How do you define the perfect waffle? I love a waffle with a crispy golden exterior with a tender bite. Several years ago I found the only waffle recipe you’ll ever need! These Overnight Yeast Waffles are from my favorite cookbook, Cook’s Illustrated.
Have you ever found a “best ever” recipe only to find that it has a quirky ingredient in it that you don’t have on hand? You know those recipes. I love these make ahead yeast waffles because I always have the ingredients in my kitchen. The ingredients are straight forward: flour, butter, milk, eggs, yeast, salt, sugar, and vanilla.
The waffle batter can be made anywhere from 10 to 24 hours before cooking. I usually whip up the waffle batter the evening before I want to cook them. When I wake up the next morning, I am able to get breakfast on the table in a matter of minutes. The clean kitchen is also appreciated!
The yeast in the waffles gives the batter a slightly sourdough flavor, which I love! The waffles have a crispy golden exterior and a tender inside. My 6-year-old commented that the texture of the waffles was comparable to French toast.
Whether you want to make a simple make-ahead breakfast for company, or want to simplify Sunday brunch, these waffles are sure to satisfy waffle lovers everywhere. The yeast in the waffles and a good amount of butter make the waffles a real treat.
With Valentine’s Day coming up next week, these waffles would make a great effortless breakfast. Though butter and syrup are a treat in itself, a few fresh raspberries or strawberries and maybe a little whipped cream would add a festive touch for Valentine’s Day.
Overnight Belgian Waffles
- 1-3/4 cups milk
- 8 tbsp unsalted butter
- 2 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1-1/2 tsp active dry yeast
- 2 eggs, beaten
- 1 tsp vanilla extract
- In a saucepan over medium heat, melt the butter and the milk together until the butter is melted. Remove from heat and stir in the vanilla extract. Set aside to cool slightly. Mixture needs to be lukewarm. In a large mixing bowl, whisk together the flour, salt, sugar, and yeast. Stir in the warm butter/milk mixture and stir to combine. Add the eggs and stir the batter until smooth, scraping the bowl to make sure everything is incorporated. Cover the mixing bowl with plastic wrap and place in the fridge. Refrigerate at least 10 hours or up to 24 hours.
When ready to make waffles, preheat waffle iron and cook on a medium setting until golden. Serve immediately or keep warm in the oven while cooking remaining waffle batter.