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Yeasted Belgian Waffles
Yeasted Belgian Waffles
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Prepare the yeasted Belgian waffle batter the night before for a quick breakfast - simply heat up the griddle and enjoy fluffy waffles in the morning!
Ingredients:
  • For the waffle batter :
  • 1 3/4 cups whole milk
  • 2 1/4 teaspoon (7g) active yeast (or 1 package, not fast acting or instant)
  • 2 cups (280g) all-purpose flour
  • 1/4 cup (40g) yellow cornmeal
  • 1 teaspoon kosher salt
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1/2 teaspoon baking soda
  • For topping:
  • Powdered sugar, optional
  • Maple syrup
  • Fresh fruit
  • Jam or preserves of your choice
Instructions:
  • Prepare the batter: Gently warm the milk on the stovetop until it reaches a warm temperature, then remove from heat and transfer to a large mixing bowl. Mix in the yeast until dissolved and let it proof for 5 minutes until bubbles form. Add flour, cornmeal, brown sugar, and salt to the yeasted milk, stirring to incorporate. Slowly pour in melted butter while stirring continuously until fully mixed. Cover the bowl with plastic wrap.
  • Allow the batter to rest: Leave the batter at room temperature for up to 8 hours or overnight.
  • The next day, get ready to make perfect waffles: Lightly coat your waffle iron with cooking oil and preheat it. Then, set your oven to 250°F to keep the waffles warm. Place a wire rack on a baking sheet and put it in the oven.
  • After the batter has doubled in size, gently fold in the eggs and baking soda to deflate it. Pour 3/4 cup of batter into the waffle maker, ensuring it spreads evenly. Cook to your desired crispiness.
  • To keep the waffles warm until serving, transfer each cooked waffle to a warm oven on a wire rack. Repeat with the remaining batter until all waffles are cooked. Serve with your choice of powdered sugar, maple syrup, or any desired toppings.

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