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Overnight Waffles
Ingredients
-
2 1/4
cups all-purpose flour
-
2
tablespoons sugar
-
1
package active dry yeast
-
1
teaspoon vanilla (optional)
-
1/2
teaspoon salt
-
1 3/4
cups milk
-
2
eggs
-
1/3
cup cooking oil or butter, melted
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
- Variation Overnight Cornmeal Waffles:Prepare as above, except reduce flour to 1-1/2 cups and add 3/4 cup cornmeal.
Nutrition Facts
(Overnight Waffles)
- Servings Per Recipe 16,
- Calories 133,
- Protein (gm) 4,
- Carbohydrate (gm) 16,
- Fat, total (gm) 6,
- Cholesterol (mg) 29,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 3,
- Vitamin A (IU) 97,
- Vitamin C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 20,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 94,
- Potassium (mg) 76,
- Calcium (DV %) 40,
- Iron (DV %) 1,
- Starch () 1,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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