Overnight Belgian-Style Yeast Waffles

Homemade Belgian-style yeast waffles with crisp edges and fluffy centers make the ultimate breakfast! With rich flavor from an overnight rest, the waffle batter mixes together in less than 10 minutes. These make-ahead waffles are light, airy, and crisp! Serve warm with butter and maple syrup.

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There’s no better breakfast than homemade waffles! These yeast-raised waffles are made in a Belgian waffle maker with thick grooves, so they cook up perfectly shaped and ready for your favorite toppings.

Instead of using baking powder or soda like buttermilk waffles, these Belgian waffles are made with active dry yeast for a light, airy texture and rich flavor. Craving waffles now? You can swap in instant yeast to skip the overnight rise. See recipe note below for guidance.

Craving more breakfast ideas? Try my fluffy buttermilk pancake recipe next!

How to Make Yeasted Waffles

Whisk together all-purpose flour, granulated sugar, cornstarch, yeast, and salt in a large mixing bowl. Cornstarch is the secret to crisp waffles! Adding a 1/4 cup to the batter is the key to crisp, golden edges every time.

Whisk together milk, vanilla, melted butter, and eggs in a medium bowl or large glass measuring cup.

Use a spatula to gently push the dry ingredients against the sides of the mixing bowl to make a well. Add wet ingredients to flour mixture.

Fold in gently with a spatula just until no flour streaks remain (do not overmix – batter will be visibly lumpy).

Cover bowl loosely with plastic wrap and let rest at room temperature for 1 hour, until the mixture begins to bubble (with small bubbles on the surface of the batter). 

Transfer bowl to the refrigerator and let rest overnight (or up to 24 hours).

Pour 1 scant cup of batter in the center of a preheated Belgian waffle iron. Close lid and cook until golden brown and crisp, approximately 4 to 5 minutes (cooking time will vary based on your waffle maker). Use a silicone spatula to loosen waffles from the iron.

Serve waffles immediately, or transfer to a preheated oven to keep warm until you’re ready to enjoy.

Serving Suggestions

These waffles are not overly sweet, so you can pair them with a sweet or savory topping. These are some of my favorite toppings:

• Butter and warm maple syrup (the classic!)
• Jam or fruit preserves
• Easy whipped honey butter
• Peanut butter or Nutella
• Fresh berries (strawberries and blueberries are my favorite!) and powdered sugar or homemade whipped cream

More favorite breakfast recipes:

• Classic Sour Cream Coffee Cake
• Overnight Brioche Cinnamon Rolls
• Baked Strawberry French Toast
• Easy Chocolate Chip Banana Bread

Overnight Belgian-Style Yeast Waffles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews

• Author: Laura Kasavan
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 4 to 5 servings
• Category: Breakfast
• Method: Griddle
• Cuisine: American

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Description

Homemade Belgian-style yeast waffles with crisp edges and fluffy centers make the ultimate breakfast! With rich flavor from an overnight rest, the waffle batter mixes together in less than 10 minutes. These make-ahead waffles are light, airy, and crisp!

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Ingredients

• 2 cups (280 g) all-purpose flour
• 2 Tbsp (25 g) granulated sugar
• 1/4 cup (32 g) cornstarch 
• 1 1/2 tsp (4.5 g) active dry yeast
• 1 tsp (6 g) salt
• 1 1/2 cups (360 g) milk, at room temperature
• 2 tsp (8 g) vanilla extract
• 6 Tbsp (84 g) unsalted butter, melted and slightly cooled
• 3 large eggs (150 g), at room temperature

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Instructions

1. Make waffle batter: Whisk together flour, sugar, cornstarch, yeast, and salt in a large glass bowl. Make a well in the center of the mixture.
2. Whisk together milk, vanilla, melted butter, and eggs in a medium bowl or large glass measuring cup. Add to flour mixture and fold in gently just until no flour streaks remain (do not overmix – batter will be visibly lumpy).
3. Rest and refrigerate batter: Cover bowl loosely with plastic wrap and let rest at room temperature for 1 hour, until the mixture begins to bubble (with small bubbles on the surface of the batter). Transfer bowl to the refrigerator and let rest overnight (or up to 24 hours).
4. Preheat oven to 225°F and preheat Belgian waffle maker. Place a wire rack on a rimmed baking sheet and place in the middle of the oven to keep cooked waffles warm.
5. Cook waffles: Pour 1 scant cup of batter in the very center of the waffle iron. Close lid and cook until golden brown and crisp, approximately 4 to 5 minutes (cooking time will vary based on your waffle maker). Use a silicone spatula to loosen waffles from the iron.
6. Serve waffles immediately, or transfer to the wire rack in the oven to keep warm until you’re ready to enjoy – be sure to place cooked waffles in a single layer in the oven. Stacked waffles create steam, which leads to limp, soggy waffles.

Notes

Helpful tools (affiliate links): Kitchen scale, Belgian waffle maker

One hour waffles: Use 1 1/2 teaspoons (4.5 grams) instant yeast. Mix up the batter as directed, then cover and let rest for 1 hour in a warm, draft-free place. After 1 hour, the mixture will be bubbly. Cook waffles as directed.

Double the recipe: This recipe easily doubles to make a larger batch of waffles (especially if you measure in grams). Just be sure to use a large bowl to accommodate the batter.

Freeze waffles: Transfer waffles to a freezer bag and freeze up to 2 months. When you’re ready to enjoy, re-heat waffles in a toaster (straight from the freezer) or in a warm oven.