Overnight Brown Butter Waffles

You are here

Waffles with the addition of yeast and an overnight rise, have a complex flavor that works with any toppings- fruit, compote, whipped cream or just maple syrup. These are so good, even after being frozen. 


1 teaspoon Cinnamon
1/2 cup (1 stick) unsalted butter
2 1/4 cup whole milk, scalded
1 (1/4 oz) package dry active yeast
1 tablespoon sugar
1 teaspoon salt
2 3/4 cup all-purpose flour
2 eggs, lightly beaten
1/4 teaspoon baking soda
2 tablespoons canola oil

Recipe Info

Difficulty Level: 
Prep Time: 
20 minutes
Cook Time: 
10 minutes
Resting Time: 
12 hours
Total Time: 
12 hours, 30 minutes
Serving size: 
8 to 10


1. In a small pot over medium heat, add butter melt over medium heat. Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. The color will progress from lemony-yellow to golden-tan to, finally, a toasty-brown. Once you smell that nutty aroma, take the pan off the heat and transfer the browned butter into a heat-proof bowl to cool.
2. Meanwhile, in a large bowl combine 1/2 cup warm water (80º), yeast and the sugar. Let stand till foamy, about 5 minutes.
3. Add the scaled milk, brown butter, flour and salt to the yeast mixture and whisk well. Cover with plastic wrap and let stand overnight on the the counter.
4. Whisk in the eggs, baking soda and spice of your choice- cinnamon or pumpkin pie spice.
5. Heat the waffle iron. Brush waffle iron with canola oil. Add about 1/2 cup waffle mixture per waffle, cook until golden and crisp. Oil waffle iron between batches as needed.
6. Serve immediately or keep warm in a 200º oven until ready to serve.


Please login to post a comment:

Recipe Tip:
This recipe also works well with pumpkin or apple pie spices!

Contact Us

Corporate Office
17A Gill Street, #4
Woburn, MA 01801
or by email at info@vgourmet.com
(800) 403-8981 toll free
(781) 935-9979 fax