- 2 2/3 cups unbleached all-purpose flour
- 3 tablespoons malted milk powder (such as Carnation®)
- 2 1/2 tablespoons white sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 1 3/4 cups whole milk
- 1/4 cup water
- 1/4 cup butter
- 3 eggs
- 1 teaspoon vanilla extract
- Sift flour, milk powder, sugar, yeast, and salt together in a large bowl.
- Combine milk, water, and butter in a small saucepan over low heat. Heat until an instant-read thermometer inserted into the mixture reads 125 degrees F (52 degrees C), about 5 minutes; butter may not melt completely.
- Pour milk mixture over flour mixture in the bowl; add eggs and vanilla extract. Mix until batter is thoroughly blended. Cover bowl loosely with plastic wrap. Refrigerate, 8 hours to overnight.
- Preheat a waffle iron according to manufacturer's instructions.
- Pour 1 cup batter onto the preheated waffle iron; close and cook until the iron stops steaming, about 5 minutes.