Yeasty Overnight Waffles

The batter is made a night ahead of time so the batter is yeasty and crisp. With waffles, the recipe is half the battle, it is also important to have a good waffle iron that cooks evenly. I prefer Belgian style waffle irons that flip the waffle.

Course Breakfast

Cuisine Belgian

Keyword european, maple syrup, waffle

Prep Time 12

Cook Time 10

Servings waffles (depending on individual waffle iron.)

Calories 630kcal

Ingredients

2¼ cups all-purpose flour
1½ teaspoons active dry yeast
¼ cup granulated sugar
½ teaspoon salt
2 cups whole milk
8 tablespoons unsalted butter, melted
2 large eggs
2 teaspoons vanilla extract

US Customary - Metric

Instructions

The night before making the waffles whisk together the flour, yeast, sugar, and salt in large bowl.
Combine the butter and milk in a small saucepan and heat to 110°F, stirring constantly. Whisk the warm milk mixture into the dry ingredients.
Whisk the eggs and vanilla together in a separate small bowl. Add the eggs and vanilla to the rest of the ingredients, and whisk to combine..
Cover with plastic wrap and refrigerate 8 to 12 hours, or overnight.
Take out of the refrigerator about 30 minutes before needed. Stir any air bubbles out of the mixture.
Heat waffle iron and spray it with cooking spray in between each waffle. Do not fill waffle iron to the top as the batter will rise. Cook according to waffle iron directions. When golden, remove from the iron.
Top with whipped cream and berries for a Belgian waffle.

Nutrition