Best Overnight Refrigerator Waffles With Dutch Honey Recipes

Overnight Waffles image

Provided by Bergy

Categories Breakfast

Time 9h5m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/2 teaspoon instant yeast
2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
2 cups milk
8 tablespoons melted butter
1/2 teaspoon vanilla (optional)
lite olive oil (for brushing the waffle iron) or vegetable oil (for brushing the waffle iron)
2 eggs

Steps:

Before going to bed combine the dry ingredients and stir in the milk, then the cooled melted butter and vanilla (if using it).
The mixture will be very loose.
Cover and let it sit at room temperature overnight.
In the morning, separate the two eggs.
Stir the yolks into the batter.
Beat the whites until they hold soft peaks.
Gently stir the whites into the batter.
Brush waffle iron with oil lightly and ladle batter on the waffle iron and bake until done (3-5 munutes).
Serve or keep warm until all are baked.

Overnight Belgian Waffles image

Provided by Ina Garten

Time 8h40m

Yield 10 to 12 large waffles

Number Of Ingredients 12

2 cups lukewarm whole milk (90 degrees F to 100 degrees F)
1/4 pound (1 stick) unsalted butter, melted, plus extra for the waffle iron
2 tablespoons honey
1 teaspoon pure vanilla extract
1 1/4 teaspoons kosher salt
2 cups all-purpose flour
2 extra-large eggs
1/4 teaspoon baking soda
Sliced bananas, toasted coconut, warm maple syrup and creme fraiche, for serving
1/2 cup warm water (110 degrees F to 115 degrees F)
1 package (1/4 ounce) active dry yeast, at room temperature
2 teaspoons sugar

Steps:

The night before, combine the water, yeast and sugar in a very large bowl (the batter will expand enormously). Allow it to stand for about 5 minutes, until the yeast dissolves and the mixture has started to foam, which tells you the yeast is active. Stir in the milk, butter, honey, vanilla and salt. Add the flour and whisk until the batter is smooth. Cover the bowl with plastic wrap and allow it to sit overnight at a cool room temperature.
The next morning, heat a Belgian waffle iron according to the manufacturer's instructions and brush the top and bottom with melted butter. Beat the eggs together with the baking soda and whisk them into the batter until combined. Pour just enough of the batter onto the hot waffle iron to cover the grids (? to 1/2 cup each, depending on your waffle maker), close and cook for 5 to 6 minutes on medium heat, until the waffles are golden brown.
Cut them apart with a small knife, if necessary, and remove them with a fork. Repeat the process until all of the batter has been used. Serve the waffles hot with sliced bananas, toasted coconut, maple syrup and creme fraiche and let everyone help themselves.
Make-Ahead Plan
Prepare the batter the night before. Cook the waffles up to 1 hour ahead and let sit on sheet pans at room temperature. Reheat for 10 minutes in a 350 degrees F oven, turning once.

Overnight Belgian Waffles image

Provided by Ina Garten

Categories main-dish

Time 8h35m

Yield 10 to 12 large waffles

Number Of Ingredients 12

1/2 cup warm water (110 to 115 degrees F)
1 package (1/4 ounce) active dry yeast, at room temperature
2 teaspoons sugar
2 cups lukewarm whole milk (90 to 100 degrees F)
1/4 pound (1 stick) unsalted butter, melted, plus extra for the waffle iron
2 tablespoons honey
1 teaspoon pure vanilla extract
1 1/4 teaspoons kosher salt
2 cups all-purpose flour
2 extra-large eggs
1/4 teaspoon baking soda
Sliced bananas, toasted coconut, warm maple syrup, and creme fraiche, for serving

Steps:

The night before, combine the water, yeast, and sugar in a very large bowl (the batter will expand enormously). Allow it to stand for about 5 minutes, until the yeast dissolves and the mixture has started to foam, which tells you the yeast is active. Stir in the milk, butter, honey, vanilla, and salt. Add the flour and whisk until the batter is smooth. Cover the bowl with plastic wrap and allow it to sit overnight at a cool room temperature.
The next morning, heat a Belgian waffle iron according to the manufacturer's instructions and brush the top and bottom with melted butter. Beat the eggs together with the baking soda and whisk them into the batter until combined. Pour just enough of the batter onto the hot waffle iron to cover the grids (1/3 to 1/2 cup each, depending on your waffle maker), close, and cook for 5 to 6 minutes on medium heat, until the waffles are golden brown. Cut them apart with a small knife, if necessary, and remove them with a fork. Repeat the process until all the batter has been used. Serve the waffles hot with sliced bananas, toasted coconut, maple syrup, and creme fraiche and let everyone help themselves.

Amazing Overnight Waffles image

Provided by budgiesntiels

Categories Breakfast

Time 9h

Yield 12 waffles

Number Of Ingredients 7

2 cups all-purpose flour
1 teaspoon yeast
1 tablespoon sugar
1/2 teaspoon salt
2 cups milk
6 tablespoons butter, melted (can sub canola oil)
1 large egg

Steps:

Combine the flour, yeast, sugar and salt in a medium sized bowl.
Add the milk and whisk until blended.
Cover the bowl, tightly with plastic wrap.
Place the bowl in the refrigerator over night.
In the morning, preheat your waffle iron.
Melt the butter and beat the egg in a seperate bowl then beat the mixture into the batter. The batter will be quite thin.
Lightly spray the waffle iron with cooking spray.
Add just enough batter to cover the cooking surface (2/3 cup for each waffle).
Cook 2 to 3 minutes depending on your waffle iron.
Don't over bake. It's okay to peek.
(My waffle iron takes about 6 to 8 minutes to get them done. Experiment with the times until they are done to your liking.).
Serve hot with your favorite toppings.