This Overnight Belgian Waffles Recipe relies on the magic of yeast and a long, room-temperature fermentation to create a batter with incredible depth of flavor. By letting the mixture bubble while you sleep, you achieve a golden, shatteringly crisp exterior and an airy, malted interior that no quick-batter waffle can rival.
Jump to RecipeOvernight Belgian Waffles Ingredients
The Night-Before Base:
- 1 package (1/4 oz) Active Dry Yeast: The powerhouse that creates the light texture and distinct yeasty flavor.
- 1/2 cup Warm Water (110-115°F): To wake up the yeast.
- 2 cups Lukewarm Whole Milk: Provides the rich liquid base.
- 1/4 pound (1 stick) Unsalted Butter: Melted. This tenderizes the gluten for a melt-in-your-mouth bite.
- 2 tablespoons Honey: Adds a floral sweetness and aids in browning.
- 2 cups All-Purpose Flour: The structure of the waffle.
- Flavorings: 1 tsp pure vanilla extract and 1 1/4 tsp kosher salt to round out the taste.
The Morning Addition:
- 2 Extra-Large Eggs: Whisked in right before cooking to provide structure and richness.
- 1/4 teaspoon Baking Soda: Reacts with the acidity created during fermentation to give a final lift and assist in browning.
How To Make Overnight Belgian Waffles
- Bloom the Yeast: The night before serving, grab a very large bowl (the batter will expand significantly). Combine the warm water, yeast, and 2 teaspoons of sugar. Let it stand for about 5 minutes until the mixture is creamy and foaming, indicating the yeast is alive.
- Mix the Batter: Stir in the lukewarm milk, melted butter, honey, vanilla, and salt. Add the flour and whisk vigorously until the batter is completely smooth and free of lumps.
- The Overnight Rest: Cover the bowl tightly with plastic wrap. Let it sit out at a cool room temperature overnight. While you sleep, the yeast will ferment, creating bubbles and developing a sourdough-like complexity.
- Morning Prep: The next morning, the batter will be bubbly and likely have risen quite a bit. Preheat your Belgian waffle iron. In a small bowl, beat the eggs together with the baking soda.
- Finish the Batter: Whisk the egg mixture into the rested batter until well combined. The batter will deflate slightly; this is normal.
- Cook: Brush the waffle iron grids with melted butter. Pour enough batter to just cover the grids (usually 1/3 to 1/2 cup, depending on your machine). Close the lid and cook for 5 to 6 minutes on medium heat. Do not open early! You want them deep golden brown and crisp.
- Serve: Remove the waffles with a fork. Slice into strips if desired and serve immediately with warm maple syrup for dipping.
Recipe Tips
- Bowl Size Warning: Yeast batter grows aggressively. Use a bowl much larger than you think you need to avoid a countertop overflow in the morning.
- Room Temp vs. Fridge: The recipe calls for “cool room temperature.” If your kitchen is very hot (above 75°F), you might want to let it sit for an hour and then move it to the fridge to prevent over-fermentation.
- Don’t Peek: Yeast waffles take a bit longer to crisp up than baking powder waffles. Trust the steam; when it stops steaming, they are usually done.
- Keeping Warm: To keep the first batch crisp while you cook the rest, place the cooked waffles directly on the rack of a 200°F oven. Do not stack them, or they will steam and soften.
What To Serve With Belgian Waffles
- Fried Chicken: The sturdy, yeasty texture makes this the perfect base for Chicken and Waffles.
- Fresh Berries: Strawberries and blueberries cut through the rich butter flavor.
- Whipped Cream: A classic topping for a dessert-style breakfast.
- Bacon: The salty crunch compliments the honey-sweetened batter.
How To Store Overnight Belgian Waffles
- Refrigerate: Store cooked waffles in an airtight container for up to 3 days.
- Reheat: Never microwave waffles. Pop them in the toaster or toaster oven to revive the crispy exterior.
- Freeze: These freeze exceptionally well. Let them cool completely on a rack, stack them with parchment paper in between, and freeze in a ziplock bag for up to 2 months. Toast from frozen.
Overnight Belgian Waffles Nutrition Facts
- Calories: 310 kcal
- Fat: 16g
- Carbohydrates: 35g
- Protein: 7g
- Sugar: 8g
Nutrition information is estimated per waffle.
FAQs
Since the batter sits out at room temperature, adding raw eggs the night before could pose a food safety risk. Adding them in the morning also gives a fresh structural boost right before cooking.
Yes. You can skip the blooming step (Step 1) and just mix everything together, but the active dry yeast blooming ensures your yeast is actually alive before you waste ingredients.
That is the fermentation! The yeast produces alcohol and carbon dioxide as it eats the sugars. This “beery” smell cooks off, leaving behind a delicious, complex sourdough-like flavor.
Overnight Belgian Waffles Recipe
Course: BreakfastCuisine: AmericanDifficulty: Easy8
servings15
minutes30
minutes310
kcalA yeast-risen waffle batter that ferments overnight for a crisp, airy texture and deep, malted flavor.
Ingredients
1 pkg active dry yeast
1/2 cup warm water + 2 tsp sugar
2 cups milk, lukewarm
1 stick butter, melted
2 tbsp honey
2 cups flour
2 eggs (add in morning)
1/4 tsp baking soda (add in morning)
1 tsp vanilla + 1 1/4 tsp salt
Directions
- Night Before: Bloom yeast in warm water/sugar (5 mins).
- Whisk in milk, butter, honey, vanilla, salt, and flour.
- Cover and rest overnight at room temp.
- Morning: Preheat iron.
- Whisk eggs and baking soda into the batter.
- Butter the iron; pour in batter.
- Cook 5-6 minutes until golden and crisp.
- Serve hot.
Notes
- Use a very large bowl to allow for expansion.
- Do not add eggs until ready to cook.
- Batter will be thin and bubbly; this is correct.
- Best texture comes from a true Belgian (deep pocket) iron.
