These overnight waffles are crisp outside, fluffy inside, and rich with melted butter, and the batter rests in the fridge so breakfast is ready fast.
You whisk the batter in one bowl, chill it for at least 2 hours or overnight, and cook it in a hot waffle iron in minutes. Serve with softened butter, maple syrup, and fresh strawberries for a weekend breakfast the whole table will love.
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Why This Overnight Waffles Recipe Works
Resting the batter lets the flour hydrate fully, so the waffles turn out tender with a better crumb. It also spreads the work out, so you only have to cook in the morning.
Melted butter gives the waffles rich flavor and a crisp, golden surface. Warming the milk slightly helps it blend in without the butter clumping.
The batter is thick but pourable, slightly thinner than pancake batter. That texture fills the waffle iron evenly and gives deep pockets that hold syrup.
Ingredients for Overnight Waffles
- 2 1/4 cups all purpose flour
- 2 1/2 tbsp superfine sugar, or regular granulated sugar
- 1 tbsp baking powder
- 1/4 tsp kosher salt
- 1 1/3 cups whole milk, slightly warmed
- 1/2 tsp vanilla extract
- 4 large eggs
- 10 tbsp unsalted butter, melted and slightly cooled
- 2 tbsp unsalted butter, softened, for serving
- 1/2 cup maple syrup, or honey, for serving
- 1 tbsp powdered sugar, for dusting
- 8 oz strawberries, or other fruit, for serving
Flour. All purpose flour gives a tender waffle. Whisk it well so the baking powder and sugar are spread evenly.
Milk and eggs. Whole milk and large eggs make a rich, thick batter. Warm the milk slightly so it blends smoothly.
Butter. Melt the butter and let it cool slightly so it does not cook the eggs when added to the batter.
Toppings. Softened butter, maple syrup, and a dusting of powdered sugar are classic, and fresh strawberries add color and freshness.
Vanilla. A small amount of vanilla extract rounds out the flavor of the batter.
How to Make Overnight Waffles
1. Mix the dry ingredients Whisk the flour, sugar, baking powder, and salt together in a large bowl.
2. Add the wet ingredients Add the milk, eggs, and vanilla and whisk until combined.
3. Add the butter Pour in the melted butter and whisk until the batter is smooth. It should be thick but pourable, slightly thinner than pancake batter.
4. Chill the batter Cover the bowl and refrigerate for at least 2 hours or overnight.
5. Heat the waffle iron Heat your waffle iron following the manufacturer instructions.
6. Cook the waffles Ladle in enough batter to cover the grid without overflowing and cook for about 3 1/2 to 6 minutes, until golden and crisp.
7. Keep them warm Serve right away or hold the finished waffles in a hot oven at 150 degrees F while you cook the rest.
How to Serve Overnight Waffles
Top each waffle with softened butter, a pour of maple syrup, a dusting of powdered sugar, and sliced strawberries. Add a plate of fluffy pancakes or cinnamon roll pancakes for a brunch spread, with muffin tin egg bites on the side. Pour a glass of strawberry blueberry kefir smoothie to round out the table.
How to Store and Reheat Overnight Waffles
Cool leftover waffles on a rack, then refrigerate in an airtight container for up to 3 days or freeze for up to 3 months with parchment between each waffle. Reheat in a toaster or a hot oven at 350 degrees F until hot and crisp. Keep any unused batter covered in the fridge and cook it the next morning.
Tips and Variations for Overnight Waffles
Preheat the iron fully. A hot iron is the secret to a crisp exterior, so wait for the ready light.
Do not overfill. Pour in enough batter to cover the grid without spilling over the edges.
Grease if needed. Brush a little melted butter or cooking spray on the plates if your iron is not non stick.
Keep waffles crisp. Place cooked waffles on a rack in a warm oven rather than stacking them.
Swap the milk. Plant milk and melted plant butter can replace the dairy, and expect a slightly different texture.
Add flavor. A little cinnamon or lemon zest in the batter changes the flavor.
Do not taste the batter. The batter contains raw eggs, so wait until the waffles are cooked.
Follow food safety. Keep the batter in the fridge until you cook, and see the Purdue Extension guide for general leftovers advice.
Frequently Asked Questions About Overnight Waffles
What are overnight waffles?
They are waffles made from a batter that rests in the fridge for hours before cooking. The rest gives a more tender waffle and saves time in the morning.
How long should overnight waffles batter rest?
Chill it for at least 2 hours, or leave it in the fridge overnight.
Can I make overnight waffles without a waffle iron?
A waffle iron is needed for the shape and crisp texture. For a similar batter without one, cook it like pancakes in a hot skillet.
Why are my waffles soggy?
The iron may not be hot enough, or the waffles may be stacking and steaming. Use a rack and a hot iron.
Can I freeze the waffles?
Yes. Freeze them in a single layer, then bag them and toast from frozen.
Overnight Waffles with Melted Butter
Equipment
- Waffle iron
- Large mixing bowl
- Whisk
- Ladle
- Wire rack
Ingredients
Main Ingredients
- 2 ¼ cup all purpose flour
- 2 ½ tbsp superfine sugar or regular granulated sugar
- 1 tbsp baking powder
- ¼ tsp kosher salt
- 1 ⅓ cup whole milk slightly warmed
- ½ tsp vanilla extract
- 4 large eggs
- 10 tbsp unsalted butter melted and slightly cooled
- 2 tbsp unsalted butter softened, for serving
- ½ cup maple syrup or honey, for serving
- 1 tbsp powdered sugar for dusting
- 8 oz strawberries or other fruit, for serving
Instructions
Cooking
- Mix dry. Whisk the flour, sugar, baking powder, and salt in a large bowl.
- Add wet. Whisk in the milk, eggs, and vanilla, then the melted butter, until smooth and pourable.
- Chill. Cover and refrigerate for at least 2 hours or overnight.
- Cook. Heat the waffle iron, ladle in batter, and cook for about 3 1/2 to 6 minutes until golden and crisp.
- Keep warm and serve. Hold cooked waffles in a hot oven at 150 degrees F and serve with butter, syrup, powdered sugar, and strawberries.
