Waffles have forever been a special treat in my home – and for good reason. While you can always go the more embellished route with pumpkin spice waffles, brioche waffles, almond flour waffles, and chocolate waffles, I find an old-fashioned waffle hits the spot every time.
And I haven’t even mentioned the best part. This instant waffle recipe is just that – instant – with a little planning ahead. But I promise the extra effort is well worth it.
Why Should You Try This Recipe?
Homemade waffles with yeast are easier than you think and a great one to add to your breakfast recipes repertoire. I know you will love them because:
- The batter is made in advance: Come morning time, all you have to do is heat up the waffle iron and let it do its magic. You can thank yourself later for doing all that prep during the previous night.
- Crispier and lighter: These are the lightest, fluffiest waffles I have ever made.
- Serve it any way you like: Top them off with blueberry puree, maple whipped cream, maple syrup, butter, jam, and fresh fruit – the options are endless.
- Freezes beautifully: Leftovers can be frozen and enjoyed any time the craving strikes. They are so easy to warm in the toaster.
The ingredient list for overnight Belgian waffles is short and sweet. You probably already have most, if not all, of the ingredients for this waffle dough recipe on hand.
Gather together milk, butter, all-purpose flour, granulated sugar (coconut sugar), rapid rise yeast, kosher salt, large eggs, and vanilla extract.
How to Make
Once you learn how to make overnight yeast waffles, you’ll never go back. Simply:
- Warm milk and butter: Combine milk and butter in a small pot over medium heat. Heat, stirring occasionally until the butter is melted. Set aside to cool.
- Mix dry ingredients: In a large mixing bowl, combine flour, sugar, yeast, and salt.
- Whisk wet ingredients: In a small bowl, whisk eggs and vanilla extract until combined.
- Make waffle batter: Gradually pour the milk and melted butter mixture over the dry ingredients and whisk until just combined. Then, add the egg mixture and whisk until no lumps remain. The batter should be smooth.
- Cover and chill: Cover the bowl with plastic wrap. Place batter in the fridge and let sit overnight, or up to 24 hours.
- Prep equipment: Heat the waffle iron according to the manufacturer’s instructions. While doing so, also preheat the oven to 200 degrees F and set a wire rack inside a baking sheet, and set aside.
- Cook waffles: Remove the waffle batter from the refrigerator and whisk to combine (the batter will deflate). Spray the preheated waffle iron with non-stick cooking spray. Place ½ cup of waffle batter into the hot waffle iron. Cook until golden brown. Remove the cooked waffle with a heatproof spatula and place it on the prepared baking sheet. Place in the oven to keep warm.
Go wild and get creative with the toppings for your overnight waffles. You can try:
- Blueberry Puree
- No Butter Chocolate Frosting
- Blueberry Sauce
- Yogurt Fruit Dip
- Banana Rum Topping
- Real Maple Syrup
- Maple Whipped Cream
- Coconut Whipped Cream
- Fresh Berries or Seasonal Fruit
How to Serve
Belgian waffles with yeast are one of those recipes that can be served in both casual and elegant fashion. Some of my favorite ways to serve include:
- Weekend Breakfast: Wake everyone up to the fresh scent of homestyle, buttery waffles. They are that bounce-out-of-bed and get the whole family awake on a Saturday morning kind of breakfast recipe. I like to enjoy them with a fresh cup of coffee.
- Sunday Brunch: Make it an elegant meal and serve these waffles with goat cheese quiche and Blood Orange Mimosas to wash it all down.
- Dessert: Top warm waffles with generous scoops of vanilla ice cream, whipped cream, chocolate sauce, and fresh strawberries.
How to Store and Reheat
This yeasted waffle recipe stores well in the fridge and freezer. To do so, simply:
- Fridge: Store leftover waffles between layers of parchment paper in a plastic storage bag or airtight container for up to 4 days.
- Freezer: Store between layers of parchment paper in a plastic freezer bag or freezer-safe container for up to 2 months.
- Reheat: Reheat in the toaster or toaster oven set to the lowest setting. To reheat a large batch, set the waffles on a wire rack set inside a baking sheet, cover with foil, and warm through in a 350-degree F oven for 5-10 minutes. Add 2-3 minutes to the baking time if reheating from frozen.
Other Weekend Breakfast Recipes You Might Also Like:
Whether you are a fan of the New York Times’ Raised Waffles recipe, Marion Cunningham’s Yeasted Waffles, or have always loved the popular King Arthur’s Waffle Mix, I hope you give this version a try. I know those famous recipes are favored by many people but I promise you that my version is just as good, if not better.
And if you are in need of next-level weekend breakfast/brunch recipes, here are a few more recipes to try:
This recipe has been adapted from Cook’s Illustrated Magazine‘s Overnight Yeasted Waffles recipe with minor changes.
Yeasted Waffles Recipe
- 1 3/4 cups whole milk
- 8 tablespoons unsalted butter (4 ounces) cut into small pieces. Plus, more for greasing the waffle iron
- 2 cups all-purpose flour (10 ounces)
- 1 tablespoon sugar or coconut sugar
- 1 1/2 teaspoons rapid-rise yeast (1 package)
- 1 teaspoon Kosher salt
- 2 large eggs
- 1 teaspoon vanilla extract
- Place milk and butter in a small saucepan over medium heat. Heat, stirring occasionally, until the butter is melted. Set aside to cool.*
- In a mixing bowl, combine flour, sugar, yeast, and salt. Set aside.
- In a small bowl, whisk eggs and vanilla extract until combined.
- Gradually pour the milk and butter mixture over the dry ingredients and whisk until combined.
- Add the egg & vanilla mixture to the batter and whisk until there are no lumps remaining. The batter should be smooth.
- Cover with stretch film. Place it in the fridge and let it sit overnight (or up to 24 houts)
- When ready to make the waffles, preheat the oven to 200 Degrees.
- Heat the waffle iron. Brush it with butter (or you can also use oil spray). Fill a 1/2 cup waffle batter with batter and pour into the waffle iron. Cook until golden brown.* Remove the cooked waffle and place on a baking sheet without stacking. Place in the oven to keep warm.
- When ready to serve, top each waffle with your favorite toppings, and serve.
- It is imperative to make sure that the milk mixture is cooled until warm to the touch for the yeast to get activated.
- Every waffle iron is different. Follow the manufacturer’s instructions for perfect results.
- This batter makes 6-7 waffles in my 6 1/2 inch waffle maker.
- You can store cooked (and cooled) waffles in an airtight container and freeze them. Pop them in your toaster to warm them up before serving. There is no need to thaw them before doing so.