Ingredients
Ingredients
Waffle batter – the night before
- 1 tablespoon active dry yeast
- 1/2 cup warm water
- 1/2 cup butter, melted
- 2 cups milk
- 1 teaspoon salt
- 2 tablespoons sugar
- 3 cups all purpose flour
Waffle batter – the next morning
- 2 large eggs – beaten
- 1/2 teaspoon baking soda
- cooking spray
Instructions
Instructions
Prepare batter – the night before
- 1
Combine the active dry yeast and warm water in a large mixing bowl. Stir to combine, and let stand while you gather the rest of your ingredients.
- 2
Melt the butter in the microwave, and combine with milk, salt, and sugar.
It’s best to use room temperature milk vs. cold milk so it mixes with the melted butter. If your milk is cold, warm it in the microwave for 15 seconds or so, just so that it’s not cold.
- 3
Allow the mixture to cool until lukewarm, then stir in the water with yeast.
- 4
Whisk in the flour and stir until there is no more visible flour, and you form a thick dough.
- 5
Cover your bowl with plastic wrap and leave on the counter overnight. The dough will rise by 2 to 3 times volume during this time.
Complete the batter – the next morning
- 1
Pre-heat your waffle iron according to manufacturer’s instructions.
- 2
Crack 2 eggs into a bowl and beat them well, then add them to the waffle batter, along with the baking soda.
- 3
Whisk the waffle batter with the eggs and baking soda until well combined.
- 4
Spray your pre-heated waffle iron with nonstick cooking spray, or brush with your choice of butter or oil. Make waffles according to the manufacturers instructions, until waffles are golden brown. Average cooking time is 4 to 6 minutes per batch.
- 5
Serve waffles hot with your choice of toppings.
Leftover waffles can be frozen up to 3 months, and toasted straight out of the freezer.
A note from Erin
I love waffles. I’m usually a savory breakfast kind of girl, but I LOVE waffles. I’ll eat just about any kind of waffle, even the frozen ones from the grocery store, but Belgian waffles are my favorites. Light, fluffy, crispy, golden, delicious. I’ll gobble them down plain, hot out of the waffle iron, or smothered in butter and pure maple syrup. I love that this recipe is fast and easy to whip up the night before, and finish in the morning. I usually double the recipe so I have extras to freeze. A perfect breakfast to impress guests too!
This recipe is also great for recreating one of my favorite Disney treats: The Nutella Waffle Sandwich. Simply slather a fresh hot waffle with chocolatey Nutella spread, and top with fresh fruit like strawberries, blueberries, and bananas.
Overnight Belgian Waffles
DifficultyEasy
Prep time10 minutes
Cook time15 minutes
A simple make-ahead Belgian waffle batter. Mix it up before bed, and enjoy delicious hot yeast waffles in the morning!
Ingredients
Waffle batter – the night before
- 1 tablespoon active dry yeast
- 1/2 cup warm water
- 1/2 cup butter, melted
- 2 cups milk
- 1 teaspoon salt
- 2 tablespoons sugar
- 3 cups all purpose flour
Waffle batter – the next morning
- 2 large eggs – beaten
- 1/2 teaspoon baking soda
- cooking spray
Instructions
Prepare batter – the night before
- 1
Combine the active dry yeast and warm water in a large mixing bowl. Stir to combine, and let stand while you gather the rest of your ingredients.
- 2
Melt the butter in the microwave, and combine with milk, salt, and sugar.
It’s best to use room temperature milk vs. cold milk so it mixes with the melted butter. If your milk is cold, warm it in the microwave for 15 seconds or so, just so that it’s not cold.
- 3
Allow the mixture to cool until lukewarm, then stir in the water with yeast.
- 4
Whisk in the flour and stir until there is no more visible flour, and you form a thick dough.
- 5
Cover your bowl with plastic wrap and leave on the counter overnight. The dough will rise by 2 to 3 times volume during this time.
Complete the batter – the next morning
- 1
Pre-heat your waffle iron according to manufacturer’s instructions.
- 2
Crack 2 eggs into a bowl and beat them well, then add them to the waffle batter, along with the baking soda.
- 3
Whisk the waffle batter with the eggs and baking soda until well combined.
- 4
Spray your pre-heated waffle iron with nonstick cooking spray, or brush with your choice of butter or oil. Make waffles according to the manufacturers instructions, until waffles are golden brown. Average cooking time is 4 to 6 minutes per batch.
- 5
Serve waffles hot with your choice of toppings.
Leftover waffles can be frozen up to 3 months, and toasted straight out of the freezer.
Equipment
- Mixing bowl
- Waffle iron
- measuring cups
- measuring spoons