Overnight Yeast Waffles: Belgian Batter Up!

Kate Donahue | Food Babbles

Yes, you read this headline properly. These special Belgian yeast waffles will have you dreaming of breakfast all night long.

Waffle Photo

They say breakfast is the most important meal of the day, whoever "they" are. But I tend to agree with them because breakfast happens to be my favorite meal. I love nothing more than making a hearty, belly-filling breakfast for my family. If there's a brunch to be thrown, watch out! I'm your gal.

I'm in my glory when it comes to cooking breakfast.

Eggs transformed into fluffy, cheesy omelets or quiche. Oats transformed into warm bowls of oatmeal brimming with fruits and honey. Flour and yeast transformed into lovely cinnamon-laced bread filled with pears, lemon pancakes with fresh blueberry sauce or waffles. Specifically these Overnight Yeast Waffles.

Waffle Picture

Yep, you read that right. Yeast in Belgian waffles and it's magnificent! The yeast makes for waffles just begging to be as fluffy as they can possibly be. The batter is a breeze to throw together, then you pop your batter into the fridge and tuck it in for the night. Head to bed with visions of golden brown waffles dancing in your head. The next morning, fire up the waffle maker and you're ready to go.

Golden and crisp on the outside, tender and fluffy inside. And you see all those lovely deep pockets? They're just perfect for filling with good ol' butter and maple syrup or perhaps a fresh fruit compote. Ooo! How about ice cream? Oh, and my favorite balsamic strawberry reduction!!  Alright, now we're not really talking breakfast anymore but these cinnamon yeast waffles would also make an amazing dessert recipe.

Should you have leftovers, (which you probably won't cause they're so darn good) they freeze beautifully! Then just pop them in the toaster to rejuvenate them right back to being golden and crisp. Breakfast or dessert, fresh or frozen these Overnight Yeast Waffles will have you coming back for seconds.

    12 Servings

Ingredients

  • 3 3/4 cups all-purpose flour
  • 2 1/4 teaspoons active dry yeast
  • 3 tablespoons brown sugar
  • 1 1/2 teaspoons salt
  • 3 cups whole milk
  • 1/3 cup olive oil
  • 3 tablespoons unsalted butter, melted
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon baking soda

Directions

  1. In a large bowl, whisk together flour, yeast, brown sugar and salt. Set aside.
  2. In a large saucepan combine the milk, oil, and butter. Heat over medium-low heat until the mixture reaches between 120-130°F.
  3. Add the warm milk mixture to the flour mixture. Using a hand mixer on low speed, mix until combined. Add eggs and vanilla then continue mixing on medium speed for 2-3 minutes. Cover batter and refrigerate overnight.
  4. Remove the batter from fridge and allow to sit at room temperature for 30 minutes. Preheat a waffle iron. Stir baking soda into batter.
  5. Measure about a 1/4 cup of batter onto hot waffle iron and close. Cook until steam subsides and waffle is golden and crisp. Depending on the size of your waffle iron, you may need a little more batter or a little less. Number of waffles made will vary by waffle iron.

Waffle-photo

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Rating: 3.7 / 5.0 (15 Votes)
Source: Red Star Yeast
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Kate-donahue

About Kate

Kate babbles about all things food on her own blog, Food Babbles, and about feeding her girls the best way. Here on Food Fanatic, she wows us with her commitment to homemade, fresh baking, week after week.

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    Casey-barber
    goodfoodstories.com

    This is exactly the way I like to make my waffles - as long as I can remember to get them started ahead of time. If things get really desperate, I let them rise for an hour at room temperature on the counter instead of starting them overnight in the fridge. Heck, no one else in this house wakes up earlier than I do, so they're none the wiser!

    Brooklyn-farm-girl
    brooklynfarmgirl.com

    I need a waffle iron so bad!

    Amber

    I haven't had waffles in ages, and the last time I did, they were pretty lackluster. I'm intrigued by the addition of yeast. Can't wait to try 'em!