Yeast Belgian Waffles are perfectly fluffy on the inside and crispy on the outside! Enjoy for breakfast or a fabulous brunch with friends!
Why we love these overnight yeast waffles
This recipe for yeasted Belgian waffles produces homemade waffles that are perfectly fluffy on the inside and crispy on the outside! The secret? Mix the ingredients the day before and let the waffle batter rest in the fridge overnight. In the morning, give the batter a quick stir and pour! Enjoy these fluffy waffles for breakfast or a fabulous brunch with friends! These would be a great base for my waffle board, a perfect spread for entertaining!
Key Ingredients for this recipe
All-purpose flour is the best option for getting those fluffy waffles we all dream of. If you use a flour with too much protein (like bread flour) you’ll end up with a heavier dough, and waffles don’t need pastry flour because they aren’t light and flaky like a croissant.
Active dry yeast
You may use instant yeast or active dry yeast for these . Yeast gives an light and airy texture to theinside of the waffle and a crispy exterior. It’s so unique and unlike regular waffles!
If you don’t have buttermilk, you can make your own buttermilk at home! Simply combine 2 1/2 cups of milk with two and a half tablespoons of vinegar or lemon juice and let it sit for 5 minutes.
A netural oil like vegetable oil is perfect for fluffy yeast waffles because it’s flavor won’t overpower the flavor of the waffles. Additionally,oil as a liquid fat tends to work better than solid fat like butter because it helps to thin the batter out.
The whole egg will be used, and it’s best if you use eggs at room temperature
Not only does sugar help to sweeten this waffle recipe, but sugar also helps to activate yeast!
Vanilla extract acts like salt does on the savory side: It enhances all the other flavors in the waffles!
What is the difference between regular waffles and Belgian Waffles?
Although they have some similarities, there are a few key differences between regular waffles and Yeast Belgian Waffles
- Traditionally, Belgian waffles use a yeast-leavened batter.
- The batter for regular waffles is denser than that for Belgian waffles because of the yeast used in Belgian waffles. The batter expands more because of the yeast, so don’t try making Belgian waffles in a regular waffle maker. You’ll end up with a big mess! My favorite Belgian waffle maker is here.
- The deep wells in Belgian waffles hold more syrup and toppings!
In my opinion, the winner between the two is the yeast Belgian waffle! I love the real depth of flavor and extra surface area for toppings and the good stuff!
Step By Step Instructions To Make These Yeast Belgian Waffles
Warm your buttermilk and butter in a saucepan to 100 degrees (the perfect temperature to bloom yeast) and add sugar.
Sprinkle yeast over top of the warm milk. Let it bloom for 5 minutes. If your yeast is active, it should start to bubble and have a very distinct yeast smell. Wait until the yeast dissolves before adding more ingredients.
Transfer the buttermilk to a large mixing bowl. Mix your dry ingredients into your milk and add eggs, cinnamon and vanilla and whisk well to combine. Let the mixture sit overnight.
Remove the batter from the fridge the next morning and stir with a whisk. Pour the batter into a hot waffle iron and let cook until you have a nice golden brown outside and soft inside. Top these buttermilk waffles with your favorite toppings and serve!
Can you make Belgian waffles ahead of time?
Although yeast Belgian waffles taste the best straight from the iron, if you’re cooking for a crowd, you can make them ahead! Just preheat your oven or toaster oven on a low heat (around 200-250°F) and place a metal wire rack on a rimmed baking sheet.
As you make each waffle, remove it from the iron and place it directly on the rack on the baking sheet to keep it warm. The wire rack will keep the air circulating around the waffle, ensure that it won’t get soggy, and stay crisp.
What should I put on top of belgian Waffles?
The best part about these yeast-risen waffles possibilities are endless when it comes to topping these fluffy waffles! Here are a few ideas to get you started
- Whipped cream
- Melted butter
- Fresh berries
- Powdered Sugar or pearl sugar
- Maple Syrup
- Ice cream
Additional Recipes to Try
If you’re hosting a brunch, pair these fluffy beauties with:
FAQ and Expert Tips
Use room temperature eggs when making the waffle batter. Room temperature eggs will mix more evenly with the rest of your ingredients, creating a smooth batter that will rise easily.
Make sure your waffle iron is hot! If the waffle maker is not hot enough when you are adding the batter, the inside will still be raw when you open up the plates, causing the top and bottom to separate.
Pour the batter into the center of the iron. Pour until the batter reaches to about 1/4″ from the edge of the grates before closing the lid.
Got leftover waffles? Place them in a freezer bag or airtight container with parchment paper in between each waffle and freeze until needed! To reheat, place frozen waffles on a baking sheet lined with parchment paper and and bake for 10 minutes at 350 degrees F, or until warmed through and crisped.Print
This recipe for yeasted Belgian waffles produces homemade waffles that are perfectly fluffy on the inside and crispy on the outside! The secret? Mix the ingredients the day before and let the waffle batter rest in the fridge overnight. In the morning, give the batter a quick stir and pour! Enjoy the waffles for breakfast or a fabulous brunch with friends!
2 1/2 cups flour
2 1/2 tsp yeast
3 tsp sugar
1/2 tsp salt
1/2 tsp baking soda
2 1/2 cups warm Buttermilk
1/2 cup butter
1 tsp vanilla
1/4 tsp cinnamon
Put the dry ingredients in large bowl and use a whisk to break up any lumps. Warm your buttermilk and butter in a saucepan to 100 degrees (the perfect temperature to bloom yeast) add sugar and sprinkle yeast over top. Let it bloom for 5 minutes. If your yeast is active, it should start to bubble and have a very distinct yeast smell.
Mix your milk into your dry ingredients and add eggs, cinnamon and vanilla and whisk well to combine. Let the mixture sit overnight.
Pour your batter into a non-stick heated waffle iron and let cook until you have a nice golden outside and soft inside. Top with berries and a little whip cream.
- Serving Size: 1
Keywords: waffles; breakfast