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. Unlike buttermilk waffles which rely on leavening agents like baking powder and baking soda, these Belgian waffles rely on yeast (active dry yeast for an overnight rise, or instant yeast for a one hour rise).

Cooked in a Belgian waffle maker with thick grooves, the yeast waffles cook up perfectly shaped and ready for your favorite toppings.

Key Ingredients

Essentials for this overnight yeast waffle recipe:

• Flour – Use all-purpose flour.
• Sugar – Granulated sugar sweetens the waffles and encourages browning.
• Cornstarch – The secret to crisp waffles! A bit of cornstarch in the batter ensures that the edges crisp up nicely.
• Yeast – These waffles are made with active dry yeast, which gives them a light, airy texture and rich flavor. For waffles without an overnight rise, you can use instant yeast. See recipe note below for guidance.
• Salt – For flavor.
• Milk – Use room temperature milk in the batter. You can use 1%, 2%, or whole milk.
• Vanilla – Pure vanilla extract flavors the waffles.
• Butter – Melt butter in a small saucepan or in a glass bowl in the microwave and let cool slightly (5 to 10 minutes) before adding to the batter.
• Eggs – Use 3 large eggs, at room temperature. To bring eggs to room temperature quickly, place eggs (still in their shells) in a bowl of warm water and let stand for 10 minutes.

How to Make Yeasted Waffles

Make waffle batter: Whisk together all-purpose flour, granulated sugar, cornstarch, yeast, and salt in a large mixing bowl.

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).

Rest 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). 

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

Cook waffles: 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
• Peanut butter or Nutella
• Fresh berries (strawberries and blueberries are my favorite!) and powdered sugar or homemade whipped cream

Tips to Freeze

Leftover waffles freeze very well. 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.

More favorite breakfast recipes:

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

Did you try these Overnight Yeast Waffles? Let me know by leaving a comment and rating below!

Overnight Belgian-Style Yeast Waffles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 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.