Ingredients:

  • 2 cups all-purpose flour
  • 2 cups whole milk, lukewarm
  • 8 tablespoons unsalted butter, melted
  • 2 large eggs
  • 2 tablespoons granulated sugar
  • 2.25 teaspoons active dry yeast (or instant yeast)
  • 1.5 teaspoons salt
  • 1 teaspoon vanilla extract

Instructions:

  1. In a large mixing bowl, combine the lukewarm whole milk and granulated sugar. Sprinkle the active dry yeast over the top and let it bloom for 5 minutes until frothy. Whisk in the melted butter, eggs, and vanilla extract.
  2. In a separate bowl, whisk together the all-purpose flour and salt. Add the dry ingredients to the wet mixture and whisk until just combined. The batter will be thin and loose. Do not overmix; a few lumps are acceptable.
  3. Cover the bowl tightly with plastic wrap and transfer to the refrigerator. Allow the batter to rest and ferment for 8 to 12 hours, or overnight. The batter will nearly double in size and have numerous bubbles.
  4. The next morning, gently stir the batter (it will deflate slightly). Preheat your waffle iron according to the manufacturer’s instructions. Ladle the batter onto the hot iron and cook until the waffles are deep golden brown and crisp, usually 3 to 5 minutes per waffle.
  5. Serve immediately with your favorite toppings.