We’ve been making these brown butter overnight waffles for the past six years now and they never disappoint! I remember having them for the first time in a cabin in Tahoe with my family the day after Thanksgiving. They were the best waffles I had ever had, so we’ve been making them ever since! It’s a yeast waffle batter so the batter rises overnight, creating crispy, chewy waffles! The brown butter adds so much flavor to the batter as well. If you’re making these for guests check out our waffle bar here. I also make them for Christmas too!
I have been using this waffle iron for years and really love it.
Ingredients
- 1/2 cup warm water
- 1 pkg yeast
- 2 tablespoons sugar
- 2 cups warm milk
- 1 stick unsalted butter browned and cooled
- 1 tablespoon honey
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 2 large eggs
Instructions
- Brown Butter over medium heat
- In a medium bowl, sprinkle yeast and two tablespoons sugar over the top if ½ cup warm water to let it dissolve for about 10 minutes.
- Add in the butter, milk, vanilla, salt, and honey and stir.
- Cover with plastic wrap and let in the refrigerator overnight.
- In the morning, remove the bowl and leave out room temp on the counter.
- In a separate bowl, beat two eggs and baking soda together until light and fluffy.
- Fold the eggs into the batter and you’re ready to make waffles!
- Pour about ½ cup, depending on the waffle maker, into a heated waffle maker and let them cook until timer beeps.
Nutrition
Nutrition Facts
BROWN BUTTER OVERNIGHT WAFFLES
Amount Per Serving
Calories 298 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Cholesterol 89mg30%
Sodium 375mg16%
Potassium 142mg4%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 9g10%
Protein 7g14%
Vitamin A 530IU11%
Calcium 85mg9%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.
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