Rating: 3 stars
20 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 6

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

Source: Better Homes and Gardens

Gallery

Read the full recipe after the video.

Recipe Summary

chill:
1 day
total:
1 day 10 mins
prep:
10 mins
Servings:
16
Yield:
Makes about 16 (4-inch) waffles
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Overnight Cornmeal Waffles:

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

Belgian Liege Waffles

Prepare as above through Step 1. When you stir the batter after chilling, stir in 1/2 cup to 1 cup pearl sugar.

Nutrition Facts

133 calories; fat 6g; cholesterol 29mg; saturated fat 1g; carbohydrates 16g; insoluble fiber 1g; sugars 3g; protein 4g; vitamin a 97.2IU; vitamin c 0.6mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.2mg; folate 20.2mcg; vitamin b12 0.2mcg; sodium 94mg; potassium 76mg; calcium 40.4mg; iron 1.1mg.
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