Overnight Waffles with Melted Butter
Buttery waffle batter rested in the fridge, then cooked in a hot waffle iron until golden and crisp.
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.
Notes
Substitutions: Use granulated sugar for superfine sugar and honey for maple syrup.
Tips: Chill the batter for at least 2 hours or overnight and wait for the waffle iron to heat fully.
Storage: Refrigerate cooked waffles for up to 3 days or freeze for up to 3 months. Reheat in a toaster.