Overnight Waffles
Put waffles on the breakfast menu. For this recipe, make the batter ahead, chill overnight, and bake first thing in the morning.
Rate This!
Overnight Waffles
Rate This!
Directions
- 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.
- 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 ,
- 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.
Recipe Collections
Reviews (1)
Rachel Lehman
1697 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.