Overnight Brown-Butter Yeast-Raised Waffles Recipe

Photograph: Vicky Wasik

Why It 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.

Despite an overnight rise, these waffles are meant to be whipped up on a whim, on those late nights when you just know brunch is in the cards. To honor that impulse, the batter comes together in five minutes flat, and in the morning there's nothing left to do but plug in your iron. Minutes later, you'll be enjoying crisp and fluffy waffles, rich with brown butter and chewy from the slow interaction of flour and water. Whether topped with maple syrup or strawberries and cream, they're the perfect start to your day.

Recipe Facts



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

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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 cup; 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.

  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 oven while remaining batches are cooked.) Serve immediately with maple syrup, Lemon Chantilly, and/or strawberries.

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. Click here for our review of the best waffle irons.

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Nutrition Facts (per serving)
644 Calories
28g Fat
85g Carbs
14g Protein
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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.)