Best Overnight Belgian Waffles Recipes

Overnight Belgian Waffles image

Provided by Ina Garten

Time 8h35m

Yield 10 to 12 large waffles

Number Of Ingredients 12

1/2 cup warm water (110 to 115 degrees F)
1 package (1/4 ounce) active dry yeast, at room temperature
2 teaspoons sugar
2 cups lukewarm whole milk (90 to 100 degrees F)
1/4 pound (1 stick) unsalted butter, melted, plus extra for the waffle iron
2 tablespoons honey
1 teaspoon pure vanilla extract
1 1/4 teaspoons kosher salt
2 cups all-purpose flour
2 extra-large eggs
1/4 teaspoon baking soda
Sliced bananas, toasted coconut, warm maple syrup, and creme fraiche, for serving

Steps:

The night before, combine the water, yeast, and sugar in a very large bowl (the batter will expand enormously). Allow it to stand for about 5 minutes, until the yeast dissolves and the mixture has started to foam, which tells you the yeast is active. Stir in the milk, butter, honey, vanilla, and salt. Add the flour and whisk until the batter is smooth. Cover the bowl with plastic wrap and allow it to sit overnight at a cool room temperature.
The next morning, heat a Belgian waffle iron according to the manufacturer's instructions and brush the top and bottom with melted butter. Beat the eggs together with the baking soda and whisk them into the batter until combined. Pour just enough of the batter onto the hot waffle iron to cover the grids (1/3 to 1/2 cup each, depending on your waffle maker), close, and cook for 5 to 6 minutes on medium heat, until the waffles are golden brown. Cut them apart with a small knife, if necessary, and remove them with a fork. Repeat the process until all the batter has been used. Serve the waffles hot with sliced bananas, toasted coconut, maple syrup, and creme fraiche and let everyone help themselves.

Tipsy Overnight Belgian Waffles image

Provided by HeatherFeather

Categories Breakfast

Time P1DT6m

Yield 10 serving(s)

Number Of Ingredients 10

3 cups all-purpose flour
1 tablespoon active dry yeast
1 1/2 cups lukewarm water
1 1/2 cups lukewarm beer (German beer preferred)
1/2 cup granulated sugar
2 large eggs
1/2 teaspoon salt
6 tablespoons melted butter
1/4 cup canola oil
1 teaspoon vanilla extract

Steps:

Mix yeast with 1 cup of the flour.
Whisk in the lukewarm water and beer and let sit for about 10-15 minutes until frothy.
Meanwile, beat together the eggs, sugar, salt until well combined.
In yet another bowl, mix together the melted butter, oil, and vanilla.
Combine all three mixtures, as well as the remaining flour, and beat for 2 minutes.
Cover and chill overnight, or at least 4 hours.
Heat up your waffle iron according to manufacturer's directions, greasing if needed.
Stir the batter to remix the ingredients.
Ladle batter ontp the hot waffle iron and cook waffles until steaming stops or according to the manufacturer's directions.

Nutrition Facts : Calories 319.2, Fat 13.8, SaturatedFat 5.2, Cholesterol 55.5, Sodium 195.3, Carbohydrate 40.5, Fiber 1.3, Sugar 10.2, Protein 5.8

Overnight Belgian Waffles image

Provided by Kathy D @LifeIsGoodkd

Categories Waffles

Number Of Ingredients 15

1/2 cup(s) warm water (110-155 degrees f)
1/4 ounce(s) active dry yeast
2 teaspoon(s) sugar
2 cup(s) lukewarm whole milk (90-100 degrees f)
1/4 pound(s) unsalted butter, melted (1 stick) - plus extra for the waffle iron
2 tablespoon(s) honey
1 teaspoon(s) pure vanilla extract
1 1/4 teaspoon(s) kosher salt
2 cup(s) all-purpose flour
2 extra-large eggs
1/4 teaspoon(s) baking soda
sliced bananas - opt. for serving
toasted coconut - opt. for serving
warm maple syrup - opt. for serving
creme fraiche - opt. for serving

Steps:

The night before, combine the water, yeast, and sugar in a very large bowl (the batter will expand enormously). Allow it to stand for about 5 minutes, until the yeast dissolves and the mixture has started to foam, which tells you the yeast is active. Stir in the milk, butter, honey, vanilla, and salt. Add the flour and whisk until the batter is smooth. Cover the bowl with plastic wrap and allow it to sit overnight at a cool room temperature.
he next morning, heat a Belgian waffle iron according to the manufacturer's instructions and brush the top and bottom with melted butter. Beat the eggs together with the baking soda and whisk them into the batter until combined. Pour just enough of the batter onto the hot waffle iron to cover the grids (1/3 to 1/2 cup each, depending on your waffle maker), close, and cook for 5 to 6 minutes on medium heat, until the waffles are golden brown. Cut them apart with a small knife, if necessary, and remove them with a fork. Repeat the process until all the batter has been used.
Serve the waffles hot with sliced bananas, toasted coconut, maple syrup, and creme fraiche and let everyone help themselves.

Overnight Sweet Potato Belgian Waffles image

Provided by @MakeItYours

Number Of Ingredients 14

Yield: 6 (6-inch) Belgian waffles
I stumbled (gracefully, of course) upon this recipe in the material that came with my Waring Pro Professional Belgian Waffle Maker. It's become a favorite breakfast item for overnight house guests. The night before, you mix most of the ingredients and le
½ cup water (105°F)
1 tablespoon granulated sugar
1 packet active dry yeast (2¼ teaspoons)
1½ cups buttermilk (105°F)
½ cup unsalted butter, melted and cooled
1 teaspoon kosher salt
2 cups all-purpose flour
2 large eggs, slightly beaten
1 tablespoon vanilla extract
¼ teaspoon baking soda
1 medium-sized sweet potato, baked, cooled, and peeled
1 teaspoon ground cinnamon

Steps:

Mix water, sugar, and active yeast and let stand for 10 minutes or until foamy. If it doesn't foam, your yeast is dead and you'll need to throw that out and start over. Whisk in buttermilk, melted butter, and salt. Whisk in flour until smooth. Wrap bowl tightly with plastic wrap and leave on the counter overnight. Be sure to allow lots of room for expansion in the bowl. The batter will at least double in size. I learned that lesson the hard way and came into my kitchen the next morning to find waffle batter dripping from my kitchen counter. In the morning, add eggs, vanilla extract, baking soda, sweet potato, and ground cinnamon to a small bowl. Whisk until smooth. Add sweet potato mixture to flour mixture and whisk just until well incorporated. Prepare waffles according to manufacturer's recommendations. Serve warm. For batches, keep waffles warm by placing them on a baking sheet in a 200°F oven. They're best freshly made and eaten straight from the waffle maker. If folks are lined up at your waffle maker and complaining they might perish waiting on their turn, give them a piece of fruit to tide them over. Only use the batch method in case of emergencies. I'm not sure what constitutes a waffle emergency. That's for you to decide.