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Overnight Belgian Waffles

These make ahead waffles contain yeast and create a crispy exterior with a tender bite.
Prep Time10 mins
Cook Time10 mins
Course: Breakfast
Cuisine: American
Keyword: baking, breakfast, brunch
Servings: 4
Author: simpleandsalt


  • 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


Waffles are best when served immediately, but can also be frozen once cooked waffles are cool. Recipe adapted from Cook's Illustrated Cookbook.