Who said brunch has to be on the weekends?! These easy homemade waffles make the perfect addition breakfast or brunch any day of the week. They are golden and crisp on the outside and fluffy on the inside. Top with butter, maple syrup or jam-butter for a delicious and nostalgic treat!
Stephanie Banyas
about 20 waffles (depending on waffle maker)
10 minutes
20 minutes
Brunch
Who said brunch was just for weekends? These easy homemade waffles make the perfect addition to breakfast or brunch, any day of the week. They are golden and crisp on the outside and fluffy on the inside. Top with butter, maple syrup or jam butter for a delicious and nostalgic treat!
Waffle Maker
Electric Hand Mixer
Becky’s Berries Jam
½ cup warm water (about 105-110 degrees, not hot)
1 packet (¼ ounce or 2 ¼ tsp) active dry yeast
2 cups milk, warmed (again not too hot)
1 stick (4 ounces) unsalted butter, melted and cooled until lukewarm
1 tsp table salt
1 tsp granulated sugar
2 cups all purpose flour
2 large eggs
¼ tsp baking soda
1 teaspoon pure vanilla extract
neutral oil or butter melted, for waffle iron
Suggested toppings: Jambutter, powdered sugar, berries, maple syrup
One stick butter
One heaping tablespoon of favorite jam
Let the butter sit out on the counter for about 30 minutes to soften.
Once the butter is soft, using a hand mixer, whip the butter until it is fluffy and slightly paler in color.
Add heaping tablespoon of favorite jam and mix until well incorporated. Feel free to add more jam as desired.
Store the jam in the fridge. Take it out of the fridge to soften before serving.
The night before: Pour warm water in the bottom of a large (larger than you think you’ll need, because the batter will rise a lot) bowl. Sprinkle yeast on top and let it dissolve and foam ever-so-slightly for 15 minutes. Stir in milk, butter, salt, sugar and flour — I do a little bit of wet ingredients then a little bit of dry, back and forth, to avoid forming lumps. If lumps form, you can mostly whisk them out. Cover bowl with plastic wrap and set out on counter overnight.
The next morning, whisk in eggs and baking soda until smooth. Heat waffle iron (a thinner one is better than a Belgian-style one, as these will not rise enough to fill a tall one out) and coat lightly with butter or oil.
Ladle in about ½ cup batter per waffle batch. The batter will be very thin and will spread a lot in the pan, so err on the side of under-filled until you figure out the right amount. Repeat with remaining batter.
Waffles can be kept crisp in a warm oven (250 degrees F) until needed. If you only want to make a few at a time, the batter keeps well in the fridge (tightly covered) for several days
