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Overnight peanut butter waffles
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Overnight Peanut Butter Waffles with Berry Compote

Course Breakfast
Keyword breakfast, freezer friendly, kid-friendly
Total Time 12 hours 45 minutes
Servings 4

Ingredients

Overnight Peanut Butter Waffles

  • ⅔ cup milk, warmed to 90-95℉
  • 1 tsp. yeast
  • 1 ½ cups All-Purpose Flour
  • 1 Tbl. Malted milk powder (optional)
  • ½ tsp. baking powder
  • ½ tsp. kosher or sea salt
  • 1 stick (8 Tablespoons) unsalted butter, melted and cooled for 5 minutes
  • 1 large egg, room temperature
  • ¼ cup Peanut Butter (almond butter or any nut butter of your choice also works)
  • ¼ cup granulated sugar
  • 2 tsp. vanilla extract
  • Coconut oil, to cook (Canola or Vegetable oil also works)

Berry Compote:

  • 1 cup mixed berries (blueberries, blackberries, boysenberries, cherries, strawberries, etc.)
  • 1 tsp. cornstarch
  • ½ tsp. fresh lemon juice (1 small wedge)

Other Topping Ideas:

  • Whipped Cream, Fresh berries, Maple Syrup, Yogurt, Ice Cream

Instructions

Overnight Peanut Butter Waffles:

  • In a bowl or measuring cup, whisk together the warm milk and yeast. Set aside for 10 minutes to allow the yeast to bloom.
  • In a medium bowl, sift together the flour, malted milk powder, baking powder, and salt. Set aside.
  • In a large bowl, whisk together the melted butter, sugar, and peanut butter. Then add in the egg and vanilla extract. Mix until well combined and smooth.
  • Carefully pour in the yeast mixture and combine.
  • Pour in the flour mixture and mix just until combined. Be careful not to overmix the batter. The dough with appear loose and slightly tacky.
  • Cover the bowl with saran wrap and refrigerate for 8 hours or overnight.
  • The following morning, preheat your waffle maker to the setting of your choice for 10 minutes.
  • Brush with a small amount of coconut oil. Then scoop about a 1/4 cup worth of dough and form into a ball. It's okay if the shape is uneven. It will still cook great.
  • Place the dough in the center of the waffle maker, close, and cook for 3 minutes, or until the waffle is evenly browned and cooked through. Continue cooking each waffle one at a time, making sure to apply more coconut oil if needed, until all the batter has been used. It should make approximately 12 medium waffles.
  • Store the waffles in the microwave or in a warm oven (200℉) until ready to serve.

Berry Compote:

  • In a small sauce pan over medium-low heat, add in the berries, cornstarch, and lemon juice. Stir together and cook for 5-10 minutes, stirring often.
  • The mixture will become thick and the berries will gradually break down.
  • Remove from the heat and allow to cool for 5 minutes.
  • Serve with the warm waffles.

Notes

To Store: Seal the leftover waffles in an airtight container and refrigerate for up to 5 days.
To Freeze: Place the waffles on a lined baking tray an inch apart and flash freeze for 25-3 minutes. Transfer to a freezer-friendly bag and freeze for up 3 months. To thaw, remove the desired amount of waffles and microwave for 30 seconds or until heated through. They can also be warmed in the oven at 350℉ for 5-10 minutes, or until heated through.