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Brown-Butter Overnight Waffles

Yield: 8 to 10 waffles, depending on your waffle maker

Brown butter and malted milk powder enhance the warm, rich, toasted flavors in these crisp yeast-raised waffles. Make most of the batter ahead, then cover and refrigerate overnight. The next morning, while your waffle iron is heating, simply whisk in a couple of eggs and a dash of baking soda, and these crunchy-on-the- outside, fluffy-on-the-inside waffles will be ready in minutes.


  • 11-1/4 oz. (2-1/2 cups) all-purpose flour
  • 2-1/4 oz. (1/2 cup) malted milk powder
  • 1 Tbs. granulated sugar
  • 3/4 tsp. fine sea salt
  • One 1/4-oz. package active dry yeast
  • 5 oz. (10 Tbs.) unsalted butter, cut into 10 pieces
  • 2 cups whole milk
  • 1 tsp. pure vanilla extract
  • Nonstick cooking spray or vegetable oil, as needed
  • 2 large eggs
  • 1/4 tsp. baking soda


  • In a large bowl, whisk the flour, malted milk powder, sugar, and salt.
  • In a medium bowl, sprinkle the yeast over 1/2 cup warm water. Set aside until it becomes frothy.
  • Meanwhile, melt the butter in a medium saucepan over low heat. Increase the heat to medium high, and bring the butter to a boil, stirring constantly until the milk solids in the butter start to turn golden brown and develop a nutty aroma, about 3-1/2 minutes. Stir or whisk constantly, scraping up the brown bits on the bottom of the pan, 2 to 4 minutes. Remove the pan from the heat, and immediately add the milk and vanilla, stirring until the milk is just lukewarm. Stir into the yeast.
  • Make a well in the dry ingredients, and pour in the wet ingredients. Whisk gently just until combined. Cover the bowl loosely with plastic wrap, and refrigerate for at least 12 hours and up to 24 hours.
  • Just before cooking, heat a nonstick waffle iron to its hottest setting (for the crispest waffles), and spray with nonstick cooking spray or brush lightly with vegetable oil. Gently whisk the eggs and baking soda into the batter.
  • Cook the waffles according to the waffle iron manufacturer’s directions until crisp and golden brown. Serve the waffles immediately, or keep warm and crisp on a baking sheet in a 200°F oven.


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Reviews (3 reviews)

  • User avater
    jessberry | 04/24/2020

    These turned out very nicely but I have a major issue with how this recipe was posted. I have never used active dry yeast before and just tossing it on warm water does nothing! I wasted 1 oz of yeast (2 tries) before I thought maybe I should google how to make yeast foam. Everyone says you need to feed the yeast with sugar so make sure to add some sugar right after the yeast is put on the water. And give it a quick little stir. Anyways we enjoyed the waffles but it was kind of a pain to make seeing as we grew up making Krusteaz Belgian Waffles and those taste equally amazing. Now that I am older I know making food from scratch usually is and can be better for you, so thanks!

  • mamacooking | 01/03/2019

    Fabulous recipe! I don't usually care for waffles but I have never had waffles like these. They were crisp on the outside and tender and delicious inside. The browned butter and the malted milk powder made them the most wonderfully flavored waffle I have ever had. They were a hit at a New Year's Day brunch.

  • laurenphelps | 12/25/2018

    Made this recipe last night for Christmas breakfast this morning. These were hands down the best waffles any of us have ever had. Lightly crunchy on the outside and soft on the inside. Delicious with maple syrup, blueberries, and Amish applewood smoked bacon. A keeper!

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