My family loves waffles for breakfast and this is my favorite waffle recipe. This overnight waffle batter recipe takes a little bit of work at night, but it’s ready to go in the morning whenever you are. The waffles cook up nice and crisp outside, but tender and soft inside – just how I like them!
Making a good waffle can be tricky. When I first started making them for my family, I’d whip up egg whites and fold them in to the batter. But everyone was hungry and it just took too long. I always double the recipe and freeze whatever we don’t eat. The waffles re-heat wonderfully in the toaster oven.
- 1 3/4 cups milk
- 1 stick butter, cut in to pieces
- 1 3/4 cup all purpose flour
- 1/4 cup whole wheat white flour
- 1 Tablespoon sugar
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons yeast
- 2 large eggs
- 1 teaspoon vanilla extract
- In a saucepan, heat milk and butter until butter melts. Allow to cool until warm.
- In a large bowl whisk together flours, sugar, salt, and yeast.
- In a small bowl whisk together eggs and vanilla.
- Slowly add milk mixture to the flour mixture and whisk until smooth.
- Add egg mixture to batter in large bowl and mix to incorporate.
- Scrape down sides of bowl and cover with plastic wrap. Refrigerate for 12-24 hours.
- To Make Waffles: Take batter out of refrigerator and stir. Bake waffles according to manufacturers directions.
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