Overnight Yeasted Brown Butter Waffles with Chocolate Hazelnut Whipped Cream

Ingredients

• 170 g (¾ cup; 1½ sticks), plus more for servingunsalted butter
• 480 ml (2 cups), warmedwhole milk
• 120 ml (½ cup)buttermilk
• 25 g (2 tablespoons)sugar
• 1 envelope, stated as 1¼ oz (about 2¼ teaspoons)active dry yeast
• 1¼ teaspoonskosher salt
• 240 g (2 cups)plain flour
• 2 largeeggs
• ¼ teaspoonbicarbonate of soda
• as needednon-stick vegetable oil spray
• to servecondiments: butter, browned butter, pure maple syrup, berry sauce, berry jam or whipped cream
• 240 ml (1 cup)double cream
• ½ teaspoonvanilla extract
• 15 g (2 tablespoons)icing sugar
• 1½ tablespoonssugar-free instant pudding mix, chocolate or vanilla
• 150 g (½ cup)Nutella

Instructions

1. 1

   Brown the butter

   Melt the 170 g butter in a medium saucepan over a medium heat, stirring often. Cook for 5–8 minutes, until it foams and turns brown, taking care not to burn it. Pour into a medium bowl and leave to cool.

2. 2

   Mix the batter

   In a large bowl, whisk together the warmed milk, buttermilk, sugar, yeast and salt. Whisk in the flour and cooled browned butter.

3. 3

   Rest overnight

   Cover the bowl with cling film and leave the batter at room temperature for at least 8 hours and up to 12 hours.

4. 4

   Heat the waffle iron

   Heat the waffle iron until very hot. Whisk the eggs and bicarbonate of soda into the rested batter.

5. 5

   Cook the waffles

   Coat the waffle iron with non-stick spray. Pour in enough batter to cover the cooking surface, spreading it as needed; the amount will depend on your machine. Cook until the waffles are golden brown and cooked through.

6. 6

   Prepare the topping

   Put the Nutella in a mixing bowl. In a separate bowl, combine the cream and vanilla.

7. 7

   Whip the cream

   Sift the icing sugar and pudding mix through a fine-mesh sieve into the cream. Beat until medium peaks form, or a little firmer if preferred.

8. 8

   Fold and chill

   Stir a large spoonful of whipped cream into the Nutella until combined. Add the remaining whipped cream in three additions, gently folding each one in until the mixtures are fully combined. Chill until ready to use.

9. 9

   Serve straight away

   Serve the waffles immediately with maple syrup and more butter, or with the chocolate hazelnut whipped cream and dark berry syrup.

What are overnight yeasted waffles?

Waffles are a familiar American breakfast, but this version uses yeast and an overnight rest rather than relying only on a quick-mixed batter. The long fermentation gives the batter a lightly tangy flavour and helps create a chewy centre beneath crisp edges.

Browned butter adds a toasted, nutty note, while chocolate hazelnut whipped cream turns the waffles into a richer brunch treat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 408 calories, 9g protein, 47g carbs, 20g fat.

The flour and sugar provide most of the carbohydrates, while the butter, cream and Nutella contribute much of the fat. The milk, buttermilk, eggs and cream supply protein. For a more balanced plate, serve a waffle with fresh fruit and choose either a modest spoonful of cream or syrup rather than a large amount of both.

Why brown the butter?

Brown butter: Melt it gently and stir frequently so the milk solids toast evenly as the butter foams. Take it off the heat once it has browned; it can go from nutty to burnt quickly.

Cooling: Let the browned butter cool before mixing it into the batter. This makes it easier to incorporate without adding hot butter to the other ingredients.

Getting the overnight rest right

Yeast and time: The batter rests at room temperature for at least 8 hours and up to 12 hours. Plan this stage the night before you want to cook the waffles.

Before cooking: The eggs and bicarbonate of soda go in after the rest, not before. Whisk them in just before heating and cooking the waffles.

Look for colour and doneness

Hot iron: Preheat the waffle iron until very hot so the batter starts cooking as soon as it goes in. The spray helps the waffles release from the plates.

Finished waffles: Use a golden-brown colour and a cooked-through centre as your cues. Batter quantities vary between waffle irons, so add enough to cover the surface without assuming every machine takes the same amount.

Making the chocolate hazelnut cream

Medium peaks: Beat the cream mixture until it holds a peak that bends slightly; the method notes that it can be whipped a little firmer if you like.

Gentle folding: Loosen the Nutella with one large spoonful of whipped cream first. Fold in the rest in three additions to combine the two mixtures without beating them together.

What to serve alongside

Simple toppings: Butter and pure maple syrup complement the browned-butter flavour without extra preparation. Berry sauce or jam offers a fruitier contrast.

A fuller plate: Serve the waffles with the chocolate hazelnut cream and dark berry syrup, or add fresh fruit on the side for a bright counterpoint.

Recipe notes & tips

• Start the batter the evening before and allow the full 8–12 hours of resting time.
• Stir the butter often as it browns and watch it closely near the end.
• Let the browned butter cool before adding it to the flour mixture.
• Preheat the waffle iron thoroughly before adding the rested batter.
• Use the amount of batter that suits your waffle iron rather than relying on a fixed measure.
• Sift the icing sugar and pudding mix into the cream to help prevent lumps.

Variations

• Berry topping: Serve with berry sauce or berry jam for a fruity contrast.
• Maple finish: Use pure maple syrup and butter in place of the chocolate hazelnut cream.
• Vanilla cream: Choose vanilla instant pudding mix for a less chocolate-forward whipped topping.
• Chocolate cream: Choose chocolate instant pudding mix to deepen the chocolate flavour.
• Browned-butter finish: Add a little extra browned butter at the table for a stronger nutty note.

Common mistakes to avoid

• Burning the butter: Stir often and remove it from the heat once it has browned.
• Skipping the rest: Leave the batter at room temperature for at least 8 hours so the yeast has time to work.
• Adding eggs too early: Whisk in the eggs and bicarbonate of soda only after the overnight rest.
• Using a cool waffle iron: Heat it until very hot before cooking so the waffles can brown.
• Overbeating the topping: Stop at medium peaks, or just a little firmer, before folding it into the Nutella.
• Folding too forcefully: Add the whipped cream in three portions and fold gently until combined.

How to store

Keep leftover chocolate hazelnut whipped cream covered in the fridge and use it within 2 days; fold it gently before serving if it has loosened. Refrigerate leftover waffles in an airtight container for up to 3 days, then reheat in a toaster or oven until hot and crisp. The waffles can also be frozen and reheated from frozen in a toaster or oven.

Frequently asked questions