- An overnight yeasted batter creates golden-brown, crisp-edged waffles with a fluffy interior and complex flavor.
- The make-ahead batter can be refrigerated for up to two days for quick and effortless waffle-making in the morning.
- Browning the butter adds a nutty depth and balances the floral warmth of the cardamom.
Waffles are no longer reserved just for weekends and special occasions. This simple yeasted batter comes together the night before and keeps in the fridge for up to two days, so you can have golden, syrup-topped waffles ready to eat within 10 minutes of waking up. Brown butter and a bit of ground cardamom bring a warmth and nuttiness to the breakfast staple, and the addition of yeast gives them a crisp exterior with a soft, fluffy center. Rather than most waffles that rely on baking powder or baking soda for rise, the yeast accomplishes that here, and it has the added benefit of giving the waffles a slightly tangy flavor, similar to sourdough bread.
Besides the yeasted batter, what sets these waffles apart is the inclusion of brown butter. It’s such a simple upgrade — you already have to melt the butter for the batter, so you might as well let it toast a bit. It adds a deep nutty flavor that pairs perfectly with the molasses notes of the light brown sugar.
With the batter made, all that’s left to do in the morning is preheat the waffle iron and warm the maple syrup. In addition to making the batter in advance, you can also make the waffles ahead and store them in the freezer for up to one month. Wrap the cooled waffles individually in plastic wrap, and seal in a gallon-size ziplock bag. When you’re ready to reheat one, simply pop it in the toaster on low until heated through and crisp. Top with your favorite waffle toppings, from maple syrup and butter to ice cream and chocolate chips, for the ultimate breakfast upgrade.
Tips for browning butter
Use a stainless steel or light-colored saucepan when browning butter so you can keep a close eye on the butter as it toasts. A dark-colored saucepan will make it more difficult to see the gradual changes in color, making the butter more likely to burn.
Once the butter reaches your desired toastiness and level of browning, immediately pour it into a heatproof bowl. If you leave it in the saucepan, the residual heat of the pan will continue to toast the milk solids and could result in burnt butter.
Fun waffle toppings
While maple syrup and pats of butter are classic choices for a reason, the options are endless for switching up your waffle toppings. Try fresh fruit like berries, peaches, or bananas. Smear on some peanut butter or Nutella before topping with whipped cream.
Take it to the next level with fried chicken and a drizzle of hot honey. Or have dessert for breakfast by topping the waffles with ice cream, chocolate chips, and candied nuts.
Notes from the Food & Wine Test Kitchen
- Swap in cinnamon if you’re not a fan of cardamom.
- If you don’t have a waffle iron, this batter also makes delicious pancakes.
- For a slightly nuttier flavor, you can use up to 1 cup of whole-wheat flour instead of all-purpose flour.
This recipe was developed by Breana Killeen; the text was written by Paige Grandjean.
