Overnight Yeasted Waffles

Cuisinart original

This is the more authentic way of preparing waffles. The flavor cannot be matched!


Makes 4 full waffles (16 waffle wedges)


2          cups reduced-fat milk

½          cup (1 stick) unsalted butter, cubed

2½        cups unbleached, all-purpose flour

1½        teaspoons active, dry yeast

2           tablespoons granulated sugar

1           teaspoon kosher salt

2           large eggs, lightly beaten

1           teaspoon pure vanilla extract

Nutritional information

Nutritional information per waffle wedge:

Calories 144 (42% from fat) • carb. 17g • pro. 4g • fat 7g

sat. fat 4g • chol. 41mg • sod. 165mg

calc. 38mg • fiber 0g



1.  Put the milk and butter in a small saucepan set over medium-low heat. Once butter has melted remove and cool until just warm. While the milk and butter are heating, whisk the dry ingredients together in a large mix- ing bowl. Gradually add the warm milk/but- ter mixture and whisk until smooth. Add the eggs and vanilla and whisk until combined. Cover with plastic and refrigerate at least 12 hours and up to 24 hours.

2.  Preheat the Cuisinart®  Waffle Maker to desired setting (a tone will sound when preheated).

3.  Whisk batter to combine again (batter will deflate). Pour 1 cup of batter onto the center of the lower grid of the preheated waffle maker; spread batter evenly using a heatproof spatula. Close lid of waffle maker. When tone sounds, waffle is ready. Open lid and carefully remove baked waffle. Repeat with remaining batter. For best results, serve immediately.


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