If you’re on the lookout for a breakfast game-changer, I absolutely love sharing this Yeasted Belgian Waffles Recipe because it transforms ordinary waffles into light, airy, and deeply flavorful delights. When I first tried it, the overnight fermentation gave the waffles a subtle tang and crispiness that instantly won over my family—and honestly, it’s become our weekend favorite. Stick with me, and you’ll find this simple process yields waffles that are fluffy inside with that perfect golden crust you want every time.
Why You’ll Love This Recipe
- Overnight Prep: Make the batter the night before and wake up to waffle magic—less morning stress, more fresh waffles.
- Perfect Texture: The yeast fermentation adds a delicate tang and incredible fluffiness that’s hard to beat.
- Easy to Customize: From cornmeal for a little bite to your favorite toppings—this recipe is a versatile crowd-pleaser.
- Great for Feeding a Crowd: Make a batch, keep them warm in the oven, and serve guests fresh, crispy waffles all at once.
Ingredients You’ll Need
The magic of this Yeasted Belgian Waffles Recipe lies in simple ingredients that work beautifully together—with yeast adding lift, cornmeal making the texture unique, and butter bringing richness. When shopping, opt for whole milk for depth and fresh active yeast for best results.
- Whole milk: Warm, but not hot, to activate the yeast just right.
- Active yeast: Make sure it’s not instant—this yeast needs a little extra love and proofing time!
- All-purpose flour: The backbone of the batter, providing structure without heaviness.
- Yellow cornmeal: Adds a pleasant texture contrast and slightly nutty flavor.
- Brown sugar: Just enough sweetness to balance the tang of the yeast.
- Kosher salt: Enhances all the other flavors.
- Unsalted butter: Melted, to enrich and tenderize the batter.
- Large eggs: They add moisture and help with binding.
- Baking soda: Provides a boost to fluffiness when mixed in before cooking.
- Optional toppings: Powdered sugar, maple syrup, whipped cream, fresh fruit, or your favorite jam.
Variations
I love making this Yeasted Belgian Waffles Recipe my own by swapping out toppings or mixing in flavors into the batter. You can make it vegan by substituting milk and butter, or add spices if you want an autumnal twist. Don’t be afraid to play around — it’s forgiving and fun!
- Buttermilk Variation: I swapped in buttermilk once, and the tanginess was even more pronounced, making the waffles zing with flavor!
- Gluten-Free Option: Trying a mix of gluten-free flours worked well for a friend of mine; just expect a slight difference in texture.
- Add-ins: Toss in a handful of fresh blueberries or chocolate chips after mixing the batter for a sweet surprise.
How to Make Yeasted Belgian Waffles Recipe
Step 1: Proof the Yeast in Warm Milk
Warm your milk until it’s pleasantly warm to the touch—not hot! I usually heat it for just about 5-10 seconds on my stovetop, watching carefully. Pour the milk into a large mixing bowl and sprinkle the active yeast on top. Give it a quick stir to dissolve, then let it sit for 5 minutes. You’ll know it’s ready when tiny bubbles form—proof that the yeast is alive and kicking.
Step 2: Mix in Dry Ingredients and Melted Butter
After your yeast mixture is bubbly, add in the all-purpose flour, yellow cornmeal, brown sugar, and kosher salt. Stir gently with a spatula as the dry ingredients start to come together. Slowly drizzle in the melted butter, stirring constantly so it evenly absorbs into your batter. Once combined, cover the bowl tightly with plastic wrap to prevent drying out.
Step 3: Let the Batter Rest Overnight
This is where the magic happens! Leave the covered batter on your countertop for up to 8 hours—overnight is perfect. I love this part because it means breakfast is practically made ahead, and the yeast develops that rich flavor and lift you just can’t get with instant mixes.
Step 4: Preheat Waffle Iron and Oven
When you’re ready to cook, preheat your waffle iron and lightly spray it with cooking spray to keep these beauties from sticking. I also set my oven to 250°F with a wire rack on a rimmed baking sheet inside to keep the waffles warm and crisp between batches.
Step 5: Whisk in Eggs and Baking Soda, Then Cook
After resting, your batter will have more than doubled in size—it may even look slightly bubbly and airy. Whisk in the eggs and baking soda to deflate it just a little and add extra lift while cooking. Pour about 3/4 cup of batter (or your waffle iron’s recommended amount) into the preheated iron, filling those pockets evenly. Close and cook until golden and crispy—about 4-5 minutes depending on your iron and preference.
Step 6: Keep Warm and Serve
Transfer finished waffles to your oven rack to keep warm while you finish the batch. Serve hot with a generous dusting of powdered sugar and your favorite maple syrup. I often add a dollop of whipped cream and fresh berries for a breakfast that feels like a treat every time.
Pro Tips for Making Yeasted Belgian Waffles Recipe
- Don’t Rush the Proofing: Give the yeast enough time to bubble and activate—it makes all the difference in texture.
- Temperature Check: If your milk’s too hot, you’ll kill the yeast; too cold and it won’t activate. Warm to just above body temperature for success.
- Use a Wire Rack in the Oven: Keeping waffles on a wire rack prevents sogginess by letting air circulate while the oven keeps them warm.
- Whisk Eggs In at the End: Adding eggs right before cooking keeps the batter light—not dense with premature mixing.
How to Serve Yeasted Belgian Waffles Recipe
Garnishes
I’m a sucker for classic toppings like powdered sugar and warm maple syrup, but I also swear by a generous scoop of whipped cream and fresh berries. When I’m feeling fancy, a spoonful of jam or a scattering of toasted nuts adds that nice textural contrast. Honestly, this recipe is a perfect blank canvas for whatever sweet or fruity combo you love.
Side Dishes
My family loves pairing these waffles with crispy bacon or savory breakfast sausages because the salty flavors balance the sweetness so well. If you want to keep it vegetarian, a fresh fruit salad or scrambled eggs work beautifully alongside for a satisfying brunch.
Creative Ways to Present
For special occasions, I stack waffles with layers of mascarpone cheese and fresh berries in between, then drizzle them with fruit syrup—serving them as an impressive waffle cake. Another fun idea is to cut waffles into bite-sized pieces and serve as a waffle “bar” with little bowls of various toppings so everyone can customize their own.
Make Ahead and Storage
Storing Leftovers
I usually store leftover waffles in an airtight container in the fridge for up to 2 days. To keep them from sogging, I separate layers with parchment paper. This way, you can grab them for a quick breakfast without sacrificing that crispy exterior.
Freezing
Freezing these waffles works like a charm. After cooking, let them cool completely, then freeze flat on a baking sheet before transferring to a sealed bag. They freeze well for up to a month, so you always have a quick breakfast option ready to pop in the toaster.
Reheating
I recommend reheating leftover or frozen waffles in a toaster or toaster oven rather than the microwave. This preserves that lovely crisp exterior and warms them evenly. If you microwave, they tend to get soggy and lose the texture that makes this Yeasted Belgian Waffles Recipe so wonderful.
FAQs
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Can I use instant yeast instead of active yeast for this recipe?
Instant yeast can be used, but it may speed up the fermentation process and slightly change the texture. This recipe specifically calls for active yeast because the slow proofing overnight develops better flavor and texture. If you use instant yeast, you might need to adjust resting times and watch the batter carefully to avoid over-proofing.
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Why do I need to let the batter rest overnight?
The overnight rest allows the yeast to ferment slowly, creating bubbles that give these waffles their signature light, airy texture and a subtle tangy flavor. It also deepens the flavor in a way quick-mix batters just can’t match, making every bite more complex and delicious.
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Can I skip the cornmeal in this Yeasted Belgian Waffles Recipe?
You can omit cornmeal if you prefer a smoother waffle texture, but the cornmeal adds a slight crunch and slightly nutty flavor that makes these waffles extra special. I encourage you to try it with cornmeal at least once—you might love the added texture!
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How do I know when the waffles are fully cooked?
Most waffle irons have indicator lights or beep when the waffle is done. Otherwise, look for a deep golden-brown color and a crisp surface. Avoid opening the iron too early, or the waffle might tear. Cooking time typically runs 4-5 minutes depending on your appliance and how crisp you like your waffles.
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Can I make this batter gluten-free?
Yes, it’s possible by using a gluten-free flour blend, but results may vary. The yeast might act differently with gluten-free flours, changing the rise and texture slightly. If you try this, consider adding xanthan gum or other binders recommended for gluten-free baking and expect a slightly different texture.
Final Thoughts
This Yeasted Belgian Waffles Recipe has become one of my favorite indulgences to make on a relaxed morning because it rewards your patience with the most incredible texture and flavor. I love serving it up to friends and family who always ask for seconds—and if you give it a try, I’m sure you’ll love how effortless and impressive it is. Trust me: invest the time to let the batter rest, and your future waffle breakfasts will never be the same again.
Print
Yeasted Belgian Waffles Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes per waffle batch
- Total Time: Overnight resting (up to 8 hours) plus 15 minutes active prep and cooking
- Yield: 6 waffles
- Category: Breakfast
- Method: Stovetop
- Cuisine: Belgian
Description
Enjoy light and fluffy yeasted Belgian waffles that have a perfect balance of crisp edges and tender interior. This overnight batter allows the flavors to develop fully, resulting in waffles that are airy and delicious. Serve with classic toppings like powdered sugar, maple syrup, fresh fruit, whipped cream, or your favorite jam for a delightful breakfast treat.
Ingredients
Wet Ingredients
- 1 3/4 cups whole milk
- 1/2 cup unsalted butter, melted
- 2 large eggs
Dry Ingredients
- 2 1/4 teaspoons (7g) active yeast (or 1 package, not fast acting or instant)
- 2 cups (280g) all-purpose flour
- 1/4 cup (40g) yellow cornmeal
- 1 tablespoon brown sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
Optional Toppings
- Powdered sugar
- Maple syrup
- Whipped cream
- Fresh fruit
- Jam or preserves of your choice
Instructions
- Warm the Milk and Proof Yeast: Warm the milk gently on the stovetop until it is warm to the touch but not hot, about 5-10 seconds on gas or induction stovetops. Remove from heat, pour into a large mixing bowl, add the yeast, and stir to dissolve. Let it sit for 5 minutes until you see bubbles forming on top, indicating the yeast is proofing.
- Mix Dry Ingredients and Combine: Add the flour, cornmeal, brown sugar, and kosher salt to the yeasted milk mixture. Stir with a large spatula to incorporate the dry ingredients. Drizzle the melted butter over the mixture, stirring constantly until all dry ingredients are fully absorbed. Cover the bowl tightly with plastic wrap.
- Overnight Fermentation: Let the batter rest at room temperature for up to 8 hours, allowing it to rise and develop flavor, doubling in size.
- Preheat Waffle Iron and Oven: Lightly spray your waffle iron with cooking oil and preheat it. Simultaneously, preheat your oven to 250°F (120°C). Place a wire rack on a rimmed baking sheet and set it inside the oven. This will keep cooked waffles warm and crisp.
- Prepare Batter and Cook Waffles: After the batter has risen, whisk in the eggs and baking soda to deflate the batter gently. Pour about 3/4 cup of batter (or as recommended by your waffle iron manufacturer) into the preheated waffle iron, ensuring even coverage. Close and cook waffles until they reach your preferred golden brown and toasty level.
- Keep Waffles Warm: Transfer cooked waffles to the wire rack in the warm oven to keep them crisp while you cook the remaining waffles.
- Serve and Enjoy: Serve waffles with powdered sugar dusting, maple syrup, fresh fruit, whipped cream, or your choice of jam for a perfect breakfast experience.
Notes
- Preparing the batter the night before allows the yeast to develop flavor and creates the perfect waffle texture.
- Using cornmeal in the batter adds a subtle texture and flavor contrast.
- Keeping waffles warm in a low oven on a wire rack keeps them crisp instead of soggy.
- You can substitute whole milk with buttermilk for a tangier flavor.
Nutrition
- Serving Size: 1 waffle (based on 6 waffles per recipe)
- Calories: 408 kcal
- Sugar: 6 g
- Sodium: 375 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 110 mg
