Overnight Autumn Waffles

6
Servings
30m
Prep Time
50m
Cook Time
1h 20m
Ready In

Recipe: #33607

October 25, 2019

Categories: Breakfast



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Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (178.4 g)
  • Calories 355.5
  • Total Fat - 21.1 g
  • Saturated Fat - 10.5 g
  • Cholesterol - 334.9 mg
  • Sodium - 440.6 mg
  • Total Carbohydrate - 26.9 g
  • Dietary Fiber - 4.1 g
  • Sugars - 3.5 g
  • Protein - 15.9 g
  • Calcium - 98.3 mg
  • Iron - 2.7 mg
  • Vitamin C - 1.4 mg
  • Thiamin - 0.4 mg

Step 1

In a large bowl, mix together the warm milk, warm cider and yeast.

Step 2

Stir and set aside to proof, about 10 minutes.

Step 3

Once yeast has started to bubble and foam, whisk in the pumpkin, browned butter, vanilla and eggs until smooth.

Step 4

Fold in the flour, cinnamon, nutmeg and salt until just combined.

Step 5

Cover with plastic wrap or a damp towel and let rise at least 1 hour at room temp or overnight in the fridge.

Step 6

Remove the waffle batter from the fridge and stir lightly.

Step 7

Preheat waffle iron.

Step 8

Brush hot iron with melted butter and pour in 1/3 cup to 1/2 cup batter into the preheated waffle iron.

Step 9

Close and cook to desired doneness.

Step 10

Serve warm

Tips & Variations


No special items needed.

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