Overnight Malted Waffle Recipe

A square image of golden-brown waffles cooling.

These overnight malted waffles are yeast-raised overnight in the fridge for delicious, old-fashioned flavor and texture. With light and crispy outsides and a fluffy yet substantial interior, these waffles are up to soaking up all the delicious butter and syrup you can pour on them.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 3

Fridge Time 12

Total Time 12 18

Servings waffles

Calories 284kcal

Author Jennifer Field

Equipment

Belgian Waffle Maker

Ingredients

10 oz whole milk
8 oz water
4 Tablespoons vegetable oil
2 eggs
2 teaspoons vanilla extract
13 oz all-purpose flour
2 oz cornstarch
2 oz malted milk powder
2 Tablespoon sugar
2 teaspoons Morton's kosher salt weigh out 10 grams if using a different salt
1 ½ teaspoons instant yeast

Instructions

In a small saucepan, heat the milk and oil over medium heat for about 5 minutes or until the milk is about 115F and no hotter than 120F. Remove from heat and set aside.
In a medium bowl, whisk together the eggs and vanilla until creamy and foamy, about 2-3 minutes of serious whisking. Set aside.
In a large bowl, whisk together the flour, cornstarch, malted milk powder, sugar, salt, and yeast.
While whisking, stream in the warm milk until mostly blended--a few lumps are okay. This will take about 10 seconds of whisking.
Rewhisk the eggs for a few seconds and then pour them into the batter, scraping the bowl with a spatula to get all the eggy goodness.
Whisk the eggs in until completely incorporated.
Cover the bowl with some plastic wrap and refrigerate for 12-24 hours.
When ready to waffle, preheat your waffle iron for a good 10 minutes--you want it super hot. If your waffle has variable temperatures, set it to the highest setting.
Cook waffle batter according to manufacturer's instructions until deeply golden brown and crisp on the outsides.
It's really best to let someone start eating as soon as the waffle is off the iron--they'll be at peak crispiness then. If you want to hold them to serve all at once, keep them hot in a single layer directly on the middle rack of a 300F oven until all the waffles are cooked. If you try to hold them at a lower temperature, they may lose their crispiness.

Video

Notes

Half Batch Amounts (3-4 Waffles)

5 oz whole milk
4 oz water
2 Tablespoons vegetable oil (or ghee)
6.5 oz all-purpose flour
1 oz cornstarch
1 oz malted milk powder
1 Tablespoons sugar
1 teaspoon Morton's kosher salt
3/4 teaspoon instant yeast
1 egg
1 teaspoon vanilla extract

Large Batch Amounts (12-13 Waffles)

15 oz whole milk
12 oz water
6 Tablespoons vegetable oil (or ghee)
19.5 oz all-purpose flour
3 oz cornstarch
3 oz malted milk powder
3 Tablespoons sugar
3 teaspoons (1 Tablespoon) Morton's kosher salt
2 1/4 teaspoons instant yeast
3 eggs
3 teaspoons (1 Tablespoon) vanilla extract

Storing

Keep waffles leftover waffles in the fridge for 2-3 days. For longer storage, seal tightly in freezer bags.

For best reheating, fit the waffles back in your waffle iron for about 30-45 seconds on high heat. Otherwise, reheat on the center rack in the oven, in your toaster oven, or a toaster with wide slots until hot and recrisped.

Nutrition