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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15 users rated this recipe an average rating of 3.0
Makes:
16 servings
Yields:
Makes about 16 (4-inch) waffles
Prep:
10 mins
Chill:
24 hrs
Bake:
per waffle baker directions
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Overnight Waffles

Ingredients
2 1/4
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

Overnight Cornmeal Waffles:

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

Nutrition Facts

(Overnight Waffles)
    Per serving:
  • 133 kcal cal.,
  • 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.
  • Percent Daily Values are based on a 2,000 calorie diet
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