g pro.
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Reviews (1)

21 Ratings
1562 Days Ago
These are fine. I made them with oil instead of butter, and I usually use butter for my regular buttermilk waffles, so I think butter would have been better. Also the directions call for adding vanilla to the dry ingredients. This was weird but I did it, and it resulted in little lumps of vanilla/flour in the batter. They weren't detectable when eating the waffles, but I think it prevented the vanilla from dispersing properly. Next time I would add the vanilla to the wet ingredients first.

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