Overnight Brown-Butter Yeast-Raised Waffles Recipe

Crisp and fluffy waffles, rich with brown butter and chewy from a slow rise.

A yeast-raised waffle on a yellow plate, topped with halved strawberries, maple syrup, and whipped cream.

Serious Eats / Vicky Wasik

Why This Recipe Works

  • Cold milk tempers the heat of browned butter for a warm start to the yeast’s long rise.
  • The high ratio of liquid ingredients will produce plenty of steam, helping the waffles puff.
  • A pinch of baking soda raises the batter’s pH, improving flavor and browning.

It often occurs to me, at approximately two o'clock in the morning, that waking up to brunch would be spectacular. This is generally after I've been up all night drinking Orlesian wine and slaying dragons, at which point I'm big on ideas and low on impulse control. Of course, by the time morning rolls around, even grinding coffee sounds like a chore, so I wind up eating toast.

To avoid that fate, I've developed an appreciation for the overnight waffle, a gift to my future self. Typical recipes involve proofing the yeast before getting started, then adding some whipped eggs after the first rise. However minimal, these two steps are at odds with my late-night spontaneity and morning sense of calm. With practice (lots and lots of practice), I've finally figured out the sort of recipe that even a bleary-eyed hero can pull together five minutes before falling into bed.

A No-Proof/No-Mixer Overnight Waffle Batter

No proofing. No electric mixer. No whisking. No technique more complicated than melting butter. Okay, no technique more complicated than browning butter, but that takes only a few extra seconds. Once it turns foamy and golden, I splash in some cold milk, crack in an egg straight from the fridge, and stir in the remaining ingredients one by one. Between the hot pot and the cold ingredients, the temperature averages out to something nice and warm for the yeast...no proofing required.

From there, it's a simple matter of shoving it into the fridge and stumbling off to bed. While I'm dreaming of waffles, the batter itself is hard at work. Given enough time to swim around with milk and eggs, the starch and protein in flour will break down, slowly reorganizing themselves into something thick, spongy, and complex—in terms of flavor, texture, and color.

Up close shots of stages of waffle batter; the batter begins to thicken and bubble after resting.

Serious Eats / Vicky Wasik

Making the Perfect Waffles

In the morning, all I've got to do is roll out of bed and plug in my waffle iron. The batter's wet enough to virtually explode with steam when it hits the iron, creating its own "oven spring," so to speak, even without the help of whipped egg whites. For that reason, it's crazy important that the batter has room to grow up inside the waffle iron instead of out, or else all that energy will be spent re-creating Niagara Falls with molten waffle batter.

Overflow isn't just a huge mess; it's a recipe for dense, soggy, cakey waffles. This is true of any recipe, so if some never seem to turn out quite like the picture or the reviews, portion control (or lack thereof) may be to blame. As a general rule of thumb, I've found an ounce of batter for every inch of waffle diameter to be a perfect fit. (For square waffle irons, I just measure the diagonal. It's not an exact equation, but it's accurate enough for my needs.)

You don't even need a scale to figure it out—just a basic formula that would make my seventh-grade algebra teacher proud. Here's how it works. If X is the total weight of the batter in ounces and Y is the diameter of the iron in inches, then X / Y = Z, where Z is the number of waffles you can make on a given machine. For example, using my recipe (a little more than 23 ounces) on my eight-inch Cuisinart (it's 12 inches on the diagonal, including the space around the edges), I can get two batches (23.4 / 12 = 1.93). On the seven-inch round Belgian KitchenAid iron at Serious Eats, I can get three!

That doesn't mean measuring out three perfect portions, only that roughly a third of the batter should be scraped into each round. If you're not a mathlete, don't worry about it. Just err on the side of caution, and aim to cover no more than half the grid. The waffles may not reach the very edges after you close the lid, but they'll be ethereal and crisp. Plus, no wasted batter or messy cleanup! Just perfectly baked waffles.

A finished yeast-raised waffle, ready to be transferred from the iron.

Serious Eats / Vicky Wasik

Some of that gorgeous color comes from baking soda, which I include to regulate the pH of the batter and add flavor. I've explored this function in depth with Irish soda bread. Even without acidic ingredients like buttermilk, a bit of alkalinity can help waffles turn out chewy, moist, and golden brown.

In short: the sort of waffle of my dreams.

A yeasted buttermilk waffle on a plate and topped with whipped cream and strawberries.

Serious Eats / Vicky Wasik

They're airy and light, with a hint of nutty richness from brown butter and a thin but crispy crust all around, far more like bread than cake. That makes them perfect for soaking up rivers of maple syrup, and, with spring in the air, I can't resist topping them with lemon chantilly and fresh strawberries, too (although certain nameless Serious Eaters opt for fried chicken instead).

Close-up of a bite of the waffle skewered on a fork, shellacked in lemon Chantilly with a piece of strawberry balanced on top.

Serious Eats / Vicky Wasik

So, regardless of where you fall on the sweet-to-savory spectrum: Stay up late, sleep in, and chow down with the real breakfast of champions.

April 2016

Recipe Details

Overnight Brown-Butter Yeast-Raised Waffles Recipe

Active About 10 mins
Total 12 hrs
Serves 2 to 3 Belgian waffles

Crisp and fluffy waffles, rich with brown butter and chewy from a slow rise.


For the Waffles:

  • 3 ounces unsalted butter (6 tablespoons; 85g)

  • 3/4 ounce sugar (4 teaspoons; 20g)

  • 1 teaspoon (4g) Diamond Crystal kosher salt (for table salt, use half as much by volume or use the same weight)

  • 10 ounces cold milk; any percentage will do (1 1/4 cups; 280g)

  • 1 large egg, cold

  • 7 1/2 ounces all-purpose flour (1 1/2 cups; 210g)

  • 1 1/4 teaspoons (4g) instant dry yeast (not rapid-rise)

  • 1/4 teaspoon baking soda

  • Safflower, vegetable, or canola oil for greasing the iron, if needed

To Serve:

  • Maple syrup

  • 6 ounces lemon chantilly (1 cup; 170g) (optional)

  • 10 ounces fresh strawberries (2 cups; 280g), washed and sliced (optional)


  1. For the Batter: Melt butter in a 3-quart stainless steel saucier or saucepan, stirring and scraping with a heat-resistant spatula as it bubbles, and cook until golden brown. Remove from heat and immediately stir in sugar, salt, and milk, followed by egg. Sift in flour and stir until smooth. Add yeast and baking soda last, stirring to combine. Cover and refrigerate overnight, between 12 and 18 hours. The batter should be gooey and spongy at this point.

    Collage showing the batter being made: browning butter, adding milk to the butter, adding egg and yeast and flour to the mixture.

    Serious Eats / Vicky Wasik

  2. For the Waffles: Set waffle iron to medium and preheat until the indicator is ready; if using cast iron, brush lightly with safflower, vegetable, or canola oil. For an 8-inch square machine, scrape in half of the batter per batch. For a 7-inch Belgian machine, scrape in about one-third. Close lid and griddle until golden brown but still steaming, 5 to 7 minutes depending on the depth and heat of your machine. (Cooked waffles can be held on a rack in a 200°F (90°C) oven while remaining batches are cooked.) Serve immediately with maple syrup, lemon chantilly, and/or strawberries.

    Carefully portioning batter into the waffle iron.

    Serious Eats / Vicky Wasik

Special Equipment

Waffle iron, 3-quart stainless steel saucepan or saucier, flexible spatula


From size and depth to heat settings and materials (cast iron versus nonstick), waffle irons vary considerably from brand to brand; a small test waffle is a low-risk way to determine how the batter behaves on your machine.

Read More

Nutrition Facts (per serving)
644 Calories
28g Fat
85g Carbs
14g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories 644
% Daily Value*
Total Fat 28g 36%
Saturated Fat 16g 79%
Cholesterol 128mg 43%
Sodium 699mg 30%
Total Carbohydrate 85g 31%
Dietary Fiber 2g 8%
Total Sugars 29g
Protein 14g
Vitamin C 0mg 0%
Calcium 182mg 14%
Iron 4mg 21%
Potassium 331mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)