Once you make the batter, all you need to do the next morning is plug in the waffle iron.
Recipe information
Yield
8 Servings
Ingredients
¾
2
½
2
1
1¼
2
2
¼
Preparation
Step 1
Melt ¾ cup butter in a medium saucepan over medium heat and cook, stirring often, until butter foams, then browns (do not burn), 5–8 minutes. Pour into a medium bowl; let cool.
Step 2
Whisk milk, buttermilk, sugar, yeast, and salt in a large bowl. Whisk in flour and brown butter; cover with plastic wrap and let batter sit at room temperature at least 8 hours and up to 12 hours.
Step 3
Heat waffle iron until very hot. Whisk eggs and baking soda into batter. Coat waffle iron with nonstick spray and pour batter onto waffle iron, spreading it to cover surface (amount of batter needed will vary according to machine). Cook waffles until golden brown and cooked through.
Step 4
Serve immediately with maple syrup and more butter.
Nutrition Per Serving
Leave a Review
Reviews (171)
Back to TopThe texture is great on these waffles, but the aftertaste of yeast is unpleasant. IMHO it has too much yeast in it. I don’t use that much yeast when I make bagels or pizza dough. The next time I make these I’m going to use half the amount of the east in the recipe and add vanilla.
ACA
Dallas
7/2/2023
I made these Christmas morning, and LOVED them! I added a bunch of holiday spices to bring out that festive flavor, which was a nice touch (cinnamon, nutmeg, allspice, and cardamom.) Now I'm remaking them, and realizing I left out the egg and baking soda when I made them initially, and they turned out just fine without it. I'll probably skip that step this time, too. They were a nice combo of lightweight and crispy. Not sure the addition of the egg will keep that texture the same. One thing they don't note in the recipe that is important if you don't often use yeast is that you have to make sure the milk is warm enough to activate the yeast, and that neither the milk nor the brown butter are too hot that they kill the yeast. Make sure the brown butter is cooled pretty much to room temp. If you kill the yeast, you won't have any leavening, and the waffles will be too dense. Moreover, you want to make sure that "room temp" is warm enough for the batter to rise and ferment for its resting time. Anything under 72° really isn't warm enough to achieve this. I also found that the brown butter provides enough oil that you don't need to oil the waffle iron before cooking. You can just fire it up and go.
Jill
Saint Paul, MN
1/4/2023
I thought these were great, the brown butter added a nice nutty flavor.
Anonymous
San Francisco, CA
3/1/2020
These are the best waffles I’ve ever made! (And I’ve been making waffles nearly every weekend for the past 6 months since being gifted a Breville waffle maker). These waffles are nice and crispy on the outside and airy and light on the inside. We used Oatly oat milk for the whole milk, a gluten free flour blend to replace the flour, and the Belgian setting on the breville waffle maker. The 8-12 hour rest/rise time is imperative to these delicious waffles.
Anonymous
Sacramento, CA
1/13/2020
Sounded good from description. Made just as instructions indicated. Taste was sour and unpleasant (even with extra butter and slathered in syrup), not going to make again. Make at your own risk, lots of prep time to have a disappointing breakfast.
Anonymous
Texas
2/16/2019